[Mike Nolan]

Several stores have had butter on sale for $2.99 a pound here lately, so I'm stocked up for the holidays. And I have some rain checks for butter at under $2/pound at one store from last week.

[Mike Nolan]

A nearby hydroponics farm should be able to pick their tomatoes close to when they sell them, otherwise they have to pick them before they're fully ripe so they don't rot before they get to the markets. And post-picking ripening doesn't enhance flavor.

There are a half-dozen or so types of hydroponic systems, not all of them work well for tomatoes. You also need space to deal with vines that can easily get longer than 10 feet, and you need adequate lighting.

The determinate variety that Stacey grows in his lab are expensive, the seeds are $1 each!

Dinner tonight was left over pot roast.

[Mike Nolan]

I got some nice hydroponic tomatoes at the hydroponic class open house today, so we had BLT's. Don't have the space and lighting to do something like that at home, though, some of those vines are 20 feet long.

[Mike Nolan]

I'm making honey wheat, it had been so long since I made it I actually had to look at the recipe.

[Mike Nolan]

I may make honey wheat bread this week, haven't made it in a while and none in freezer.

[Mike Nolan]

Greek yogurt is a bit too sour for our tastes, fortunately we can get cultured buttermilk readily at the stores.

I have tried the buttermilk plant method of regenerating buttermilk, and it seems to work well, but I don't use enough buttermilk for that to be worth the effort, because you really need to clean out the container each time you regenerate it, or it can go bad.

Cultured buttermilk from the store is something that lasts well beyond the 'use by' date on the package.

[Mike Nolan]

We had some fresh warm bread and I had a couple slices of cheese.

[Mike Nolan]

Making semolina bread here today. (Hamelman's recipe, with a minor tweak in the ratio of bread flour to semolina flour.)

[Mike Nolan]

We had oatmeal for supper tonight.

[Mike Nolan]

With nut meals, they can go rancid in storage, so you need to check them before you try to use them.

[Mike Nolan]

I'm just about out of semolina bread here, so that'll probably be tomorrow's baking.

[Mike Nolan]

When I replanted the Aerogarden two weeks ago, I started three pea pods. One of them is doing fine, I replaced the other two last weekend because both had developed a white mold, which is fairly common, especially with legumes, and is called 'damping off'. One of the retries seems to be doing OK, the other had damping off issues again, so I'm trying it a third time, but am pre-soaking the seed in a small container using a mild solution of hydrogen peroxide, which is supposed to help with damping off mold issues on seedlings. I don't see any sign of the mold on the 21 lettuce plants, so it doesn't seem to have spread to the rest of the garden.

Next Thursday is the open house for the UNL hydroponics class, I'm looking forward to seeing how their gardens are growing, and I've got a few more questions to ask them this year. I may take some pictures as well.

[Mike Nolan]

Google lists these foods as being among the highest in Vitamin K:

kale, collards, turnip greens, swiss chard, salad greens, parsley, spinach

I don't know how much you would need to eat of them to counteract the effects of blood thinners, though. People who are on blood thinners might want to consult their doctors or pharmacists for dietary restrictions.

[Mike Nolan]

3/4 of them went into the freezer. (They freeze very well.)

[Mike Nolan]

The ones at Lincoln Public Schools are not very sweet and fairly light on the cinnamon. The kids dunk them in the chili, of course.

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