One is my version, one is theirs. Came out pretty well!
It reminded me of my Dad’s recipe:
Remove chicken from pan.
Put fourteen cups of sour cream (exaggeration) and a pound of egg noodles into grease. Mix. Watch your kids eat all of it.
This is the side yard. Collards, Red Russian Kale, and some Dwarf Curly Kale.
These are the front two beds. Some echinicea that overwintered, some more kale, and some basil.
|Marvel of Four Seasons/SSE
||Black Seeded Simpson/Br
|Amish Deer Tongue/SSE
||Waldron’s Dark Green/SoC
||Endive: Tres Fine/SSE
|For Ellen Schluss/SSE
||Green Oak Leaf
This bed is partially inspired by this article on the history of lettuce.
North section in the far part of the project.
SSE Gulley’s Favorite (60 days)
SSE Red Romaine (70 days)
SSE Forelleschluss (55 days)
SSE Flame (60 days)
SSE Bronze Arrowhead (40-50 days)
SSE Amish Deer Tongue (x2) (45-55 days)
Territorial Flashy Trout (x2) (Bought Pelleted by accident and unclear why I don’t do this more) (55 days)
SSE Green Oak Leaf (50 days)
Trying these under an LED light.
SSE Collard Greens “Old Timey Blue” (60-80 days)
F-M Collard Greens “Georgia Southern”
F-M Kale “Dwarf Blue Curled”
SSE Kale “Dwarf Blue Scotch”
SSE Kale “Scarley:
SSE Kale “Lacinato” (62 days from transplant)
SSE Kale “Delaway”
Territorial Kale “Red Ursa”
SSE Arugula (tomorrow)
Nice to have a project on compost going and have the NYT publish a magazine feature on urban compost.
There was an article in the print version yesterday about a student project to cap deep sea wells that I’m not finding right now.
Good to know I can get here, fill four buckets, and make it to school before 8:30.
We needed to touch, feel, smell, and taste compost.