Quote:
Originally Posted by Fuzz
For ginger, buy a chunk and put it in the freezer. When you need it, you can cut the outside off the amount you need, then shave it on a microplane grater.
Dill is super easy, my wife grows it every year, then dehydrates it. No problem in Calgary. Chives are totally fine in a pot outside over winter. I've had one for years, and they just keep coming back int he spring. Garlic requires patience, but is also pretty easy to grow. I've easily got enough to last a year.
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I buy a jar of minced ginger. Cheaper than chunks of ginger IMO and the flavor isn't noticeably different. Same as jars of minced garlic for $4-5. I honestly believe I get 2-3x more via those jars than if I were to buy garlic cloves or ginger root. I just like a variation so it would be nice to have black and/or purple and other types of garlic to use.
Dill is usually pretty easy, but a few friends who usually grow it said it didn't survive this summer. Too hot or something.
I've grown this stuff before in Calgary/Lethbridge. Just not with a grow light at home.
Quote:
Originally Posted by jayswin
My goodness, lol.
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Frugality was a necessity growing up. I started helping with meal prep at age 3 and then basic cooking (noodles, boiled potatoes and eggs etc.) at the age of 5. Age 6 or 7, I was helping on nearby farms for menial tasks. Otherwise, I wouldn't have much to do at home. I remember foraging in Nose Creek Valley for saskatoons, mint, rosehips and some green and red leaf plant that I don't know the name for. It was just something to do.
I grew up around people and was taught how to cook by people that always had famine awareness in the back of their mind. Simpler recipes if that's all that was available, more ingredients when it was possible. If I sounded like an avocado toast millennial earlier, I apologize. That wasn't my intent.