The types of veggies that you use can vary a bit each time, but some basic things that you might want to use are the following vegetables, either whole, or just bits and pieces of them leftover from other recipes:.
a way to keep avocados from going brown.so that I could save the other half in the fridge for my lunch the next day.
That one works really well, but this one is even more convenient for me, I think..I have a tendency to get sucked into buying those big bags of 5 or 6 avocados at the grocery store, when really one would do just fine.And then of course they end up all getting ripe on the same day and I just can’t eat that much avocado all at once.
Well, yes, I could, but I probably shouldn’t.🙂 A few of my readers left comments on my avocado-saving post and said that they’ve also had luck with freezing avocado, so I thought I’d better share that one in case you missed that tip in the comments section of my last avocado post.. Here’s how it works!.
How to Freeze Avocado.
Start out with some ripe avocados!.Most seeds should be planted at 1/8″ depth.
That basically means that you dig up your soil and make it nice and friable, then you sprinkle the seeds evenly-ish over top.After that, just run your hand back and forth over the soil a few times to press the seeds down a bit and that’s usually enough.
Water gently for three or four days and you should see your salad greens starting to grow!.Keep your soil soft and workable:.
(Editor: Ultimate Canopies)