Saturday, July 30, 2011

fruits and veg

Nangka ripening on the tree. Wait for its distinctive aroma to waft out which signifies that it ready to be eaten.
Freshly cut nangka.
Nangka leaves sticky white sap on the knife as it is cut. It is advisable to coat a layer of cooking oil on the knife, so that the sap can be removed easily later.
My compost heap is overrun by melons grown from seeds that had been thrown in with its peel.

Old cucumber.

1 comment:

Anonymous said...

In this case, it might be better to start an organic vegetable garden
in a raised bed. As much as you may want to grow radishes and
lentils in your kitchen you don't want to blemish your frugal reputation. This will give them time to acclimate to their new environment, avoiding stress and shock often associated with transplanting, ensuring a healthy start.

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