Projects are those activities I track over time. It can be planting lists, growing cycles, design and construction projects, even food if it needs to age or ferment. I do it all here because its easier than sorting through paper notes.
Weekend project for under $20 inspiration: How about a stylish rustic window box planter made from a cheap cedar fence pickets and a piece of corrugated steel?
I turned a drab wood walkway into a cool, colorful path through the tropical garden in a couple days for under $20. Here's how I did it.
It's been a month since I posted on the progress on my year round keyhole food garden so I thought now would be a good time for an update with a few photos.
A year after building my keyhole garden I've learned a few lessons. Here's a quick list of tips to keep your keyhole garden happy and productive through the growing season.
Not much new this week. The lettuces continue to putter out and what remains of the bok choi looks like it's about to bolt. On the other hand, the tomatillos and cucumbers are flowering and I've got a couple of yellow pear tomato (the wife's favorite) seedlings getting ready to move into the bed, so we're in good shape.
A rocket stove is an ingenious cooking device that produces a whole lot of heat with very little fuel. You can make one in 10 minutes with 3 cans. Here's how.
The weather is warming and the days are longer giving the cucumbers a chance to finally kick into high gear (too bad the dill is done). The garlic and tomatillos seem to sense warmer weather too.
The keyhole garden is in that awkward transitional stage between Winter and Spring. Winter veggies and herbs are petering out while spring plants like tomatillos, peppers, cucumbers and onions are just getting started.
Warm weather followed by a week of rain has really kicked the leafy greens into high gear. On the front left you can see the remainder of the romaine heads giving one last push. Meanwhile on the right, it's a motley assortment of loose leaf greens, spinach and cilantro. One head of broccoli remains as does the red cabbage (back and center right). The dill I have planted around the perimeter of the compost bin (center) is thick, leafy and [keep reading...]
I like a good hot sauce. Not the mouth blistering hot stuff, but the spicy, complex kind that delivers a wave of interesting flavors as well as heat. For me, fermented hot sauces are the best at delivering that combination. Making fermented hot sauce is easy too. All you need is peppers, salt, water and a little time. Here's my basic 1 week hot sauce recipe, and a more exotic 6 month one that's a favorite every year.
