Growing vegetables? Indoors? Is that even possible? Yes it is! Question is, is it possible to grow an amount big enough to feed a family of three? Follow my experiment in this blog
There! My potatoes are presprouting! This year I'll grow both Amandine and Maris Peer - those seed potatoes I can't find a place for here will be sent to my brother in law for a place in his outdoor potato plot. I bought the Maris potatoes at Nordic Gardens, so I though this post would be about the different seed suppliers I took a closer look at (there were more than these of course, but these were the ones I stopped by).
You know Impecta by now, and they do have an english version of their site. Don't be discouraged by the main frame in swedish - the left navigation column and their seed presentations are in english. They have a large and interesting assortment of both swedish heirloom seeds and tropical rare seeds (dragon's blood-tree for exemple). I stopped by and bought some asparagus sallat just because I could.
This year I took a closer look at Runåbergs Fröer (sorry, link in swedish only, but most swedes speak excellent english, so you can contact them with questions). Runåbergs is of the same kind as Impecta - they are the quality brands of seed suppliers - this is where you buy seeds when you have ambitions and live up to them. If Impecta has a bigger assortment of seeds, Runåbergs are greener and have a higher percentage of heirloom seeds. For exemple they sell gotlandic salsify, collected from an medieval ruin at Gotland. A bigger percentage of their seeds are sustainably grown.
The potatoes were bought at Larsviken, a family farm specialising in these lovely tubers. Unfortunately their homepage is in swedish only, but you should be able to send questions to them via email. Remember though that it's much more troublesome exporting and importing roots than seeds, so if you live outside the EU you may not be able to buy from them. (I'm not clear about why, but I have a hunch that roots carries diseases more easily and have to have more thorrow check-ups. Seed potatoes sold between EU countries often have a plant passport to prove that they are healthy.) Anyway - Larviken brought a library of seed potatoes to the fair, they carried tubers of all colours and shapes for the interested. Blue Congo (a potato which is blue both on the outside and straight through the flesh) sold out quite early, so I had to make do with a fast growing delicacy potato instead. I'm not that disappointed...
For the real gardening and vegetable growing geeks enthusiasts there are The One organisation left; Föreningen Sesam (the Sesam Association). Their webpage is in swedish only, but they should be able to answer questions via email (se above). Their aim is to preserve the diversity of cultivated plants, and in particular swedish heirloom seeds. This year they handed out seeds to those visiting their booth at the fair, which means I'm going to try out the tomatoes 'Outdoor Girl' and 'Red Cherry' for indoor growing later on this year. (No, I don't know why these varieties have english names or how this relate to the aim to preserve swedish heirloom seeds.) Members exchange seeds in the spring - untill the fifteenth of April to be exact, so now I'm praying my membership application will be approved soon so I can take part.
Sorry about the delay friends! This cold is hard to beat!
I know it was stupid to stomp around the Nordic Gardens Fair (english summary is found at the bottom of the left column) being as ill as I am. But I had already cut all my fair visits except for this one, if I had passed I wouldn't have had anything to tell about the news in the business. To rest a bit I've decided to keep the new updating routine (mon, wed, fri, sun) untill June, and to compensate for that I'll make the next week a kind of online mini fair, telling you about news and old favourites interesting for indoor gardeners. For my international readers this will probably be a mix of good tips and curiousity insights into swedish gardening - I'll hope you'll enjoy it.
I'm eternally gratefull for swedishstylecom to have put this vid on YouTube. Most parts of is of the Azalea garden, the fashion exhibition made by the Swedish Fashion Council and one of the florist schools' flower clothes.
I got this award from Ayla at Aylas tankar (Ayla's thoughts - blog in swedish), which made me very happy. I'm supposed to pass it on to five other bloggers, so I take the chance to push some of my favourite blogs here.
The Indoor Garden(er) Yes! A collegue! Kenneth Moore lives in Washington and has built himself an indoor allotment! I pass the reward on for bravery with hammer and trowel.
Mr Brown Thumb One of the first to read Indoor Gardener and one of the kindest and most helpful bloggers I know. Runs GardenBloggers too - check up on this one if you want to improve your garden blogging. I pass the award on for helpfullness and good blogging!
Bad Human! Don't take chemicals from strangers! This blog is as much about the environment and sustainable living as it is about gardening. Every now and then you are treated to delicious recipes. I pass the award on for humour and clever solutions to living a sustainable life.
