Chronicles of a Postage Stamp Gardener: Soggy but Delicious

Yuck.

It’s been raining for days now and my garden is a waterlogged mess! It’s so soggy that I haven’t had much interest in picking my vegetables. I must have given the neighbors a show this morning, barefoot and hooded in my fleece sweatshirt, snipping lettuce.

I suppose I should look at the rain as a good thing for the garden, at least to a certain extent. But I’m really jonesing for some sun! My veggies need perking up and so do I. Prior to this miserable rain, I’d been cooking up a storm, using my spinach, lettuce and radishes for salads and soups. In fact I have so much that I’m begging neighbors to take some. I think the postage stamp layout is making people think I’m growing only enough for my family. Nope! I’ve got lots to share. Duane was right. You can grow “surprising quantities of vegetables in a very small space with little work.”

Oh wait, I see some sun! I’m headed out to pick lettuce and radishes. Sautéed, braised or pickled, there are many ways you can prepare radishes. Or, do as my kids do, just pull one out of the ground, rinse with a hose and enjoy it the leaves and the roots.

How are your gardens growing?

I hope you enjoy my simple pickled radish recipe.

Quick Pickled Radishes

2 cups sliced radishes
2 tablespoons ginger, sliced and peeled
4 garlic cloves, mashed
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 cup vinegar
1 cup water
1/8 cup salt
1/8 cup sugar
Handful of cilantro

Place cleaned and sliced radishes in a heat proof bowl. In a medium sauce pan, bring water, vinegar, salt, sugar, garlic, ginger, coriander and mustard seed to a boil. Pour liquid over the radishes, place a handful of ice cubes in the bowl, add the cilantro and cover and chill. You should start seeing a pickling effect in 2 hours. You’ll also notice the water turning red from the radishes.