Monday, June 17, 2013
This is the way to go........fresh stella cherries, and an unlimited selection of leafy greens for a big bowl of goodness. It's filling and the way that I can reduce many calories each day as I work hard tilling the soil and gardening.
Growing organic bok choy, cucumbers, spaghetti squash, midget melons, red, yellow, white onions, kale, swiss chard, string beans, tomatoes, broccoli, 3 varieties of peppers, strawberries, eggplant, etc.
compost pile made from kitchen food scrapes, leaves, grass clippings.
Growing many types of kitchen herbs to flavor the veggies I'm growing. It helps to cut back on salt.
Using a green net from Joann's Crafts over the leafy lettuce varieties and broccoli. I've had no insect bites and its all organic.
My college-age daughter picking her first armfuls of lettuce, bok choy, broccoli, and more.