A Posse Ad Esse While I'm dreaming about an urban farmstead I reading Paul Gardener's blog about his. I like the tone of his blog, so I pass the award on for cosy blogging.
green LA girl I can't resist stopping by there every now and then to read about the latest vegan icecream, sustainable funeral, some new ecogadget or how to bike around LA. I pass the award on for trendiest (in a good way) green consciuous blogging.
I got the cold from Hell and my lungs are complaining - they think it was enough with the pneumonia last autumn. My brain refuses to work and since I want to give you some interesting facts about gardening I turned to YouTube. I mean; there are vids about everything there and it is possible to find good stuff about indoor vegetable gardening.
Of course I ended up falling for something completely different. I don't know how I can define Baaa-Stud's extreme shepherding as in line with the theme of indoor vegetable gardening. They are using LEDlights, is that enough? Anyway, it's a cool vid, enjoy!
Wednesday I'll give you some blogtips. Ayla over at Aylas Tankar (=Ayla's Thoughts, a blog in swedish) gave me the awsome "I think you're fabulous!" award. When my brain has recovered from its state of porridge I'll pass it forward.
My new tomato plants are trying to lift their grow light again! You know, we all know plants are growing slowly, and still I feel I have a hard time keeping up. Running runners are twirling around each other in the kindergarten (ie. where I put the plants that have been repotted once) and I know that I should repot them NOW if I don't want them to become permanently entangled in each other. At the same time other plants are asking for attention, wanting to be released of their eggshells to slip into something more comfortable (a terracotta pot), which means I need to mix more soil and create more growing places. Right now I'm glad that more than half of my sowed seeds stays seemingly dormant - I have my hands full with their vigorous cousins!
Today I've been standing in an open window, more than eleven yards over ground, and felt a bit dizzy. I've finally got around to start cleaning out my study-to-be where I'm going to work together with my plants (they are growing - I am writing). The first thing to do was to fix the venetian blind since its strings are broken. In Sweden the rule is that venetian blinds are put between the glasses in the doubble glazing (which nowadays are tripple glazing) and the strings are partly run in channels through the window. We do have some new string for mending purposes, but when I opened the window I saw that it was close to impossible to reach those spots you needed to reach if you wanted to restring the thing. That's when I fetched a wire cutter, cut the imporant pieces and removed the entire blind.
Why I felt dizzy? Well, I cleaned the window to get maximal sunlight for my plants, and I'm afraid of heights. Standing in an open window on the fourth flour made my knees rattle a bit.
Now I have an extra window for my plants, but what do you do if you don't have that many windows - or if you even more space for cultivation? You can put your indoor gardens anywhere in your flat, as long as you provide light. All begins and ends with the light.
To use the light you get from the window you can garden in levels. The first thing I'll do in my study-to-be is to put a shelving unit right in front of (behind?) the windowsill. This gives me some extra space to put plants in the lightest part of the room - as long as I'm placing them right. On the windowsill I'll put short plants, like babyleaves, and on the shelving unit I'll put taller plants - for the moment nasturtium and dwarf sugar snaps in big pots with trellises. During the lighter period of the year this could mean I could refrain from using grow lights. Still I'll put some flourescent tubes over the shelving units - I like being better safe than sorry.
If you are using added light - flourescent tubes or LEDlights - you can place your plants wherever you like. There are a few easy rules to this; use either full colour-, cold white or special lights for flowers, and the lamps should be placed ten centimeters (four inches) above the plants (the farther from the plants, the lesser good does the light do). Since plants do grow it's best to make sure that you can elevate the lamps every now and then. For my own part I'm using chains with links big enough to hang a s-hook in. This way it's easy to change the position of the light. Grant it, I seldom hang it unevenly, my inner aestetic screams when I try...
Another thing to think of is that you should be able to stand the light too. Plants want light for 12 to 14 hours, and you'll be in you home at least part of that time. In other words, if you put some cultivation areas in your sleeping room you need to set the timer to light the lights after you've left your bed - and idealy you should see to that you have a few hours without the grow light in the evening to get a more normal backlighting. Especially cold white light gives a scary lab feeling to the room, and you may want to curl up with a book and some candles without having to do a rampage through the technical stuff.
