Jun 8, 2020
Dr. Chris Gunter is a Professor of Horticultural Science and the Extension Vegetable Production Specialist for the commercial vegetable industry in North Carolina, working with commercial vegetable growers to maintain a high quality of life through the use of integrated, economical and environmentally sound production practices. His main emphasis is with the Solanaceous (tomato, pepper) and Cruciferous (cabbage, broccoli) cropping systems. He's also a leader in the area of fresh produce safety for the fresh produce industry in North Carolina.
You may recall me mentioning some of my family’s efforts at establishing a garden this spring. We began work on sprouting seeds in February and March, and as those little seedlings grew and the weather warmed up, we were able to move them outdoors into our raised bed garden. Not all survived, but the ones that did are doing great and we’re already reaping the fruit of our labors, munching on fresh cherry tomatoes and sweet peas.
In addition to gardening, I’ve spoken a lot on the show about ways to reduce your waste in the kitchen, and fermenting those veggie scraps is one of my favorite means of getting some added value. But, what if we could grow new food to eat from those scraps? Is that even possible? I came across a great blog piece written by the guest for this episode that addresses that very question!