>>1507737Ever expanding. Reseeded last year's bokchoi, dill. Satsuma froze and died during our only winter storm. The bottom of the trunk is still green, so I cut back to an inch of brown and am going to see what happens. Also planted white habaneros, Carolina reapers, and started a budda peach for my mother this week. Buying garbanzo today too.
This week is germination time, with temps from 70-85.
It's essentially all seed stock and spices. I have a normie hydroponic setup converted for even more peppers. Gonna breed for hardiness and hotness until I can afford a yard to destroy with my grand back2eden-lasagna-fungalsequestration-foodforest-goatsnshit experiment.
Also, thanks for the topping advice guys. It's been 1-2 weeks. Here's my original post, results follow.
