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What are you eating from your garden today? Toplef10What are you eating from your garden today? 1zd3ho10

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

What are you eating from your garden today? I22gcj10What are you eating from your garden today? 14dhcg10

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What are you eating from your garden today?

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What are you eating from your garden today? Empty What are you eating from your garden today?

Post  BeetlesPerSqFt 11/29/2016, 7:12 pm

@countrynaturals wrote:Black Spanish Radish. Heirloom. Huge plant. The radish is about the size of a golf ball. Gave the greens to the rabbit. The meat was leathery and tough, so I probably should have picked it sooner, but it's fine thin sliced. I don't like radishes, so I'll have to report on the flavor, tomorrow, after Hubby eats it. The packet says it's a good fall/winter crop, so if Hubby likes it, I'll plant some more and see how they grow in cold weather.
Consider peeling, dicing, and roasting - should soften it up, and tends to remove some of harsher parts of the radish flavor.
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Post  sanderson 11/30/2016, 2:33 am

And sauteing!

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Post  BeetlesPerSqFt 12/6/2016, 6:24 pm

Yesterday: fennel bulb and another celeriac. The celeriac was tastier than the first, perhaps due to additional exposure to the cold. The fennel was a container plant that I had brought inside. It had already bolted, and was sprouting aphids. I thought if I sliced it thin enough it would be okay, but it wasn't edible. Just too woody. Two bites gave me my fiber for the day and I gave up.

Lunch today: Chile using partially pre-peeled garlic cloves that I rejected for planting, tomatillos that have been hanging around the kitchen, and an assortment of slightly wilted table-ripened peppers.

Dinner: Collard greens using Saveur's recipe for Collard green, cornmeal and sausage soup (a Brazilian dish called Sopa de Fubá.) I added minced onion and sliced carrot, and made it gluten free by using explicitly gluten-free cornmeal and gluten-free sausage. Delicious. Good comfort food, especially nice since I woke up with a cold.
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Post  sanderson 12/7/2016, 3:52 am

BPSF, Do you want to post the recipe for the Sopa de Fuba'? You could even put it under gluten free recipes.

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Post  llama momma 12/7/2016, 5:10 am

Broccoli  harvested a few days ago.  Some was steamed.  The rest made a big crockpot of broccoli cheese soup.
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Post  Scorpio Rising 12/7/2016, 9:42 pm

@BeetlesPerSqFt wrote:Yesterday: fennel bulb and another celeriac. The celeriac was tastier than the first, perhaps due to additional exposure to the cold. The fennel was a container plant that I had brought inside. It had already bolted, and was sprouting aphids. I thought if I sliced it thin enough it would be okay, but it wasn't edible. Just too woody. Two bites gave me my fiber for the day and I gave up.

Lunch today: Chile using partially pre-peeled garlic cloves that I rejected for planting, tomatillos that have been hanging around the kitchen, and an assortment of slightly wilted table-ripened peppers.

Dinner: Collard greens using Saveur's recipe for Collard green, cornmeal and sausage soup (a Brazilian dish called Sopa de Fubá.) I added minced onion and sliced carrot, and made it gluten free by using explicitly gluten-free cornmeal and gluten-free sausage. Delicious. Good comfort food, especially nice since I woke up with a cold.
Yes! Beetles, please post the recipe for the soup! Yum!
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Post  Scorpio Rising 12/7/2016, 9:43 pm

@llama momma wrote:Broccoli  harvested a few days ago.  Some was steamed.  The rest made a big crockpot of broccoli cheese soup.
What kind do you grow, LM?
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Post  Scorpio Rising 12/9/2016, 8:58 pm

BLT with my last Cherokee Purple mater.....last night

What are you eating from your garden today? Image17

Still have a few ripening other maters.  And carrots, taters, peppers.  And squash.  Patty pans, oh yeah!
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Post  llama momma 12/10/2016, 2:02 pm

Finished another quart of homemade V8 juice.  Like a visit straight from the garden.  There is another quart or two in the deep freeze, must pace myself.
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Post  sanderson 12/10/2016, 3:18 pm

Yum to both the BLT and tomato juice. good job!

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What are you eating from your garden today? Empty We've been at it again !

Post  plantoid 12/10/2016, 5:47 pm

Tonight has been absolutely hilarious in the Plantoid household , together Alison & I stuffed five yards of sausage skins with a home made recipe using three pounds of shoulder pork less the skin which i tok off, , one pound of belly pork slices & 1& 1/2 pounds of silver side beef .  It went through the mincer three times on a 6 mm screen .  The last two times was after I'd added the iced water , bread crumbs ,  herb mix & blended it in by hand.

 For some strange reason Alison nearly collapsed laughing when I lubricated the open end of the sausage skin with olive oil to feed it on over the stuffing nozzle .

 Decorum temporarily restored , we inbetween fits of laughter , managed to fill the single sausage skin & make twenty-nine one inch dia meat balls from what was left over for Spaghetti & meat balls & cheese with a home made ( already pressure canned in th store cupboard )  tomato pasata style sauce .

 The pound or more of sausage meat that remained got three of our 1.5 inch dia home grown strong onions  I'd very finely chopped up put into it , along with a teaspoon of our own home produced dried & rubbed off celery leaf .
 It was then turned  in by hand , made into  a pork & beef burger mix , It made nine one inch thick burgers .

