Last night I opened a bag of summer to add to my homemade pasta sauce. Chopped homegrown yellow tomatoes from my garden, frozen at the peak of ripeness (read: when I had had my fill of fresh tomatoes and couldn’t give them away) saved for a cold winter’s day. The sauce also had chopped frozen homegrown green bell pepper, sauteed in olive oil with garlic and onion. (Chopping frozen pepper strips is decidedly satisfying and easy.) The sauce was delicious and all the more better for my self adoration in having produced the produce. And it led me to yearning for spring.
The seed catalogs have been arriving in abundance and I’ve found myself plotting the where, what, and how much of my gardening plans. Tomato and pepper plants are a must. Herbs are a given. But what else? If you have found yourself with the same thoughts in mind, there are a couple of events you might wish to attend.
A presentation by Gloria Gerritz on germination, seeds, time frames, sowing, hardening off and potential problems when seed planting.
When: 7 to 8:30 p.m., Monday, January 18
Where: Jessie Peterman Library, 321 W. Main St., Floyd
Lecture series focusing on low-input, small scale farming.
When: 6 to 9 p.m., Tuesday, January 19
Where: Virginia Tech Roanoke Center, Roanoke Higher Education Building, 108 North Jefferson St., Roanoke
Now, excuse me while I enjoy some leftover pasta and chunky sauce. Happy planning for home grown cooking!