Now they are ready to pick and I have gathered in at least 30 - 40 times what I planted.
This has got to be one of the best and easy to measure returns on effort expended.March 20, 2011
The art of keeping perishable foods for use at a later time adds variety to the diet and lowers the cost of eating. Techniques include drying, pickling, wine making, jams and freezing. The objective is to offset some of the abundance and healthy seasonal fruit and vegetables to a time of scarcity.