It made me feel like this [thrift store bought] dish had an inherited knowledge of how to care for the items placed in it once it goes into the oven. Putting an item in the oven or letting something simmer on the back burner for hours is giving up control to the vessel. It just seems to me that a seasoned, experienced piece would know the right things to do over something cheaply massed produced in a third world country and sold at a national chain retailer.
Image: EraPhernalia Vintage
The rule I learned growing up was that vegetable gardens got planted Mother’s Day weekend. Apparently, that’s when the chance of a frost absolutely, positively done with. We’d plant the established vegetable plants my father had bought from a nursery every year around Mother’s Day.
I now know that while that was a good rule to make sure tomatoes and peppers did okay, there are many vegetables that can be planted much earlier. I’m not talking about starting seeds indoors (but I will talk about that in a few days). I’m talking about actually planting out in the garden. I’ve read that vegetables like cabbage, spinach, lettuce , onion, rhubarb and peas can be planted up to six weeks before the last frost date so I’m going to give it early planting a shot this year. The last frost date for my region falls somewhere between April 5-10 so I figure it’s time to get planting.
I think I’m going to plant onion, rhubarb, and a couple of lettuces this upcoming weekend.
Do you do any early vegetable gardening. What do you plant? Any advice for me since I’m trying it for the first time?
Image: thebittenword.com
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