{"query": "Start a Vegetable Garden from Seeds", "count": 20, "results": [{"id": "card_n_3a2031e811f4", "title": "Start a Vegetable Garden from Seeds", "shelf": "maker", "surface": "secular", "snippet": "Beans, peas, radishes, lettuce, carrots, tomatoes — six foolproof first-garden vegetables. Plant in spring; harvest through summer.", "authority_tier": "external_aligned", "source": "Saturday Evening Post, 1918+ — kitchen-garden columns", "readable": false, "generated": false}, {"id": "card_theory_agricultural_science", "title": "Agricultural science (yield, soil-pH suitability)", "shelf": "theories", "surface": "secular", "snippet": "Agricultural science (yield, soil-pH suitability) — an engine domain that can touch it: agriculture. Calibration: seals — yield, spacing, seeding rates and pH suitability compute. Yield is the product", "authority_tier": "reference", "source": "The Theory Assay — calibrated, not judged (docs/THEORY_CATALOG.md)", "readable": false, "generated": false}, {"id": "card_survival_canning", "title": "Preserving food: safe home canning", "shelf": "survival", "surface": "secular", "snippet": "Two methods, and choosing wrong can be deadly. HIGH-ACID foods (fruits, jams, pickles, properly acidified tomatoes) are safe by BOILING-WATER-BATH canning. LOW-ACID foods (vegetables, meats, beans, so", "authority_tier": "reference", "source": "USDA Complete Guide to Home Canning (public domain)", "readable": false, "generated": false}, {"id": "card_survival_dry_store", "title": "Drying and root-cellaring the harvest", "shelf": "survival", "surface": "secular", "snippet": "Drying is the oldest, simplest preservation: thin slices in a warm, airy, shaded place or a low oven/dehydrator until leathery or brittle; store airtight in the dark. A root cellar (cool ~32–40°F, hum", "authority_tier": "reference", "source": "USDA Farmers' Bulletins (public domain)", "readable": false, "generated": false}, {"id": "card_survival_save_seed", "title": "Saving your own seed", "shelf": "survival", "surface": "secular", "snippet": "Seed you save closes the circle and costs nothing. Save only from OPEN-POLLINATED (heirloom) plants — hybrids ('F1') won't come true. Let the best, healthiest plants fully ripen; scoop and dry the see", "authority_tier": "reference", "source": "USDA Farmers' Bulletins (public domain)", "readable": false, "generated": false}, {"id": "card_survival_kitchen_garden", "title": "The kitchen garden", "shelf": "survival", "surface": "secular", "snippet": "Grow where there is at least 6 hours of sun and workable, drained soil enriched with compost. Know your last spring and first fall FROST dates — plant cool crops (peas, greens, roots) early, warm crop", "authority_tier": "reference", "source": "USDA Farmers' Bulletins (public domain)", "readable": false, "generated": false}, {"id": "card_span_5eb05202629f", "title": "VEGETABLES FOR CANNING 14s", "shelf": "sources", "surface": "secular", "snippet": "teaspoonful of soda to a gallon of water. Wash thoroughly, \nusing a large tub of water so dirt can sink to the bottom; drain \nand boil rapidly in boiling water four to six minutes. Drain well \nand pac", "authority_tier": "primary_pd", "source": "Successful Canning and Preserving (Powell, 1917)", "readable": true, "generated": false}, {"id": "card_span_6fb4d1d13ce7", "title": "DolizodbyGoOgle", "shelf": "sources", "surface": "secular", "snippet": "Success in uarket gardening \nWhatever variety is most popular should be \nchosen to plant for market; and where there is \nclose similarity it is evident that soil and cultivation \nare of far more impor", "authority_tier": "primary_pd", "source": "Success in Market Gardening (Rawson, 1910)", "readable": true, "generated": false}, {"id": "card_span_b4172fc0b712", "title": "Tomato Paste.—", "shelf": "sources", "surface": "secular", "snippet": "1 quart of thick tomato pulp Y% teaspoonful of salt \n1 slice of onion (2 inches in 1 teaspoonful of paprika \ndiameter ) 1 tablespoonful of mixed spices \n\n\nMix one tablespoonful of spices about as foll", "authority_tier": "primary_pd", "source": "Successful Canning and Preserving (Powell, 1917)", "readable": true, "generated": false}, {"id": "card_src_frd_spain", "title": "Spain: A Country Study", "shelf": "countries", "surface": "secular", "snippet": "David P. Cabitto, who was assisted by Sandra K. Cotugno and Kimberly A. Lord, provided invaluable graphics support. Susan M. Lender reviewed the map drafts, which were prepared by Kimberly A. Lord and", "authority_tier": "reference", "source": "Spain: A Country Study — Federal Research Division, Library of Congress (1990) (public domain)", "readable": true, "generated": false}, {"id": "card_span_a87b97125c60", "title": "Fig. 41.