Planting for Spring!!!

Even though we’re still slogging through winter here along the southern Chesapeake, spring is coming. Bulbs are popping up, birds are beginning to lose their drab winter colors — and that means one thing! It’s time to start seeds!!

Inventory of Seeds

The first task is to look at what’s left over from previous years, decide if I think they’ll sprout one more time or if it’s time to replace them.

Then the fun begins. Looking through the multitude of seed options that are out there. Two of my tried and true favorites are Annie’s Heirloom Seeds https://www.anniesheirloomseeds.com and Southern Exposure Seed Exchange https://www.southernexposure.com. Southern Exposure is actually located fairly close to where I live and has an awesome online garden planner as well.

This year, though, I found an exciting company that is new to me — Baker Creek Heirloom Seeds https://www.rareseeds.com. They had some very cool choices, including some seeds I’d tried before, had good luck with, but couldn’t locate again.

Starting seedlings

I usually plant at least three small pots of each seed just as insurance in case some don’t sprout. This year instead of using small plastic pots, I used 4″ cow pots. Cow pots are made of compressed cow manure. No — they don’t smell! And it’s less plastic in the environment. I also hope to head off the transplant shock that can happen as you try and pull the little plants out and repot them or get them into the ground. I’ll wait to determine which sprouts are the strongest and then carefully clip off the ones that are weaker.

Adding warmth and light

I mixed water into my potting soil before filling the pots, added my seeds, covered them and got them under grow lights. The warm season veggies like tomatoes, peppers and eggplant go on heat mats to help them germinate. They get covered with a plastic dome to help them sprout but as soon as the first seedling are up, off comes the plastic to prevent mold and diseases.

I put together pots of lettuce, broccoli and cilantro. They will go into the ground in about a month or so with some protection. The warmer season veggies are all getting a head start as they need a long growing season. When they’re big enough, they go outdoors into the cold frame.

Planting and Planning for Spring

Gardeners really are planners when you think that February is when I planted tomatoes I’ll be lucky to pick in late June or July!

The cherry tomato seeds from Baker Creek were the first ones up! Also up are a yellow tomato and a Cherokee Purple. The later two are from seeds my neighbor gave me that she purchased from Jefferson’s gardens at Monticello.

While I dream of warmer days and a wide variety of produce, the reality is, it is still winter. I spent an entire Saturday afternoon planting seeds and now I need a quick dinner that will use up the pak choi I harvested earlier this week. https://creeksidekitchenandgarden.com/the-paradox-of-winter/

Quick sautéed gochujang tofu with spicy cashew topped Pak Choi

First I separated the leaves from the stems of the Pak Choi. I have about a cup of each.

Next I combined a tablespoon of avocado oil with about a quarter cup of Gochujang sauce. (Gochujang is a slightly spicy Korean chili paste.)

I sliced half a block of extra firm tofu that was pressed to remove excess moisture into four pieces, coated it with the sauce and dropped it into the pan with a small amount of avocado oil. I cooked them for about five minutes a side until just browned. After the tofu is out of the pan, add a quarter cup of raw cashews to the same pan with some of the left over Gochujang sauce and lightly toast them.

The Pac Choi stems go into a separate pan and are sautéed in a little olive oil until just tender, about five minutes. The leaves go in next for just a minute to wilt them. Finally the cashews top the asian greens.

While I was cooking the tofu and Pak Choi, I roasted a butternut squash half at 400 degrees for about 30 minutes and served it alongside with a little bit of butter. Dinner in under 30 minutes!

There was enough left over for lunch the next day.

Spicy cashew topped Pak Choi with quick sautéed Gochujang tofu

Ingredients

• 8 ounces of extra firm or firm tofu, pressed
• 2 Tbs. avocado oil, divided
• 1/4 cup Gochujang sauce
• 2 cups Pak Choi or other asian greens
• 1/4 cup cashews

Wash the Pak Choi and separate the leaves and stems. Chop both and set aside. Slice tofu into four pieces. Combine 1 Tbs. avocado oil with 1/4 cup of Gochujang sauce on a plate. Coat tofu in sauce, sauté in pan with 1/2 Tbs avocado oil for about 5 minutes per side. Remove tofu and coat cashews in some of the remaining sauce, sauté until just toasted. Meanwhile in a second pan heat remaining 1/2 Tbs. avocado oil, add the Pak Choi stems and a little bit of salt and sauté for about 5 minutes until tender. Add the Pak Choi leaves and sauté for just a minute until heated through. Top Pak Choi with cashews and serve with tofu.