April 2016 - Page 3 of 8 - Garden Seeds and Honey Bees

Pictures of whats blooming in our yard (Zone 4) this spring and seeds we are planting.

Start a garden today to have a great harvest in the fall and food to store for winter. Below is a selection of the seeds we grow in zone 4. Also see our Gardening section for more gardening tips and planting.

Seed list for Planting 2016

*2 pounds Pontiac Potatoes (1 pound potatoes will plant about 10 feet in garden)

*3 pounds Yukon Gold Potatoes

*Dulce Grande Onions, bunch starts (last 3-6 months in cold storage, dig up in the fall)

*Red Zeppelin Onions, bunch starts (last about 4-5 months in storage, dig up in the fall

*Red Shallots, 7 bulb starts

*Long White Bunching onions, 1/16 ounce

*Detroit Dark Red Beets, 1/8 ounce

*Blue Lake Bush Beans, 1/4 pound

*Slenderette Bean, 1/4 pound

*English Broad (Fava) Beans, 1/4 Pound

*Sweetness Hybrid Carrot 1/8 ounce

*Nantes Coreless Carrots, 1/8 ounce

*Parsnips, 1/4 ounce

*Ambrosia Corn, 1/4 pound

*Spacemaster Cucumber, 1/32 ounce

*Boston Pickling Cucumber, 1/16 ounce

*Fanfare Cucumber, 1/32 ounce

*Basil Herb, 1/64 ounce

*Chives Herb, 1/64 ounce

*Coriander (Cilantro) Herb, 1/64 ounce

*Long Island Dill Herb, 1/64 ounce

*Rosemary Herb, 1/128 ounce

*Stevia Herb, 2 seeds

*Dwarf Blue Curled Kale, 1/16 ounce

*Curled Herb Parsley, 1/64 ounce

*Flat Italian Herb Parsley, 1/64 ounce

*Buttercrunch Lettuce, 1/32 ounce

*5 Way Blend Lettuce, 1/32 ounce

*Outback Romaine Lettuce, 1/32 ounce

*Correnta Spinach, 1/8 ounce

*Perpetual Chard, 1/8 ounce

*Victory Freezer Pea, 1/4 pound

*Little Marvel Pea, 1/4 pound

*Lincoln Pea, 1/4 pound

*Early Frost Pea, 1/4 pound

*Cherry Belle Radish, 1/8 ounce

*Acorn Squash, 1/16 ounce

*Butternut Squash, 1/16 ounce

*Jack O’ Lantern Pumpkin, 1/16 ounce

*Cinderella Pumpkin, 1/16 ounce

*Big Max Pumpkin, 1/16 ounce

*Baby Boo Pumpkin, 1/32 ounce

*Lumina Pumpkin, 1/32 ounce

*Fancy Crookneck Squash, 1/16 ounce

*Spacemiser Zucchini Squash, 1/16 ounce

*Spaghetti Squash, 1/16 ounce

*Buttercup Squash, 1/16 ounce

*Pink Girl Tomato, 100 mg

*Roma Tomato, 100 mg

We also planted 2 bare-root Heritage Raspberries

We get our seeds from Anderson’s Seed and Garden

Have Fun Planting!

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Succulents

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Candy Stripe Creeping Phlox

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Karl Rosenfield Peony Buds

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Anemone Blanda ‘Blue Shades’

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Newport Flowering Plum

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Bleeding Hearts

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Red Knock Out Roses

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Red Climbing Roses

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Autumn Blaze Maple

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Common Purple Lilac

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Common Purple Lilac Buds

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Forsythia

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McIntosh Apple Buds

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Flaming Fury Peach Tree Flowers

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Darwin Tulips

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Lily Flower Tulips

016 (10)

Spring Flowers and Seeds 2016

Double Flower Tulips

Spring Flowers and Seeds 2016

Happy Spring!

Lindy

Dutch Oven Root Beer Chicken

Dutch Oven Root Beer Chicken

Supplies:

*12 inch (6 or 8 quart) Cast Iron Dutch Oven

*Meat Thermometer

*Briquets, for cooking outside in a fire pit

Root Beer Chicken

*2 (2.5 pound) bags Frozen Chicken Tenders

*2 Bottles IBC Root Beer

*3 tablespoons Dried Minced Onions

*2 tablespoons Dried Minced Garlic

*1 teaspoon Sea Salt

*1 teaspoon Freshly Ground Black Pepper

*2 gallon sized Ziploc Bags or 1 (2) gallon sized , for marinating chicken tenders

Marinate Chicken with the above ingredients by splitting ingredients in half for each gallon bag or use a 2 gallon sized Ziploc bag. Marinate in the fridge for 2-4 hours (for best flavor) or just place all ingredients in the Dutch oven and cook as follows.

Cooking Choice 1

Place frozen chicken tenders in cast iron Dutch Oven cook in the oven at 350*F for 1-1 and 1/2 hours or until no longer pink inside chicken tenders or internal temperature 165* F.

Cooking Choice 2

Place frozen chicken tenders in cast iron Dutch Oven (with lid that can hold hot Briquets/coals and a pot/dutch oven with legs) then place 12-14 hot coals on top of the lid and add 15-20 under dutch oven for 1 hour or until no longer pink inside chicken tenders or internal temperature 165* F. Add more coals if longer cooking time is needed.

Note: I like to check on them after 30 minutes of cooking, then check in another 15-30 minutes as needed until done.

Drain the liquid from the chicken and discard all but 1/2 cup and save in case it is needed. After chicken is cooked add the following homemade root beer barbecue sauce to chicken and add the reserved sauce if needed for desired thickness.

Root Beer Barbecue Sauce

Sauce ingredients:

*1 cup Ketchup

*1 cup A W Root Beer

*1/4 cup Worcestershire Sauce

*1/4 cup Brown Sugar

*1/4 teaspoon Crushed Red Pepper Flakes

*2 tablespoons Dried Minced Onions

*1 tablespoon Dried Minced Garlic

*Pinch of Sea Salt

*1/4 teaspoon Freshly Ground Black Pepper

Cornstarch Slurry:

*1 tablespoon Cornstarch

*2 tablespoons cold water, mix together with the cornstarch and add to thicken sauce if desired.

Combine the above sauce ingredients in a sauce pan on medium low-heat and stir until mixture thickens, about 8 minutes stirring constantly, and add cornstarch slurry for a thickening if desired, simmering 1-2 more minutes.

Pour sauce over cooked drained Chicken. Serve and enjoy!

For more information on Dutch oven cooking check Utah State Extension Dutch Oven Cooking
Dutch Oven Root Beer Chicken