Those of you who have read Indoor Gardener regularly may notice something different on the picture above. It used to be cold blue light. The reason for this was thrift - ordinary flourescent tubes are much cheaper than special grow lights and work as well as them. But when I changed the tubes this winter I noticed that the manufacturer had released 'flower lights', which costs just as little as flourescent tubes, so I decided to try them. Could they really be as good as real growlights? As you can see they give a purple shine to the room, and plants are said to thrive in the red-blu spectra (red + bue = purple). Personally I like it, it's a softer light than the cold blue we had before. The plants looks healthy, so this may be an experiment with a positive outcome.
This is me right now - instead of growing vegetables I've become a vegetable. Yesterday I spent the entire day reading Truman Capote's "In Cold Blood". It's a good book, but I have to admit that I previously thought that T. Capote was a ganster and that "In Cold Blood" was a hardboiled detective story à la Mike Hammer. I was a bit surprised to discover that the same author had written "Breakfast at Tiffany's"
Well, I can't just post without giving you something garden related. This is from a special show of the Fast Show from BBC which was made for the Comic Relief. Eventhough this is outdoor gardening I couldn't keep from posting this vid anyway ;)
It's been Friday 13th in Uppsala, which means I'm writing this late at night. Let's take a peek on my records from the last week.
Monday March 9th Repotted the first 'Enorma' runnerbean. The cheap potting soil is mostly peat moss, bark and sand (surprise). I need to buy some new. I already knew it! Cheap potting soil is mostly peat, still I was 'thrifty' when I bought my last fourty liters (one bushel). Guess the difference in price; nine kronas (about one dollar)! Bah! And rubbing this soil (which I do when I pondering something during the repotting process) is downright uncomfortable; it's prickly.
Conclusion: Go for the expensive potting soil - the difference in price is not that big.
Tuesday March 10th Pepper #4 about to break surface Suger melon 'Early Silverline' #33 about to break surface Scallions about to break surface Onion "47, 50 & 51" about to break surface Yes, I number my seeds. It's easy when you are sowing into eggshell pots; you just take a pencil and write on the shell. Using a pencil is important, since the graphite is nonpoisonous. Then you can write a lot about the plants on a paper using the numbers as references - this way you won't worry about fitting everything in on a small stick of wood (or plastic).
Wednesday March 11th Looked for branches on the way home. Picked a minor forest which I defrosted, cut of the thinnest twigs and pointed at the bottom end. You should have seen the look on my neighbours face when I met him! I picked the branches from a thining area in our local wood, and was careful to just pick ones that wouldn't be of any real use. Not that I know what the county wants to do with the stuff the remove from the woods, but bigger logs could sure be sold as timber. Minor branches works better in an indoor gardening project, and my plants actually looks trendy with their new trellises. (Aaaaaaaaaaaaaah! Since when am I trendy?! Curse you, Shabby Chick!)
I promise I'll get you a photo later on!
To conclude I can say I've spent most of the week repotting plants. As you already know the oil seed pumpkins almost burst through their shells before I repotted them. Their vigour is fearsome! Yesterday and today I took some vacation from this job, but tommorrow I have at least three plants to work with - if I have enough soil...
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A small vid for the weekend. Since herbs are one of the top indoor gardening crops I post Patti Moreno's tip on how to freeze herbs, using this you can rotate your herbgarden and won't be locked to grow everything at once.
Guess who are the bullies at school? Yes, the oilseed pumpkins. I've put them in individual terracotta pots, which seems to keep them happy - for now. Almost everything I've sowed needs replanting immediately and a new problem looms; where will I put everything once I've put it into 'grown up' containers?
I promised you some recipes on chard, so I took a few hours on the library looking through cook books. (Oldfashioned, yes, but judging from the amount of visitors books won't go out of fashion for many years.) Perhaps it was stupid to do so when I was hungry, my rumbling stomach ought to have bugged others. By chance I happened to pick recipes from swedish and german cook books, so I'm not able to give you handy links to where you can by the books in english, but perhaps I can give you some new ideas.
Most of the recipes I found was spinach recipes, and since you can use spinach and chard interchangably I've taken the liberty to pick some recipes originally meant for spinach. I've put a star * after those where I've switched the ingredient. Both vegetables works well with strong cheese - which you can see - and fat. It's allways tempting to add some extra so make sure you have some measure spoons at hand when you are cooking.
Let's start with a YouTube vid where a professional chef, Derek Hanson from Nutshell restaurant in Portland, Oregon (recently closed, so I can't provide you with a link), who shows you how to make sautéed chard with cherry ginger gastrique. The vid is from everydaydish.tv. If you can't get your hands on dryed cherries you could use fresh ones, preferebly of the sour kind. This movie also gives you an idea on how to handle chard. (If you grow it indoors the leaves gets only half the size of those he handles, but the taste is the same.)
