Recent content by Gary Knowels

Were you thinking of these? https://vegogarden.com/collections/garden-beds I think there is a member here that has them.

Sunset clematis

Pan seared cod, asparagus, green lentils, leftover garlic butter bread crumbs, fresh squeeze of lemon

Duuuuude, I want to put that on sourdough rye toast (rugbrod) with sone fresh cucumber and lebneh

How did I miss this thread! I love nearly all pickled and fermented things. Peeled and shredded broccoli stem makes a great ferment of quick pickle, especially banh mi style. Eggs pickled in leftover pickled beet brine are my favorite.

I have one of those in the basement I got for free and have been thinking about building some sort of stand/work place on the patio just for wok cooking

I use a cheap steel wok from Pal-do. Our stove doesn't have quite the BTUs that it needs, but we use it often. One tip I got was to use the highest power burner, but remove the diffuser plate so the flame is huge and direct to the bottom center. You have to light manually though. It really...

I applaud the move

I'll have a yard of soil delivered later this week to finish off my raised bed renovations then get going on early season seeds. The herbs all existed somewhere else and have now been consolidated, awaiting parsley and cilantro in the open spot in the first bed. At just under 100 square feet...

Thanks for the info, that looks like a real solution, but not in the budget for this year. I hope to install that when the fence fails and needs to be replaced, that way I can trench the whole run along with digging post holes.

Hahahaha they'd rather their trees survive and thrive...

I'm emptying, turning, and rebuilding raised beds today. The beds were here when we moved in and there isn't really an option to relocate them on our property. Our neighbor's cherry trees have a bad habit of infiltrating our beds with roots and causing problems. They form a dense mat of roots...