Blog Motto: Plant, Grow, Harvest, Preserve, Consume

Archive for June, 2011

The Importance of Thinning

Every year I struggle with “thinning” my seedlings and plants.  I always feel as if I’m throwing away perfectly good food – but I’m wrong.  Thinning is essential to the future growth of each  plant and thinning is necessary for a bountiful harvest. 

The Thinning Test:

Below, in the first picture you will see an evenly spaced and thinned row of carrots.  In the second picture is a bunched up clump of carrots.  I will allow both rows to grow untouched for the remainder of the season and come harvest time I will show you how crucial it is to thin our plants.

To be continued……….(result in the autumn at harvest time)

Nicely thinned carrots

Crowded unthinned carrot plants


A Kernel of Wheat

“I tell you the truth, unless a kernel of wheat falls to the ground and dies, it remains only a single seed.  But if it dies, it produces many seeds.”  John 12:24

Death is essential for further life.  This verse symbolizes 3 things:

  1. The “kernel of wheat dies and produces many seeds” symbolizes Jesus dying for our sins and giving us everlasting life.  We are the “many seeds.” 
  2. We must die to our old self so we can have new and eternal life through Christ Jesus.
  3. Wheat produces it’s own kind – we are made in His image and we are growing daily striving to become more like Jesus.

Drying Herbs – Thyme

There are a couple different ways to dry herbs but today we will be talking about using a food dehydrator, which in my opinion is the easiest and most successful way. 

The manufacturer recommends taking the herb directly from the garden, shaking or brushing any dirt off & dehydrating immediately.  However, I find that with our sandy soil there always seems to be some grit left after dehydrating.  Therefore, I always rinse the herb off (in this case Thyme) and then pat it  dry on a papertowel before using the dehydrator.  There is nothing worse than biting down on a grain of sand.

Once it is dry (follow the manufacturer’s instructions on heat setting and time), you will take each stalk, pinch it and in a downward motion go all the way down the stalk to remove the little Thyme leaves.  Warning: this is very time consuming and somewhat of a pain.  However most recipes that call for Thyme use a very small quantity – so a little really will go a long way.

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