I harvested my radishes yesterday- the orange is to show how big some are- these are called watermelon radish. I love to cut them up and add to cottage cheese for a little zip. Watermelon radishes have watermelon like flesh inside. They are less peppery but mildly sweet something similar to that of white-icicle varieties.
Health benefits of radish
Since ancient times, Chinese believe that eating radish and other brassica group vegetables such as cabbage, cauliflower, and napa-cabbage would bring wholesome health.
- They are one of very low calorie root vegetables. Fresh root provides just 16 calories per 100 g. Nonetheless; they are a very good source of anti-oxidants, electrolytes, minerals, vitamins and dietary fiber.
- Radish, like other cruciferous and Brassica family vegetables, contains isothiocyanate anti-oxidant compound called sulforaphane. Studies suggest that sulforaphane has proven role against prostate, breast, colon and ovarian cancers by virtue of its cancer-cell growth inhibition, and cyto-toxic effects on cancer cells.
- Fresh roots are good source of vitamin C; provide about 15 mg or 25% of DRI of vitamin C per 100 g. Vitamin-C is a powerful water soluble anti-oxidant required by the body for synthesis of collagen. It helps the body scavenge harmful free radicals, prevention from cancers, inflammation and help boost immunity.
- In addition, they contain adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium.
- Further, they contain many phytochemicals like indoles which are detoxifying agents and zea-xanthin, lutein and beta carotene, which are flavonoid antioxidants. Their total antioxidant strength, measured in terms of oxygen radical absorbance capacity (ORAC value), is 1736 µmol TE/100 g.
Trying to weed the garden and beds. San Marzano’s are looking good- best tomato for sauce.
This year put in blueberries and rhubarb- remember when we ate it fresh off the plant as kids out at the farm!
We love it and are going to get a similar one to place on the opposite side of the yard. It has 4 moving parts that move with the wind.
Here is the other one we are going to get…
“When the moonflower shines, it’s a moment in time, that will truly take your breath away.”
Moonflower is one of the most romantic plants you can grow in the garden. It’s a statuesque, ideal evening-garden plant bearing large trumpet-shape flowers that unfurl in the evening (or on overcast days) and stay open until the sun rises. Some are sweetly fragrant when open. This beautiful plant is also very heat- and drought-resistant. Beware: It’s quite poisonous, especially the seeds.
The Lemon cucumber is a spherical, oval-shaped broad fruit that grows two to three inches in length. Changing color as it matures, its early, lemon-yellow color turns a golden yellow as it ripens. The mild, pleasant taste is complemented by a cool, crisp texture. Resembling a lemon in appearance, the flavor is more delicately sweet and less acidic than the common green cucumber. Similar to a kiwi, Lemon cucumber skin has tiny bristles that are edible but may be easily removed.
I thought they looked cute- so I grew them from seed- they have just about taken over the garden. Fruit is just starting to come on.
I was talking with my dad about gardening because I started reading the book: Small-Plot, High-Yield Gardening: How to Grow Like a Pro, Save Money, and Eat Well by Turning Your Back (or Front or Side) Yard into an Organic Produce Garden, and I read that members of the Allium family (onions, chives, garlic, leeks, shallots and scallions) can prevent many bug pests by planting them around the perimeter of your garden. I knew this about marigolds, but not these items. I told my dad and he said he knew there were a bunch of tricks, but he didn’t know that many. At the same time my sister sent me a link about broccoli that said Sage, thyme and rosemary all deter cabbage fly, which can harm broccoli plants. So I got thinking that maybe we could use a resource to find out some of these organic gardening tricks. Below is just one of the charts I found. I compiled a few charts into a .pdf document (CLICK HERE) that we can all print and use (a few more charts are included in there like what other veggies to grow together and NOT to grow together).
Natural Herb & Plant Pest Deterrents – Vegetable Companions Planting Chart
The summer has flown by and school starts next week. This summer was a very productive one!
The above wagon started with herbs- they were later changed to this fountain which Linda got for her birthday- adds some whimsy!
This summer saw the completion of boxing up all my CD’s-complete.
Reorganized all the warrenty paperwork, house paperwork in the file drawer (purged and alphabitized).
We power washed (I melted the chord to the power washer and had to get a new one) the deck and stained it and painted all the wrought iron furniture-complete.
We planted many gardens- I really have to rethink this process- our tomatoes are still not red (It’s August!) and the few we have had, have been eaten by deer. The peppers are 4 foot tall and just producing- I roasted 8 tonight. I can not say Italian peppers taste differently than American. I am most happy about my Marina Chioggia– the reason for growing Italian in the first place. I have 8 plants– each plant should have 3-4 pumpkins- I have about 8 total- I just hope they are as good as I have heard.
Replaced windshield in car- person spit a rock and cracked it-complete.
Most happy- cleaned barn- still have to “rearranged” but cleaned out and disposed of over 25 bins and boxes of stuff- clothing, books, junk- I will finish the final touches in the fall when it is a little cooler- I am very excited about this.
Last- we decided to scrap the ceilings, not expecting the nightmare we got (firing person-waiting for weeks, no lights and a house in plastic) but the good news is- it will be complete in the next 2 days- carpets cleaned Friday and house back together this weekend. We do have to repaint/ touch up most walls but the house will be very clean and new when we get done. I will post the completed pictures. We are also adding a new ceiling fan near the fireplace.
