- First, and most important, is our food supply -- the self-sufficiency thing. Dried beans, sunflower-seed, grains, winter squashes for storage.
- Second, I am strongly leaning towards selling some produce, hence an eye towards visually appealing varieties, unusual and unique stuff, and things that will appeal to gourmet chefs. My thinking is to sell and exclusive range to just a few upmarket restaurants.
- Third, seed-saving; keeping all the varieties going, plus enough to sell seed.
|Salad mix -- more-or-less a year-round thing; the only time it slows down is in Dec/Jan, when high temperatures inhibit germination of the Lettuces. Easily solved with a bit of shadecloth, or by putting the seed-trays in a cool, damp place.||Squashes & Pumpkin:|
Snap Peas - Golden Sweet, Sugar Snap
Sorghum* (for chook feed)
Wheat* (maybe, depending on space, energy)
Artichokes -- Purple of Romagna
Cabbage (a bit neglected in Summer, but coleslaw is always nice on hot evenings) Kohlrabi - Early Purple Vienna (or maybe not)
Watermelon - Moon & Stars*
Leeks (just a few)
Sweet Pepper - Cosmic Purple*, California Wonder* (maybe)
Swiss Chard - Luculus
Parsley (plain, flat-leaf kind -- much more flavoursome!)
Coriander/dhanya (we eat a lot of curries and Indian dishes)