and i don't know if anyone else has noticed it takes less time to cook
garden fresh vegetables, and on the otherside those veges that aren't
cooked straight away last longer in the fridge as well.
len
In article <MOD$001127.23051@rec.gardens.ecosystems>,
Tara Deen wrote: > > I like your way of thinking Tom, but for my values at least, I think > you've undervalued the value of one's own produce. To use your
example, > no amount of money can buy asparagus picked 3 minutes before it's > cooked. My favourite would have to be the spinach and the other leafy > greens. Cooking these while fresh, rather than a week old and wilted,
is > just heaven. I don't think you could ever find the quality you can
get, > fresh from your garden. > > In addition, if one selectively saves seeds from OP vegetables and
grows > these each year, they will end up with a variety suited to their > microclimate, for remarkably little cost. > > Thanks for sharing that thought with us, it's something close to my > heart. > > Tara > > -- > >
--
happy gardening 'it works for me it could work for you'
"in the end ya' gotta do what ya' gotta do!!"
but consider others and the environment.