Meanwhile in the garden

Houston temperatures have dropped to the low 70s, so now is the perfect time to start planting root vegetables like carrots, turnips and radishes. Radishes are best planted every three weeks to ensure consistent harvest. You can also continue planting your mustard and collard greens for the next few weeks, but keep in mind they will not be ready to harvest until early January.

Our cleomes have also started to bloom! Cleomes are a Native Texas flower and are extremely drought tolerant! They usually begin blooming in November and continue to bloom through May, with purple, pink and white flowers.

This month we donated a combined total of 41 pounds of organic produce to the Star of Hope Women and Family Emergency Shelter. We donated eight pounds of snow peas and over 31 pounds of greens, along with onions, eggplants, beans and arugula.

For the fall and winter planting season, we seeded our garden with radish seeds! If you have ever wondered how to use this root in your food, check out this pico de gallo recipe from texascooking.com. You can also add the radishes as garnish for posole, a traditional Mexican stew.

Pico de gallo:

Ingredients

  • 3 ripe plum tomatoes, seeded, pulp removed, finely chopped
  • 1 medium white onion, finely chopped
  • 2 large cloves garlic, minced
  • 2/3 cup cucumber, peeled, seeded, finely diced
  • 2 tablespoons minced cilantro leaves
  • 3 or 4 fresh serrano chiles, seeded, very finely chopped
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh lime juice
  • Salt to taste

Directions

Mix tomatoes, onion, garlic, cucumber, radishes, cilantro, chiles and vinegar. Sprinkle lime juice over all. Add salt to taste.

Best if refrigerated, covered, for at least 1 hour, and served the same day made.

Makes about 3 cups.

Prep time: 25 minutes

Total time: 1 hour 25 minutes

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