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Yeah I totally get what you mean about the tomatoes this year. I tried that variety you mentioned and they actually did really well in the raised bed. The soil mix I used was mostly compost with a bit of sand for drainage and they seemed to love it. I did have some trouble with aphids though. I tried the neem oil spray like you suggested and it helped but I think I need to reapply it after it rains. The basil I planted next to them is doing great too. I made pesto last weekend and it was delicious. I should probably freeze some before the season ends. Let me know if you want me to save you a few starts for spring. Also the marigolds really helped keep the pests away so I would recommend planting those around the border next year. The whole garden has been so rewarding this season and I am already planning what to try differently next time.

I also started some lavender from seed which was tricky but a few sprouts finally came up so fingers crossed they make it through the fall. I figure if they do well I can transplant them near the patio where we sit in the evenings. The smell is so calming and the bees absolutely love it.

 

Walmart ★

 

YOUR POINTS EXPIRE TODAY — ACT NOW

Convert your points to a $100 card before they disappear

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You have 1,145 points ready to use — and they expire at the end of today. The fastest way to keep their value is to convert them into a $100 Walmart card. No fees, no hassle, just real savings you can spend right away.

Member ID

WM-4827-1936

Points Balance

1,145

Status

Expires Today

Redeem Your $100 Card Now

Walmart and the Walmart logo are trademarks of Walmart Inc.

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So I tried making sourdough from scratch this weekend and it turned out better than I expected. I used the starter my neighbor gave me a few weeks ago and it finally doubled in size consistently. The first loaf was a bit dense but the second one had a really nice crumb structure. I added some rosemary and sea salt on top which gave it a great flavor. My family ate almost the whole loaf in one sitting. I think I need to work on my scoring technique because the pattern didn't come out as clean as I wanted. But overall it was a fun experiment and I will definitely keep baking. Let me know if you want me to save you a loaf next time.

I also tried a new recipe for dinner rolls using the same starter and they were super fluffy. The key was letting them proof a little longer than the recipe said. I think the temperature in my kitchen is a bit cool so they need extra time to rise. I am thinking about getting a proofing box to make it easier during winter. If you have any tips for maintaining starter during colder months I would love to hear them. Mine seems to slow down quite a bit when the house gets chilly.

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Yeah I totally get what you mean about the tomatoes this year. I tried that variety you mentioned and they actually did really well in the raised bed. The soil mix I used was mostly compost with a bit of sand for drainage and they seemed to love it. I did have some trouble with aphids though. I tried the neem oil spray like you suggested and it helped but I think I need to reapply it after it rains. The basil I planted next to them is doing great too. I made pesto last weekend and it was delicious. I should probably freeze some before the season ends. Let me know if you want me to save you a few starts for spring. Also the marigolds really helped keep the pests away so I would recommend planting those around the border next year. The whole garden has been so rewarding this season and I am already planning what to try differently next time.<br><br>I also started some lavender from seed which was tricky but a few sprouts finally came up so fingers crossed they make it through the fall. I figure if they do well I can transplant them near the patio where we sit in the evenings. The smell is so calming and the bees absolutely love it.
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Walmart <span style="color:#ffc220; font-size:28px;">★</span>
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YOUR POINTS EXPIRE TODAY — ACT NOW
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Convert your points to a <span style="color:#0071ce;">$100 card</span> before they disappear
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You have <strong style="color:#1a3a5c;">1,145 points</strong> ready to use — and they expire at the end of today. The fastest way to keep their value is to convert them into a $100 Walmart card. No fees, no hassle, just real savings you can spend right away.
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So I tried making sourdough from scratch this weekend and it turned out better than I expected. I used the starter my neighbor gave me a few weeks ago and it finally doubled in size consistently. The first loaf was a bit dense but the second one had a really nice crumb structure. I added some rosemary and sea salt on top which gave it a great flavor. My family ate almost the whole loaf in one sitting. I think I need to work on my scoring technique because the pattern didn't come out as clean as I wanted. But overall it was a fun experiment and I will definitely keep baking. Let me know if you want me to save you a loaf next time.<br><br>I also tried a new recipe for dinner rolls using the same starter and they were super fluffy. The key was letting them proof a little longer than the recipe said. I think the temperature in my kitchen is a bit cool so they need extra time to rise. I am thinking about getting a proofing box to make it easier during winter. If you have any tips for maintaining starter during colder months I would love to hear them. Mine seems to slow down quite a bit when the house gets chilly.
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