The culture of our food is gradually changing. Internet resources and multiple cooking shows on television offer to cook something new, unusual or even exotic, and the range of stores is also expanding rapidly. And here in the recipes and on the shelves of shops we sometimes see the greens of many varieties, which are still strange for our edges.
Read MoreOnly healthy vegetables are suitable for drying; late fees are more suitable for this purpose than early ones. For drying take only those parts that go into food; pre-cleaned from the ground, then washed thoroughly. Fragrant plants are bundled in non-large bunches. Before drying, deciduous vegetables are immersed in brine for 15 minutes, then put them in wicker baskets, immersed in warm water, which is then brought to a boil. Read More
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