tag:blogger.com,1999:blog-7956461262684731855.post4920992826567144667..comments2023-07-20T07:34:58.428-07:00Comments on Eat Well Every Day: Limes and Seasonsportiafaceslifehttp://www.blogger.com/profile/16631612441579012344noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7956461262684731855.post-87319408712360414362010-02-25T14:58:13.729-08:002010-02-25T14:58:13.729-08:00My green thumb is a bit brownish right now - or I ...My green thumb is a bit brownish right now - or I could blame our exceptionally hot & windy summer. I haven't killed mint, but I've had 2 lots of parsley turn up their toes, & I killed a dill with kindness (too much water). But my chives are thriving & so is the Greek basil, so I can at least have a little fresh greenery every day.<br /><br />Maybe you could get one of those indoor hydroponic gardens to grow a few herbs in your kitchen. I believe they're (almost) foolproof.portiafaceslifehttps://www.blogger.com/profile/16631612441579012344noreply@blogger.comtag:blogger.com,1999:blog-7956461262684731855.post-92095959269665344252010-02-23T07:57:24.090-08:002010-02-23T07:57:24.090-08:00I don't have a green thumb and we're excep...I don't have a green thumb and we're exceptional at killing everything but aloe vera, but I love the idea of growing some of our food. But seriously. We killed mint... how is that even possible?<br /><br />I do love the idea though, of growing your own food even just a bit of it, urban forage (which is big in some places although we're a bit far north for it to be good in winter) and so forth. It IS nice to see a focus getting back to actually knowing where your food is coming from and how it got to be where it is. That's one reason I hate eating at the work cafeteria. The food's ok but you just know it's being trucked around from huge warehouse to huge warehouse.Unknownhttps://www.blogger.com/profile/06256221197349994370noreply@blogger.com