Our garden has become an integral program at El Sol growing vegetables and herbs for our community. In the first quarter of 2018, 566 pounds of food were harvested from our garden providing food for 146 clients.
This season we are growing Tokyo Bekana cabbage. New to our garden this extremely loosehead and lightweight cabbage, more lettuce-like than cabbage-like in flavor and texture is a slow bolter and doesn't turn bitter in our hot Florida weather.
What challenges did or does your project face?
How are you working to overcome them?
Surviving the drought by upgrading our drip irrigation system and converting to well water.
What did you or your project learn this season that might be useful to others as well?
Dehydrating herbs and produce for later use when yields are high. Drying is the ideal preservation method for herbs when done correctly the herbs maintain the flavorful oils and remain potent for 6-12 months.