Next is a recipe from one of my favourite ladies, mrs Saxon. She was one of the first modern vegetarians in Sweden, and married to Johan Lindström Saxon, founder of Svenska Vegetariska Föreningen (Swedish Vegetarian Association). I don't agree with everything mrs Saxon writes in her book, she can be somewhat rabid, but the recipes are interesting, and I did find one on spinach 'buns' where it's possible to use chard.
Chard buns according to mrs Saxon*
2,5dl parboiled and minced chard 3 "french breads" (ie. breads made only from wheat the size of a fist) 1,5dl milk 1 egg salt a pinch of sugar (this is to balance the tastes, not a sweetener) raspings
Mix egg and milk and soak the breads in the mixture, add salt, sugar and mangold and make a batter. Pick chunks the size of an egg and make oblong buns, roll them in the raspings and fry them untill they're brown.
Served with potatoes and "milk sause" (ie bechamel).
Mrs. Saxon wrote her cook book 1928 and I read it mostly with a smile (sometimes with a shudder) since it reeks of the thoughts popular pre second world war, but I cook the recipes since they are old swedish homely cooking with the characteristic taste combinations and harmonies. You're not spoiled with that when it comes to vegetarian recipes. ("Fru Saxons kokbok", 1928, Bröderna Lindströms förlag)
From another swedish cookbook "Barnfamiljens bästa mat" (The best food for families with children) by Lotta Brinck I've picked a recipe on chard fried with garlic. This is your basic chard sauce in one of its forms. You can vary this recipe in many ways, add some yoghurt and cumin for an indian touch or quick thicken it (sift some flour over the chard and let it fry for a while, pour in some milk and let it thicken) and season with white pepper and salt for an old swedish homely cooking taste.
Chard fried with garlic
Chop 2 liters of chard leaves. Put them in a hot frying pan and boil until most of the water [from the leaves] evaporate. Pour 2 table spoons of olive oil, a crushed clove of garlic and one teaspone dried thyme. Fry for a minute. Add a with a pinch of black pepper and salt.
This is a side dish. I would use it to fish or as a condiment to baked potatoes. ("Barnfamiljens bästa mat" Lotta Brinck, 1994, ISBN 91-502-1152-8)
In "Mera grönt - en kokbok även för köttälskare" (More greenery - a cookbook for meatlovers as well) by Cecilia Björk and Malin Kågerman Hansén I found several recipes for spinach and even one particularly for chard. Still I choose their bread pudding since it's a dish good for recycling old bread.
Bread pudding with chard and feta cheese*
250g frosen chard 6 slices of white bread 150g feta cheese 4 eggs 4dl cream milk (1 part milk, one part dairy cream) salt, white pepper, ground nutmeg
1. Put the oven on 225¤C (437¤F), unfreeze the chard by putting it in a kettle with 1dl (1/3 cup) boiling and lightly salted water. Keep it boiling untill all the chard is soft. Put it in a colander and press out the water. Cut the chard into smaller pieces.
2 Toast the bread. Cut away the crust. Put the slices in a buttered pan.
3 Spread the chard over the bread. Crumble the feta cheese and put it on top of the chard.
4 Mix egg and creammilk together. Add salt, pepper and some ground nutmeg. Pour the mixture into the pan over the feta/chard.
5 Put it in the oven and let it bake for about thirty minutes.
This is a main dish. ("Mera grönt - en kokbok även för köttälskare" Cecilia Björk och Malin Kågerman, 1998, ISBN 97-47-04490-X)
Lastly a recipe from "Gesund und schmackhaft kochen mit der hl. Hildegard von Bingen" by Ellen Breindl ('Sound and Tasty Cuisine with Holy Hildegard von Bingen' - I read the swedish version 'Hildegards kök' translated by Sune Karlsson). The book uses texts written by and about Hildegard of Bingen - one of medieval times most famous nuns. Writing this I can't say how close the recipes in the book follows the originals, but here we have a small trifle suspiciously close to a smoothie.
Chard milk*
500g mangold salt 1 teaspoon lemon juice 1 egg yolk 1 tablespoon honey 1/2 liter of fat milk
Carefully rinse the chard in cold water and put it in a saucer. Pour in water untill the chard is covered, salt lightly and put it to boil. Mix the chard in a mixer untill it's purée. Cool it. Add lemon juice, the egg yolk and honey and mix for a short period of time. Add and mix in the milk right before you are pouring the drink into glasses. Decorate with some finely chopped parsley.
