Not a smoker, but I grew some tobacco plants. Currently colour curing in the kitchen. Hoping they actually turn yellow to indicate chlorophyll degradation, then a nice shade of dark brown. At some point I believe I'll need to ferment them as well.
Slightly scary looking sunflower face, I tried to mimic those I saw in Spain, but it ended up looking more like Tim Burton than Walt Disney!
No idea how they got here but it looks like I've got some barley randomly growing in my garden! I'm kind of wondering whether to preserve the seeds and sow them in a small patch next year, then do the same till I get enough to malt for a batch of beer. Commercial yield is about 600g/m2, so I'd need 10m2 to even think about it. Anybody got a bit of allotment space free in a few years?!
Holy hell batman that's a lot of dandelion root! Pull this up from my neglected "wild flower" lawn the last few days, question is whether it's worth bothering to clean and process for er, what? Anybody used this for coffee, tea, wine? Is it gonna be worth an hour of my time?!
This year I'm fermenting my wild garlic. I won't do a long ferment, just enough to stop it going bad in the fridge too quickly, which has been a concern in the past. I used to make pesto with cheese and pumpkin seeds, then just added salt and oil to finely ground wild garlic and froze. Making this for a ferment is a very simple process. Wash, squeeze dry, shred (I used a mixer, but it won't take long by hand), weigh.
Wild garlic time! Gonna play around a bit with gentle fermentation for these, but for now, steamed on top of rice with some beef bits from a recent stock, micro-teamed then grilled leeks, broccoli, parsley on top of rice. Sauce is chicken stock, tare (ramen seasoning with soy, msg, salt?), chili oil and some pork chasu drippings. Yum.