Oh joy! Good it worked. Nice plump ones Annie. So many ways to get there. Same with making mustards. You can take 2/3rd's and stick blend, add some mustard flour like Coleman's, horseradish, yogurt, fresh or dried herbs.... I added a big blob to my taco sauce last night. This jar, where the black rubber band is located, is the dry seed fill line. Added a squirt of AC vinegar and filled with hot water. Sat back of counter for a few hours and it more than doubled. Somewhere around 12-18 depending on your room temp, they will start to sprout and on their way to plants. Not noticeable until about 24hours being such small seed. Sprinkled on just an inch of clean soil, (I use coir), they will be salad in about 6-10 days depending on temp...same seed you use to make your mustard pickle.

Dang. I did a "how to cook rice" thread years ago. Many schools of thought as have been mentioned here. I'm usually an "in a hurry" and distracted rice cooker and my rice is usually not done well. Hubs got me an Instapot for Christmas. I've just never gotten into the habit of doing it in the oven, it doesn't seem to fit with my schedule very well. Hubs seems to do it right routinely on top of the stove. We only have the one really big Dutch oven so haven't done rice in it on the stovetop. I guess I could have gotten a cast iron rice "cocotte" (lovin' that name!) but instead we went for the multiple uses of the Instapot. Did jasmine rice last night, it was fab. Hubs made dinner and he liked that he didn't have to watch the rice so he could focus on the other parts of the meal. That would be a plus for me too. Part of my issue with stovetop rice is our nasty, nasty pulsing crap electric ceramic stove top. I like the notion that the rice cooker just heats up enough space to do the rice, very efficient. Plus it has other uses which we might enjoy. But I still love cast iron. It is just not as groovy on our pulsing stove as it should be. My cast iron pancake griddle doesn't work any better than any other pan on that crap stove. I use my Dutch oven now mostly for soups and artisan bread in the oven.

I've been active in a couple breeding projects. Micro tomatoes and the dwarf project. I have 6 micros i've named and a dozen dwarfs with working names. agmss, is the larger one from the micros?. It's working name is BLT. Not offically named yet. We have been looking for a winter 'BLT' tomato on a micro. Not a full slice but maybe a three slice out of one tomato. Similar to this one... Might be worth it to save some seed. No need to ferment. Just rub the stem end slice on a p-towel and lay it out to dry fully. Should be a carrot leaf but you may have a bee cross that makes it a new variety. It is a fun project. Like this one i'm working on...varigated leaf with a striped stem.

This is radish seed. (pic below) How i gift for friends and co-workers. The deep purple is Rambo radish and i mix in a couple other radish for 'pretty'. One of the easiest to grow. Meaty and crunchy. That is about 6-7 days from planting. Just under a LED strip and ready for tasting and a salad. Pre-covid i was gifting many of these towers. Radish does not need soaking overnight. Below the rubber banded radish are other easy-to-grow varieties like peas (soaked overnight) and some more radish. So the recipient can watch the grow. Sunny window or a small shelf. Unfortunatey many co-workers got the bug and ordered small packets of hard-to-grow varieties. Some varieties can take 6-8 weeks. Like herbs and some greens like chard/kales. Most are not gardeners being in small NYC apartments. They got alot of mold and rot on the difficult longer grows.