I am getting my plants ready for spring planting and some going to friends. What you see in the photos is Roma tomato plants in bin and on on shelf, some basil, jalapeño peppers, peppercini peppers, and sweet bell. I have some seeds germinating for spearmint, peppermint, lemon basil, sweet basil, Thai basil, cinnamon basil, marigold regular and jumbo, tarragon, lavender,
my my other seed starter has English daisy, rosemary, sage, summer thyme, Greek oregano, and egg plant that not yet ready for transplanting to small pots yet. The English daisy, sage, summer thyme should be ready for transplanting next weekend.
This is a wonderful savory and satisfying soup. This recipe will make 2 meal size servings or 4 side servings.
1 large green bell pepper
1 large red bell pepper
1 small onion
2 medium yellow squash
3/4 cup fresh small broccoli florets
4 oz of cooked breakfast sausage (pre-cooked weight)
1 1/3 cups of milk
1 1/3 cups of water
2 beef bullion cubes
black pepper and cayenne pepper to taste
Slice and steam the squash, you want it mushy. Slice the peppers and onions and saute in oil until tender but not over done. Now combine everything in to a medium pan and slowly bring to a slow boil stirring often. Reduce temp and simmer until the broccoli is tender. Serve hot and top with grated hard cheese such as Parmesan. Enjoy!