Rapini is the New Broccoli

...the brassica family and is closely related to the turnip. And, unlike most vegetables found in our supermarkets, it actually tastes like something, with a mustardy bitterness I really love. I planted about 18 square feet worth and Mrs. Homegrown and I have been eating it for weeks tossed in pasta, omelets and on its own. Both the flowerettes and the leaves are edible. The plant continues to send up flowers even after the center one is picked, so y...

Read…

Saturday Tweets: From Archery to Jaywalking

...rasites. Plant native!: http://t.co/XLYxhP6OC8 — Root Simple (@rootsimple) January 18, 2015 Here’s a review I’ve written for the @LRB of new books on climate change by @NaomiAKlein and @climategeorge: http://t.co/4fEiHSUWXX — Paul Kingsnorth (@paulkingsnorth) October 17, 2014 How to ignite a flame using gum wrap and a battery pic.twitter.com/MFrUBVXIg8 — Fascinating Videos (@FascinatingVids) January 12, 2015 The forgotten history of how automakers...

Read…

Bee Idle

...on her allotment in Birmingham, where we spent the day filming the first two instalments of our new online gardening course for eco-idlers. The principle is low effort, high productivity. Alys is a brilliant instructor and I wish I’d consulted her before I started growing vegetables and herbs. It would have saved me a lot of pain . . . We’re also organising an event with Alys for the Chelsea Fringe Festival. Her idea is that we create a Plant Cem...

Read…

That ain’t a bowl full of larvae, it’s crosne!

...on the mustard, otherwise I’d pass it on. The addition of some tumeric gave the pickles an appealing yellow color. I’ve been tossing them into salads to the horror of Mrs. Homegrown, who is not a fan of my crosne pickles. Eric Toensmeier, author of Perrenial Vegetables has a YouTube tour of his garden where you can see how he grows crosne. Toensmeier interplants it with other root crops that mature at the same time, so you get a mix of things at...

Read…