It was a small get together.
I hope you enjoyed the new information.
Temperature really is the big key to gardening here in the Northwest. Don't stress on it but check your chart if you can't figure out what is happening to
your plants and that might explain all.
Use the tricks I mentioned and things might just improve.
If it's too cold outside to expect a seed to sprout
then start it inside!
then start it inside!
Just long enough to get that 2nd set of leaves.
Consider the type of seed you plant, is it early?
Will it produce despite the cold?
This year consider Bush types for faster production
It just might end up too cool all summer for pole types.
You can plant both and see what happens.
I planned for a cooler summer in the seeds I purchased
for the group. That is why you got packages of mixed
seeds, some are early some are fast and some are just normal.
My sister was a sweetie to send us those great tulips
and if you want a private lesson in how to make them I'm available.
The lovely tulip pattern came from an old library book.
What treasures we find in past books!
|My favorite Gardening tools|
I shared some of my favorite tools and the two best got left in the basket and not shared. Here they are, a roll of plastic covered wire that is great for tying up berries and climbing plants and a roll of 1/2" wide plastic tape to holding up falling plants. I held my onions up from the slugs and ground with this last year and often tie up bundles of sweet peas that are falling over. You cut this any length you want and just tie it around what ever need support. Or tie your floppy plants to poles to keep them growing upward etc. I'm sure you'll find plenty of uses for this.
Artichoke Veggie Appetizer Squares
1 (8 oz) can flaky crescent dinner rolls
2 tablespoons gated Parmesan cheese
2 (3 oz) pkg cream cheese, softened
1/2 Cup dairy sour cream
1/2 Teaspoon dried dill weed
1/4 Teaspoon seasoned salt
1/3 sup chopped green onions
1 (14 Oz) can artichoke hearts chopped and well drained
1 (2 oz) jar diced pimiento, well drained
any veggie you have saute' long enough to remove most moisture
I put blanced Kale
Heat oven to 375 degrees F.
Unroll dough into a long rectangle in an ungreased 13X9-inch pan.
Seal the perforations in the rolls.
Press over bottom and 1/2 inch up sides to form crust. Sprinkle with Parmesan Cheese. Bake at 375 degree F for 5 to 8 minutes.
Allowing only a pale brown to appear.
In small bowl, beat cream cheese until smooth.
Add sour cream, dill, salt and egg, blend well.
Spread over partially baked crust. Top with remaining ingredients.
Press gently to slightly press into cheese mix.
Return to oven and bake 15 to 25 minutes or until
it puffs up and edges are a deep golden brown
and the center is set and not wet.
To serve, cut into square and serve warm or cold.
Keep in refrigerator for storage.
Makes 24 appetizers