Plants and food
Jun. 24th, 2003 10:53 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidLast night I finally transplanted the rosemary I'd bought weeks ago. It still looked happy in its small pot, so I guess it isn't going to be warped for life for not having gotten more dirt earlier. I also planted the sprouting ginger, which already had green shoots and little white roots coming out of the new buds. It's exciting to grow some, but I never could figure out how/when I should harvest some when I did this last year. Perhaps I'll get a clue this year.
In the office, the creeping thyme seeds I planted for an orker are just starting to make an appearance, with more than a dozen tiny tiny pairs of leaves. It's the first time I've started herbs from seed, so I'm excited.
I keep wondering what part of the light spectrum the office windows filter out. The theoretically red lettuces growing in the office are light green, with only vague touches of darker color (the same kind on the porch are all dark red; well, red for lettuce purposes). The nasturtium leaves have discolored patches, and the flowers are all orange, rather than the variegated colors of the one at home (which has lemony yellow and deep red, as well as orange). The lavender I brought home and put on the porch doesn't have the bright green it should, after a year plus in the office window, and doesn't seem to be recovering, either; it stands out for having more subdued color. I think I'm only going to grow annuals/non-food plants at the office, after having the comparisons so blatant...
Anyone know something about this?
On the food side, I finally used the Chinese cabbage from the first farm delivery. I still have some turnips and greens from last week, but at least none from the week before... And I'm getting another boxful tonight. I really have to invite more people over.
The Chinese cabbage I turned into a salad, with scallions, Chinese noodles (the little ones, not the ones more like crunchy strips), and a salad dressing of soy sauce, toasted sesame oil, pepper, garlic powder, sugar, and just a touch of ginger powder. Yum.
And I finally tried to make vegan truffles using pre-fab vegan pudding. I discovered that this is not something I'm likely to repeat: the stabilizers in the pudding made the chocolate seize up much more than I wanted. Not that it doesn't taste good, but the texture is not what I would choose. I was happier with the not-really-gelled vegan pudding-from-a-box I used last time I tried. Perhaps there's some way to cook soy/rice milk down into something thicker; that would be much more ideal.
In the office, the creeping thyme seeds I planted for an orker are just starting to make an appearance, with more than a dozen tiny tiny pairs of leaves. It's the first time I've started herbs from seed, so I'm excited.
I keep wondering what part of the light spectrum the office windows filter out. The theoretically red lettuces growing in the office are light green, with only vague touches of darker color (the same kind on the porch are all dark red; well, red for lettuce purposes). The nasturtium leaves have discolored patches, and the flowers are all orange, rather than the variegated colors of the one at home (which has lemony yellow and deep red, as well as orange). The lavender I brought home and put on the porch doesn't have the bright green it should, after a year plus in the office window, and doesn't seem to be recovering, either; it stands out for having more subdued color. I think I'm only going to grow annuals/non-food plants at the office, after having the comparisons so blatant...
Anyone know something about this?
On the food side, I finally used the Chinese cabbage from the first farm delivery. I still have some turnips and greens from last week, but at least none from the week before... And I'm getting another boxful tonight. I really have to invite more people over.
The Chinese cabbage I turned into a salad, with scallions, Chinese noodles (the little ones, not the ones more like crunchy strips), and a salad dressing of soy sauce, toasted sesame oil, pepper, garlic powder, sugar, and just a touch of ginger powder. Yum.
And I finally tried to make vegan truffles using pre-fab vegan pudding. I discovered that this is not something I'm likely to repeat: the stabilizers in the pudding made the chocolate seize up much more than I wanted. Not that it doesn't taste good, but the texture is not what I would choose. I was happier with the not-really-gelled vegan pudding-from-a-box I used last time I tried. Perhaps there's some way to cook soy/rice milk down into something thicker; that would be much more ideal.