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Our Mission: To enable individuals and communities to take an active part in the cultivation of systems that provide the highest quality fruits, vegetables, herbs and other yields, in a way that benefits themselves, cares for the land and environment, and provides a surplus to use, share and reinvest into the system.

Sunday, February 28, 2016

Leap Year Happenings 2016

Lots and lots going on currently,
so I am glad to have the extra day this year!

Preparation mode is in full swing with the Home and Outdoor Living Show fast approaching. 

Have you gotten your tickets yet? 
Follow the link in the picture to discounted tickets.
Plus, there are still a couple FREE ones left if you check the original post or Facebook...


Here are a couple teaser pics of what you'll see.

Don't forget the Seed Exchange is coming up, too!  RSVP on the Facebook event to get the latest updates.

If you listen to WHO 1040AM's Gardening Today Show next Sunday morning, you'll get to hear me talk about bringing more edibles into your landscapes!

I did get take a break from it all and got out in my own backyard today.  Although cooler than yesterday I took advantage of the decent weather and grafted some pear trees onto rootstock that I started from seed two years ago.

With all of this going on...
I am quite blessed to get suppers made for me!  My wife, of 13 years this week, found a great new way to prepare radishes.  Cooking mellows their strong flavor creating an almost potato-like addition to dishes.  With about 1/4 the calories and carbohydrates of potatoes they will keep your blood sugar from spiking the way it does with white potatoes.

Radishes are a great root crop that will mature quickly in your Spring gardens, with an early harvest allowing another warmer season crop in its place!  This Succession Planting increases your productivity in the same growing space.

Radish Sausage Skillet
4 chicken sausage, cut into bite sized pieces
1 large green bell pepper, diced
1/2 yellow, red or orange bell pepper, diced
1 onion, diced
1 lb of radishes, quartered
olive oil
salt and pepper

In a heavy bottomed skillet, heat 2 tbsp of olive oil over medium-high heat.  Add the radishes to the skillet and season with salt and pepper. Fry until cooked through, stirring often, for around 15 minutes.
In a separate skillet, brown the chicken sausage for around 5 minutes in 1 tbsp of olive oil over medium high heat.  Remove the sausage from the pan and set aside.  Add the peppers and onions to the skillet and season with a pinch of salt and pepper.  Cook for 5 minutes, or until softened, stirring occasionally.  
Add the cooked radishes and sausage to the skillet with the onions and peppers and mix everything together.  Serve nice and hot!

Radish vs Potato

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