SeedVaultMarket

You can’t vibe code a plant

Recipe Monday: Stove Top Pot Roast: 1 boneless chuck roast (3 to 4 pounds) 2 to 3 garlic cloves, halved lengthwise 2 tablespoons olive oil 1 large onion, cut into 1/2-inch slices 3 celery ribs, cut into 1/2-inch slices 2 medium turnips, peeled and cut into chunks 4 cups water 2 beef bouillon cubes 4 medium potatoes, peeled and quartered 1 pound carrots, cut into chunks 1/2 pound fresh or frozen green beans, partially thawed 1/2 pound fresh mushrooms, sliced 3 tablespoons cornstarch 1/4 cup cold water Salt and pepper to taste 1. Cut slits in roast; insert garlic slivers. In a large deep skillet, brown roast on all sides in oil. Remove roast. Add onion, celery and turnips to skillet. Place roast over veg-etables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours. 2. Add potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm. 3. Skim fat from pan juices. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Slice roast; serve with vegetables and gravy.

4 days later the tomato’s are going strong! 📝 63e35a4d…

Buy Bitcoin. Run a node. Start a garden. Doesn’t even have to be in that order.

Gonna get started on next month’s newsletter this weekend. As always if you’re a bitcoiner who loves to garden and have any tips or tricks you’d like featured in the “tips from the trenches” section of the newsletter. Please reach out so you can be featured!

If you’re in a usda zone that has a short growing season. Now is the time to get your peppers started! You can get heirloom, non-GMO peppers and other heirloom, non-GMO fruiting vegetables at: https://seedvault.market/fruiting-vegetables/

If you can’t kill it, or grow it. You probably shouldn’t eat it.

🫵

Roma tomatoes have began to sprout!

@jb55 what’s in the garden this year??

Recipe Monday: Sweet N Sour Ribs 3 to 4 pounds boneless country-style pork ribs 1 can (20 ounces) pineapple tidbits, undrained 2 cans (8 ounces each) tomato sauce 1/2 cup thinly sliced onion 1/2 cup thinly sliced green pepper 1/2 cup packed brown sugar 1/4 cup cider vinegar 1/4 cup tomato paste 2 tablespoons Worcestershire sauce 1 garlic clove, minced Salt and pepper to taste 1. Place ribs in an ungreased slow cooker. In a bowl, combine the remaining ingredients; pour over the ribs. 2. Cover and cook on low for 8-10 hours or until meat is tender. Thicken the sauce if desired. Yield: 8 Servings ________________________________ As always you can sign up for our monthly newsletter and get all of the recipes at once! Just visit any product page and fill out the pop-up when displayed!!

3 days later and all the jalapeños and bell peppers have sprouted! 📝 7a720a5e…

What have you started planting this year or are you still waiting to get started? #asknostr

The Jalapeños and California Wonder pepper seeds have started to sprout! 🌱 📝 6b004205…

Thank you to everyone who has visited the site!

Recipe Monday: Skillet Enchiladas: 1 pound ground beef 1 medium onion, chopped 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 can (10 ounces) enchilada sauce 1/3 cup milk 1 to 2 tablespoons canned chopped green chilies Vegetable oil 8 corn tortillas 2-1/2 cups (10 ounces) finely shredded cheddar cheese, divided 1/2 cup chopped ripe olives 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and size for 20 minutes, stirring occasionally. 2. Meanwhile, in another skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. 3. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. 4. Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted.

The newsletter for March has just been sent out. Included is things to do in the garden this month, Tips from the trenches with @Havok, as well as all of our recipe Mondays for the month and more! Thank you everyone!

Even more so now 📝 08894cc5…

Last frost dates by USDA Zone: • Zone 1 - May 22 - June 4 • Zone 2 — May 15 - May 22 • Zone 3 — May 1 - May 16 • Zone 4 - April 24 - May 12 • Zone 5 — April 7 - April 30 • Zone 6 — April 1 - April 21 • Zone 7 — March 22 - April 3 • Zone 8 — March 13 - March 28 • Zone 9 — February 6 - February 28 • Zone 10+ — Rarely or Never Unsure what zone you’re in? Use our “Find My Hardiness Zone” button located on our home page! Happy planting nostr!

And the journey of life has begun for these peppers