I am passionate about growing vegetables for many reason, but proper seed germination is essential to how we practice sustainability as a strategy in our household.
A variety of tomatoes quickly take up space.
These San Marzano tomatoes grow up to twelve linear feet, so trellis support is necessary. Even more important is the soil strata that I developed for water retention for dry months. This tomato bed was a successful experiment that provided a healthy yield.
Ever-bearer variety of strawberries are much sweeter than what I find in our local store. So, I grow those too!
Food landscaping is an attractive solution to mowing a big lawn.
I caught my boys eating more strawberries than they gathered.
A Three Sisters garden is an ancient example of polyculture that is composed of beans, corn, and squash. Every year I arrange a different variation of the trio.
Many gardeners grow sweet corn, but I like to try out different varieties. These ears are Oaxaca green and strawberry popcorn.
Guajillo and arbol chilies with Zapotec Oaxacan green maize.
The popcorn yield was better than expected.
The green tomatoes are from the last pickings before the frost. I accelerated their mature red color by wrapping them individually in newspaper for a few weeks.
Picking fruits and vegetables also has its rewarding celebration of color.
I collect hundreds of chilies for future uses in Mexican foods. They help make awesome bases for chorizo!
I practice the homesteading tradition of storing cucumbers, garlic and sauerkraut for future use. For our family, this skill is essential for economics and sustainability.
Preparing for a roasted tomato salsa, which is a family favorite.
A tomatillo based salsa before the blend.
Squash seeds have a high amount of easy-to-digest protein. They are tasty on salads too.
Kale, an amazing superfood is one that is added to smoothies for breakfast nearly every single day in our household.
Copyright © 2019 Travis Apel