Spring Gardening - How and when to start seeds?

This blog post will be timely for those in the Eastern US above the Mason-Dixon Line. One thing before you start seeds is to look up the last frost date in your area. Around here(Maryland, Zone 7) it is usually around Mother's Day or if you want to be safe Memorial Day. It is after this last day of frost that you put your seedlings out. Use this, Last Frost Date Check or the Old Farmer's Almanac to check out the last froze date for your area. If you not interested in buying seedlings from your nearest garden store you could always start seeds indoors.

While it is recommended not to start seeds on the windows sill. It is all you have sometimes. It has mostly worked for me but the plants grow to be spindly and they are not as strong. There are several type of "Grow Lights" that can be purchased which might work best but for most window light is all that is available.

The other items you need for seed starting are small pots and seed starting mix. I usually use the peat pots which are biodegradable. The process is fairly simple.

Get the pots ready

Fill the pots half or three fourths full with soil

Pour water to wet the soil

Drop the seeds

Cover the seeds with more soil

Sprinkle with more water

Prepare all the pots

A backyard greenhouse might work. I am trying these out for the first time. Will have to see how they work.

Depending on the type of seed, they have to be started 4-6 weeks before they are ready to be planted outside.

Summarizing,
The rules are

Check the last frost date for your area.

Start your seeds indoors ready to be transplanted, 4-6 weeks before last frost depending on the type of seed and how many days are required for germination.

Harden the plants by leaving them in their seed starting containers outside for a couple of days before transplanting.

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Southern Style Spoon Bread - Chipotle spiced

I always have corn meal at home. But always doing corn bread makes it kind of boring. While searching for other recipes to try out with corn meal I chanced upon this recipe for Corn Meal Spoon Bread. It seemed perfect for a hot breakfast to impress the family and especially the kids who complain about eating the same stuff. The recipe just by itself seems a little bland so I decided to spice it up a little bit. I had some chipotle peppers in adobo handy. I also thought of using some pickled jalapenos but that would have made it too spicy. If you do not have chipotle peppers use any pepper of choice or leave out the spicy stuff and add sugar for a tasty dessert.

What is Spoon Bread?
Spoon Bread is common baked dish made in Southern United States. Though it is called a bread it resembles a souffle because of the beaten eggs. It is usually creamy and soft.

Whisk together corn meal, oil and milk and cook on medium heat till bubbles appear. Beat the eggs till nice and fluffy. Add more milk to the cooked corn meal and add it to the eggs.
Add the cheese, baking soda, chipotle chilies to the corn meal mixture.
Pour into prepared baking dishes and bake for 20-25 minutes till a skewer inserted comes out clean or it starts to brown on top.

Some versions of spoon bread may have cheese and chopped peppers. Looks like the combination I came up with is not absolutely new or anything. It takes about 10 minutes to put everything together and another 20-25 minutes to bake it. DD who helped me whip the eggs up was surprised at how easy it was.

Recipe Source: Indian Head White Corn Meal Recipes - (with some modifications)
Southern Style Spoon Bread
Preparation Time:10 minutes
Baking Time:20 - 25minutes
Ingredients

1. 1 cup Yellow Corn Meal
2. 1/4 cup White Corn Meal (see Note:)
3. 3 cups Milk
4. 1 cup grated Asiago Cheese (any cheese works)
5. 2 Chiptole Peppers in Adobo Sauce (about 2 tsp of the sauce) seeds removed and chopped
6. 3 Eggs
7. 2 tbsp olive oil
8. 3 tsp of baking powder
Note: Either yellow or white corn meal can be used.

Method

1. Preheat oven to 450F
2. Whisk together 1 cup of milk,oil and the corn meal without any lumps and cook on medium heat while whisking till the mixture just starts to bubble (about 3-4 minutes).
3. Beat the eggs together till they are nice and fluffy.
4. Now add the other 2 cups of milk to the cooked corn meal and whisk together.
5. Add the corn meal mixture, baking powder, grated cheese and the chopped chipotle peppers and mix together without any lumps.
6. Prepare a baking pan or individual ramekins by greasing them.
7. Spoon the mixture into the ramekins till they are 3/4th full or pour into the baking dish.
8. Bake in a 450F preheated oven for 20 minutes, when a skewer or toothpick inserted comes out clean or the outsides starts to brown a bit.
9. Note: The baking time is anywhere between 15-25 minutes. But your nose will know before you look that it is time to remove from the heat. Browning on the outside is an indication that it is done.
Serve hot.

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