our maine home – zone 5b
A good activity for a winter day with snow in the forecast. We use a lot of wood chips for paths, mulching, and burying chicken wire for rabbit protection. Wood chips are good at the base of orchard trees and as a top dressing for raspberry beds. Can never have too much!
Twelve weeks (estimated) until last frost date for my zone (5b). I’m using May 8 as that date.
So we started seeds today. I’m trying to get more organized with my garden planning. I used a planting schedule from Johnny’s Seeds to plan out the indoor seed starting schedule week by week. First up, alliums:
We used our soil blocking tool and a potting mix composed with the following recipe:
I sprinkled the seeds over the top of the blocks, then sprinkled more ProMix over the top and misted. The flat is on the kitchen floor for now, where the radiant floor heat can keep them warm.
Next week, I’ll start some celeriac and leaf celery. Maybe parsley. And I need to fill out my planting schedule with set-out dates and direct-seed dates.
Winter activities…love January!
I finished this baby blanket for today’s baby shower. Used the Greyson pattern from Moogly crochet.
And I baked these two loaves of sourdough bread this morning, one in the Dutch oven (preheated) and one in the Mason Cash terracotta loaf pan (not preheated). Both turned out great! We put a bowl of water on the floor of the oven to generate steam, which I think helped the uncovered loaf rise so high. My sourdough starter behaved like a champ for these loaves.
Sam ordered a bread slicer which helps us cut perfect slices for sandwiches and toast.
After a lot of research and false starts, I finally achieved a sourdough loaf!
I got the starter from the Ferment Event at The Gatherings in Surry. The woman who shared it explained that it was used by Tinder Hearth, a big local bakery, and apparently originally came from Africa. Good story.
I tried following the directions in a bread book from Amy’s Bread – way too complicated. Then I found Sarah Owens online (through Food 52) and attempted that. Still too confusing on how to deal with the starter.
Success came with Bake with Jack’s YouTube videos and sourdough recipe. I love Jack’s common-sense approach. And not throwing out starter! It shows a lot of respect for the microorganisms.
This is the link to Jack’s sourdough from start to finish video:
My first day up here when I didn’t have to work. So I was able to enjoy puttering around the house. Moved things around in the woodshed, so the wood can go in there. Some of this furniture may have to be discarded.
I also oiled the butcher block next to the stove for the first time. Once a day for a week.
And oiled the large butcher block – once a week for a month on Friday.
There are a lot of tomatoes that could be harvested – tomorrow.
I took a short bike ride around the loop to the ocean and back around Grant Street. It sure was a beautiful October day out there.
I transplanted the herbs and plants from Connecticut. Wonder how many will make it.