Brassica juncea is in the cabbage family Brassicaceae. Commonly known as mustard greens, it is used widely in cuisine across the world, with an emphasis of use in middle eastern and Asian dishes. The leaves, stems and seeds of mustard are edible; the leaves and stems are usually sauteed while the seeds are pressed to produce canola oil and brown mustard. Aside from its culinary uses, mustard also has potential for use in phytoremediation, and has been shown to accumulate high levels of heavy metals including lead.

One GMO’d super plant = cabbage, brussels sprouts, kohlrabi, kale, broccoli, cauliflower.

Brassica oleracea is a species of plant that, like the apple, has a number of different cultivars. But these cultivars differ widely from each other: cabbage, kale, broccoli, brussels sprouts, kohlrabi, collard greens, and cauliflower. Nutty that all those vegetables come from the same species of plant. (via @ajsheets)

fandom fic rec days, post the second

(previous post)

just hobbit stuff in this rec, i’m afraid, bar one! but i make up for it with quantity?

Heart of the Mountain by esama (post-botfa, everyone lives, gen, kiliel; drama, friendship, political) neat as heck (unfinished, but still neat as heck) aftermath-of-the-everyone-lives-outcome piece, following bilbo and the dwarves’ efforts to piece things back together post-betrayal and bloodshed and all that unpleasantness

The Winter of Discontent by Brass_Brassicas (universe alteration, bagginshield; drama, hurt/comfort, slow burn) wonderfully characterized universe alteration wherein bilbo reluctantly plays host to a pair of displaced young dwarves and ends up with far more on his plate than he knows how to handle

The Haunting of Bilbo by EinahSirro (post-botfa, canon compliant, bagginshield; supernatural, angst, drama) because you can’t go wrong with ghost!thorin, let’s be real

I’m Not Sure This is Actually a Coffee Shop by bendingsignpost (alternate universe, gen; drama, humour) aka this is not the trope you were looking for

Keep reading

Throwback to a few hours ago when Winterspinat Haldenstein (Spinacia oleracea) basked in the winter sun. Haldenstein is a Swiss town where people have been growing this pointy-seeded heirloom Spinach since before WW1. William Woys Weaver gave me the seeds many years ago and I’ve grown them every winter since. A couple volunteer Russian Kale (Brassica napus) seedlings are welcome to stay until they are big enough to eat! #winterspinathaldenstein #winterspinach #volunteerkale #seedkeeping #spinaciaoleracea


Plant of the Day

Friday 29 July 2016

Brassica ‘Cavolo Nero’ (black kale,Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, flat back cabbage, palm tree kale, black Tuscan palm) was used to promote an Italian seed company at the RHS Hampton Court Show. This cultivar is a loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black, hence its name, which translates as 'black cabbage’. It has a pleasantly tangy, bitter flavour, with a sweet aftertaste. Here the foliage contrasted well with the cheerful yellow flowers and bright green foliage of Tropaeolum (nasturtium).

Jill Raggett

House to groovy & deep techno

DJ Albruic - 23.02.2017


1) Bakradze - Can
2) Darius Syrossian - Andranik (Gorge & Homm remix)
3) Kuo Climax - Tomorrow (Dennis Cruz remix)
4) Kerri Chandler - Turn Off The Lights (Satoshi Tomiie remix)
5) Brassica - Time Tunnel (The Sphinx edit)
6) Luke Hess - Selector
7) Harvey McKay - Slip
8) Charles Oliver - Storms
9) Qlons - Second
10) Delta Funktionen - Intruder
11) Hackman - Semibreves (Kink remix)
12) Dennis Ferrer - Son Of Raw
13) Skream - Minor Smooth
14) Aril Brikha - Groove La Chord

Made with SoundCloud
Some frugality tips from the old man

“I make bread in a sleeping bag. It is one of the many things that I do to save money whilst eating well.

I have been unemployed for a long time, and my income is very small. There have been weeks  when I have had to survive on just ten dollars for food.

To make ends meet I have worked out how to cook and eat on a very small budget and I am sharing my tips with you. I am not a vegetarian by philosophical principle but by economic  necessity.

Firstly, if possible you should grow as much food as you can. You will always find space somewhere to grow food; even on a balcony.

If you can find a few square feet you should grow pumpkins. I prefer the “Grey”variety because it is tasty, easy to peel and generous. One of my “Grey”s this year weighed 5kg.

During winter, if you don’t particularly like silver beet for greens then try growing “brassica rapa” which is a member of the broccoli family. The leaves are light textured and the plant is prolific and easy to grow.

Now to the cooking:

I make my own bread by the traditional hand kneading technique. I buy flour at the supermarket so I am paying a commercial price, but a 500g loaf still only costs about $1.40. The further saving is that because the bread is so hearty it is very filling and will last 3 or 4 days with a degree of freshness.

In winter I prepare the dough and place it under a sleeping bag to rise. I have no heating in my house (another saving) and so the sleeping bag provides the desired temperature for the bread.

Rice is a staple in my diet. I can buy 5kg of rice in the supermarket for $6 and this will give me 100 meals at 6 cents a meal. (50g or ½ cup of rice is sufficient for a single serve).

For breakfast I either have toasted home-made bread with home-made marmalade, or I will have breakfast a la russkii.

On one of my trips to Russia and Ukraine years ago I fell in love with their pirozhki, and blini. It is the blini that I have mastered and enjoy for a really cheap brekky.

Blini is a pancake made of 2 ½ spoons flour, 1 egg substitute, half a cup of soy milk and some seasoning. You fry it in a small frying pan and this mix will give you two 7 inch diameter blinii.

I then make a mix of fried onion, garlic, capsicum, and any greens from the garden such as brassica rapa, and mix into it a spoon of soy mayonnaise. This goes into the blini which is then folded over and voila.

There are lots of great recipes for pumpkin soup, and the great thing about pumpkin is that it is so cheap. In my local store a kg of pumpkin is about $2 and I get at least 3 soups out of it. Or I will bake the pumpkin and some capsicum, mix it with some spices and add it to the rice for another cheap dish.

Finally, there is a superb soup to be made from the weeds in your garden. Stinging nettle soup is the tastiest soup in my diet. You collect a bowl of the tops of stinging nettles, a chopped up carrot, half a swede or turnip, an onion and you boil them in 500 ml of water or vegetable stock. (I have kohl rabi growing in my garden so I substitute that for the swedes and turnips. Kohl rabi is a much under appreciated vegetable).

Put the soup through a food processor if you can afford the electricity, thicken it with flour and add coconut cream to enhance the texture and taste.

Not one of these meals costs more than $2/per serve and most of them cost less than a dollar. Who says that vegetarianism is expensive.”

The town of Big Cabbage, theoretically the last place any sensible person would want to visit, was nevertheless popular throughout the summer because of the attractions of Brassica World and the Cabbage Research Institute, whose students were the first to get a cabbage to a height of five hundred yards propelled entirely by its own juices. Nobody asked why they felt it was necessary to do this, but that was science for you, and, of course, students.

Making Steam - Terry Pratchett

BRB, applying to the Cabbage Research Institute


The veggie bed update: Since I’m moving in August I decided to just grow greens, that didn’t last, I ended up planting broccoli (the winter crop is almost finished) cabbage, cauliflower, and cilantro.  The beds are currently a blend of the winter crop finishing, volunteers rooting down, and the spring supply of brassicas. 

Yes Canada, this was all planted well before this May long weekend, I don’t know who started the rumour that planting out should happen this weekend, there’s precious growing season missed if you don’t get them in the ground in April.

As if I could resist putting in a garden…