 A few minutes ago we had a test run on both the sausages & burgers .  Verdict .  " Absolutely delicious , one of the best batches of sausages & burgers we have made since we started making them about four years ago " .

It makes one of the local burger places offerings look & taste like a thin sheet of greased compressed recycled cardboard , plus there wasn't any fat showing in the frying pan , nor any gristly bits to discover with your teeth .
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Post  sanderson 12/11/2016, 2:56 pm

Very Happy

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Post  Scorpio Rising 12/11/2016, 8:49 pm

drooling Set a place kids!  LOL!
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Post  Kelejan 12/11/2016, 10:19 pm

Sounds wonderful, Plantoid.

Today I slow-cooked a beef joint and included my own frozen tomatoes and canned beans, dried peppers, spinach and  chard and included my own home-made broth. 

About time I learned how to grow beefs.
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Post  BeetlesPerSqFt 12/12/2016, 9:26 am

@Kelejan wrote:About time I learned how to grow beefs.
Start beefsteak from seed: http://www.outsidepride.com/seed/herb-seed/perilla-frutescens.html
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Post  Kelejan 12/12/2016, 11:40 am

@BeetlesPerSqFt wrote:
@Kelejan wrote:About time I learned how to grow beefs.
Start beefsteak from seed: http://www.outsidepride.com/seed/herb-seed/perilla-frutescens.html

Err, Beetle, that was supposed to be a joke as I was referring cows and steers being called beefs and that was the only thing I had not grown myself.

This past year I was able to grow pounds and pounds of beefsteak tomatoes.
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Post  BeetlesPerSqFt 12/12/2016, 12:04 pm

@Kelejan wrote:
@BeetlesPerSqFt wrote:
@Kelejan wrote:About time I learned how to grow beefs.
Start beefsteak from seed: http://www.outsidepride.com/seed/herb-seed/perilla-frutescens.html

Err, Beetle, that was supposed to be a joke as I was referring cows and steers being called beefs and that was the only thing I had not grown myself.

This past year I was able to grow pounds and pounds of beefsteak tomatoes.
Likewise a joke. What a Face Or you could start with cowpeas...a tiny herd in every pod?  Laughing
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Post  NAR56 12/13/2016, 11:52 am

The other day I picked Bell Peppers, Banana Peppers and Jalapenos before a freeze. I gave some Bell peppers away to family members and picked a few nice ones for stuffing. I chopped up the rest of the Bell peppers and onions for seasoning and froze it. The Banana peppers and Jalapenos, I will slice up and pickled for sandwiches and such.

What are you eating from your garden today? Pepper10

Ryan
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Post  sanderson 12/13/2016, 12:58 pm

Freeze in LA? Shocked By the way, great peppers.

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Post  NAR56 12/13/2016, 1:27 pm

@sanderson wrote:Freeze in LA?  Shocked   By the way, great peppers.

I know, right! It actually got to 30 degrees on Saturday, and I did not want to loose my crop of Peppers.
I tell people I was born in the South because I hate cold weather. sunny

Ryan
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Post  BeetlesPerSqFt 12/14/2016, 7:50 pm

Winter radishes. I harvested my Miyashige White Daikons, my Watermelon radishes (High Mowing seeds version), and my Green Meat radishes. They had experienced 16*F (ameliorated somewhat by being close to the house and likely out of the wind) and all the tops had some damage. The Daikons were least damaged, and the Watermelons the most. I steamed them in the microwave and they were all quite sweet for radishes -- no heat but they still had that odd brassica flavor radishes have.
---
Beautiful peppers, Ryan!
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Post  countrynaturals 12/14/2016, 9:18 pm

We ate our first Crimson Beefsteak tomato with cottage cheese and hamburgers. It was yummy. I'm actually moving in the right direction with tomatoes. Maybe there's still hope. Razz
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Post  Scorpio Rising 12/14/2016, 9:33 pm

@NAR56 wrote:The other day I picked Bell Peppers, Banana Peppers and Jalapenos before a freeze. I gave some Bell peppers away to family members and picked a few nice ones for stuffing. I chopped up the rest of the Bell peppers and onions for seasoning and froze it. The Banana peppers and Jalapenos, I will slice up and pickled for sandwiches and such.

What are you eating from your garden today? Pepper10

Ryan
Nice haul!
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Post  Scorpio Rising 12/14/2016, 9:39 pm

BPSF, I know those radishes are so yummy!  I got 4 nice sized ones from my square before winter.  I do love them.  I even like them on bread and butter with salt.  Peasant food.  My mom and dad were Great Depression kids, so we had potato soup, onion or radish sandwiches, all kind of casseroles....stuff I love!  

CN, pics, kid!  Sounds luscious!
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Post  BeetlesPerSqFt 12/16/2016, 11:09 pm

Lunch yesterday was part of a stuffed zucchini. I've had two not-so-dainty Table Dainty zucchinis just hanging out inside, since mid-September, no signs of going bad. The seeds inside were mature, the skin was a little tough but edible (delicata levels of toughness -- less than acorn squash 'leather') and flesh was pretty good - not as good as a young, fresh zucc, but not bad.

Lunch today included mix of sauteed radish greens, komatsuna, and celeriac greens. The radish greens were a little tough, but much nicer than the spring radish greens I tried to eat.

Dinner today used more table-ripened peppers, and the last of the tomatillos - they went very well with panang curry.
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