内容摘要：So, I’ll fold a few into a wet paper towel and place it in a plastic bag. In about 10 days, I’ll compute the percentage that sprouted to get an idea of how much excess I should sow to attain the number of desired plants. If less than 50% of them sprout, I’ll likely ditch the pack and start new seeds.

So, I’ll fold a few into a wet paper towel and place it in a plastic bag. In about 10 days, I’ll compute the percentage that sprouted to get an idea of how much excess I should sow to attain the number of desired plants. If less than 50% of them sprout, I’ll likely ditch the pack and start new seeds.

1 loaf slightly stale challah, sliced ¾ inch thickAbout 4 tablespoons butter for cooking, divided

For serving (pick and choose, or combine)Confectioners’ sugarBerries or chopped soft fruit, like ripe peaches or nectarines

Use a whisk or a fork to beat the eggs in a wide shallow bowl or baking pan. Beat in the vanilla, cinnamon (if using), sugar and salt. Add the milk and whisk to combine thoroughly.Heat a very large skillet over medium heat. While the skillet is heating up, place a piece of the challah in the milk mixture and let it sit for about 1 minute. Flip the bread and let soak for another minute. If your bread is very dry, it might need to soak for longer. Take it out when it is soaked through, but not mushy.

When the skillet is quite hot, take the bread from the milk mixture, allow any excess to drip back into the bowl, and then melt a tablespoon of the butter in the pan, swirling it to coat the bottom. Place the dipped bread in the skillet, and repeat with more slices, fitting as many pieces in the pan as possible in a single layer. Cook for about 2 minutes on each side, then transfer the French toast to a serving plate or platter. Repeat with the remaining butter and dipped bread.

Serve the French toast hot with confectioners’ sugar, maple syrup, berries or other fruit, and whateverThis 2007 image provided by Bugwood.org shows an Amelanchier laevis Allegheny serviceberry tree. (Richard Webb/Bugwood.org via AP)

This tree has similar attributes, minus the gray bark, and grows to 15-to-20-feet tall. The Eastern North American native is often found in swampy areas, but can tolerate somewhat sunnier and drier sites than the Allegheny species. Hardy in zones 4-7.Reaches heights of 15-25 feet, and is notable for its large berries and sun tolerance, although it will also thrive in shade. Its native range spans from Eastern North America west to Quebec and Nebraska. Hardy in zones 4-9.

Among the most drought-tolerant of the bunch. Native from Montana south to Texas and west to the Pacific Coast, it reaches 6-15 feet tall and displays yellow fall foliage. Hardy in zones 5-8.Multi-stemmed, shrubby varieties can be trained to grow as trees by pruning away all but one (preferably straight) central trunk when the plants are young. All varieties tend to sucker (sending up small shoots), some more than others; leave them be to grow a shrubby screen or cut them at ground level as needed (once or twice annually) to maintain a tidier appearance.