Mark Reed wrote:I'm real curious how you come out on the 500 sq ft concept. I've seen and read about that before but I myself (I think) have yet to come anywhere close to producing enough food for two people in that space. Also is the 500 sq ft the total of the area or just that part in actual production?
I'd appreciate it if you pronounced my name correctly. Pinhead, with a silent "H". Petite ad:
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