I have not written for a few weeks because, as it turns out, staying at home during this pandemic has kept me busier than I had anticipated. We are cooking more and experimenting with more recipes based upon what food is on hand, talking on the phone to friends and family much more than before, gathering and graphing data of daily Covid-19 cases (that’s the mathematician in me), and learning how to farm from inside our home.
My jalapeno pepper plant that I saved last year from the deer attack produced peppers throughout the winter while nestled in the pot near my kitchen window. Now it’s beginning to flower again and produce a new round of peppers. Hello Mexican night!
My Instacart shopper brought me home a sad-looking, wilted basil plant, but with a little tender loving care I was able to revive it and am almost ready for my famous red pepper and basil pasta sauce.
I am also watching the pot out in the yard, where I threw a package of basil seeds several weeks ago and am now beginning to notice a few small leaves peeking out of the soil.
Now to the really fun plants. I learned that you can purchase a bunch of scallions and then regrow them by placing the white stems in a glass of water, and if successful, you never have to buy another bunch ever again!
After watching those green onions grow, I went to the good old Google machine and searched for other edibles that can be regrown from scraps and low and behold, I learned I could grow my own Romaine lettuce. I admit I am not a huge fan of Romaine. I prefer spinach leaves in my salad, but this sounded intriguing so I decided to give it a whirl.
I retrieved the bottom of the plant that Dad had just thrown in the garbage . It was inside a bag so it was not yuckily (is that a word?) covered with food garbage, and I placed it inside a wide glass filled with just an inch of water.
This process allegedly takes about 10 days, and then it’s time to move it to a pot of dirt. So let’s see what happens. I will let you know.
Until then, goodbye from Old McMommy!