Food

[skywatch]

Had a revelation about bean sprouts in stir fry: don't cook em. Add them raw and cold on top after for a delicious fresh crunch a la water chestnuts (another personal fave). Give it a try.

Are you familiar with jicama? It's also a great water-chestnut-like crunch, a bit sweet.

[geoffbot]

Are you familiar with jicama? It's also a great water-chestnut-like crunch, a bit sweet.

Now I am - thank you!

[skywatch]

Now I am - thank you!

It might be hard to find in the UK. It's more commonly sold here in Mexican and Asian markets. Like your bean sprouts, it's best raw. The skin is very fibrous, so you want to remove it with a knife rather than a potato peeler. Delicious and healthy!

[litlmn]

If the peppers are really hot, 24 hours can be too much. I made 1.75L a while back for a French/Vietnamese drink. Took me about a year to finish it. LoL!

I managed to get to a nice kick and not too hot. Maybe a half less pepper next time.

[Dan R]

Now I am - thank you!

If memory serves me correctly, they can be sliced and used as opposed to potatoes for low carb fries. Takes a fare amount of effort to cut them as I recall, but you can have fun with them that way.

[OhDark30]

I’m enjoying this allotment lark

Latest haul:
Sugarsnaps, radishes
Peapods, lettuce, chard

Food miles: 2

[Raza]

I’m enjoying this allotment lark

Latest haul:
Sugarsnaps, radishes
Peapods, lettuce, chard

Food miles: 2

I do like me some chard. That’s some good stuff.

[OhDark30]

I do like me some chard. That’s some good stuff.

I hadn’t really eaten it before outside shop bought salads
The previous plotholder had left some chard plants in the ground (plus some pak choi) - both of which I loved and am now growing

I love the earthy flavour of chard, the bright colours are a plus

[Henry Krinkle]

Had a revelation about bean sprouts in stir fry: don't cook em. Add them raw and cold on top after for a delicious fresh crunch a la water chestnuts (another personal fave). Give it a try.

I never cook 'em. We usually don't add them to anything until we've dished up.

[Henry Krinkle]

I’m enjoying this allotment lark

Latest haul:
Sugarsnaps, radishes
Peapods, lettuce, chard

Food miles: 2

Nice.

We are technically only about two weeks into our growing season, but I always start lettuce, radishes and spinach really early. They are pretty hardy and my reward is...





That's two variietes of spinach, icicle andFrench breakfast radishes. My second drift has both those types of radish plus jingle bells, which are small round ones.

I already have third drifts of spinach and scallions planted and I think I might be able to squeeze a third drift of radish before the ground gets too hot.