What are you eating from your garden today?

I harvested my first radishes on Sunday March 29, 2016 - very hot and spicy!





This morning, a green smooth with my Chard

Smoothie!  I type too quickly!

Ha, I originally read it as smoothie. Your SFG is fantastic! Look at that chard! How old it is?

CC

Beautiful beds! I love the idea of a TT just two feet wide! It seems a perfect distance across!

Triciasgarden wrote:Beautiful beds!  I love the idea of a TT just two feet wide!  It seems a perfect distance across!

Tricia, it was my handyman's suggestion, as the wood pieces came in 8 ft lengths.  It was easier for him to build them.  They are perfect!   I'm keeping him pretty busy, building TT's, a 2 x 8 ground level box, lugging bags of Mel's Mix.  I even asked him to MOVE the planted TT 3 ft. to the east - a couple of blocks were in the shade - and he did!  He and his nephew picked it up - it wasn't easy but they did it!  I need two more TT's, I think that should do it, LOL.  For now . . . .  

I'd love to see pictures of your garden!

Those are really nice, TinySpock!  Please make sure to tell your handyman! 

Could be the start of a whole new business for him...  :-)

CapeCoddess wrote:Ha, I originally read it as smoothie.  Your SFG is fantastic!  Look at that chard!  How old it is?

CC

I planted a 6-pack of Chard about 7 weeks ago.  It does look nice.  Something's eating the leaves though.  I can't see anything on the leaves or their undersides.

TinySpock wrote:

CapeCoddess wrote:Ha, I originally read it as smoothie.  Your SFG is fantastic!  Look at that chard!  How old it is?

CC

I planted a 6-pack of Chard about 7 weeks ago.  It does look nice.  Something's earing the leaves though.  I can't see anything on the leaves or their undersides.

Probably time for the nightly flashlight hunt for slugs. Ick.  Or put a dish of beer in there and see if you 'catch' any.

To get back on topic, this morning I ate some baby sprouts from thinning my kale, lettuce & collard seedlings.

CC

Made fried rice tonight using some green tops from my Egyptian Walking Onions.  They are about 8 inches tall already, so it is time to start snipping!

Salad with 7 different varieties of lettuce and the leaves from a baby Bok Choy.

Several varieties of Romaine lettuce that over wintered and some Nantes and purple Dragon carrots in my salad.

Had the first 1/2 dozen purple passion asparagus.

A few fresh baby kale leaves in my smoothie this morning!  
CC

It finally happened this morning.  A 6-1/2 ounce serving of lightly steamed, then lightly sautéed home grown mostly purple passion asparagus and a little Jersey Giants, in a small amount of garlic cream sauce with 2 farm fresh scrambled eggs.  I think my life is complete.  

 Thank You Mel Bartholomew!

I made a salad with 8 ingredients.  5/8 were stuff I grew.  Everglades tomatoes (yum), scallions, cucumber, arugula, sprouts.
So satisfying. (chicken, spring mix lettuce and mushrooms in case you were wondering.)

Lettuce.  But it's on the verge of bolting and getting a little bitter.  Houston already has temperatures in the upper 80's and low 90's.  I started planting for spring in February.

Today, my wife and I bought salads from the salad bar at Whole Paycheck, except we did not get any lettuce.  We used our Mesclun Mix in our containers, and we filled up both salads without looking like we put a dent in the containers.

The rain and cooler temperatures have worked to our advantage for once.  We had two days between 85 and 90, but our containers were moved into the shade those days.

Today I ate some home made salami ...no I didn't grow it in the beds but it did contain home made minced dried garlic granules and some tiny 1.5 " long red  ground up chilli peppers that did come from them along with two slightly rounded dessert spoons of Salami cure .  

I only put in a small pinch of the dried ground up peppers & sneezed worse than the dog who decided to walk in to the Kitchen to see what I was doing with the pound of coarse minced pork.  I rubbed it in the mince along with the dried garlic and then put it through the mincer  a second time to truly incorporate it using a smaller plate /die .

Filled the natural sausage skins ( sheep intestine )  to give me three nine inch long salami and put them outside in the air dryer for 29 days.   Weight loss was almost exactly 30% so they have dried nicely .

I tested it this lunch time it's a bit of a light texture , in that it is not the normal hard fatty looking salami you get in the shops .. I'm still alive and haven't thrown 10 hrs later on , so it appears to be OK.

The only problem is that I smell like a Frenchman due to the stronger than usual home grown  garlic & I've had to check my underwear several times since lunch time just in case the chilli has burnt right through me.

 I don't recall what variety the chilli is for the seedling came from a supermarket potted plant last year.... but , " Boy Oh boy , is it hot or what ?

 I'm sowing three of the dried seed I kept aside from last year sometime tomorrow , to see if it  is  still as hot when it's harvested in September ...

Last night we had various roasted vegetables that included fresh cut purple passion asparagus. It's the only thing I can harvest right now.

From last years harvest - Pink Eye Purple Hull peas and Silver Queen corn on the cob.

Collard green & strawberry smoothie for breakfast today!

Plus sugar snap & snow peas for snacking.

CC

I picked Tomatoes, Cucumbers, and Pole Beans yesterday. The Pole Beans have been growing like crazy lately. I guess they like all the rain and humidity we have been getting lately.



Ryan

Just picked the last of the snow peas.  Been picking dill leaves from volunteers and the older volunteers have new flowering heads.  Picked a few blueberries.  Strawberries done, just a couple here and there. I wish the rain would stop!  All 125 garlic scapes picked and now things should be drying down over the next few weeks.  Please cooperate with me  Mother Nature!

For lunch today, I had nearly the last of the spinach, along with the requisite protein sources and some fruit.

Dinner will feature asparagus from the garden, to accompany fresh salmon.  I'll probably add some yellow crook-neck squash from the freezer with some fresh thyme. And I'm about to snip some lettuce and Asian greens for a salad.