How to grow tomatoes from seed

Well when we talk about planting tomatoes the decision to grow them from seed is a personal one. Several gardeners prefer to simply purchase plants to transplant the sapling to their yards, container or pots. It’s mostly the adventurous ones who prefer the more hands-on process of growing tomatoes from seed. Of course, there shouldn’t be any doubt in this fact that it’s a much more time-intensive process than simply buying an established plant at the store and cutting off the labour. But one thing is for sure then level of satisfaction is tough to beat when you have yourself grow it from scratch and not just that you can see that beauty take its shape from tiniest bit.

Growing tomatoes from a seedling isn’t as difficult as it is shown, but then it definitely requires a few sneaky tricks for the rescue. For starters, you guys need make sure that you’ve chose the right type of seeds. Now how does that go so for example hybrid tomato varieties now these won’t give you great results. As they just don’t grow true to the parent plant the way a good, old-fashioned heirloom will. Well for understanding some good heirloom varieties you can consider your local gardeners or check some online portals as well.

After all the research part you can finally go and select your favourite variety heirloom and get all started. Soon, you’ll be growing the healthiest and most beautiful tomatoes you can imagine.

You can start this process indoors roughly 6 to 8 weeks before the last spring frost in your area. If you aren’t sure when to start, a quick Google search for “last frost in Zone 5” (or your locality) will be a great rescue . You can also look online and find out when consistent 50 degree Fahrenheit night temperatures will arrive. Once that is done, just work backwards from that estimated date and sows your seeds 6 to 8 weeks before that.

Before getting started, you must purchase several containers of sterile seed growing mix. Moisten your containers, and make a few very shallow rows with the help of a pen or pencil about 1/4 inch deep. Once you are through with this process, startdropping the seeds into those furloughs roughly 1/2 inch apart. Now with your thumb and forefinger, tenderly pinch together the soil to cover each furlough, placing 1/4 inch of soil over each seed. Water very gently, and then place these containers in an area which consistently reaches and holds 75 to 80-degree (Fahrenheit) temperatures.

As soon as you see the seeds sprouting, immediately add a strong light source from either florescent grow bulbs or natural sunlight to this setup. After about a month you will notice the first “true” and identifiable tomato leaves begin to appear. Now this is the indication that it is time to transplant your seedlings to bigger containers. This is referred as “pricking out” your seedlings.

With a spoon or fork, start scoop out each individual tomato seedling carefully. Transplant these individual seedlings into containers which possess a 3 to 4 inch diameter and are filled with moistened potting mix. Once you are through with shifting gently water these saplings. When spring weather reaches and holds around 55-degree temperatures at nights, move your plants out into the sun for a few hours to harden them off. Gradually increase sunlight exposure daily over a week, until they can sit outside all day. Keep in mind that overexposure of the sunlight can cause harm to the saplings in the initial days.

Before transplanting your seedlings, you should be sure of pH level of your soil as it needs to ensure that its neither too acidic or alkaline. Your soil pH level is supposed tobe between 6.0 to 6.8 for tomatoes. You can purchase home soil testing kits or you can also get it lab checked..

Once you are ready to transplant your plants, you must remove the bottom branches and plant up to just below the bottom leaves to ensure healthy growth and a strong root system. You can add come support to the plants to ensure that they stay healthy. Also water them gently as and when the soil goes dry. Here you goo you can enjoy tomatoes of you own home garden.

Mediterranean-Inspired Stuffed Portobello Mushrooms

There is a warm and satisfying twist on a classic Caprese salad too you can check it up here. As fresh basil often doesn’t hold up well to heat, therefore one can use pesto sauce instead. Well as a matter of fact you can also use prepared pesto for this recipe, but it gives best results with fresh basil pesto.

You can use either fresh or dried mozzarella in this recipe as both work their wonders. Fresh is really delicious and melts beautifully as well, but has a higher moisture content. As a result, there some excess moisture in the pan after baking will be observed.

Preparation Tip: in order to prepare the mushroom caps, one should gently remove stems by hand. Then, scoop the gills out with the help of a spoon and discard. This actually gives more room to add toppings, plus it also helps in removing any residual grit.

Yield: 6 stuffed mushrooms
Total Prep Time: 20 minutes

Ingredients:

6 large Portobello mushroom caps, stems and gills removed
3 T. extra virgin olive oil
6 oz. fresh or shredded mozzarella cheese
½ pint grape tomatoes, washed, dried, and cut in half
½ c. fresh or bottled pesto*

Salt and pepper, to taste

Garnish (optional):

Aged balsamic vinegar or glaze

 
Directions:

Preheat oven to 375 degrees.

After preheating the over line a rimmed baking sheet with a parchment paper. Now with a pastry brush, brush olive oil on each mushroom cap, outer area interior and sides of the mushroom.

