This year I want to get into fermenting in a big way. I would love some naturally fermented dill pickles, pickled beets, kimchi, homemade rootbeer or ginger beer, pickled carrots, and oh how the list goes on. I dream of trying out new combinations! Fermented radishes....combined with? Fennel....fermented with? I love the idea of creating both new flavors and beneficial effects with fermenting. I would like to try making watermelon pickles this year also!
I have mentioned in earlier blogs that I want to improve on the preserving of our harvest this year. This includes storing carrots and other root veggies in buckets of sand. I do not have the ability to create a root cellar at this time and because we garden in the park we cannot store things in the garden. What strategies work well for you? This is something I could really benefit learning more about.
I would also like to let some crops go to seed both for sprouting and for seed saving reasons. I wonder how many radishes I would need to let go to seed to be able to sprout some? I am sure we could grow plenty of sunflower seeds for sprouting but I wonder if the season is long enough to get broccoli seed? So much to learn this year. This is why I love gardening...there is always more to learn!