Relaxing on the Deck

Last weekend, the first trip upta camp this spring. Relaxing on the camp deck is one of the highlights of summer.

{this moment} – A Friday ritual. A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you’re inspired to do the same, leave a link to your ‘moment’ in the comments for all to find and see.

camp deck

May 21 Garden

There isn’t much growing outdoors just yet. The perennials are slow to produce this year because the snow was late in melting. The rhubarb is still only eight inches tall. The older asparagus isn’t up yet because it needs to be weeded, but the younger, less weedy Jersey plants are doing well. The ducks and chickens enjoy comfrey daily.

The peas, spinach and beets haven’t grown much in the past week. I think they need a boost from compost tea since I didn’t amend the soil before planting.

cocozelle zucchini, may 21 garden

Cocozelle zucchini, still sulking a little after being transplanted last week.

I’ll be hanging twine from the frame of the high tunnel today. These Ministro cucumbers, mature in 49 days, are ready to be clipped to the twine. They’ll be grown vertically to save space. Notice the small plants against the board? Tomatillo volunteers. They will be weeded out, as will the witch grass on the right.

ministro cucumber

Ministro cucumber

Pot of Gold, Swiss chard

Pot of Gold Swiss Chard

Pot of Gold Swiss chard from Renee’s Garden (beets in the background). It’s also growing in a pot as I ordered it specifically as a container veggie. It doesn’t look this good this morning because we ate it for supper last night.

To harvest chard and beet greens, pull the larger outer leaves and leave the inner leaves to grow.

I warmed a little olive oil in a cast iron pay, sauteed two cloves of minced garlic, then warmed the chard a few minutes while the pork chops finished cooking.

We eat a lot of chard. It will continue to produce into early December.

early wonder tall top, beet greens, beets

Early Wonder Tall Top beet greens

The beet greens look a little beaten up after being watered. This morning they look bright and fresh again. Below, free range onions. I let an onion go to seed last year. Onions are biennials so it was a second year bulb. These onions look better than the transplants. This is much better soil than the transplants are in, and these plants didn’t suffer transplant shock after being shipped from Texas to Maine. I’m going back to direct seeding. The squash plant is some sort of summer squash or zucchini. The weeds are gone now…mostly.

free range onions, may 21 garden

Free range onions

red zeppelin onions

Red Zeppelin onions

may 21 garden

Eggplant, cocozelle zucchini, and Jet Star tomato

I don’t know how it happened. This Jet Star tomato has two main stems. It always has. It’s one plant, not two. I’ll clip it to two twines today, pulling the stems apart to give them better room to grow.

I have some transplanting out of the tunnel and into the flower gardens today. Pics soon.

What’s growing in your garden?


Roasted Radishes Recipe

Honest Kitchen: Honest, whole food cooked from scratch. Simple, delicious and sometimes from the wild side. Robin, Erin and Michelle often prepare wild game, mushrooms, berries and other foods they harvest, grow or buy locally. Come cook with all of us. Copy this paragraph (please leave the links) into your blog and leave your link in comments each Wednesday so everyone can visit.

Roasted Radishes

Really? Roasted radishes? Aren’t they supposed to be carved into roses or sliced for salad? Roasted radishes? Yes! They’re my favorite way to eat radishes, and am I ever eating radishes this spring. I scatter radish seeds when I plant carrots. It helps keep the carrots spaced out. I use pelleted carrot seed but they can still roll together.

roasted radishes, recipe

Lunch is served! Roasted radishes with a slice of organic whole wheat bread and local butter. The radishes lose their heat when roasted but retain a nice flavor.

Roasted Radishes Recipe
Roasted radishes are a nice side to a meal that might need a little zip in flavor.
Recipe type: Veggie
Serves: 2-3 servings
Prep time: 
Cook time: 
Total time: 
  • 12-15 radishes with greens
  • 2 Tbsp olive oil
  • 2 Tbsp butter (not margarine)
  • salt and pepper to taste
  • lemon or lime juice, or balsamic vinegar
  1. Remove the greens from the bulbs. Set aside the most tender greens. Wash the dirt from the bulbs and drain on a towel. Cut into bite sized pieces. If small children will be eating, slice the radish in half regardless of size to help prevent choking.
  2. In an oven proof pan, lightly brown the radishes in the olive oil. Pre-heat the oven to 450°.
  3. Place the pan in the oven for 10 minutes. Remove stems from greens. If the leaves are very large you should cut them in half.
  4. Back on the stove top (heat off), add the butter and greens. Saute until the greens are wilted.
  5. Plate and drizzle with lemon or lime juice, or Balsamic vinegar.
roasted radishes

Cut into bite-sized pieces

Roasted radishes can be served as a side or as I’m doing today, as lunch with a slice of homemade organic whole wheat bread and local butter. The flavor is similar to roasted turnip. It’s mild with a little bit of spicy after taste.

recipe, roasted radishes

roasted radishes, recipe for

Remove from oven. No additional heat is needed to saute the greens. Add butter and greens. Stir until the greens wilt.