I simply love this book by James Wong. I have read SO many books and articles about growing veggies, and I have tested SO many varieties of seeds out of curiosity, but the focus of seed choice has always been on abundance, or here in Norway also hardiness and bolting resistance in light nights. Important stuff, of course, but still: What about the taste? Why did I really hate my tiny first beetroots? Because they were earthy. Now I am scholared by Mr. Wong, and know that the next variety to test is "Detroit Dark Red", which has a very low geosmin level. Geosmin being the chemical compound giving the terrible taste.
I am to buy new strawberry plants next year, and I will definitely make a more careful choice than "any sixpack" as I would usually grab. There will be a hunt for Marshmello, I hope it is possible to find and grow here north! If not, there is always Korona, which also gets a good recommendation.
I also know that the poor people who hates my favourite herb cilantro have a genetic reason for doing so. And I have stopped throwing away the roots, now chopping it into my guacamole with the leaves.
I particularly enjoyed a chapter named Edible flowers aactually worth eating and I can't wait to sneak up on a begonia to taste it.
You also have a chapter for Undercover edibles and Eat your weeds. Now my sheperds purse gets on my potatoes at dinner.
Flapping through the book again while writing this, I find I need to study the chapter of sweet potatoes more deeply, it might add new insight on what it might be possible to grow and also worth growing in my veranda greenhouse. I just need to discuss with the "chef" if he wants the one best for fries, for desserts, for soups og for mash!
No comments:
Post a Comment
Thank you for leaving a comment!