FREE chapter of Canal House Cooking, Vol. 4 below!
The bursting flavors of summer fruits and vegetables can be made to last all year by canning and preserving them. Canning can brighten your pantry throughout the year, extending the life of perishable produce and utilizing those fruit and vege ‘gluts’ that can sometimes occur when growing food at home.
I ordered some alfalfa seeds from eBay recently, along with some tomato and rockmelon seeds. The friendly seller gave us a bonus pack of cress seeds 🙂 Both alfalfa and cress can be sprouted in the same way – sprinkled on damp cotton wool, and kept moist for a day or so until they sprout. After this time you put them in the fridge and after around 6 days they are ready to be used in salads, etc.
On Friday, it was time for me to follow the final steps provided on the mushroom kit box, and trim the cardboard lid and excess plastic bag away from the top of the kit. From now on I need to keep the kit moist by occasionally spraying it with a fine mist of water.