Friday, January 10, 2014

Seeds - Grow Room - Cooking Segment

The seed catalogs and seed orders have started arriving. I take a look around in the grow room, it looks like the cucumber is starting to develop and one of the lettuce plants started to bolt so I harvested it. I planted some of the new seeds that just arrived and picked herbs to used in my baked stuffed potato recipe . Attached is this years seed list.

 Plant List 2014
 Seaboost Sea Weed Fertilizer
1. Early Butternut Squash
2. Baby Leaf Blend Mixed Greens
3. Kossak Kohlrabi
4. Blue Curled Scotch Kale
5. Black King Eggplant
6. Fremont Cauliflower
7. Rendero Cabbage
8. Merlin Beets
9. Stevia
10.Italian Dark Green Parsley
11.Bouquet Dill
12.Penny Series Violas - Citrus Mix -- Jump Up -- Penny Lane Mix
13.Tomcat Pepper
14.Patio Star Squash
15.Veseys Basil Blend
16.Broadleaf Chives
17.Monte Gusto Beans
18.Totem Organic Belgian Endive
19.Big Bomb Chilli
20.Thai Chilli
21.French Marigolds from Rob Bob in Australia
22.Cuthbertson Mix Sweet Peas
23.Gardeners Delight Tomato
24.Calypso Cucumber
25.Carrot Bolero
26.Rutabaga York Turnip
27.Broccoli Gypsy
28.Swiss Chard Fordhook Giant
29.Cucumber Rocky
30.Cayenne Pepper
31.Uncle David's Dakota Dessert Squash
32.Crown Pea
33.Ne Plus Ultra Shelling Pea
34.Velour Bush Snap Beans
35.Ethiopian Lentils
36. Cara Potatoes

Tudor Monastery Farm Season 1 Full Episode 5

Published on Dec 27, 2013
Historian Ruth Goodman and archaeologists Peter Ginn and Tom Pinfold explore hospitality in Tudor England. With no provision for the poor from the state, the monasteries played a key role in providing welfare and charity for those in need. But funding charity also meant extending hospitality to wealthy donors.

The monastery enlists the help of the team to restore a corrody room which would have been granted to an elderly worker as a form of pension. The room needs a new floor so the boys gather and roast limestone in order to make lime putty. Ruth is in charge of the home comforts and harvests rushes from the river to make a mattress.

The Abbot is planning a big feast to entertain a patron - a good way to encourage the wealthier members of society to make large donations. In preparation, Ruth sets about tackling the monastery's laundry, before taking on the cooking preparations.

Tom oversees the production of a book to give the patron as a gift. First he must learn how to make linen paper. He then experiences an exciting new technology - the printing press with moveable type - before embarking on the final stage of the process, book-binding.

Back on the farm the cows are short of food so Peter goes in search of tree hay - an ingenious form of fodder that pre-dates grass hay by millennia. The team reunites to bring in the pea harvest, their most successful crop yet.

The final preparations for the Abbot's feast are made, with Ruth lending a hand in the kitchen to produce some lavish dishes for the Abbot's table, while Peter distils wine into brandy. There's also a lesson in Tudor etiquette for Tom and Peter before the feast is served.