Can yacon really be grown successfully this far south?
You’d better believe it!
Two plants produced a total of 11 kilos of tubers (and in an appalling summer)!!
The largest tuber weighed 654 grams!
We think we’re growing the the world’s most southerly yacon!
Do you agree?
I ate my first dosa after a 17 hour bus trip on a nightmare road from Manali to Delhi (it was a long time ago).
I was riding on top of the engine in a cramped cab while the driver chewed beetle and popped pills to stay awake.
The dosa was like manna from Heaven. Now they’re my regular breakfast food.
Because only very poor people made it and hence it wasn’t something to be boasted about.
Recipes were kept ‘hush-hush’.
Search ‘kishk’ and you’ll find out just how difficult it is to nail details on how to make it.
It’s made from grain.
Hint – it’s vegan (but it doesn’t taste like it!).
I’ve just cleaned out the filing cabinet and I’m using the paper
to make logs for the fire.
Here’s how to do it:
Open both ends of a tin can.
Tightly roll your waste paper to create a roll which
will fit snugly into the tin.
Push the roll through the openings in the tin.
Burn the fire logs at a ratio of 1/3 fire log to 2/3
regular firewood. If the paper is printed with plant-based materials
(and most is nowadays), compost the ash.
I feel like I’ve just entered a new era in ‘gardening’.
This delicious tempeh was cultured from Rhizopus microporus var. oligosporus
(tempeh spores) which I grew and harvested myself.
The broadbeans are from our own garden.