If I'm buying a runnerbean called 'Enorma' I guess I shouldn't be surprised when it grows as fast as lightning. Let's hope I'll not end up like Seymore in Little Shop of Horrors, a conveniently broken cable may not be around this time.
The clip is from "Little Shop of Horrors" 1986. I agree with the test audience - a happy ending is much better. In the original version from 1960 (and Frank Oz's original ending) everyone ends up inside Audrey II. Kudos to Jim Henson Company for their magnificent space flower, and I really like Levi Stubbs singing.
As you can see I'm no friend of Photoshop, that purple shine is from the plant light I've hung over the tomatoes. The son was kind enought to give the 'Enorma' bean two sticks, and then he broke the vine trying to help it wrap itself around the support. With such an enthusiasm he'll be a great gardener.
Well, weekend is here! Let's see what's in the green book this time.
Saturday 28th of February "Started some popcorn sprouts." I read in "Fresh Food From Small Spaces" that it's possible to sprout corn, so I decided to give it a try. Perhaps I mentioned that we have a surplus of dry corn here. Unfortunately the batch is four to five years old. Wednesday the 4th of March two corns had sprouted in an one deciliter starter. I threw away that one and decided to find some fresher corns - preferable ones that are not prepared for microvaweovens. I look for them in my scarce free time (I have a job now, after all).
Sunday 1th of March "The two 'Enorma' seedlings are about twenty centimeters (eight inches) high. What have I gotten myself into?" 'Enorma' is a scarlet runner bean. I sowed them on Sunday, they broke surface on thursday and three days later they were twenty centimeters (eight inches) long. Today, further five days later they've added about fourty centimeters (sixteen inches) to that. Apparently I'm dealing with this round's 'Seymore' 1 & 2, and it's more than time to give them their big, permanent containers. In addition to that four oilseed pumpkin seedlings is growing in egg containers, and they are way too muscular for this. I'm working hard mixing new soil and sterilising terracotta pots to be able to do some heavy repotting.
You may understand why I'm tired. I intend to spend the rest of the evening watching "Open Gardens"; I hope to find one that is entirely edible...
Oh, and I can't resist giving you some friday fun - this one has gone viral incredibly fast:
Have you ever done this; you read about an interesting vegetable, let's call it a visulaumblema, and since it seems to be easy to grow, looks nice and can be cooked in a number of ways you buy seeds and grow an entire allotment full. The only thing is that when harvest arrives you realise that you don't really like the only recipe you've got, and the rest is only vague hints. So you trow your magnificent visulaumblema on the compost and grit your teeth over the waste. (I might add that most of my visulaumblemas end up in the freezer. Not much better.)
This has happened to me a few times, and many more times have I refrained from growing things because I suspect they may end up visulaumblemas. To help others avoid this in their indoor vegetable gardening career I thought I'd give some cooking manuals for the best indoor vegetables. Let's start with the basics; chard.
How the heck do I cook chard?
Chard is the first vegetable to be "used as spinach" - the two plants are sisters in the kitchen and whatever you can do to spinach you can do to chard too. Chard has an additional feature in its thick stems which makes it even more useful. The rule ofd thumb is to cut out the stems from the leaves and parboil them separately since they require different time in the water.
The leaves are good for -gravy, make a white gravy and add the leaves parboiled and finely cut. Good as a side dish for fish, meat and baked potatoes. -parboil in salted water, add spices and use as stuffing -filling in pie (see above) -cutting up and add as an ingredient in stews and casseroles -mix finely and make a green soup (I'll give you a recipe for this next week) -tender leaves can be used raw in sallads
The stems should always be parboiled in salt water and -eaten hot like asparagus -saved (frozen for ex.) and used as mild tasting filling vegetable in stuffing
Spices that works well with chard -salt (this is a vegetable that needs some extra salt to taste good) -garlic -black pepper -nutmeg -sambal oelek -soy sauce
I'm convinced there are more ways to cook chard, but this gives you some pointers to start with. When chard is grown indoors it developes small leaves, and that' why I only mention here that the leaves can be used as wrapping for dolmas (yum).
That's about it for today. Chard is easy to grow, so start some seeds right away to get some chans to experiment! :) Next week I'll give you some old fashioned recipes.
