Soil Enzymes and it's effect

Note: No part of this document, be it pictures or content can be reproduced/reused without written permission to this blog owner. I am a film believer of soil health and beneficial microbes. I personally witnessed my clayey orange soil  transformed to  rich dark loamy texture soil over time with right beneficial microbes introduced when I first embarked on the journey to grow food for own consumption.  Yes, it takes time as compare to instant results using chemicals but it is definitely worth the while in the long run. I struggled for the first half to one year, see lights on second year and simply love it thereafter. 10 years on, you can take anything from my plot, but not my microbes rich soil. To grow food for fun and have that occasional harvests is a great experience. Growing food with expected harvests outcome at timely manner bring planting to a total different level. To have that, soil health is absolutely important to achieve that consistent and predictable good yield. Everyon

Possible to grow leek from vegetable scraps in tropical weather?

Over the years, have seen lots of Youtube videos on rooting and regrowing vegetables from vegetable scraps. However, my experience doing that in tropical weather have not been very successful all this while. Most of the time, the high humidity causes the vegetable scraps to rot eventually. During the Covid-19 lock down period, with time at hand and homebound, I decided to document the whole journey of regrowing leek from scraps using both water method and soil.  Leek is chosen for convenience as it is supposedly easy to grow. S ome do look lush initially but unfortunately all eventually never able to flourish further. In short, it is a fun discovery journey  but to grow for food, it is better off to start with proper seeds or cuttings. We started off with leek from the supermarket. Cut off 2 inches of base. The rest we use them for cooking as per normal. Fig 1,  Two inches of the base. No roots. We started off with this Water rooting is used for a start. 1-2mm of water

Growing Black Bean

Most of the older generations are very familiar with consuming long bean leaves as food. Black bean leaves actually taste very similar to long bean leaves. We grew black bean some times back for the delicious nutritional black beans. Along the way, surprises keep popping up. Not only are the beans delicious, the leaves taste as good as the green bean leaves. Even the young pods/beans can be stir fry and eaten as a dish! In short, almost every parts of the plant can be eaten at different stages of growth. Best of all, they actually taste good. The bean vines grow pretty fast. At day 4, the sprouts will be about 15cm tall already.  They should be about 1 foot tall by month one and will need some kind of support from then.  The figure below shows 2 rows of 2 months old vines at about 1m height  Fig 2: 2 months old black bean Vine.  The typical spacing needed per vine is 30x30cm, if you plant them in a planter bed. For best result, the depth of planter should b

Year 2020: a year where food sustainability takes front stage due to Covid-19

It has been a long while since our last posts. Lots have happened and we went a long way.  Managed to be self sustained on our vegetables sources for a while already. But that is only for own families and closed friends. The onset of convid-19 pandemic hits every countries in the globe hard, forcing businesses to close, air traffic stops, countries went into lockdown/standstills and many lost their lives.  That is when you really feel the important of having essential food sources locally, within the country is so  very important.  In a lockdown situation where all are confined to own home and even essential workers reduced to minimum counts and hence manpower stretched, it is so important to be able to grow something fast with least effort. More so for perishable item like fresh vegetables which have very short shelf life. Starting June, we will restart our biweekly post on Friday, starting with black beans, an easy crops that can achieve just that.  Stay tune ! 

Fruits and Vegetables @ Bukit Brown

Attended a very interesting nature walk in March 2016 on fruits and vegetables @ bukit brown.  We can plant edibles but wouldn't it be even better and exciting if we are able to recognise and discover our native edibles? I am personally thrilled at that thought. The tour lead by Beng Tang and Claire Leow ( they are assisted by a few others) simply exceed our expectations, many folds. Picture tells a thousand words, I will attempt to summarise a list of edibles we found, along with their common names and functions in this blog. There are certainly many more being covered during the tour which I may have missed. So, if this sounds like something you are keen, go check out their calendar and go for the guided trek! These are one of the many great work done by the group of unsung hero and heroine who strive real hard to keep our heritage alive.  I truly salute their passions and love for Bukit Brown. For more information, you can visit their facebook page at https://www.fa

Hello 2016!

It has been a long while since my last post. Spent some time on a commercial planting project and that has taken a toll on my time. My little greenhouse is flourishing and my farming partners and my family have been self sustained on our vegetable supply since 2011. We even managed to supply to other families who share our love for naturally grown, pesticide and additive free vegetables. We also managed to cut down even further our reliant on off-the-shelf fertilizer. Through active recycling of vegetable waste from our own garden, soybean waste, coffee waste as well as fruit peels to create our own super food for our crops.  Through careful balancing act, we are able to run all these experiments while maintaining constant crops output for the families that love our greens.   At the same time, we hope to help more families who inspire to grow their own greens while living in the concrete jungle to do so. So for last 2 years, we have been trying to duplicate the know-how

Asian Leafy Vegetables: Chinese Kale(芥兰)

Chinese Kale(芥兰)also known as Kai Lan or Chinese broccoli is a very popular Asian leafy vegetable used in Cantonese  cuisine. It belongs to the Brassica Oleracea species. It is a rich source of vitamin C and is believed to detoxify the body and lower the risk of cancer. It grows well in tropical weather with lots of sunshine. Its typical growing period, from seeds to full grown size and ready to harvest is about 8 to 12 weeks. A well grown Chinese Kale can grow up to a diameter of 35 cm with full sunlight, so remember to allocate enough spacing between the seedlings. Typical size is about 20 to 25 cm in diameter. Materials you need · At least a space of approximately 2m by 1m for about 32 seedlings at a garden plot, balcony area or roof top garden. · In Singapore, you can either grow the vegetable from seeds or buy the seedlings from professional seed plug transplants provider like farm 85 · This illustration is designed and documented using a green house garden l