home grown

Mod.edit: post moved to form new topic (MG) also read this below. It basically says the artificial ripening reduces the sugar levels in the tomato with is why they’re often flavourless and tells you what to look for, for a good tomato. The team of researchers from UC Davis, Cornell, and Spain...

Australia doesn't have a good selection of mushrooms that I'm used to from the UK (south of England in particular) and France, so I have to grow my own when it's warm enough. Typically the choice in the supermarket is brown/white, flat/button and that's it. Head into the Asian areas and you'll...

So the wifes weeding our old herb garden. Found a shoot of oregano after 3? Years. Transferred it to another spot. I wish she had found it a few days ago, I used store stuff when making 4x2litre pasta sauce . Still picking raspberries and strawberries. Beans new potatoes. Russ

Does anyone know anything about them? Have you ever eaten them? Have you ever preserved them? I ask because I believe I have an almond tree and right now it is covered in green fruit that appear the be green (unripe) almonds. I'll add a photo of the tree and a close up of the unripe...

We harvested this earlier this morning after finding that the root we had in the fridge was past its best. With all of that foliage we were expecting a bigger root - previous ones have been as much as 2ft long! Some will be grated later to make sauce to go with today's roast beef lunch. If...

We have a small backyard but it is replete with edibles like herbs, spices and vegetables not to mention fruits. It is not really to save on money but to experience the joy of harvesting and eating what we have planted. The backyard farmer is my husband who has that so called green thumb...

I tend to lean towards tomatoes, peas, green onions and beans. I also have a bunch of raspberry that never survive my kitchen long enough to be made into things. My SO and I just straight up eat them. I also I grow a bunch of herbs. Mainly basil and chives. I love fresh home grown produce.

I am expecting a lot of garlic through in the spring, and I'm wondering how I can preserve some of it so that it doesn't go to waste. A friend has suggested freezing it - which I will try - and one of the preserving books I have has a recipe for pickling it. Not sure about the picking, but...