This will be my first year growing shiso, which is an herb grown for its aromatic, citrusy-tasting leaves. It’s used primarily in Asian dishes such as salads, noodle dishes and sushi rolls. While I have never grown shiso, I believe I’ve had it in a few dishes during my lifetime. I’m growing Bicolored Shiso from ...
Read More | Just VeggiesI’ve been discussing what I learned at a do-it-yourself mushroom log growing workshop for the last three posts. Did I subsequently create an inoculated mushroom log? No, I did not. I jumped to the “hurry up and wait” portion of the process by purchasing a pre-inoculated log from my instructor (I wonder if he had ...
Read More | Just VeggiesTo be honest, the title "spawn run" for this DIY mushroom growing post sounds like the latest release in a horror movie franchise. It’s not! In fact, it’s a whole lot of nothing, at least to the naked eye. We’ll get into that in a moment. But first, to review the previous two phases: Phase ...
Read More | Just VeggiesI have tried growing mushrooms using the pre-packaged, pre-inoculated blocks of sawdust-like material that you can find in plant shops and grocery stores. I’ve even written about here within PlantersPlace.com. I’ll be honest—I didn’t have a whole lot of success. Was it me? Was it a faulty mushroom block? Several faulty mushroom blocks? Not being ...
Read More | Just VeggiesI joke that stones are my garden plot’s first harvest each spring, but in reality “stone soup” is displaced on my spring menu by tender shoots of herbs, lettuces and spinach. Casually throwing seeds of lettuces, herbs and tender greens into the soil as I do a final fall garden raking gives me a crop ...
Read More | Just VeggiesJanuary and February are the months where you see a lot of blog and social media posts urging you to “Let’s get ready for seed starting!” I’ve written posts just like that—HERE and HERE and HERE. However this post is not that post. Instead, let’s consider some reasons why you might bypass the seed sowing ...
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