![]() We explore this world of long, vining plants and how they can be grown to produce edible harvests in your garden! ![]() Fruiting Vines Vines produce all sorts of fruit from cucumbers to passion fruit.Lovely lemons, luscious limes, great grapefruit, tasty tangerines and mighty mandarins… and even the freaky finger limes and more! Citrus Love citrus trees? So do we! We’re sharing tips for growing all sorts of citrus from the simple to the exotic.No matter whether they’re huge like watermelons or tiny like lingonberries, you’ll find them here! Here we discuss all elements of growing berries on bushes, trees, or individual plants. Berries Bursting with juicy goodness, berries are one of the most favored fruits.Edible Flowers Flowers you can eat? Absolutely! We’ve compiled a list of some of our all-time favorite edible flowers so that you can sample a petal on a salad or turn them into tea! In many cases here, both the flowers and some other parts of the plant may be edible, but double-check each article before you snack.We are taking a deep dive into these “good neighbor” plants, what works well together, and what should be avoided… but more importantly, we’re explaining why these things may have positive or negative impacts on your plants! Some plants work well together, and others just don’t. Companion Planting Companion planting, sometimes called intercropping, can be used to deter pests and improve yields.If that sounds tasty but you’re in the mood for something with a different flavor profile, why not try this recipe for spicy peanut kale with shoestring potato fries? You’ll find this one on Foodal as well. I also inspect the undersides of leaves for any pests that may have hitchhiked in from the garden. I drain the water and repeat until the washing water is clear. When washing this veggie, I like to fill my salad spinner with water and plunge the leaves into it. ![]() It doesn’t have frilly leaf margins where bugs and dirt can hide. Lacinato can be used like any other type of kale, but, as I mentioned earlier, I find it much easier to prepare from the garden than other cultivars. There’s a recipe at our sister site Foodal. You could also add some chopped leaves or stems of this cruciferous veggie to a jar of lacto-fermented dill pickles. I have a few jars of fermented veggies that have been in my fridge for over two years! These will keep in the fridge nearly indefinitely, if you don’t contaminate them – with a utensil that has been in your mouth, for instance, – and as long as the veggies remain submerged in the brine.Īfter long periods of storage, eventually the veggies will soften, becoming less pickle-like. They should taste like sour pickles when they are ready to eat. Let the veggies ferment for approximately one week or so, and taste them to determine if they are ready. It’s also a good idea to put the jar on a plate to collect the overflowing brine that inevitably occurs when bacteria and yeasts become active. ![]() Put the lid on but don’t tighten it, to allow for pressure to be released as it builds up during fermentation. Place your jar of fermenting veggies out of direct sunlight, but somewhere that you will see it and remember to check on it.
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