—Uniform tomatoes together. |", "shelf": "sources", "surface": "secular", "snippet": "quickly cools the water. A slender-pointed knife is useful for — \npeeling and coring. \n\n4. Blanching consists of plunging the vegetable or fruit into \na large amount of boiling water for a short time.", "authority_tier": "primary_pd", "source": "Successful Canning and Preserving (Powell, 1917)", "readable": true, "generated": false}, {"id": "card_food_nutrition_balance", "title": "Growing for nutrition, not just calories", "shelf": "agriculture", "surface": "secular", "snippet": "A pile of potatoes keeps you alive but not well — long-term survival needs VITAMINS too. Grow a spread: staples for calories (potatoes, grains, beans), leafy GREENS and colorful vegetables for vitamin", "authority_tier": "reference", "source": "USDA Farmers' Bulletins & extension guidance (U.S. government, public domain)", "readable": false, "generated": false}, {"id": "card_span_46865cafd34d", "title": "PICKLING", "shelf": "sources", "surface": "secular", "snippet": "THE preservation of food with salt or vinegar, either with or \nwithout the addition of spices or sugar, is commonly known as \npickling. The predominating flavor determines the kind of pickle \n—sour pi", "authority_tier": "primary_pd", "source": "Successful Canning and Preserving (Powell, 1917)", "readable": true, "generated": false}, {"id": "card_span_a0e64a83f023", "title": "PROCESSING—HOT-WATER BATH", "shelf": "sources", "surface": "secular", "snippet": "PROCESSING 1s the term applied to the operation of sterilizing \nor heating to destroy bacteria so that the canned goods will keep. \n\nAll fruits and juicy vegetables are better in color and \ntexture if", "authority_tier": "primary_pd", "source": "Successful Canning and Preserving (Powell, 1917)", "readable": true, "generated": false}, {"id": "card_span_69202284d450", "title": "L,.,l,z<»i:,.,G00gIf", "shelf": "sources", "surface": "secular", "snippet": "VEGETABLES RAISED FOR MARKET \nIt would be impossible to find a plant of easier \nculture, as the roots are perfectly hardy, and can \nbe kept growing year after year in the same location \nif desired. Th", "authority_tier": "primary_pd", "source": "Success in Market Gardening (Rawson, 1910)", "readable": true, "generated": false}, {"id": "card_src_book_21682", "title": "The field and garden vegetables of America — Fearing Burr", "shelf": "gutenberg", "surface": "secular", "snippet": "The field and garden vegetables of America, by Fearing Burr. Subjects: Vegetable gardening -- United States; Vegetables -- Varieties. Read the full text (public domain): https://www.gutenberg.org/eboo", "authority_tier": "reference", "source": "Project Gutenberg (public domain)", "readable": true, "generated": false}, {"id": "card_src_food_172284", "title": "Babyfood, Vegetables, Garden Vegetable, Strained", "shelf": "nutrition", "surface": "secular", "snippet": "Babyfood, vegetables, garden vegetable, strained — a food in the USDA FoodData Central reference. Per 100 g: 32 kcal, 2.3 g protein, 0.2 g fat, 6.8 g carbohydrate.", "authority_tier": "reference", "source": "USDA FoodData Central (public domain)", "readable": false, "generated": false}, {"id": "card_src_food_174796", "title": "Snacks, Vegetable Chips, Made From Garden Vegetables", "shelf": "nutrition", "surface": "secular", "snippet": "Snacks, vegetable chips, made from garden vegetables — a food in the USDA FoodData Central reference. Per 100 g: 473 kcal, 5.32 g protein, 23.3 g fat, 60.43 g carbohydrate.", "authority_tier": "reference", "source": "USDA FoodData Central (public domain)", "readable": false, "generated": false}, {"id": "card_food_seed_saving", "title": "Saving seed — the harvest that never ends", "shelf": "agriculture", "surface": "secular", "snippet": "Saved seed makes a garden self-renewing and free. Save from OPEN-POLLINATED or HEIRLOOM varieties — they breed true. Do NOT save from HYBRID (F1) seed: its offspring won't match the parent. Let the be", "authority_tier": "reference", "source": "USDA Farmers' Bulletins & extension guidance (U.S. government, public domain)", "readable": false, "generated": false}, {"id": "card_src_book_63013", "title": "War Gardens: A Pocket Guide for Home Vegetable Growers — Montague Free", "shelf": "gutenberg", "surface": "secular", "snippet": "War Gardens: A Pocket Guide for Home Vegetable Growers, by Montague Free. Subjects: Vegetable gardening. Read the full text (public domain): https://www.gutenberg.org/ebooks/63013", "authority_tier": "reference", "source": "Project Gutenberg (public domain)", "readable": true, "generated": false}], "house": {"door": "FIND", "kind": "cards", "trail": "results", "seal": null, "next_step": {"do": "open the top card", "door": "FIND", "tool": "card_get", "params": {"id": "card_n_3a2031e811f4"}}, "ends": "a verdict or a card · the trail · a seal · one next step"}}