Why Can't I Grow Radishes?
- Thread starter Spade
- Start date
I'm not sure that it's worth moving a dozen turnips plants to Saskatchewan! :lol:
Especially with head cheese!
That's probably what these are, I call them turnips! Or Swedes!
My neighbour Sven has a Swede tooth.
On line, I discovered radish leaves are nutritious and savoury. They can be used fresh in salads, steamed, or sauteed. They are also good in soups, So, all is not lost!
On line, I discovered radish leaves are nutritious and savoury. They can be used fresh in salads, steamed, or sauteed. They are also good in soups, So, all is not lost!
Somehow they don't appeal to me. My mother boiled up nettles when we were kids, they were quite tasty, but you do need good gloves to pick them.
Guess it depends on where you live, there was scads of them growing wild 100' from our back door when I was a kid.
I can't grow them either, probably because I didn't plant them, don't like them much, i'll buy a bunch
when I make potatoe salad, only time I eat them. They just brighten up the salad, can't taste them at
all.
when I make potatoe salad, only time I eat them. They just brighten up the salad, can't taste them at
all.
Head cheese (AmE), or brawn (BrE), is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig (sometimes a sheep or cow), and often set in aspic. Which parts of the head are used can vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes even the feet and heart, may be included.
Head cheese may be flavored with onion, black pepper, allspice, bay leaf, salt, and vinegar. It is usually eaten cold or at room temperature as a luncheon meat. It can also be made from quality trimmings from pork and veal, adding gelatin to the stock as a binder.
Historically, meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages. When cooled, the stock congeals because of the natural gelatin found in the skull. The aspic may need additional gelatin, or more often, reduction to set properly.
YUCK. Puke Cheese.
Ummm. Ever considered bunnies? They love that stuff. I can not grow anything like that in my garden.