From the Garden

This bounty happened to be all on the kitchen counter at the same time. I don't usually bring cut flowers into the house because the cats get at them, but these roses were hanging into the driveway and were scratching at the car so they had to come off anyway. I love the blowsiness of them. The artichokes were well-populated with earwigs, and I hope and hope some more that I cleaned them up well. The long green things are called rat-tail radishes and are spicy and crunchy. Here's what Baker Creek Heirloom Seed Company has to say about them:
An amazing edible-podded radish, this variety produces loads of tender, large seed pods that add a delicious flavor to salads and stir-fries, also superb pickled. We have collected seed in Thailand for this old Asian heirloom that was grown in US gardens in the 1860s. A real gourmet treat.
We first discovered them at a small farmer's market on the Oregon coast. The farmer knew about the health benefits of all her crops and was eager to share her information. We also tasted orach there, which resembles a red spinach. To our delight, we found the seeds at a place in Petaluma called the Seed Bank; it's a garden store housed in a repurposed bank. Interestingly enough it is the headquarters of the aforementioned Baker Creek Seeds. All of this information comes because we drive around in the camper van and stop a lot.


The extra for today has been run through SilverEfex Pro. Every once in awhile I try pushing something through there just to see what happens.