The weird and wonderful world of things that shouldn’t taste good together, but do! Do you want to amaze your dinner party guests by creating some crazy concoctions that actually work? In this piece, there are some starters, main courses, desserts and sides that you’ll have never heard, or dreamt of, before. It is also outlined the science behind these mad meals, explaining why these puzzling plates work, so you can educate your guest if they need a little encouragement to dig in. So, do me a flavour, read on and treat your guests to some dodgy, but delicious, dishes.
So March arrived, and with it the excitement of starting sowing once again. Last year was my very first year to (seriously) grow something, and in the autumn of 2013 we harvested a good bunch of bell peppers, red chillies, lettuce and cocktail tomatoes. This time, ecogreenlove is going for more! Trying other seeds, seeds from sachets that we’ve bought but also trying to sow from last year’s harvest… we’ll see how it all goes.
Also, this year we started Bokashi composting, which means, we don’t need to buy fertilizer, we are practically making our own soil directly from our kitchen, 100% organic (and the big advantage is that I can be sure it is 100% organic, not only because the label says so). Another difference is that we are planting more and different vegetables rather than flowers.
And something I learned is that you really have to be organized when sowing. So many times I tried to plant something and never grew or eventually died, so we’re giving the seeds a better look and care this time, and I’m creating a timetable of when we’re planting what, when is sprouting and when we’ll be transplanting, as well as ideal conditions (temperature, soil, etc)
I even draw a very basic graphic to know which seeds are in which egg cartons, because as you can see, we planted most of them reusing egg cartons. So here is an example:
So far, we only have 50 seeds growing because of our small space, we do not have a garden, what we are doing is planting in our balconies, so everything has to be very well distributed having each the space they need. So there will be an update for this post when we manage to sow the rest of our vegetables and herbs. The weather here in southwest Germany is still fresh and rainy, so we are starting the seeds indoors. Now, since we didn’t plant aaaaall the seeds, I want to save some for next year (from harvest and from sachets), I did some research and here are some tips if you are also planning to do that: