Edible Alconasser

Monday, 4 January 2016

Summer 2015

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The huerto in July.  Tall plant is Kerala red amaranth, self-seeded.  I love it's appearance but the kangkung growing at its feet is f...

Spring 2015

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Spring got off to a good start with abundant rain in March, which gave way to warm, sunny weather in April.  Then it got weird.  At the beg...

Pigeon pea and Tagasaste - take two

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Beginning of June, and after las year´s failure using excessively fertile potting mix, another attempt with these two this year using a mi...
Tuesday, 27 January 2015

Nitrogen fixers

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So far what I’ve been doing at Alconasser could not really be called permaculture, more gardening with the odd permaculture twist, such as c...

Travels in Bunyaland

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Last northern winter I finally got to do a permaculture design course.  Not that there is any shortage of courses nearer home, but I'd a...
Tuesday, 4 June 2013

Early Summer

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Peach trees in their third year are starting to bear fruit.   I've been away more than I've been here, with the result that al...
Friday, 29 March 2013

Just Garden

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A minimum of effort has gone into growing things which are not of any immediate value (how much rosemary can you actually use?), but which n...
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About Me

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Dan
My blogs are about gardening, mainly vegetables, and cooking, also mainly vegetables, in order to share what I've learned with anyone who is interested. In terms of growing, I concentrate on Asian vegetables: Thai in the summer, cooler climate types in the winter. My garden is on a northwest facing terraced hillside on the northwest coast of Mallorca. I winter, it doesn't get very much sun. In summer, water is frequently a limiting factor. I work with what I have, and count the blessings of a generally mild, frost-free climate. In terms of food, I tend towards the styles of Thailand, Vietnam and China, particularly Sichuan. I do not claim to cook or write about "authentic" Asian food, whatever that may be. The way I cook is strongly influenced by health considerations; now 63 years old, I'm thankfully very fit, in good shape, have around 10% body fat, and take no regular medications. So, I adapt my cooking to try and keep it this way.
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