Dian Green

Derek, the scissors are supposed to be able to put out a light beam to help guide your cutting. That part you see doesn't lock in properly.
We got them very cheap, possiblely due to the not working thing, but they are very sharp and easy in the hand so I am happy to use them. ( good fabric scissors are to be treasured)

I actually have a pair of quite good lefty scissors that came out of another lot. I'm ambidextrous in a chunk of things but it turns out using scissors is one of the ones where I'm pretty strongly right handed.

I had already washed the fabrics and clothes in plain soap to remove any residues.
The cotton and linen fabrics were separated into strips by ripping along the weaves. 3 strips of the cotton and 2 of the linen.

The pants were then turned inside out and I cut up the seams to open up the legs.

The bottom half of the leg was folded up to be a guide as it was cut to make an even strip then cut off on the top.

I got 4 strips out of each pair for a total of 12 strips. All at least 32" long. A couple of the denim are shorter since I kept the back pockets as salvage for other projects.

The process took about 20 minutes.

I thought about paper pots Jay but considering that cardboard is not allowed for gamcod, I figured paper was out too.
I have a few ceramic and metal pots that should let me repot any big seedlings for that plot. I'm going to mostly be planting it with tubers, slips, transplants and direct sowing so there are not going to be a huge number of bigger seedlings to deal with repotting.

We picked up a pile of $5 herb and other plants last year on clearance for 25 cents each. They had nice, deep plastic pots that I've stashed so those should get me through this season at least for some of the other plots. I'm keeping my eyes open for any good deals on non-plastic pots too.

We tend to have lots of different soups and stews so it's always dependant on mood and what's on hand.
One thing I have done is mostly given up on celery. Lovage is such an easy and dependable perennial that now I just let it grow and a few leaves give all the flavour that a stick of celery would. Much less hassle! It is pretty strongly scented when raw but mellows nicely when cooked.

Thanks for the video link Nancy!
I'm hoping to fill one of the high walled, round pans with fabric rolls so that might compensate for the porosity of the fabrics. We'll see.

I'd love to see how it works for you, if you give some a try!

Spring is getting closer and I'm going to have get starting some seeds in the next month or so.

My prior seed starting was using the standard plastic cell pots that a friend gave me. To try and stick to the "no plastic" and "cheap" aspects, I am planning on trying seed snails. ( fabric and growing medium jelly rolls)

I'm going to use salvaged cotton and linen fabric and have metal pans to keep them in. I was going to try some of the sandy dirt we have here and mix it with a bit of leaf mold for the growing medium.

I've started a thread, (Seed snail trial thread ) with the details of the process since I think it might be helpful for others to see if it works.

Just wanted to check that this is an acceptable option within the limits you want for the project.

I'm hoping to give gamcod a shot this year and it has me thinking about ways to do compliant seed starting.
I have seen the seed "snail" method come up and it looks like an option. ( it's basically a jelly roll of growing medium and fabric or plastic)
I like how space intensive it could be and that I'll be able to easily access and move seedlings.
I also am going to try and keep it as cheap and using reclaimed materials as much as possible.

We got a couple of full closets out of a house clearing auction and I've pulled a few pairs of cotton, denim and khaki, pants that I'm going to cut up for fabric strips. I also have a bit of 100% cotton left over from mask making and a bit of linen to try as well.
I've been collecting some metal baking trays and pans from other auctions and thrifting so I'll use those to keep the rolls in.

I'm going to try and keep this vaguely scientific so I will also be trying seeds in the regular plastic cells I've been given as well as some pressed peat pots and the handful of expanding starting peat disks that came in another box lot. I may do a couple of rolls with plastic strips as well. I have enough beds that these other trials can go there. Hopefully, this will give me some ideas about how well each method works!
I figured that since I was giving this a shot, I might as well share the process.

What it seems like you want is more of a fruit flan, than a pizza. It might work better to check recipes for that.
The two main styles we do are hot and cold. One fave uses a sweet shortcrust recipe that is blind baked in a flan/tart pan and then, when it is cooled, is covered with a thick cooked custard and fresh fruit. That can get a top layer of glaze or whipped cream but we rarely bother.

The other version is more of a shortbread base, quite low sugar, that is prebaked. Then cream cheese (1 block, I think) is mixed with vanilla, an egg, some lemon zest and juice and a 1/4 or 1/2 cup of sugar. It is spread over the base and then it is topped with pear that has been sliced thin and mixed with more lemon juice, some sugar and flour. Then the whole thing is baked again for something like 20-25 mins. We love this one! Good warm, super chilled and you can make is pretty as you want depending on how fancy you get with the pear. Apple can be used as well.

If you skip the egg, you could do an uncooked version of the cheese layer. I think it would work with a drained ricotta or cottage cheese and they could go over or under a jam layer. Other extracts like almond would work too for flavouring.

Breakfast here is mostly about fibre. It's usually: bran cereal like Bran Buds or flakes, cooked oatmeal with added pure bran or bran muffins. ( the type where you make the huge batch that stays in the fridge and you bake as needed)
Plain yogurt, either fresh/ frozen fruit or homemade fruit sauces as well and milk or soy milk, if there is is cereal.

We've all found things are better generally if we stick to this. Special/holiday meals with things like pancakes, fancy eggs and all that happen at lunch instead.

Just wanted to say that after reading this thread last year, I started adding some vinegar to my stock/broth pots. It has really made a significant improvement to the flavours!