On Friday I cooked eggplant parmezan and picked up a handful of fresh oregano, basil and parsley from the garden, for it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfY1mgS_QhYKa6JmVQr-74Vxc4xCB7-mTW9G0DgK_ehE57QTpYLACSPhHloBWVzh7rIUM_8v_0G3KpvGCGdNJdq8YWd5FGoC0u4QHTp6kCK-Jy7dUjB38ZLElXd10rTGSmFskN1PA53kc/s320/garden_products1.jpg)
I feared that we won´t have much success with our veggetable garden plans, due to the climate here, but with a green house and proper care, it works out just fine, despite this year´s cold and rainy months. The advantage of course is the 24 hour light in summer. Although, we won´t have much of that anymore very soon.
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