In addition to having really pretty variegated leaves, they are also our primary sustainable crop. Once they get visibly bushy, The Wife harvests them to make pesto and cooks up a storm.
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Finally, a sustainable crop that doesn’t simply die on our windowsill
After several failed attempts with different vegetables, we finally succeeded with the variegated Indian borage. Besides being a lovely addition to pasta, it’s also such a pretty plant to look at.
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Home-grown vegetables make home-cooked food taste even better
You can’t rush Nature, but when you give it time to do its thing, the results can be quite delicious.
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Nature moves at its own pace
We bought two bags of our usual dou miao and noticed the small photos on the bottom left of the back label. Apparently, the sprouts could actually be re-grown by placing the roots and remaining stalks into a container of water.
The sprouts shot up at quite an amazing pace and after only seven days, they were ready to be harvested and eaten again. It’s unclear if the Totoro had any significant impact on their speed of growth.
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Growing vegetables in plastic boxes by the window
Ever since The Wife started growing bean sprouts for home consumption, we’ve been toying with the idea of starting a mini vegetable farm in our apartment. It was timely that the National Parks (NParks) launched an island-wide Gardening with Edibles initiative last year that encouraged the general public to grow edible plants at home, and distributed free seed packets to interested families. We signed up, got our seeds and recently started planting them.
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Could home hydroponics be the new normal?
The Wife and I have always been interested in growing our own vegetables, but it’s been challenging given that we live in a small apartment with no balcony and no direct sunlight. Given that we’re stuck at home these days, The Wife decided to give it another go. But this time, she chose the simplest of vegetables — taugeh.
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