Today I harvested lots of greens from the indoor planter box. In the pile of greens contains baby swiss chard, lettuce, basil, spinach, and cilantro. Read More
Omelets and Greens
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Category Archives: Kooms Garden
Starting Seeds
I have been thinking about the up coming growing season and what I should start my seedlings in. I want to use the most environmentally friendly containers possible. I was thinking of using plastic cups, or buying small containers. However, these options seem expensive and over time they will have to be thrown out in the trash. Read More
Spacing in the Garden
Spacing out your garden is very important for the productivity and health of your garden. If you plant to close together your plants will not have the room to grow. On the other hand if they are to far apart your garden is not going to be as productive as it could be. I found this website which can help with design and organization of your plants. Good luck. Read More
Planter Box Update
I have been getting a lot of growth in my planter box during the last couple of weeks. I had my first harvest of baby greens. The spinach, swiss chard and cilantro made a nice salad. I tossed the greens with some balsamic vinegar. According to growingyourgreens you should eat greens when they are young and tender. Read More
Cabin Fever – Gardening Videos
It was to cold to be outside yesterday so I started to watch some gardening videos on youtube. I came across The Productive Gardener, and Fork to Fork. Check them out and let me know what you think! Read More
Planter Box Update
I final purchased a grow light for my planter box that I built last summer. It has two T5 high out blubs, and it is about 4 feet long. I have it on a timer with 10 hours on and 14 hours off. 
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Natura Farms in Sacandia MN
Last Wednesday Aidan went to one of the farms that I use at the restaurant. The name of the farm is Natura Farms. They practice all organic farming. However, they can not afford to be certified by the Federal Government to be USDA organic. There produce is out of this world!! Read More
Hops
If anyone remembers earlier this grow season my hop plant nearly died on me. However, it is back with full strength. Read More
Brining 101
As stated before I am a Chef at Muffuletta In The Park. At the restaurant we use a brine for all our pork and chicken. We do this to add flavor and moisture to the meat. The fun of a brine is that you can add any herbs or spices you want from the garden. This recipe is a good starting point. I recommend that you keep the meat in the brine for a minimum of 4 hours. We do 24 hours at the restaurant. Enjoy!! Cooking brings family and friends together. Read More
Koom’s Patio Garden Update – Tomatoes and Jalapenos
This post is all about tomatoes and jalapenos!! Read More