In order to conserve money on the journey I am trying to drink Folgers coffee. It is not working. I will give it the full month’s tryout, but coffee may have to be my splurge item.  (I gave it three weeks, then broke down and purchased some real coffee. Nasty stuff, that Folgers, unless you are used to it.)

Putting the green onions in water and allowing them to grow did not work at first.  The already grown green shoots flopped over immediately. I am still waiting on the little shoots to see if they grow. I ate a lot of green onions getting rid of the floppy ones.  One week later … Now they are doing great. I have carrot, celery, garlic and green onions all thriving from root scraps and water.  This is a project waiting to happen. Build something inside the shell that will hold 3-4 mason jars. One for sprouts, the rest for growth.

Carrot tops? Can you really eat them? Why grow them? This is what I found from thekitche.com:

They can be eaten raw in salads if you like a little bitterness in your food. Chopping them up finely with some garlic and vinegar can cut the bitterness, and this makes a simple “pesto vinaigrette” that can be spread on bread or used as a marinade. Carrot tops can be sauteed with other vegetables with olive oil and garlic, and added to a variety of dishes such as casseroles, pizzas, and burritos. They can be cooked into soups and stews, and added to eggs.

The Carrot Museum has a bunch of recipes for carrot greens here, and they all look tasty!

I am not believing the “tasty” part. I may forego carrots.