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Well lots to update on, I don't even know where to begin..
I've been going to the farmers market the last 3 weekends. It's small but lively. Much smaller than San Diego farmers markets, but also much cheaper as well. I got 2 full bags full of produce today and only spent 13 bucks. And it's nice to know that everything I am buying is local and fresh picked. I can't wait for more stuff to come into season and the variety of available food to really kick up a notch.
Also several things in the garden have matured. The scallions/green onions are all mature and I have been pulling those as I need them. So we literally eat them just a few minutes after they've been picked. The Bokchoy is still doing well, and actually has gotten pretty massive. So we are able to go to that for everything from fresh salads, to soups, to stir fry. The radishes!!! Oh the radishes are wonderful. They are big and beautiful and sweet and spicy. Omg I love the radishes so much. I am only kicking myself for not planting more! It is a cool season crop so I am going to plant them again near the fall, only this time I am going to plant much much more. I've also been picking up radishes at the farmers market. We use them fresh in salads, and also I have been cooking with them a lot more. I slice them and saute them in omelettes, and slice and cook them too in different meals. Today I tried a new soup from a recipe conjured in my brain on a whim. It was soooo good! And super easy to make. Here it is-
1 large turnip (picked from my garden this morning) sliced
1 organic carrot sliced
1 full organic stalk/head of celery chopped (add even more if you like celery- can never go wrong with too much celery)
4 sliced white radishes
Take these and saute them in a pot with 2 tables spoons butter and 1 tablespoon oil. Saute until edges are brown.
4 chopped organic russet potatos- stir into the mix, let all ingredients saute 5 minutes then add at least 5 cups organic chicken broth, or enough broth to cover all ingredients at least by 1/2 inch. Cover and boil until everything is almost thoroughly cooked. Then add fresh herbs-
3 sage leaves chopped
3 dill sprigs chopped
salt to taste
Then add about a cup of chopped cabbage. Cover and boil at least 10 minutes or until done.
Then puree this all in a blender, ninja, or immersion blender and you have a rich creamy healthy, low fat soup puree with layers of different flavors. Ah it was so good! I usually do a similar puree with celery, dill, potatoes, and onions, which is also drop dead delicious, so this recipe kind of grew from that but I wanted to incorporate my garden turnips and the radishes.
Newho... My tomatos starts are all looking pretty great. They are still babies though, so I have been picking up unique tomato varieties here and there from nurseries and the farmers market. I got the Mortgage Lifter, Zebra (which is yellow and green stiped!), Oregon Spring, and about 5 other varieties I can't even remember, but am sooo excited about! I hope to have tomatoes coming out of my ears this summer! I want to do everything from canning, to making paste, puree, marinara, spaghetti sauces, salsas.. Everything! I have them planted all about too, in different locations and soil types, so I can gauge where they thrive the best. Actually we did that with most of the things we planted. We put them in different beds, pots, and areas all around the garden so we can really get an idea of which plants like which beds and which soils. The ones that have done really bad are the cabbage and cauliflower in the ground. We tried to make the ground more fertile, but apparently it had no affect, because ultimately we had to move the plants because they just weren't getting any bigger.
Meanwhile the plants in the 1st two beds we made are enormous! The artichoke is getting out of control, as are the broccoli and bokchoy. That was a good bed indeed. The other beds are newer. We've had them a month, maybe month and a half, so not enough time has passed to see how well those do. However a lot of the seeds we planted there are really kicking. The spinach is getting big, and the collards and lettuce are popping up too, they are all about 3 inches high.
The 2 kiwi trees in the front are taking off. I love how they look! I don't know why everyone doesn't grow them, if not to eat at least to admire because they make the most beautiful big leaves and red furry vines. It's really a stunning vining tree.
It's petty hot today, 81 degrees in the shade. I really hope it doesn't make the broccoli bolt and flower before it's able to produce heads. But if so, oh well, at least it was a learning experience.
Well I can go on but I want to get outside and enjoy the sunshine, so until next time!