I've got a bunch of seedlings partying in my living room windows. This is how they looked a week and a half ago:
That's a sunflower and an arugula sprout. This is how they look today:
I got yer sunflowers, yer beets, and yer nasturtiums there. I bought them from
Skyfire Seeds in Kansas ("A mail-order seed company!") that specializes in organic and heirloom seeds. In addition to this and the arugula, I have two varieties of cherry tomatoes, lettuce, and watermelon -- the only friends to not show their faces yet. And then I have a bunch of flowers I plan to guerilla plant around the Chicago. I'm super pumped to have a spicy argula, nasturtium salad with roast beets and garlic marinated tomatoes starting in early August. I'll let y'all know how it goes.
Cherry Tomatos for Snacking and Salading:
1. Halve the tomatoes, put 'em in a bowl.
2. Drench them in olive oil.
3. Throw a proportionate amount of minced garlic in there. (You know me: I'd do a big clove and a small clove for a cup of tomoatos.)
4. Salt and pepper. Stir.
These taste the best after two days. So make an amount you can finish in three.
Holly - I'm going to try making your dad's pickles next week when I finally find some motherfucking pickling salt. That shit is elusive!
