Wood chips in the garden ? https://t.co/oK8CKZPsAU pic.twitter.com/75shJUhS6W
— Eric Rochow (@GardenForkTV) August 18, 2017
i’m reducing horizontal surfaces, all i do is pile stuff on them. https://t.co/Cx3JmSxZqD
— Eric Rochow (@GardenForkTV) August 18, 2017
Call of the wild: Look to nature for garden guidance https://t.co/v6b1Y7y8fF
— Thomas Rainer (@ThomasRainerDC) August 18, 2017
Map of local embroidery techniques in Pakistan https://t.co/IdK1cFRu3S
— Root Simple (@rootsimple) August 17, 2017
History of tempura. It was originally fried in #lard, of course. #FoodHistory @CHSoCal https://t.co/eTCJH6vSGH
— Ernest Miller (@RLMProvisions) August 13, 2017
Aziz Ansari quits the internet: https://t.co/yk7pWznPGl
— Root Simple (@rootsimple) August 19, 2017
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Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions. The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, author Domenica Marchetti turns our gaze to the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Think of marinated artichokes in olive oil, classic giardiniera, or, of course, the late-summer tradition of putting up tomato sauce.
When I see a gardening site that highly recommends salting unwanted plants, I am disappointed in the author. Salt renders soil infertile. Oh, you may say it is only a little bit of salt, but how many times, and over how many years will it be applied? Use vinegar!