I am excited to share with you the tiny vegetable garden I started over the weekend for only $20! I was able to cut costs by purchasing materials to grow each plant from seeds instead of purchasing pre-planted plants at the nursery. I did my research and found that eggshells are very beneficially in the growing process because they provide essential nutrients for the seeds. You can read up on it here and here. Fingers crossed those little seeds grow big and strong!
What you’ll need:
- 1 1/2 dozen eggs + 1 additional empty egg carton
- 1 bag of potting soil
- Seeds of your choosing!
Determine how many pods you want to plant with seeds. I chose to plant 36 pods (I cracked 18 whole eggs). Start cracking! Firmly tap the middle of the egg against the edge of the bowl. I found this to be the most effective technique for ensuring the shells cracked in half. Once you have your initial crack, slowly peel the two halves apart.
Place each half in its own pod of the egg carton. If you are worried about over-watering, now is the time to use a needle to poke a drainage hole in the bottom of the eggshell. Note: because you are halving all the eggs, you will need an additional egg carton.
Use a spoon to fill each eggshell with potting soil. Carefully follow the sowing instructions on the back of each seed package, then plant away! Don’t forget to water each pod after planting!
Seeing those guys in the window makes me so happy. I can’t wait to watch my little babies grow!
To create the seed markers, I cut straws in half and stuck a sticky note to the tops of them. Pretty simple! I originally forgot which seeds I planted where and had to go back to my camera roll to figure out which was which.
Mormor’s Oven Omelet:
Obviously, I wasn’t going to let all those eggs go to waste! I planned ahead and had the ingredients to make my Mormor’s oven omelet. It was a favorite of mine growing up. It is super simple and perfect for a night of minimal kitchen commitment.
- 1 1/2 dozen eggs (see how perfectly that worked out?)
- 1 cup of sour cream
- 1 cup of milk
- 1/4 cup of green onions
- 2 teaspoons of salt
- a dash of pepper
- 2 tablespoons of butter
Preheat the oven to 325°. In the oven melt the butter in a 9×13 casserole dish. Tilt the dish to coat the sides. Wisk the eggs, sour cream, milk , salt, and pepper in a large mixing bowl until blended. Next, stir in the green onions and pour the mixture into the coated dish. Pop it in the oven for about 50 minutes. Be sure to check the center of the dish periodically with a fork or toothpick to ensure it is completely cooked. You can add Canadian bacon, sausage, or anything else your heart desires to this dish!
Any tips for when it comes time to transplant the pods outside?