Milk Jug Greenhouse Gardening

Spring is here. Yay sorta... where I live and that means its mostly just winter temps and a lot of rain with a few nice days sprinkled here and there. This is not ideal for young seedlings... UNLESS... you do it in milk jugs. Yep Milk Jugs.  Best part, you can even start plants in winter - yes outside. 

Step 1

Rinse out your empty milk jug. Really any food grade clear or semi clear plastic container will work. Milk jugs are nice because they are wide and relatively easy to cut.

Step 2

Cut almost all the way around the jug about half way up - leave a hinge attached by the handle - about 2 inches.

Step 3

Poke drainage holes in the bottom. 4-5 should do it. You can poke 1-2 on the sides about a 1/2 - 1 inch up incase you get a ton of rain for extra drainage but I don't.

Step 4

Thoroughly wet your seed starting soil. Then fill the bottom half of your jug with your wet seed starting mix. 

Step 5

Place your seeds. You can do more than you would think in a jug because you will be transplanting these out eventually.

Step 6

Label your jug inside and out.

Step 7

Tape (I recommend some form of water resistant tape - duct tape works well) the top back on the bottom creating a decent seal for your jug.

Step 8 

Remove the milk cap - Yes rain and snow will get in there - that is ok. It also will provide ventilation for your seedlings.

Step 9

Place outside in a south facing semi sheltered location and let the magic happen.

Step 10

Once you have past your last frost date AND your seedlings have at least 2-3 true leaves, you can transplant your seedlings into the ground or pots outside. You won't have to harden off your seedlings because they are already used to the fluctuating temps and elements saving you the work of bringing them back and forth / in and out. 

They are ready to thrive. 

Things to consider:

• Check your seedlings about once a week for progress. (Lets be real you and I both know you are going to check them way more often than that LOL)
• These are really low maintenance. You usually don't have to re-water, but if there is no moisture on the sides, give your baby plants a drink. 
• If the temps are pretty warm or it's really sunny you will want to un-tape the jugs to vent so the seedlings don't scorch.
• Some varieties can be started in winter. Anything that is relatively cold hardy will do great, especially if those seeds need stratification. (brassicas, onions seeds do really well, parsley, cilantro) 
• Other varieties of heat loving plants would do better to start a little later (tomatoes, peppers and so on)
• You can usually get a good amount of milk jugs from coffee shops. If you call them in the morning and ask them to save you a bag of them, most will. You can get about 20+ jugs in a day this way for free. Make sure to rinse them out first.
• I recommend keeping a gardening journal to track what went well, what plants you tried and when you started them.

Taco Salad-in-a-jar

 

Fiesta Taco Salad-in-a-jar with Creamy Avocado + Cilantro Dressing

The ULTIMATE in grab-n-go meals for your week ahead!

These salad jars are stacked with flavors, textures, and energy boosting nutrients!

This recipe requires a bit more prep and ingredients…but it’s SO worth it!

ngredients

For the Homemade Creamy Avocado + Cilantro Dressing:

• 1 medium ripe avocado 
• 1/4 cup fresh cilantro leaves, chopped 
• 1/4 cup plain Greek yogurt
• 1 Tbsp fresh lime juice 
• 3 Tbsps extra virgin olive oil 
• 1 clove fresh garlic, peeled
• 1/4 tsp sea salt 
• 1/4 tsp freshly ground black pepper 
• 1/4 cup cold water

For the Grass Fed Beef or Ground Turkey and Black Bean Filling:

• 15 ounces black beans, rinsed and drained if using canned 
• 1 lb ground grass-fed beef, or turkey, browned, and well seasoned with the following:
• 1/2 Tbsp cumin
• 1/2 tsp each of chili powder, onion powder, granulated garlic, paprika, and turmeric. 
• Add sea salt and fresh black pepper if desired.
• Adjust to taste I always add more seasonings at the end if desired.

For the Roasted Corn:

• 1 tbsp avocado or olive oil 
• 1/2 diced green bell pepper
• 1/2 diced red bell pepper
• 4-6 ounces diced, roasted green chilies
• 2 corn cobs  or 1 cup frozen corn

Instructions

From the Bottom of the jar, going up:

1. 2 Tbsps creamy avocado + cilantro dressing in the very bottom of each jar
2. 6-8 grape tomatoes 
3. 1/3 cup of seasoned ground turkey and black bean (directions below)
4. 3 Tbsps fresh roasted corn, peppers, and green chile mixture
5. 6 halved black olives 
6. 3 Tbsps of fresh diced red, yellow & orange baby bell peppers 
7. 1 Tbsp grated all-natural cheddar cheese
8. 2 good handfuls of torn green lettuce leaves at the very top

Dressing Instructions:

1. Place all your dressing ingredients into a food processor or high-speed blender.
2. Process until smooth, stopping to scrape down the sides.
3. Thin out the salad dressing out with about 1/4 cup cold water (more or less) just until you get your desired consistency.
4. Keeps well in an airtight container for 1 week, refrigerated. Makes 6-8 servings of dressing.

Filling Instructions:

Makes enough for 6-8 salad jars

1. Remove cooked, and seasoned meat mixture from pan, allow to cool, then place in a bowl add black beans and gently stir to combine.
2. Using a cast iron skillet heat 1 Tbsp of avocado, or olive oil, then add in this order 1/2 diced green bell pepper, 1/2 of a diced red bell pepper saute for 2 minutes add the corn cut and removed from 2 cobs and 4-6 ounces diced roasted green chilies.
3. Saute all together for 3-4 minutes on a med-high heat...don't over roast this mixture, you want it firm.
4. Assemble your salad jars in the order first mentioned above.
5. These stay well for 3-4 days, sealed well in the refrigerator.