Edit: 8/7/09: No the ceilings are NOT done. Late start- guy blew the ceilings a night late- screwed it up beyond what words can say, next night scrapped ceiling off- crew chief fired guy, hired new one, machine broke, waiting for part maybe tomorrow then still needs painted. House covered in plastic and dust, no lights in half the house and I go back to work Tuesday. I also have a sinus infection and no voice- If you are thinking of scrapping your ceilings- I would recommend against it!
8/9/09: Excuse after excuse after excuse- still not done- threatened to take him to court for breach of contract and damage to my house- if he does not show up at 9 am tomorrow- another firing and will look for person # 3. You want to know why our economy sucks- people don’t want to work!
8/10/09: The ceilings are sprayed- finally…tomorrow painted and then I can fix the walls. Light at the end of the tunnel.
8/11/09: The painting is being done as I type- it really is going to get completed! The positive side- it looks really good. The negative, the dust and dirt have made me sick (great way to start school) and the house is a mess and I’m out of time- back to work. Guess that is why they make weekends. Note: He didn’t clean the edges, primed the stain which shows through and pulled some of the texture off when he pulled down the plastic and all the paint on the walls too. Linda will repaint this weekend and I will start repainting all the walls. People suck!
Got to read many pleasure books (Scarpetta, The Friday Night Knitting Club, Shelter Me, The Front, Where Are You Now?) and am currently reading The Julie/Julia Project. This beat papers, tests and PowerPoint presentations any day!
So as this summer draws to a close- so will a few projects we are working on- den closet doors, trim and floor (in progress), gardening/canning, the search for the “perfect pizza dough”- (long story), a retaining wall and some wonderful lazy days!
The latest harvest. Still have a ton of Sugar Snap Peas, but my broccoli is coming to an end. I still have lots of cucumbers, summer squash and zucchini. I just picked my first pepper, eggplant, green/yellow beans, and tomatoes.
It’s suppose to rain tomorrow, so I thought I’d try my hand at making pickles!
So far we have gotten a ton of basil and this makes 4 tomatoes, a ton of cherry tomatoes, some beans, a couple of jalepenos & Serrano peppers, and we have our first baby cucumber and canteloup. There is some lettuce and golden beets, but they are growing pretty poorly. I think maybe they would do better in the fall. The chives and cilantro are almost non-existant too, along with the green peppers, summer squash and the spaghetti squash… although they are flowering. I’m womdering if I should plant something else in some of the spots where they look empty. We are thrilled for the time being though and have made a ton of brushetta, caprese salad, and tomato caprese paninis. Now I need to get rid of the salsa we bought so I can use my tomaotes an peppers to make that. YUM!
So I thought I should share a few of the recipes. The salsa is from Whole Foods Market and is actually a Pico De Gallo which is chunkier. We love it.
Pico de Gallo
4-6 ripe tomatoes, finely chopped
1/4 cups red onion, finely chopped
3 green onions/scallions, chopped (including green parts)
1-2 jalapeño or serrano peppers, finely chopped (to reduce heat, cut out seeds and white membrane inside and rinse)
1/2 cup fresh cilantro, chopped
Fresh lime juice from 1 lime
1/2 tsp. sea salt, or to taste (uses lots of salt)
For the Pico de Gallo, combine all tomatoes, red onion, green onions, peppers, lime juice, cilantro and salt. Cover and refrigerate until ready to use (refrigerate at least half a day to let flavor meld together). Use any fresh, juicy tomatoes and adjust proportions to your own taste. Makes about 3 cups.
Tomato Caprese Panini
2 slices of Italian bread
Fresh Basil (must be fresh) or pesto
Fresh Mozzarella (must be fresh)
Salt to taste
Heat your skillet or frying pan and get Panini press ready and hot (you don’t need a panini press and can just make this like grilled cheese and kinds squish it). Slice your bread, tomatoes, mozzarella, and chop basil. Rub outter sides of bread with olive oil. Place one piece of bread (olive oil side down) on skillet and top with sliced tomatoes, mozzarella, a little salt and then basil. Top with remaining slice of bread (olive oil side out). Squish it a little as you go and flip when golden brown on first side. Grilled to perfection both sides are a nice golden brown and cheese is melted.
Well, I came back from NY and have more produce than I know what to do with. I have three full quarts of sugar snap peas (and that doesn’t count the ones I tossed because they were past prime and all the ones I ate while I harvested). Another quart of broccoli flowerets, a zucchini and a black zucchini and a ton of cucumbers. The little ones are for pickling, but I have like 9 slicing cucumbers. Any ideas on what to do with them out there? I’ll make my tomato, cucumber, free mozzerella salad, but I have even more cucumbers coming. Any good cucumber recipies out there??
I ate my first ripe tomatoes, there are a few others almost ready. I have peppers almost ready to pick, beans won’t be too much longer either! I have the first showing of my pumpkins and watermelon as well, and picked my first zucchinis. It’s all growing really well, my sugar snap peas are about 7 feet tall!! My eggplants are blossoming, but no fruit showing yet.
I also picked a huge batch of raspberries at mom and dads and made more jam… the $3 I paid for my canning pot at a yard sale last year was WELL worth it!