Yesterday I began planting seeds in my greenhouse.
This time of year always gets my heart excited for a new start in the garden. All the old weeds and last years mistakes can be wiped away and hope begins to grow. (“Hope deferred makes the heart sick, But desire fulfilled is a tree of life.” Proverbs 13:12 NISB)
I had to plant the seeds that take the longest time to germinate and grow, around six to eight weeks, so they would be ready to set out after the last frosts in early May.
I planted seeds for my flower beds and pots…. Geraniums, Hosta seeds, and Sweet Peas.
Sweet Peas, have such a hard shell they have to be soaked in water for 24 hours before planting. The parable in Luke 8:5-15 covers seeds and soil. To this parable I would like to add another, a seed whose shell is so hard, it has to be soaked down, to soften the exterior and let the life giving nutrients in. Those with hard shells know what I mean.
I also planted Cauliflower and Jalapeno peppers. In summer, fresh Jalapeno peppers make the best Mexican cornbread ever.
Below is my recipe for the easiest Mexican cornbread ever. Cooking and baking doesn’t have to be hard.
2 cups self-rising buttermilk cornmeal
To a one cup measure, add 2 eggs and fill the rest of the way with oil
Add one cup of buttermilk
Add 1 small can of drained corn or equivalent of fresh corn
Add 1 to 1 1/2 cups of shredded cheddar cheese (low fat works fine)
Add 1-2, depending on size and taste , fresh, diced, Jalapeno peppers (in the winter use diced from a jar, to taste)
Bake in 8×8 dish, sprayed with Pam, at 400 degrees for 30 minutes or until done.