Washi Tape Garden Tags
This week we’ve had incredible weather in Victoria. Warm, sunny weather means I’m out in the garden getting everything planted. Usually when I’m planting seeds, I simply use craft sticks to identify the veggies in each row but today I ran out of sticks right in the middle of planting. I searched around my house and garage but couldn’t find anything else. As I was looking, I noticed the washi tape tags on my iphone cord (see post here) and an idea popped into my head… why not use washi tape on wooden shish kabob skewers (which I have a ton of).
It’s super easy to make these garden tags. Here’s a really quick run down:
- Find a few different designs of washi tape
- Cut a strip of washi tape about 4 inches long
- Place the top of wooden shish kabob skewer in the middle of the sticky side of the washi tape and then fold the tape in half so that both sides meet and stick together
- Cut into the end of the washi tape to make a little “V” and give the tape a pennant look
- Write on the tape with a permanent Sharpie marker
- Put the stick into the ground in the area you want marked and identified.
Roasted Radishes, Carrots and Potatoes
I know I’m a bit of a dork but I get so excited seeing vegetables growing in my garden. The whole transformation from that teeny tiny speck of a seed into a wonderful, colourful and tasty piece of food that helps to feed my family still amazes me every time. Yes, I know I can run over to the grocery store and buy my vegetables but there is just something so much more satisfying about growing it myself – oh, that and it tastes divine straight out of the ground.
Today after work I popped up to the garden to see how everything was coming along when I noticed some of my radishes were looking ready to be picked – how exciting, my first harvest of the year. Now, I have to be totally honest here, I’ve never really liked radishes. In fact, the only reason I grow them is for my mother-in-law’s partner Gary, but they’re out of the country for the next month. So, that brought me to my dilemma this evening – what do I do now that I have all these radishes that are ready to be eaten. After some consideration I realized that I could probably just roast them like I do my other veggies. I gathered, chopped, seasoned and roasted and voila, they were spectacular. Roasting the radishes really mellows out the flavour so they aren’t so spicy. Note, that’s why you hardly see any radishes in the finished photo above – my husband ate most of them before I could get them to the plate to photograph.
This recipe is pretty loosie-goosie, just add a little more or a little less of whatever ingredients you like.
- 8-12 radishes halved or quartered
- 8-12 baby potatoes quartered
- 3-4 carrots chopped into chunks
- tbsp olive oil (more if you use more veggies)
- 1/4 tsp garlic powder
- 1/4 tsp steak spices
- 1/4 tsp seasoning salt
- 1/2 tsp parsley
- Heat oven to 375 degrees.
- Gather and wash veggies and chop into pieces.
- Put into a microwave safe bowl and microwave on HI for about 3-4 minutes.
- Take out of microwave and pour olive oil and all the spices into the bowl with the veggies. Stir around so that everything is evenly coated.
- Spread veggies onto a baking sheet and cook for 30 minutes.
- Take out of oven, let them rest for about 5 minute to cool and then serve with your meal.
Garlic in March
I love this time of year. So much hope and anticipation for the fun times yet to come with the warm weather soon approaching. In Victoria we’re blessed to have mild winters which for me never gets tiring. Growing up in Ontario with 6-7 months of cold and snow has instilled in me a general hatred towards cold weather; one that I still feel after living here in the promised land for the past 15 years.
One thing I learned to love living in Ontario was the wonderful gardens you could grow there. My mother’s garden was huge, probably about half an acre. Oh how I used to love watching her garden go from a pile of dirt to a medley of incredible fruit and veggies in a matter of months.
Now that I finally have a “deer free” area, I have my own very tiny chunk of land to grow a garden. Even though it’s small, it has a southern exposure with a beautiful rock wall as a wind guard and protector. We just moved to this house about a year ago so last year was my first attempt at a real garden – overall, it was generally successful but I hope to have better results this year.
So, what’s with the garlic? We’ll it’s the first beautiful green thing to shoot through the soil this winter/spring. It just looks so lush it’s hard to believe it’s still March. And well, I have an embarrassing thing to admit; last year I planted my first garlic bunch in June… turns out it won’t grow if you plant it then. I was asking my very knowledgeable friend and co-worker something about Garlic early last summer and she said “you didn’t plant garlic this summer did you” and I looked her square in the eye and said “no, of course not”. Yes, even though I’m a complete amateur, I was too embarrassed to admit the truth to her. So later this past fall, that same friend gave me some of her beautiful garlic bulbs and I planted the cloves. Now, that I have these gorgeous plants coming up in my garden I feel triumphant. I can’t wait to pick them now; I’m already planning all my recipes out for the summer harvest.