Happy New Year everyone.

Happy New Year everyone.

Wishing you all the absolute best possible year ever.

Wishing you all rain if you need, health, fame and fortune, you never know it might be just around the corner.

I'm wishing for some more self-discipline. What can I say, I'm a work in progress.

Anyways, this is a short video showing progress on my Micro-green radish.

It is so dry here I feel this is about all I can manage right now.

Low 30's temperatures for the foreseeable future and not a hint of rain forecast (this is the beginning of our "wet season"). I'm barely able to keep what I've got planted alive so nothing new is going into the ground.

Another busy day

Busy day for weeding and planting seeds after 13 and then another 5mm of rain over the last two days. And a beautiful gardening day at that.

Planted

*Purple King, climbing bean. Phaseolus vulgaris

*Cherry Belle, Radish. Raphanus sativus

*Fennel. Foeniculum vulgare

*Red and Green Salad Bowl Mixed, Lettuce. Lactuca sativa

*Pak Choi. Brassica rapa var, chinensis

*Gourmet Mixed, Lettuce. Lactuca sativa

*Rocket. Eruca sativa

*Capiscum. Capiscum annum

* Lyon Prizetaker, Leek. Allium porrum

*Crimson Globe, Beetroot. Beta vulgaris

*Three struck cuttings of Sweet Potato. Ipomoea batatas

Now I've only got to get them all to grow.

How's your garden growing? 

Cheers

Stewart.

Carrot and Radish Seeds Progress.

Here's a short video showing the progress of the Carrot and Radish seeds planted in pots.



Cheers and happy gardening

Stewart.

Planting Radish Seeds.

It doesn't get any easier than this.

Bunging a few radish seeds into a pot and six weeks later you're eating the little buggers.

Once you've planted your seeds you'll need to keep them moist and not let them dry out.

That's it, enjoy your radish.

I've also written about 'Why Are My Radish Hot.'

Herb and veggie mix.

Post by My Veggie Garden.

Cheers

Stewart

Two posts From One.

I was doodling around the blogersphere last night when I came across a blog called Canaan Farm.

Nothing unusual about that except for me, being a big Facebook-er, I was instantly taken by 'the look' of their blog. Upon further reading I discovered that they Post onto their facebook page and somehow it magically appears on their blogin tact as a facebook post. Wow, I thought, I want that too.

So now I'm totally intrigued and need to know how this magic happens. I got in touch through their Canaan Farm facebook page, where all their post now originate from and received the magic instructions as follows, 'I open both fb and blogger at the same time...after I have made a post on fb I click the picture and down the bottom I click options then embed post ..then I copy and paste the code into the blogger post and publish..its really quick and easy.' And it was, easy that is, what you see below is my first attempt using a post from the My Veggie Garden facebook page a few days ago.

While your here why not slip across to the Canaan Farm facebook page and give them a like.

 

Post by My Veggie Garden.

Cheers




Stewart

Alright already.

What's getting planted over the next week.

• Lettuce seedlings x 8, 1 punnet of. Done
• Peas by seed. Not yet.
• Broccoli seedlings x 6, punnet of. Done
• Radish by seed. I'm working on it.
• Leeks by seed. Soon alright.
• Kale by seed. Done.
• Cabbage by seed. Done
• Sweet Pea seedlings x 8, punnet of. Done.
• Poppy seedlings x 8, punnet of. Done.

What's getting planted in your garden?

Cheers

Stewart

Cucumber, radish snow-pea-salad.

After a little searching I've found lots of  interesting ways of preparing radish and this one has topped my list for now.

Cucumber, radish snow-pea-salad.





Easy peasy lemon squeezy!

Ingredients

Serves: 4

• 175 g snow peas, trimmed
• 1 tablespoon rice vinegar
• 2 teaspoons sugar
• 2 teaspoons soy sauce
• 1 teaspoon dark sesame oil
• pinch of salt
• 2 cucumbers, scored and thinly sliced
• 2 bunches radishes, thinly sliced
• 1 tablespoon sesame seeds, toasted (optional)

 

Preparation method

Prep: 10 minutes | Cook: 5 minutes | Extra time: 5 minutes

1.

Cook snow peas in a saucepan of lightly salted boiling water until crisp-tender, 2 to 3 minutes. Drain. Rinse under cold running water.

2.

For the vinaigrette, whisk the vinegar, sugar, soy sauce, sesame oil and salt in a bowl until sugar and salt are dissolved.

3.

Combine the snow peas, cucumber and radish in a large bowl. Add vinaigrette; toss to combine. Sprinkle with sesame seeds, if using.

Copyright Copyright by The Reader's Digest Association, Inc. 2007

Cheers

Stewart

Radish! What to do?

Howdy trendsetters? Today on facebook I asked my friends this question, 'I'm after recipes and ideas or ways to use radish. I can grow the little buggers but I don't know how to use them! Anyone?' And now it's your turn. 
 Just pop your recipes and ideas or ways to use radish into the comments for me. Much appreciated.


So far I have.

• Jatz with cream cheese and little round slices of radish. Yum.
  
•  cut in half and dipped in salt and cracked pepper yum! Or you can make a radish cream like horseradish for a condiment  
• Roast radishes are delicious!
  
• Sliced very very thin in salads is the only way I have had them
  
• Ingredients (serves 6)
  18 lamb cutlets, excess fat trimmed
  11/2 tbs curry powder
  1 garlic clove, crushed
  1 tbs peanut oil
  Salt & freshly ground black pepper
  Radish yoghurt
  1 x 200g container natural yoghurt
  6 radishes, washed, dried, stems and roots trimmed, cut into matchsticks
  1/4 cup loosely packed finely chopped fresh coriander
  2 green shallots, ends trimmed, finely chopped
  1 tbs fresh lemon juice
  1 garlic clove, crushed
  Pinch of salt
  
  Method
  Place cutlets in a large glass or ceramic dish. Combine curry powder, garlic and oil in a bowl. Pour over cutlets and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  Meanwhile, to make the radish yoghurt, combine the yoghurt, radish, coriander, green shallot, lemon juice and garlic in a serving bowl. Taste and season with salt. Cover with plastic wrap and place in the fridge until required.
  Preheat a char grill on medium-high. Drain cutlets and season with salt and pepper. Cook on grill for 2 minutes each side for medium or until cooked to your liking. Transfer to a serving platter and serve with the radish yoghurt.
  Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.
  

What about a radish curry? Apparently it's common in India. Significant other, here, does a respectable one...

I'm about to hit google and the interweb up for ideas and any I think worthy I'll let you know about.

Cheers and how was your gardening today?

Stewart. 

Why are my radishes hot?

Radish

 Here is something I've always wanted to know and I found the answer in this months newsletter from Warm Earth magazine

Why are my radishes hot?
Q. My home grown radishes always develop a hot flavour and are unpleasant to eat. Is it my tastebuds, or am I doing something wrong? Christina, Vic.

A. The hotness of radishes is dependent on the length of time they take to grow. Slow growth causes a hot, unpleasant flavour. Fast growth gives a mild, sweet flavour. The aim is to get them to maturity as quickly as possible. Don't plant until the weather has warmed up, otherwise they will be set back by cold spells or cool nights. Maintaining adequate soil moisture will keep them moving steadily along so they don't have a chance to develop 'off' flavours. Harvest as soon as they are ready. The longer they stay in the ground, the more chance they have of developing a hot taste. French Breakfast is a reliable, fast maturing variety that can be harvested about 4 weeks after sowing.

*Planting Radish seed in a pot.


*10 tasty Radish recipes from Vegging Out blog.