What's for Dinner, Wed., Nov. 6, 2019 [View all]

[NJCher]

Last edited Wed Nov 6, 2019, 07:50 PM - Edit history (1)

Sausages (both sweet and hot) with pepper and onions in creamy mustard sauce. Served on toasted brioche roll.

Salad with red and green lettuce. For the salad, I'm slicing lots of cucumbers and using my garden dill. Little bits of red onion, feta cheese. I also have pea sprouts that I'm putting in, which are growing fresh as a cover crop.

For dessert, the RG bought a peach lattice pie with walnuts on top. I plan on putting a little lemon bar gelato on mine.

Ginger tea to drink.

I'm excited because my basil microgreens sprouted! Here's a pic:



In this pic they are yellow, but that’s because of the way one is supposed to sprout them. In two days they’ll turn green, and then I can snip them off when I need basil. That’s my plan for having basil over the winter.

Here’s how I did this. I bought some basil microgreen seeds, sprinkled them over a coir mat (previously soaked for a few minutes). I just used a black plastic container from the salad bar--a tray type container about 2" in height.

Then I covered them (per instructions) with a piece of black plastic. They said it takes a while—like two weeks. It indeed took about 2 weeks. I took the black cover off today and was so surprised to see them this big--they pushed the plastic up!!

I bought the seeds at Amazon for about $20. It will certainly keep me in basil over the winter, plus plenty to grow in the spring. I didn't buy the coir mats--I just used the ones from the farmer's market from when I bought sprouts. I washed them very thoroughly before using them the second time.