Q: There should only be 1 seedling every 5 to 6 inches (13 to 15 cm). Once the seedlings have sprouted, you may need to thin them out to ensure that they are not overcrowded. There should only be 1 seedling every 5 to 6 inches (13 to 15 cm) apart. Use scissors to cut the stems of any extra seedlings just above the ground level. You can eat the leaves of the seedlings that you cut. These are the daikon’s microgreens and they have a pleasant peppery flavor. Daikon radishes need to be watered regularly to ensure that they will grow. Check the soil every couple of days to ensure that it has adequate moisture.  To check the soil, stick your finger into it by about 1 inch (2.5 cm). If the soil feels dry, then you should water the daikon. If it feels moist, then you can leave it be for another day. If you are growing daikon for microgreens, then you can simply mist the soil with a spray bottle of water. This will help to ensure that the seeds are undisturbed. If you are concerned about insects getting to your daikon, you can place a crop cover over the seedlings. These are mesh covers that go right over the plants. They are available at garden centers. You may want to anchor the crop cover to ensure that it stays put on windy days. Place heavy rocks or bricks along the edges of the crop cover. Seedlings will die if it gets too cold, which is why it is important to plant before the temperatures drop too low. However, you may have a night here and there when the temperatures drop into the freezing range. Covering the seedlings with a layer of hay mulch will help to insulate them and protect them from the cold. If temperatures are already into the freezing range, your daikon will be safer in a planter or pot indoors.
A: Thin out the seedlings after they sprout. Water the daikon 2 to 3 times per week. Cover seedlings with a crop cover to protect the leaves. Add a 1 to 2 in (2.5 to 5.1 cm) deep layer of hay mulch.

Q: It is important not to pull any stalks in the plant's first year of growth. It will weaken the young rhubarb plant. Allow each rhubarb plant to establish a strong root system the first year and leave the stalks intact. Start harvesting during the plant’s second season.  If the plant looks very healthy, you can harvest 1 to 2 stalks during its first year. But this is an exception. A rhubarb plant can produce stalks for up to 20 years. Expect to get about 2 to 3 pounds (0.91 to 1.36 kg) of stalks from a mature plant each season. Prime rhubarb season is April to June. A good rule of thumb is to pick your rhubarb no later than July 4. The harvesting period typically lasts about 8 to 10 weeks.  Rhubarb plants are dormant during the fall and winter. If you try to harvest your rhubarb too late, the stalks might get frost damage and be inedible. A ripe stalk should be about the width of your finger. Leave thinner stalks on the plant to continue growing.  Stalks that are too thick will be chewy and tough. Don’t harvest from a plant whose stalks are very thin. That’s a sign the plant is underfed and weak. The longer the stalk, the more flavorful it will be. And while 8 inches (20 cm) is the minimum length before harvesting, stalks that are between 12 and 18 inches (30 and 46 cm) long are the most delicious.  This measurement should only include the stalk itself, not the leaves. Run your hand along the length of the stalk. If it's crisp and firm, it's ready to pick. Contrary to popular belief, how red or vibrant the stalks are does not determine how ripe the plant is. Not all rhubarb is a deep red hue. Some varieties of rhubarb are paler shades of red or even green when they're ready to be picked. Turkish and Riverside Giant are 2 common green varieties of rhubarb.
A: Wait at least 1 year before picking stalks from a rhubarb plant. Harvest rhubarb from late spring through the middle of summer. Check for stalks that are between 1⁄2 and 1 inch (1.3 and 2.5 cm) wide. Make sure the stalks are at least 8 inches (20 cm) long. Avoid judging a rhubarb plant's ripeness by its color.

Q: You will need one large pot filled halfway with water for the pasta and a medium saucepan filled with 1 inch (2.5 cm) of water for the broccoli. If desired, you may lightly salt both pots of water as they come to a boil. Salt can help draw out the flavors of the pasta and broccoli. Add the pasta to large pot of boiling water and cook 8 to 10 minutes. Drain the water.  The pasta should be al dente when done. If the package directions for you pasta vary from this, follow the package directions. Add the broccoli to the other saucepan of water. Bring to a boil before reducing the heat to medium-low. Let simmer, covered, for 6 to 8 minutes.  The broccoli should be tender enough to stick a fork through when done. Drain when completed. If the cooking directions on your bag of broccoli varies from these instructions, follow the package directions. Add the drained pasta and drained broccoli to the pot of shrimp alfredo sauce. Heat the whole thing over medium heat for a few minutes to warm everything up.  Stir the ingredients as you heat them so that they are evenly distributed and evenly heated. Turn the heat down if you see the sauce start to bubble. Transfer the hot shrimp alfredo to individual serving plates. If desired, you could also top the dish with extra Parmesan cheese or black pepper.
A: Boil two pots of water. Cook and drain the pasta. Cook and drain the broccoli. Stir the pasta and broccoli into the sauce. Top with parsley, if desired. Finished.

Q: Make a mixture of fresh rosemary leaves, fresh thyme leaves, minced garlic, and lemon zest. Dry the steak off, and spread a layer of salt on it. Rub the herb mixture into the steak, and place the steak in the fridge overnight (or at least for 4 hours). Take the steak out before cooking, and rub the mixture off with your fingers. Let it come to room temperature. Rub it with oil, and cook as usual. When flipping the steak in the oven, you can add a pat of butter on top of the steak. The butter will melt over the steak, adding additional flavor, but the butter won't have a chance to burn. You can also use an herbed butter at this point instead of plain butter. A reverse sear is when you start the steak in the oven on a baking sheet at 250 degrees Fahrenheit (120 degrees Celsius), then finish it over high heat in the skillet. This process allows you to add more delicate flavoring at the end.  For a 1 1/2-inch ribeye, you'll cook it in the oven for about 20 to 25 minutes for rare. Add 5 minutes for every level up you want to go in doneness (so 25 to 30 for medium rare, 30 to 35 for medium, and 35 to 40 for medium well). Have the skillet heating on the stove near the end with oil in it, and sear each side of the steak for about 30 to 45 seconds, including the edges. Before searing, you can add items like garlic cloves, thyme, and shallots to the oil for extra flavor.
A:
Try a rub. Use butter at the end. Reverse-sear the steak to add flavor at the end.