Roasted Radishes, Tok Harvest

We had so many radishes this summer that I’ve been searching for ways to prepare them. Tonight, I decided to roast them along with some beets, a little onion, tossed in olive oil, salt, pepper and then right before taking them out of the oven, some soy sauce and roasted sesame seeds. Inspired by this recipe.


The nice thing about mixing the radishes with the beets is that the beets add sweetness while the radishes add savory spice.

We also harvested some sugar snow peas, lambsquarter, zucchini, spinach and swiss chard.


For dinner, we sauteed them together with onion, butter, fresh oregano and thyme and a dash of soy sauce. Delish!

How have you been preparing your home-grown produce?

Reblog this post [with Zemanta]

Radishes Thrive in Tok!

IMG_0370I don’t know how they’ve done it, but my poorly planted radishes have really come through in our vegetable garden this summer. By poorly planted, I mean that I didn’t know how to put the practically-microscopic seeds into the ground and ended up clumping them together.

Despite their crowded digs, they are thriving and pushing out of the ground when plump and ready. I’ve already threatened to plant nothing but radishes next year although the snap peas are looking like they’ll produce a nice bounty in a few weeks, too.

The rest of what I’ve planted was choked mercilessly by the chickweed invasion although in the process of weeding one patch, I did identify the carrots straining to poke through and spent several hours yanking chickweed to let them breathe. So far, they are still growing.

But I can’t find any thyme, basil, sage, lavender, chives, onions, chard, or spinach as I continue to pull carpets of chickweed from the beds. I keep hoping to see some of their leaves poking through in a valient attempt at life.

What can I do next year to keep the evil chickweed at bay? Or should I just go with it and learn how to harvest chickweed?

Reblog this post [with Zemanta]