Now place these oiled caps on the lined baking sheet and evenly divide the mozzarella cheese between them. It’s time to top each cap with some sliced grape tomatoes which are drizzled with pesto. It’s time to sprinkle some salt and pepper, according to taste.

Well now place a baking sheet on the middle rack of oven and let it bake for approximately 15 minutes or until cheese is melted. Remove the heat and drizzle some aged balsamic vinegar or a thicker glaze, as per requirements. Serve instantly.

Baked Sweet Potato Chips

The recipe involves a trial and error methodology to achieve its perfect crispy texture of this baked potato “chips.” And obviously without that coveted, crunchy exterior, you’re left with something which is nearly equivalent of a thinly sliced baked potato.it might be mouth-wateringly delicious but wont serve your crunch cravings.

By the way chill out as the method described here will give you the perfect results. The trade-off is that it will takes a little while to happen, so be sure to allow plenty of time for this one. It can consume to 2 hours of your life but believe us its worth it.


PRO TIP
: use a mandoline slicer to get perfect uniformly thin slices. If case you don’t have one a sharp knife or vegetable peeler can also do the job.


Ingredients:

Non-stick olive oil spray
2 large sweet potatoes washed and peeled
sea salt, to taste

Special Tools:

mandoline slicer (preferably)
parchment paper
Directions:

Preheat oven to 250 degrees.

Wit the help of  amandoline, knife or vegetable peeler, cut sweet potatoes into uniform slices to a thickness of about 1/8”.  Now place these slices on paper or clean kitchen towel to absorb excess moisture and let it set aside.

Next is to line 2 large, rimmed baking sheets with parchment paper. Spray some non-sticky olive oil on the parchment paper before arranging the layer of potato slices linearly. Sprinkle some sea salt over it as per taste.

Now place the baking sheets in oven for an hour. Remove these sheets and flip each chip. Sprinkle with additional salt, if desired. Return pans to oven, being sure that you rotate each sheet and place it on a different rack from before.

Check on chips after a span of 20 minutes. If they aren’t crispy, continue baking until they become crisp and golden brown. (Total baking time may vary by oven and how much moisture is present in your sweet potatoes. They should be ready within a span of another 20 – 30 minutes). Remove from oven and let them cool for about 10-15 minutes before serving. Once it has cool down serve it with some sauces, and don’t forget to store it in an air tight container.

Arugula, Portobello, & Feta Frittata

Now frittatas are oftently prepared in well-seasoned cast iron skillets or other non-stick ovenproof pans or cookware. However, a standard 10” non-stick skillet will also do the work provided you don’t try to pop it in the oven!

This savory stovetop frittata is easy to make yet is a really versatile dish. Well the difficult part is  to decide whether one should be served such a dish for breakfast, brunch, lunch, or dinner.

Prep time: 15 minutes
Cook time: 
20-25 minutes
Serves 4

Ingredients:


6 whole eggs
¼ c. half & half
3 T. water
Sea salt and freshly ground black pepper, to taste

1 T. extra virgin olive oil
6 baby Portobellos, washed, gills removed, stems chopped, and caps cut into thin slices
2 handfuls arugula, washed and dried

6 cherry tomatoes, washed and cut in half
2 oz. Feta cheese, cut into equal-size chunks

Directions:


Take a medium bowl, and whisk 6 eggs, half & half, water, sea salt, and freshly ground black pepper together until blended perfectly. And then set aside.

Now add olive oil to a 10” non-stick skillet and heat on the medium flame. Now it’s time to add some Portobello mushroom slices and chopped stems and let it cook approximately for 5-6 minutes, while stirring it occasionally. When the mushrooms turngolden brown, remove 3 uniformly sized mushroom slices from the pan and let it rest aside.

Add some arugula to pan and stir constantly until wilted, for a span of approximately 1-2 minutes.

Now with the help of a spoon, spread all ingredients in way that they form a uniform layer across the bottom of the pan, ensure that there is an even distribution of mushrooms and arugula throughout. It’s time to pour egg mixture on top of this layer we just created and let cook for 1-2 minutes, or until the egg begins to set on bottom.

Reduce heat and turn the flame low and cover it with a lid. Cook it for a span of 8-9 minutes, then remove the lid and place the 3 Portobello strips, cherry tomato halves, and Feta chunks in a decorative pattern, if desired. In case you don’t want to, you can simply scatter those pieces across the top of the frittata before covering it with a lid again.

Let cook for another 5-6 minutes, or until the egg is cooked thoroughly and the Feta has begun to melt. It’s time to remove it from heat and carefully transfer the frittata to a serving platter and cut it into some fancy wedges.

For best taste serve them warm.