General information and discussion about cultivating all other edible garden plants.
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#31 |
Tomatovillian™
Join Date: Feb 2012
Location: Newfoundland, Canada
Posts: 6,794
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We were painting today too.
![]() Yeah Monkshood is another one passed down to me from grandmother. It was in many old gardens, no one was poisoned because they knew not to fool with it - sorry about your pup!! ![]() ![]() |
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#32 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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I've been foraging the dandelions all over the garden. Most are at least knee high.
Not bitter at all like the ones in CantralPark NYC, lol. Using them in everything from frittata egg tarts to warm salad side dish. Very similar to escarole that changes once it take on some steam/heat. Excited about growing some good greens here! |
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#33 |
Tomatovillian™
Join Date: Feb 2012
Location: Newfoundland, Canada
Posts: 6,794
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Greens are luscious in this climate, no doubt about it.
![]() We also grow the best sweetest carrots ever tasted. They just do amazingly especially the Chantenays. Kelp fertilizer seems to sweeten everything. |
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