Winter Outside, Spring Inside

Disclaimer: I’m participating in Hey, Let’s Grow, a gardening program sponsored by Monsanto, which provided me with a seed starter kit, Seminis Home Garden seeds, and a gift card for additional gardening supplies. All opinions, along with gardening skills or lack thereof, are my own.

This winter, Chicagoans were surprised by spring-like weather in February, and by winter-like weather in March. We now have quite a few inches of snow on the ground! I mean, seriously, a month ago my kids were ripping off their coats and running to the park to meet their friends, and today they were wearing snow pants and making snow angels in the back yard.

Outside it looks like this
Inside it looks like this

Back when it was warm in February, I was so excited about spring that I wanted to get my garden started! At the beginning of March, I decided which Seminis seeds I was going to plant and used the garden starter kit sent to me by my friends at Monsanto. Even though we usually don’t plant outside until Mother’s Day or later in this area, it’s not too early to start seeds, like tomatoes and peppers, inside.

Well, maybe it’s too early for beans. I’ve already had to put my bean seedlings in bigger pots!

Custard beans

I had no idea what lettuce and spinach seeds and seedlings look like. How fun to be able to plant them and see them sprout! I bought a small grow light from my local garden center to give my seedlings more light to grow by. I hope these little plants flourish–my hope is to have some lettuce and spinach to eat later this spring.

Spinach seedlings on right.

My little pepper seeds haven’t started yet; I think I see one little sprout starting to pop up! I haven’t given up hope; pepper seeds like it warm and take a little longer to sprout, from what I’ve read online.

Do you garden? What would you like to grow? Follow along with my seedlings and me this spring to see what happens!

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Happy Thanksgiving!

pie-4
Cherry pie, pumpkin pie, and key lime pie

For Mara in Norway, my mom’s pumpkin pie recipe! I hope you’ll be able to convert my American measurements, Mara. My mom’s measurements aren’t exact, as you can tell, and we put the larger amount of spices in our pie.

Favorite Pumpkin Pie

1 1/2 cups canned or mashed cooked pumpkin
3/4 cup sugar
1/2 teaspoon salt
1/2 to 1 teaspoon ginger
1 to 1 1/4 teaspoons cinnamon
1/4 to 1/2 teaspoon nutmeg
1/4 to 1/2 teaspoon ground cloves

3 slightly beaten eggs
1 1/4 cups milk
2/3 cup evaporated milk
1 nine-inch unbaked pastry shell

Thoroughly combine the pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into unbaked pastry shell. (Have edges crimped high because amount of filling is generous.) Bake in hot oven (400 degrees Fahrenheit) for 50 minutes, or until knife inserted halfway between center and outside edge comes out clean. Serve with whipped cream. Enjoy!

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