Sweet Musings with a Bitterly Sharp Wit
Like painting or or singing, some people have an innate gift for gardening. Call it a natural talent that’s given at birth, I’ve seen sickly plants flourish under the right care. It seems even more magical to me, as someone who’s liable to turn that scenario on its head and drive supposedly indestructible vegetation right back into the ground. Described more favorably, you could say that I’m excellent at making compost.
This is the year that I’m changing all that. It’s no secret that I haven’t had the greatest luck with plants, laying to waste everything from succulents to bamboo, but that’s all in the past. Now, with a bit more experience and the right tools, I’m already the proud plant mama of some lush fresh herbs, thriving tomato vines, and even a few flowering pepper buds, ready to burst forth with fruit any day.
How is this possible, you may ask? As with most things in life, it comes down to dumb luck, hard work, and a few simple tricks.
Location, location, location! Make sure you start growing in a space that gets at least 8 hours of direct sun everyday to best suit most plants. You don’t need a ton of acreage or even a yard to start growing; any outdoor space can become a flourishing garden. Apartment dwellers would be wise to invest in a vertical planter to maximize limited balcony space. Lacking that, a window box planter can go anywhere, indoors or out.
Make it rain. Water religiously, even if mother nature does help out with a few showers. Make a habit of checking the soil everyday; if it seems dry, add more water. No need to go crazy, and you might not need to water everyday, depending on your climate. Set yourself a regular calendar reminder if you’re liable to get swept up in the daily madness and forget. Gardening apps like Planta and Flourish are brilliant for this and so much more, specific to your particular plants.
Feed me, Seymour. Like a pet, plants need good food to grow, too! About a month after the first sprouts emerge, add plant food to the soil. You can easily and cheaply make your own from Epsom salts and baking soda, an reapply roughly once a month. Just a little bit will do! Alternately, consider adding ground kelp or seaweed into the soil, which is a rich source of trace elements such as iron, zinc, barium, calcium, sulphur, and magnesium.
Don’t be a pest. Pull out weeds and other odd interlopers, of course, but don’t get sentimental over your own dying sprouts, either. If any of your plants are on their way out, remove them before they have time to rot, attract bugs, and potentially spread disease. If you suspect an infestation, don’t panic, and don’t pull out the toxic chemicals. Depending on the pests, there are many natural remedies you can make from household ingredients.
Slow and steady wins the race. Be patient, don’t overdo it, and celebrate the small victories. Especially if you’re starting from seed, it will be a while before you can reap the fruits of your labor, so buckle in and get comfortable for the long haul. Personally, the actual fruits and vegetables are a bonus at this point; just seeing greens living and thriving under my care, growing bigger and stronger by the day, is something to celebrate already.
Worst comes to worst, if your best efforts still end in barren earth, you’ll still end up ahead of the game. You’ve just enriched your soil for even better growing conditions next year! Your future plant babies will thank you for it.
Neot Kedumim Park
פארק נאות קדומים
“There’s fungus growing in our kitchen… and it’s a good thing,” she said falteringly. Posed more as a question than a statement, it was clear that my mom didn’t exactly welcome my latest addition with open arms. Truth be told, it freaked me out just a little bit, too.
The fungus in question were oyster mushrooms to be precise, a much sought-after wild variety that fetch a fair price at market, but still rank below the luxurious porcini and chantarelle. A self-professed mushroom lover, it seemed to crime to have never cooked with oyster mushrooms before, but the grocery budget can only accommodate the common button or cremini on a regular basis. As prices skyrocket, even portobellos have become a special occasion purchase. Thus, when Back to the Roots contacted me about giving one of their mushroom kits a test drive, I couldn’t say yes fast enough.
Grown on a rectangular cake of recycled coffee grounds, the spores are shipped with everything you need to start a mini mushroom farm in your home. Even though the instructions couldn’t be simpler, they also spell everything out in great detail through online videos, in case a serious mushroom novice lacks confidence. So, guaranteed to be a breeze, I slowly became concerned as the days passed and my moldy dirt looked unchanged, especially considering the fact that the box so boldly declares that a first harvest may be possible in only 10 days. On day 6, at long last, my little mushrooms appeared to awaken…
And from that point on, there was no turning back.
The rate at which they grew was borderline disturbing, and on many trips to the kitchen, they would literally have grown since last glance – We’re talking centimeters per hour at their height of their growth. The monster mushrooms simply exploded out of their flimsy plastic packaging. I had never seen anything like this. Both fascinating and alarming, I was now more enchanted with the growing process than the idea of eating them.
Still mourning the end of growing season, this unexpected thrill helped ease the transition, and seems like the perfect alternative to gardening in the colder months. The downside is that you can only start the mushrooms twice (once from each side of the box) and then it’s all over. Don’t think that you’ll achieve incredible yields and be rolling in mushrooms, either- Though it claims to produce 1 1/2 pounds of edibles, I would be hard pressed to say that I got even 1/2 pound out of mine. However, the novelty factor and environmentally friendly approach justifies the price tag, and it strikes me as the perfect gift for the foodie with everything.
[For a limited time, you can enter the discount code “mushrooms4me10” when ordering online for 10% off and free shipping.]
Unable to make a grand feast of mushrooms with my small harvest, I chose instead to feature the oyster mushrooms prominently, using them as the base of a fun hors d’oeuvre, ideal for the impending holiday parties.
Just like their inspiration, Oysters Rockefeller, these gorgeous fungus are loaded with an herbaceous puree of garlic, parsley, scallions, and a bit of spinach for color. Enriched with a buttery finish, the bright flavors of the herbs combined with the savory, earthy flavor of the mushrooms is unforgettable. Why anyone would ever create this dish with slimy sea creatures instead is beyond me.
Just like their inspiration, Oysters Rockefeller, these gorgeous fungus are loaded with an herbaceous puree of garlic, parsley, scallions, and a bit of spinach for color. Enriched with a buttery finish, the bright flavors of the herbs combined with the savory, earthy flavor of the mushrooms is unforgettable.
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
This is an example of a sitewide notice - you can change or remove this text in the Customizer under "Store Notice" Dismiss