Tuesday, February 28, 2017

Everbearing Strawberry Plants

These everybearing strawberry plants are grown using native soil and other organic matter, such as Starbucks coffee ground, pine needles and tree leaves. Therefore are organic. They are very cold hardy to at least zone 7b. They are not really heavy feeders. However, if you want a continuous good harvest, you should feed them with good organic matter. They are very drought tolerant. However, if you don't have afternoon shade and you want them to produce fruits in a very hot summer, you need to water them.

If they receive a lot of organic matter, they will be very productive and they will also multiply very quickly. So, give them enough space!

Japanese Mustard Spinach - A Reliable Calcium Source for Vegans

Japanese mustard spinach (also known as "komtsuna") is extremely nutritious. It is a very reliable source of calcium (31% daily required calcium per cup of uncooked vegetable) similar to milk and 300% daily required amount of vitamins A and C per cup. They also contain a lot of fiber and other essential minerals, such as potassium and iron. 

Don't be fooled by its name. Japanese mustard spinach is NOT spicy or bitter at all. They can be lightly cooked or served in salad. Unlike spinach which has a high level of oxalate (bitter after taste), Japanese mustard spinach is much milder in taste (like baby bok choy leaves but crunchier and more tender if you don't use chemical fertilizers) and does not have the bitter after taste of spinach. If you eat 2 cups of lightly cooked Japanese mustard spinach (equivalent to 4-6 cups of uncooked version), you will have more calcium than drinking 4 cups of milk. Plus you won't suffer from the unhealthy saturated fat in milk. 

They are cold hardy, heat tolerant, drought tolerant (but need water in the summer if there is no afternoon shade). Instead of harvesting the entire plant, you can harvest one outer leave at a time and enjoy eating it from spring through summer. They are heavy feeders, so give them a lot of organic matter. 

Fava Beans - A Good Protein and fiber Source

Fava bean starters
Flowering fava bean plant
Fava bean pods

Fava beans
Fava beans are very cold hardy that can survive a hard frost down to 23 F or even lower. They are also heat tolerant, but you need to provide them with some afternoon shade and water in a very hot summer. They are also drought tolerant depending on how much sun they receive. You can harvest fava beans from late May through October. The are pretty much care free and they fix nitrogen making your soil more fertile. 

They tend to sucker giving rise to more than one stem. Each stem will flower. Each flower gives rise to a seed pod with more than one seed in it.

The entire plant is edible. You can eat the leaves, the pods, and the beans. Fava beans are extremely nutritious with a protein score of 84 and contains a very high level of lysine and other essential minerals which will boost your immune system. They have a very high level of fiber which is beneficial to your digestive system. If you also eat their leaves and pods, you also get a lot of vitamins C and K. If you eat some nuts, such as chestnuts, to complement your fava beans, you will be able to receive a complete amino acid profile similar to that of white chicken meat or eggs. So, it is a very reliable protein source for vegetarians or even vegans. 

Tender fava bean pods are very delicious, similar to snow pea, with a nutty but sweet flavor. You can saute fava beans with mushrooms or a little bit of meat to make them more tasty. You can also add some fava bean leaves to your salad. 

Saturday, February 25, 2017

Starter Plants and Everbearing Strawberry Plants Ready to Go

We have starters for fava beans, snow peas, Japanese mustard spinach, black seeded Simpsons lettuce, butterhead lettuce, red Russian kale, collard green, and more.

Japanese Mustard Spinach
Fava Beans
Fava Bean Roots
Everbearing Strawberry

Monday, February 20, 2017

Rosemary Leaves

Our gigantic rosemary bush
Fresh rosemary leaves
Rosemary is another beneficial herb that is often used with different kinds of meat. Rosemary leaves have a lot of anti-oxidants and have anti-fungal, anti-bacterial, and anti-inflammatory functions. It is believed to lower the risk of cancer, especially breast cancer.

Eating a lot of oil or grease, especially when you bake or saute meat, may result in a lot of free radicals that are harmful to your body. Adding rosemary and other herbs reduces the risk of oxidation of the cell membrane of your body cells by neutralizing the free radicals.

Rosemary leaves are best consumed when they are fresh. However, if you can't eat them all, you can always dry them naturally by putting them into the fridge for a week or two.

Sunday, February 19, 2017

Fresh and Dried Sage Leaves

A full bag of sage leaves
Our gigantic healthy sage bush
Fresh sage leaves
Fresh sage leaves are the best in flavor. But you can't keep sage leaves fresh forever. So, an alternative is to dry some of your unconsumed sage leaves for future consumption. The best way to dry your sage leaves and be able to retain most of their flavor is by putting them in the refrigerator. The low relative humidity in the fridge allows the sage leaves to dry naturally and slowly. Similar, you can dry rosemary, thyme, and other herbs using the same method.

Sage leaves contain a lot of anti-oxidants and have anti-inflammatory functions. Sage is also a memory enhancer and is often used as an herbal medicine against some cerebrovascular diseases in some culture for thousands of years. It may also help in Alzheimer's diseases.

Sage leaves can be cut into very tiny pieces and mix with chicken or pork, together with some soy sauce, salt, and corn starch for stir frying. In fact, you can use sage for cooking any meat.

Monday, February 6, 2017

How to Make Yummy Quail Eggs?

Step 1. Hard boil 2- 3 dozens of quail eggs for 10 minutes or more.

Step 2. Remove the hot water and soak fully cooked quail eggs into cold water until the eggs are TOTALLY cool.

Step 3. Remove all the shells. Wash the eggs in water. Then dry them using paper towels.

Step 4. Put all the eggs into a ziplock bag, then add 1 tea spoon of honey and 1 table spoon of soy sauce. You can also add whatever spice your want, such as sesame oil, ginger powder, thyme, rosemary and so on... (If you don't want to wait, you can boil the deshelled eggs in the ingredients).

Step 5. Seal the bag and remove as much air as possible, then put the bag into the refrigerator.

Step 6. Turn the eggs over a couple of times. Wait for 2 days, then enjoy your eggs!