This is the vid "Visiting English Country Gardens - with the NGS" by the artists Denise Wyllie and Clare O Hagan. A nice movie mentioning "Open Gardens" and presenting the NGS in short.
This could be my first tip for the summer holidays (and not proof of me sitting too many hours watching the Swedish Broadcasting free online tv, even if it's true). There is a tv series called "Open Gardens" that can warm the most frozen gardener this time of the year. I stumbled across it on SVT play, and if they show their shows worldwide you can see the programs here - with swedish subtitels (and a few words from a swedish speaker, but most is said in english). If this option isn't available you can surf around BBC - or if you find it on your local tv tableau make sure you can watch it.
The show is more or less an veiled ad for the NGS and their Yellow Book, but I'm not complaining much. NGS - the National Garden Scheme - is an british association with the only purpose to make sure gardens are showed to the public for a profit that goes to charity. Most of the gardens are privately owned and the owners chose the charity they want to support, as well as they make the cookies and tea sold in the café on the open days. Apparently they don't get a krona, I'm sorry; a penny for their works, and since they have to work to maintain an immaculate garden one could think that the workload would discourage applicants to be listed in the Yellow Book.
From the show it seems like it is quite the opposite. I've seldom seen such an disappointment in grown women and men among those who don't make it, and such an happy relaxation among the chosen few. The Yellow Book appears to be the Guide Michelin of gardens. The listed gardens looks the part; the lawn seems to be handcombed, the flowers stands to attention or flows like waterfall at precisely the right spot. This show is well worth the thirty minutes spent on each program.
The tips for the vacation? Well, of course the NGS have a homepage, where you find a gardenfinder which makes it easy to plan a journey around the Great Kingdom. Better still is that some gardens have B&B. You could plan to go by car - or take the train to save the environment - and visit some of the most beautiful gardens in England. But I have to admit arriving with a rusty volvo to these paradise places feels like something of a blasphemy.
(Looks into wallet.) *Sigh* The budget alternative is to buy the Yellow Book itself. The NGS has kindly listed the price with p&p included on their homepage...
[No, I'm not sponsored by the NGS, I'm just a 100% garden junkie.]
Today I found two vids on indoor aquaponics, both inspired by Patti Moreno (aka. GardenGirlTV) - as you can see they are both using the same kind of shelving units as she does. It's a pretty easy construction so anyone can assemble it, and I do think this means we'll have a lot more indoor vegetable gardeners in the future - all over the world :)).
Simon Tay Easy DIY Indoor Aquaponic (Video 5)
Simon Tay lives in Singapore (if I'm correct) and you can follow his indoor aquaponic experiment on his blog SG Energy Crisis.
ninamichelle77 Aquaponic Video Diary Entry #1
Nina Michelle lives in the USA, you can follow her indoor aquaponic experment at her blog Green Grass Ramblings.
Because I think vegetable gardening should be an option even to those living in a flat. In addition to that I like my sallad fresh and A: I tend to forget it in the fridge and then find it when it's all rubbery and soft (ie. unedible), B: at least in Sweden the sallad isn't really fresh on the shelves in the grocery store. Since I spent my childhood weeding on my own little 'kitchen garden' I prefer to grow stuff in containers. That gives you control over the soil - at least as much control as you can get.
The cherry on the top is that homegrown vegetables reduces your ecological footprint, and that I'm able to make culinary excursions in the Big Kitchen Garden.
Support the experiment
The money will be used for containers, seeds and soil.
Homepage only in Swedish, but do have good pictures from the greenhouses and the garden displays. If you read swedish you find helpfull advice and good links. Included in the assortement are exotic plants like wines and figs as well as old swedish cultivated plants. For an international visitor this is to be considered off the beaten track and low level interesting. However the place is worth a picknick, bring your own basket and buy icecream there. If you visit the place in summer during extended weekends (thu-sun) you have the chance seeing the steam trains of the historical railroad pass by.
The commentary section of a blogpost often evolves into a mini discussion forum. Since I want the exchange of ideas to be held in a nice and fair manner and as spamfree as possible I've set up some rules.
To be published a commentary must have a name or a webalias and a link to a blog or a homepage attached.
Commentaries has to be adressed to the post or the discussion around the post.
Commentaries with links to webshops will only be published if the have a direct connection to the blogpost or the discussion around the blogpost (ie. I or a another commentator is searching for something that is hard to come by and need a tip where to get it).
