There ’s a new postover at The Prepper Project , written by me on a topic of considerable interest : making homegrown solid food taste better ! – determine it out :
Fertilizing 8 Fruits and Vegetables for Outstanding Flavor
fecundate for growth is unwashed … but fertilize vegetable for flavor ? That ’s a unlike animal , but it ’s something we take to consider .
If you were to pass a year eating potatoes , corn whiskey , bean and cabbage – without much in the room of seasoning – I ’ll count you ’d be longing for some good chicken curry or a plate of fettuccini Alfredo at the other end .
Heck , I want both of those right on now and I had eggs , bacon and fried plantains for breakfast .
In a selection situation , we may not have the luxuries or even the common spices we want . You may , Lord willing , be able-bodied to grow all the best survival food you need for the tabular array – but you also might get very stock of flat solid food over time .
Let ’s face it : some vegetable just are n’t that exciting . I ’m not going to name names , but …
Fortunately , there are ways we can improve the flavour of our food without stockpiling gallon - jugs of Texas Pete and Adobo .
The keystone ? Fertilizing for flavor !
Fertilizing Vegetables for FLAVOR? What?
Let me bulge by separate you a story that I ’ve told before .
One year I dig out a novel garden bed on unused land at my old house in Tennessee and planted a bunch of potatoes I “ reclaimed ” from a grocery store dumpster . I wondered how they would do in the hard , cerise clay , but I cognize that the woods nearby and the wildflowers were always abundant , productive and green so I estimate the dirt was fertile .
I was good .
When we afterwards reap those Solanum tuberosum and organize them in the kitchen , I was amazed . Unlike the Solanum tuberosum I ’d been eating all my life , these had a racy potato flavor that had to be tasted to be believed .
The mashed potatoes were celestial .
The Gallic fries were epicurean .
My wife ’s fret was divine .
Yet remember : these were grown with boring old grocery store Solanum tuberosum as the seed potato . There was nothing special about them genetically ; they had the precise same genes as the run - of - the - mill tater I ’d been eating for geezerhood . It was n’t like an previous , half - blind farmer in the Andes had pass on me an ancient heirloom variety and as I ingest it from his tremble hands I felt the weight of history .
No , these were just wearisome white potato that had somehow turn into brilliant potatoes .
The key was the land .
If there ’s a right spreadhead of micronutrients in the ground …
