Today I bought 4 packs of soil mixed with various nutritions and fertilizers and added them to the beds and I could make a part of the beds bigger (about 30cm wide) enough to seed in 3 or 4 lines. I used only 2 packs of them because it was so severely cold and chilly today that I had to quit the job in the middle and to go home!
Tomorrow's weather is also forecasted to be colder than today so I wonder if my vegetables would get frost.
This cold winter reminds me of the theory that severely cold winter might follow so often severely hot summer. Although I don't know well the mechanism, I think the theory is true.
Anyway, the series of the odd weather which I experienced recently might shows how unordinary the global climate has been....
-- from iPad
5 comments:
What a coincidence Takaeko, I was working on my new vegetable bed today too! From morning it was gloomy with a little drizzle in the evening so it was quite cool to do my gardening. You are right, the weather nowadays is very unpredictable.
There are times when gardening can be no fun! You did the right thing by stopping half-way through that task. It can wait, I'm sure...
Surprisingly, the weather here in the UK has been very mild these last few days - about 10 or 11 degrees C most of the time (Even at night it has not been much colder).
A question for you (and any of your readers): can you tell me anything about growing Bekana? I have ordered some seeds for this veg, but I don't know how to grow it or how to cook / eat it. Any ideas?
>p3chandan
Well, I believe I woud have caught a cold if I had continued to work in my garden today. We can't beat weather but just follow it..
>Mark
You are so lucky to have fine days in the mid of severely cold winter in Europe.
I've never grow bekana but it is the same spices with komatunas and I've read on some gardener's blog growing bekana is almost same way with growing komatunas.
Most popular recipe of bekana is boiling it in what we call "Ohitashi" style.
1. boil the leaves in hot water for 1min. Don't boil them too much or discolor them.
2. Put boiled bekana leaves into icy water for cooling down. That process can make its green color brighter.
3. Squeeze out water out of the leaves.
4. Cut bekana leaves into bite-size.
5. Season it with say-sauce.
I'll post "Ohitashi of komatuna" on my blog in the near future!
Thanks for the ideas, Takaeko - I want to learn more about your ways of cooking and eating food.
>Mark
You are welcome,Mark. I'm happy if my ideas can help you.
I saw my photo of komatunas in your blog! I believe you picked the best photo among my photo collection!
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