Tomaters and radishes

A bevy of tomaters

All the tomaters are dwarfed by tomater stakes.

It's necessary. As they grow they will need the support. Here's hoping the grow very tall, baring lots of lovely fruit for salads, pizzas, pastas and canning. Can't wait to can some tomatoes, sauce and salsa. You'll hear all about it...


I started the tomatoes indoors, from seed, something I've never done before, with help from Janette Haase and her book, From Seed to Table. Ms. Haase lives in Kingston, Ontario - just a couple hours from Peterborough. I couldn't believe my luck when I found this book - a guide to growing veggies in Ontario. I needed the advice! Ms. Haase suggested creating a nurturing environment with a mix of potting soil, bone & blood meal and sheep's manure. I did just that, filling two trays with tomato and pepper seeds.


After planing the seeds, I covered each tray with their accompanying plastic top (seedling kits), placed them in sunny windows and waited. I checked on my trays of seeds a couple mornings later, only to be met with the funk of mould. Janette Haase warned me this might happen. If the trays are too moist, and the water has no where to go (because of the plastic tops) mould may grow. Desperately, I scraped fuzzy messes from each plant-to-be, fingers crossed that they would still sprout.


Every day something new was growing in the trays; a new seed would sprout, a leaf would start to form, a green sprig would start to look like a tomato plant. Honestly, it was really exciting to watch things develop. The tomatoes really took off. The peppers took their time, and are still maturing in my window. Now that the tomatoes are in the ground, taking up every prepared bed, I need to make room for the peppers... and all the other veggie seeds I'm currently harbouring. Digging out gardens is more work than I expected and taking longer than I thought it would. I hope everything will be planted this week.


Radishes from the market


Saturday is market day around these parts.


At the market: salad greens, potatoes (from last year's harvest), asparagus, portabello mushrooms and radishes.


I love radishes. So sharp and crisp. These particular radishes, while small in size, are big on bite. Super spicy. I got a little carried away when I saw them (which happens to me a lot at the market... I just love food so much!) and bought two big bunches - some pink and white ones (the pink sorta fades to white... not sure if this breed has an official name, but they sure are pretty), and some oblong white ones. Roland and I ate them with a turkey sandwich yesterday, which is when we discovered their potency.


So, here I was. Two bunches of radishes. As delicious as they are, one can only enjoy that pungent bite so much. I needed to do something with them other than dress salads or serve them as crudite. So, I boiled them and glazed them.

They were delicious! Into a pot with them, just covered with water, seasoned with salt and pepper, on to a boil. When tender, I drained the remaining water, threw in a pat of butter, a good spoonful of honey and a pinch of sugar for luck. The radishes mellowed out perfectly - still flavourful, but without the bordering-on-offensive bite. The butter and honey made a sweet and sticky glaze. I served them with a braised lamb shank (not exactly late spring fare, I know), roasted potatoes and the market asparagus.

Glazed radishes. Definitely a side dish I will revisit.