Fertilizing 8 Fruits and Vegetables for Outstanding Flavor


There’s a new post over at The Prepper Project, written by me on a topic of considerable interest: making homegrown food taste better! – check it out:

Fertilizing 8 Fruits and Vegetables for Outstanding Flavor

Fertilizing for growth is common… but fertilizing vegetables for flavor? That’s a different animal, but it’s something we need to consider.

If you were to spend a year eating potatoes, corn, beans and cabbage – without much in the way of seasoning – I’ll bet you’d be longing for some good chicken curry or a plate of fettuccine Alfredo at the other end.

Heck, I want both of those right now and I had eggs, bacon and fried plantains for breakfast.

In a survival situation, we may not have the luxuries or even the common spices we desire. You may, Lord willing, be able to grow all the best survival food you need for the table – but you also might get very tired of bland food over time.

Let’s face it: some vegetables just aren’t that exciting. I’m not going to name names, but…


Fortunately, there are ways we can improve the flavor of our food without stockpiling gallon-jugs of Texas Pete and Adobo.

The key? Fertilizing for flavor!

Fertilizing Vegetables for FLAVOR? What?

Let me start by telling you a story that I’ve told before.

One year I dug a new garden bed on unused ground at my old house in Tennessee and planted a bunch of potatoes I “reclaimed” from a grocery store dumpster. I wondered how they would do in the hard, red clay, but I knew that the woods nearby and the wildflowers were always abundant, rich and green so I guessed the soil was fertile.

I was right.

When we later harvested those potatoes and prepared them in the kitchen, I was amazed. Unlike the potatoes I’d been eating all my life, these had a rich potato flavor that had to be tasted to be believed.

The mashed potatoes were heavenly.

The French fries were gourmet.

My wife’s stew was divine.

Yet remember: these were grown with boring old grocery store potatoes as the seed spuds. There was nothing special about them genetically; they had the exact same genes as the run-of-the-mill potatoes I’d been eating for years. It wasn’t like an old, half-blind farmer in the Andes had handed me an ancient heirloom variety and as I took it from his trembling hands I felt the weight of history.

No, these were just boring potatoes that had somehow turned into superb potatoes.

The key was the soil.

If there’s a proper spread of micronutrients in the ground…

(Click here to read a whole lot more of this post over at ThePrepperProject.com!)

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