It's always a surprise to stock take.
(But I forgot to list the Pigeon Peas and pumpkin! Also in season I'm hoping to grow Jicama/Yam Bean -- another legume,)
The more I work at what I want to eat, the more functional is the kitchen garden.
I got a good supply of (French) shallots so I planted some out and I managed to grab some well priced Glen Large garlic.
And they've taken! As we speak they grow.
To what menu will the garden take you today?
There is nothing half so much culinary fun than foraging for greens in the garden. Every day I forage for my lunch time soup ingredients.
It is my communing-with-nature ritual.
Some plants I have given up on -- such as potatoes and Sweet Potatoes. I don't eat them much and they can be iffy outback.
I'm very pleased to be focusing on peppers and members of the onion family -- at least the expensive ones.
And I gotta have my radishes.
The root veg aren't an easy DIY as, aside from some radishes --like watermelon and daikon -- growth leaves a lot to be desired.
I can only hope.
The peanut and black bean I grow primarily for Nitrogen take up. If I get an edible harvest, all the better.
Because my beds are a real congested mix of plants I suspect that's one reason why I seldom have issues with insect attack.
In that too I suspect the Vetiver and Scurvy Weed also helps.
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