My kitchen garden of the least effort

[Did67]

The idea of ​​consistency was more in relation to the remark that "it doesn't work as well, as easily as that", "that you have to learn", etc ...

It's true that sometimes I have the impression of deceiving people, by my "too much enthusiasm". And because, without thinking about it, I adapt, correct constantly, automatically ... because it's in my software. So, indeed, it seems easy to me. It usually works ...

This is where I could have thought about the difficulties encountered by "new gardeners". And communicate better ... It was not in the marketing sense. But in the sense of "learn" [to learn is a curious verb: we learn from others, as we learn from others - this is in the sense that I could have taught others better]

[guibnd]

This is where I could have thought about the difficulties encountered by "new gardeners".

what is a new gardener for you? a person who has never sown seeds or transplanted plants?

because I, who have 40 years of gardening behind me, and bin last Sunday, with my bunch of 100 leeks under my arm, I felt like a chick to transplant them with my dibber in a soil, certainly loosened on 2 or 3 cm by soil organisms but not deep enough to push a dibber deep enough to hope to eat white leeks this winter (because it's a bit like eating the white as a dish and keeping some green for the soup ).
if I don't plant the leeks deep enough, I may not have a lot of whites and there I will have to do a lot of comm work to convince the guests around the table that green is better than white

there I confess that the ground and still very wet and sticky it is not practical to plant leeks with a dibber!
you see, with the hay, I have the impression of being a new gardener in this case

[Did67]

Exactly. There are two types of "new":

a) people who have never gardened ...

b) gardeners who are more or less expert in "conventional gardening" (conventional "chemical" or "conventional organic").

The former must learn "everything".

The second, unlearn, accept that some things are no longer the same, adapt ... Some, disappointed, throw in the towel. Their "dream" was for everything to be as before (cleanliness, precocity, safety ...), but without work, without pesticides. Which, of course, is just a dream!

I don't know who this is the hardest for?

Even if in each of my confs, I end on the theme "it is not a miracle" and I announce difficulties, people retain the "dream". This is what I should improve!

[guibnd]

well let's say that a neo, he will not have a reference to compare so he will always be happy to have 3 drum sticks (if we take the case of leeks) and will say " It's me who did it "
an old gardener accustomed to having large and long, very tender white barrels that melt in the mouth is not going to find his account! by my house, I am awaited at the turn with the leeks and it already sneers ... and I can't blame them!

at the same time, I understand that the case of leeks is not a priority because who eats leeks these days!
leeks are not very glamorous compared to tomatoes

[Ahmed]

Guibnd, for your leeks, go see leaves.

[Did67]

large and long, very tender white barrels that melt in the mouth will not find its account! by my house, I am awaited at the turn with the leeks and it already sneers ... and I can't blame them!

I offer you a little game, with your friends: a blind tasting. Half "blanched" leeks / half unbleached leeks (with the hay, there is still a little ten cm white) ...

And even more formidable: commercially laundered leeks vs unbleached leek from phenoculture ...

Blindfold on the eyes. Everyone notes. And we conclude afterwards! Before removing the blindfolds, everyone tries to guess who was what ... Whoever wins pays the tour!

[I suggest doing this also with the "old varieties" of tomatoes, which are not all delicious, vs some "modern" varieties! We distort everything with precision, when serving: "these are old varieties"; like, in the past, "it's organic!" ... What guest does not feel obliged to outbid: "oh yes, delicious!" And so myths are born.] [Of course, there are also some delicious heirloom varieties - don't "flip" the phrase! I just ate an authentic heart of beef - a "killer", almost too sweet. But the "modern fake heart of beef" - the plan was a gift - well grown, picked when ripe, was not bad at all]

[Adrien (ex-nico239)]

large and long, very tender white barrels that melt in the mouth will not find its account! by my house, I am awaited at the turn with the leeks and it already sneers ... and I can't blame them!

I offer you a little game, with your friends: a blind tasting. Half "blanched" leeks / half unbleached leeks (with the hay, there is still a little ten cm white) ...

And even more formidable: commercially laundered leeks vs unbleached leek from phenoculture ...

Blindfold on the eyes. Everyone notes. And we conclude afterwards! Before removing the blindfolds, everyone tries to guess who was what ... Whoever wins pays the tour!

[I suggest doing this also with the "old varieties" of tomatoes, which are not all delicious, vs some "modern" varieties! We distort everything with precision, when serving: "these are old varieties"; like, in the past, "it's organic!" ... What guest does not feel obliged to outbid: "oh yes, delicious!" And so myths are born.] [Of course, there are also some delicious heirloom varieties - don't "flip" the phrase! I just ate an authentic heart of beef - a "killer", almost too sweet. But the "modern fake heart of beef" - the plan was a gift - well grown, picked when ripe, was not bad at all]

Totally agree....

To validate a general taste one would have to taste old and modern cultivated best for each.

A single tasting is far from enough but as you say it is enough for a meal and a good vintage of plates for ALL the old ones to be better than the modern ones and / or vice versa.

If for 5 years (at least) the old or the modern (on the whole of the harvest) are extra then the protocol and the variety can be more or less validated.

Otherwise it's commercial coffee

[guibnd]

yes it's true, white always white ... it's overrated
we can do that too, for lack of thrushes we eat robins ... or if you don't have what you like, like what you have
acceptance therapy is practical

[Did67]

This is not quite my point. No blackbirds instead of thrushes. No acceptance therapy. Just make sure it's not an extra "I've always been told ..."!

I wonder if sometimes the need to "launder" is not just a "habit", like plowing! Basically, to deserve your meal, get pissed off first !!!

I would like to be sure that during a tasting blindly, consumers not warned would see, finally notice, quite a difference.

I have doubts for certain products. My leeks, although green beyond a little ten cm, melt like butter, and not the shadow of a trace of fiber, bitterness, acidity, spiciness !!!

I tasted ONE green asparagus. Exceptional. Too cooked (with "store-bought white", which remained firm!).

If the difference in taste is noticeable, in favor of "blanched" leeks, then blanch ... But is it sure ???

The announcements, by the cook: "It's organic", "it's this, it's that" before we touch clearly shows the doubt that lives in us! Chances are the guest would only see fire without this announcement. It's also a way of "extorting" a compliment ... Because he will feel obliged to say: "It's great!". It's this game that troubles me. Not the market gardening technique!

[to be chafoin]

I have doubts for certain products. My leeks, although green beyond a little ten cm, melt like butter, and not the shadow of a trace of fiber, bitterness, acidity, spiciness !!!

As far as I'm concerned, I see that the green part of the leek is still more fibrous, when cooked for example (this is why I cut this part to cook it longer before adding the white) ... but perhaps this only concerns the part above the barrel whether it is white or green?

For asparagus, it may be necessary to take into account the differences in diameter and shelf life before consumption for comparison. Otherwise, actually, I find that the greens are more tender than the whites and that they have a very good taste. Besides, it seems that some great chefs prefer to cook green ...