Lisa Good Blog

I am back online. us and the surrounding town where with out internet for the day. So today my blog post is the fun of container garden, recycled containers to plant in and a great recipe using tomato from my container garden.

How do I start a container gardening?

Find a sunny spot for your herbs and vegetables. Herbs and lettuce need at least a couple hours of good sun per day; tomatoes need full sun. Fill the container with 2-4 inches of compost soil. If you’re planting sprouts, make sure to give them a few inches of space around the roots

My herb garden using an old stainless tub
  • Choose your container (can be any thing ) I found some of mine on the side of the road or local dump)
  • Drainage for water ( if container doesn’t have any holes -you will need to make them)
  • Soil : Plain garden soil is too dense for container gardening. For containers up to 1 gallon in size, use a houseplant soil mixture. For larger containers, use a relatively coarse soilless planting mixture to maintain the needed water and air balance.
  • Selecting Plants: Almost any vegetable, flower, herb, shrub, or small tree can grow successfully in a container. Dwarf and compact cultivars are best, especially for smaller pots. Select plants to suit the climate and the amount of sun or shade the container will receive.

Rekeyed Plant Containers:

Tomato Plant &recipe

The best tomatoes for containers: cherry tomatoes

  • Terenzo F1 – I’ve been growing this compact red cherry tomato for almost a decade. …
  • Tumbler – Like Terenzo, Tumbler is a variety that is perfect for pots and baskets. …
  • Micro Tom – Perhaps the smallest of all tomato varieties, Micro Tom grows just six inches tall.
My Cherry tomato in a bucket

Today’s Recipes: : Marinated Cherry Tomato with pasta

  • 3 pints cherry tomatoes, halved
  • 1/2 cup extra-virgin olive oil
  • 2 large shallots, sliced thin
  • 2 garlic cloves, minced
  • 2 teaspoons lemon zest, from 2 lemons
  • 1/3 cup lemon juice, from 2 large lemons
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1 pound dried spaghetti, or pasta of choice
  • 1 heaping cup fresh basil, torn
  • 1 cup shaved Parmesan cheese
  • To a large bowl, add the cherry tomatoes, olive oil, shallots, garlic, lemon zest, lemon juice, kosher salt and pepper flakes. Mix together until the tomatoes and shallots are coated in the marinade.
  • Cover the bowl and set aside at room temperature for 2-4 hours.
  • Cook the spaghetti to al dente according to package instructions. Add the spaghetti to the bowl with the marinated tomato mixture, and toss to evenly coat. Add the fresh basil and shaved Parmesan and toss until mixed. Serve warm, room temperature or cold.

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