Garden goodies
Jun. 24th, 2014 08:04 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kengrBeen able to harvest the radishes for the last week or so. Doing it for the leaves as much as the actual root.
I have tried some raw in a sandwhich (sort of like lettuce or spinach), but the odd texture is a factor. Steamed or bioled (as part of my daily batch of ramen works better. Heck, the last time I got store bought radishes, the leaves weren't the typical slimy mess so I washed them off and used them in stuff. But fresh from my own garden is better.
Someone got a bunch of plants from the food bank and Marty oversaw the split between the folks who have garden plots. Our share was three red lettuce, and three of some sort of Italian "dandelion thing (Fay looked at the tag, I didn't).
We got those planted in the garden last night. They went in the area where I'd planted some old radish & carrot seeds. All of two carrots coming up, and a handful of radishes. On the other hand, the section where I switch to new radish seeds has had top be thinned twice (no usable root, but some nice leaves).
Also did some weeding as part of picking spots for the new plants. In the process I got around to doing something I'd been intending to do for a while. There were a bunch of wild dandelions sprouting, and I harvested them. Had the leaves in the batch of ramen I'm eating now. Hey, they're edible and they made the mistake of growing in my plot. :-)
Also harvested the red garlic that was a leftover from when my plot was Marty's. Some of one stalk got chopped up (like a skinny scallion) and went it the ramen too.
What I'd originally thought was grass in the section of the plot turned out to be volunteer garlic. It seems to have seeded itself *way* too well last year. I'm just letting those grow this year. They're pretty thick on the ground, but from previous experience, they likely won't be harvestable this year. Next year (or late this year, I'll thin them out some and use the tops in food. Then next year I'll have a bunch that are usable, I hope. Then ones I harvested this year were leftover from last year).
Oh yeah, a few years back I got some broccoli starts. They went to seed because I waied too long (the heads were *tiny* and I'd been hoping they'd get bigger, A couple years ago, I'd planted some of the gazillion seed pods I'd gotten from those. Seems like a few of the seeds sprouted this year. I'got six or eight volunteer broccoli too. They were one of the reasons the lettuce and Italian dandelion are planted with odd spacing.
I don't expect big heads, given last year. But I'll get a fair amount of usable *leaves* from them. Ptretty typical given that they were probably some sort of hybrid and didn't breed true.
Also scored some goodies at the store yesterday. I was handing in my monthly set of prescriptions, and I wandered through the meat department. They had some marked down packages of "pub burgers". Normally $5 for two patties, but the two packages I spotted (the large "shreds" of cheddar in the patties had caught my attention) had $2 off stickers on them. I decided that while it was a bit spendy even then, I'd grab them.
Wasn't until I opened a package to fry one up that I realized it wasn't just cheddar mixed in but *bacon* as well. Oh my. Delicious. And quite worth the $1.50 each.
Heck, I may keep an eye out for them because they're worth it as an occasional luxury even at full price!
I have tried some raw in a sandwhich (sort of like lettuce or spinach), but the odd texture is a factor. Steamed or bioled (as part of my daily batch of ramen works better. Heck, the last time I got store bought radishes, the leaves weren't the typical slimy mess so I washed them off and used them in stuff. But fresh from my own garden is better.
Someone got a bunch of plants from the food bank and Marty oversaw the split between the folks who have garden plots. Our share was three red lettuce, and three of some sort of Italian "dandelion thing (Fay looked at the tag, I didn't).
We got those planted in the garden last night. They went in the area where I'd planted some old radish & carrot seeds. All of two carrots coming up, and a handful of radishes. On the other hand, the section where I switch to new radish seeds has had top be thinned twice (no usable root, but some nice leaves).
Also did some weeding as part of picking spots for the new plants. In the process I got around to doing something I'd been intending to do for a while. There were a bunch of wild dandelions sprouting, and I harvested them. Had the leaves in the batch of ramen I'm eating now. Hey, they're edible and they made the mistake of growing in my plot. :-)
Also harvested the red garlic that was a leftover from when my plot was Marty's. Some of one stalk got chopped up (like a skinny scallion) and went it the ramen too.
What I'd originally thought was grass in the section of the plot turned out to be volunteer garlic. It seems to have seeded itself *way* too well last year. I'm just letting those grow this year. They're pretty thick on the ground, but from previous experience, they likely won't be harvestable this year. Next year (or late this year, I'll thin them out some and use the tops in food. Then next year I'll have a bunch that are usable, I hope. Then ones I harvested this year were leftover from last year).
Oh yeah, a few years back I got some broccoli starts. They went to seed because I waied too long (the heads were *tiny* and I'd been hoping they'd get bigger, A couple years ago, I'd planted some of the gazillion seed pods I'd gotten from those. Seems like a few of the seeds sprouted this year. I'got six or eight volunteer broccoli too. They were one of the reasons the lettuce and Italian dandelion are planted with odd spacing.
I don't expect big heads, given last year. But I'll get a fair amount of usable *leaves* from them. Ptretty typical given that they were probably some sort of hybrid and didn't breed true.
Also scored some goodies at the store yesterday. I was handing in my monthly set of prescriptions, and I wandered through the meat department. They had some marked down packages of "pub burgers". Normally $5 for two patties, but the two packages I spotted (the large "shreds" of cheddar in the patties had caught my attention) had $2 off stickers on them. I decided that while it was a bit spendy even then, I'd grab them.
Wasn't until I opened a package to fry one up that I realized it wasn't just cheddar mixed in but *bacon* as well. Oh my. Delicious. And quite worth the $1.50 each.
Heck, I may keep an eye out for them because they're worth it as an occasional luxury even at full price!
