First Snap-Pea of the Season 2013

Yesterday (5/24/2013) we ate our first snap pea from the plants which I grew from seeds. My babies are now taking care of me. I took those that were at least two inches in length. Many more to come.


This is a bowl of salad that I created using peas and lettuce from the garden.



Do you know that you can eat the tender leaves, shoots, tendrils of pea-plants? They taste exactly like peas. Try it out if you have not already done so. In fact the baby pea-plants are full of micro-nutrients. That's why, in Europe especially, people grow peas as micro-greens. Snap peas themselves are full of vitamin C, flavonoids, folic acid, fiber, pantothenic acid, Vitamins A and K (though they have most other vitamins) and other minerals.

I am fascinated with these pea plants. They are easy to grow. Lots of plants can be crammed in small space. All they need is water; they don't have any fertilizer requirement; in fact, they make the soil, in which they are grown, fertile by fixing nitrogen. When the plant dies down, do not rip it off from the soil. Leave it there because as its root disintegrate, it gives out nitrogen to the soil. My fascination has lead me to buy five more packets of peas for fall cultivation.


I also took out some onion flower stalk, spinach-leaves and turnip-leaves from the garden (will I be please allowed to boast again and say that all these plants were grown by your truly from seeds:-D). I made a batter with chickpea flour. Dipped the leaves and finely chopped stalk, and fried them in very little oil. These are the fritters that one usually eats in Indian restaurants. The fritters can be made using almost every sorts of vegetables and leaves, stems and flowers.



Good time is here again when fresh foods from garden can be consumed. I wonder how people, especially in colder Europe, North-America where things cannot be grown during winter, survived the cold months? These people indeed have strength, stamina and spirit which we spoiled, twenty-first century humans have lost. Do any of you have any such ancestral stories to share? This reminded me of the latest news that scientist believe that the early pilgrims turned to cannibalism in Jamestown, Virginia during the harsh winters. The interesting article can be read here.

Heartbreak and A Dilemma

All my Broccoli, Cabbage and Cauliflower seedlings have died. There were four or five of them each. I will blame it on the funky weather. They were thriving and growing inside. The weather was fantastic with temperatures reaching 50's and 60's; so, I planted them outside and the temperature dropped to 26 degree F. GRRRRRRRRREAT!!! I became so depressed, as you can see, that I even stopped blogging. But every cloud has a silver lining. In midst of all these tragedies, I found that silver lining inside my green-house which at once lifted me out of my misery. Swiss-Chard, Broccoli, Garlic, Beet, Spinach, Celery, Fenugreek, Mustard, Lettuce and Radish are thriving, almost becoming a mini-jungle. And, there lies my dilemma. They are growing so beautifully with full of life and vigor and glossy green leaves that I don't have the heart to eat them. What to do?

Red globular radish on the left; icicle (the big white carrot-looking type) radish on the right. Can you see a red globe of radish poking her head from the ground?

Spinach, Celery and Beet from left to right respectively. I read everywhere that certain plants cannot be transplanted; spinach, radish and beet apparently are those types of plants. But I have had no problems, so far, in transplanting them. I grew them in small plastic growing-pots and then transplanted them.

A bed of Swiss-Chard with some lettuce thrown in the middle on the left; a small bed of garlic on the right. The garlic bed has lots of weeds as you can see. I do not know what they are. They look very pretty and dainty. I let them grow. I have read that these types of ground-hugging weeds can be beneficial; they are acting as live mulch; their roots are protecting the soil and soil structure; also their roots can harbor good microbes and the plants can also add important chemical elements to the ground.

Now, I have to tell you a story, a story that teaches us to give everything a second chance and never give up. I bought two broccoli plants last spring (2011). As they started putting up broccoli head, someone came and ate them. That "someone" not only ate the tiny broccoli heads but also the plants, stems and leaves included. Nothing of the two plants were left except a shriveled leaf-less, brownish mid-stem. You can see that brownish (or off-white) stem in the third picture. I left them those stems in the ground as I do not follow the Bible of most gardeners - picking everything up and cleaning, tidying up the ground. One of those stems rot and died; the other one slowly has become the plant that you are seeing in the picture. It has not only become lush and green but it is even producing lots of heads. A picture of a head is as above, but many more developing on the sides. It is a wonder how that almost dead stem has become this plant. Gardening is not only filling me with awe but it is teaching me all sorts of valuable lessons: patience, without it one simply cannot do gardening - sow a seed and wait for two months for it to emerge out of the ground; discipline to note everything, write down all details and visit the garden every day; dedication - water and feed the plants, take care of the seedlings as you would take care of your babies and old parents; never give up - not only the broccoli plant but many plants, that I have, never gave up; they came back from the verge of death; give everything/everybody a second chance - those plants that were dying or looked like as if they were dying, I didn't pull them out of the ground; I left them there (not because I at that time decided to give them a second chance but as I mentioned before I don't clean up my garden) and they came back from death to amaze me, and I learned my lesson.

Fenugreek...fenugreek...everywhere...and I can't pull them and eat. The dilemma I was talking about. Fenugreek plants are extremely beneficial to health. It is one of the medicinal herb, that was used not only by the ancient Indian and Greek civilization, but it is being still used today by Pharmaceutical companies (to make medicine) and Ayurvedics. Fenugreek-seeds are used as spices; they are available in any Indian Grocery Stores here in the US; they are also available in many supermarkets. The seeds seem to retain potency to germinate even after 5-6 years. I had some old seeds; I scattered them around and they grew. They have an extremely fast germination and growing rate; they germinate overnight and start growing like wild fire. The baby-leaves can be eaten raw in salad; the matured plants can be sauteed lightly with some garlic; the leaves can be dried and used as herb/spice (kasuri-meethi, an important ingredient in many Indian cooking is created by drying the leaves). Can you locate the lettuce plants :-)?

Mustard greens. Mustard seeds are readily available in any Indian stores as they are an important spice in Indian cooking. Again, they are also available in many of the US Supermarkets. Another extremely easy plant to grow. Scatter the seeds (as if you are feeding pigeons); you do not have to cover them up or water them; they will germinate within couple of days. I have read somewhere that mustard plants are used to do environmental cleaning as these plants can absorb all the poisonous chemicals from the ground, like mercury, lead, arsenic, poisonous pesticide, insecticide, etc, and still survive. In that case, the whole plant, stem and leaf included, will be saturated with these chemicals. Thus, it is better to grow your own organic mustard-greens; also, it is better idea not to eat them grown in a field/pot and you do not know if the soil in the field/pot has had any chemical exposure.

And all these plants - broccoli, lettuce, celery, radish, etc, etc - are growing in a small tiny plot as seen in the picture below