This montage of cabbage photos illustrates the complex and robust nature of the cabbage plant. Its collection of large leaves protect and feed the cabbage throughout its maturation process. The vascularity of the leaves are amazing, much like the vascularity … Read More
This beautiful and fresh herb is cilantro. I started these two rows from seedlings, and they have truly taken off well. My previous efforts with both seedlings and starter plants didn’t produced this well, so it’s evidence that gardening is … Read More
These are japanese eggplants harvested in Dec 2015. I put a little starter plant in the ground in April 2015, and it began to bring me primal nutrition within 2 months and continued to do so for nearly 6 months. … Read More
Here we have some white cabbage sauerkraut. Once again, kraut is one of the easiest ways to show off your fermentation skills. The following day, I had to add a little bit of water to top off the jar, as … Read More
Radishes are excellent in salads and as a side vegetable adding color to your plate. Here you have traditional radishes as well as my first go at heirloom radishes. Both type started from seeds and mature quite rapidly, which allows … Read More
This post shows green and red romaine lettuce maturing throughout Oct 2015. There are two ways to harvest romaine: 1) clip only the lettuce leaves that you will eat at any given time and 2) pull out the entire head … Read More
This is my first go at cabbage which started from small pods. I’m quite pleased with how they’re taking off. The leaves look healthy and vascular which simply illustrate how the plant soaks up the sun’s rays to produce its … Read More
It’s difficult to find a better source of protein, vitamins, and minerals than in a nicely prepared steak. And if you’ve had your fill of steak for the week, toss in grilled chicken for your protein source. All this talk … Read More
Here is the finished product of my first go at fermentation. I left it out on the counter for about 6 days. My first impression is 1) too salty, which I can modify with future batches and 2) too crunchy, … Read More