tag:blogger.com,1999:blog-8627952924932208822024-02-19T04:56:31.278-08:00Growing vegetables with Ms Green FingersBlur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.comBlogger365125tag:blogger.com,1999:blog-862795292493220882.post-29733204408051124812015-06-24T23:42:00.001-07:002015-06-24T23:44:05.031-07:00Rocking rocket<div class="separator" style="clear: both;">
I can never quite understand how to take care of rocket. When I lavish too much care and attention, they collapse and die. But when I leave them in our office's balcony, they seem to thrive. Mind you, our balcony is so hot, most plants just drop dead. </div>
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These two pots of rocket have been here for months. Sometimes they get wrinkly from the heat but after dousing with water, they bounce back to life again.</div>
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I'm going to cut some leaves for dinner tonight. The more I cut, the faster new leaves will grow!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaclyOgfy-WtPPd1iSoiInJuQjBUogvbm58zLZGy7-t6K5jlVDdOz52FyAw0kqiDYGJRYY4MJeNC7PHezguMOKDenw5cFNOs2QucsV-TFE-aNgqOtURpIw6NcDlD-2Yft5Zh0_lOvwjZ8/s640/blogger-image-322805972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaclyOgfy-WtPPd1iSoiInJuQjBUogvbm58zLZGy7-t6K5jlVDdOz52FyAw0kqiDYGJRYY4MJeNC7PHezguMOKDenw5cFNOs2QucsV-TFE-aNgqOtURpIw6NcDlD-2Yft5Zh0_lOvwjZ8/s400/blogger-image-322805972.jpg" width="400" /></a></div>
Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com8tag:blogger.com,1999:blog-862795292493220882.post-68664679985717582762015-06-24T23:37:00.001-07:002015-06-24T23:43:09.173-07:00Growing microgreensMy garden is in a mess and I'm running out of space to grow veggies. I'm relying on my wonder kit to grow sunflower shoots and baby lettuce now.<br />
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Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com2tag:blogger.com,1999:blog-862795292493220882.post-46525730228680728072015-04-02T00:02:00.001-07:002015-04-02T00:04:13.981-07:00RadishRadish is just about the easiest vegetable to grow. The seeds germinate very quickly and sprouts can be harvested for salad in a week.<br />
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Otherwise, just leave them alone to mature. While waiting to harvest the root, you can enjoy the pretty white blooms too.<br />
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What is there not to like about radish? I make a quick pickle using garlic, chilli powder, vinegar, salt and sugar. So easy yet yummy.</div>
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Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com9tag:blogger.com,1999:blog-862795292493220882.post-24062190729194494632015-04-01T23:52:00.001-07:002015-04-02T00:04:33.960-07:00Flowers everywhere<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgXET8NYQKY5jo7vjaL2qvDqdApI4XibtEd1gp75LqI5A73ZaQbpY_ekC55u2XCQCaJ_WFVc3dX5Dlceq4-0mp9bt-SIGahCu0QH55KTRMPZ2J2B13ce2tQkqr3Er7_QAV6J9_RCHY8g/s640/blogger-image--1731642411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgXET8NYQKY5jo7vjaL2qvDqdApI4XibtEd1gp75LqI5A73ZaQbpY_ekC55u2XCQCaJ_WFVc3dX5Dlceq4-0mp9bt-SIGahCu0QH55KTRMPZ2J2B13ce2tQkqr3Er7_QAV6J9_RCHY8g/s400/blogger-image--1731642411.jpg" width="400" /></a></div>
Just want to share this gorgeous scene in our neighbourhood today.<br />
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Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com0tag:blogger.com,1999:blog-862795292493220882.post-72553510463495662712015-03-31T20:32:00.001-07:002015-03-31T20:32:34.632-07:00Growing cabbageIt really is very possible to grow cabbage in Singapore. If you grow them in the ground, they can get really big. What you need to do is to get seeds that can tolerate our heat and humidity. These are grown by my friends using seeds from Urban Farm & Barn.<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVNQhiRX5g1iJ1mhuiD44RnM49BpRABDSz89-T-4Y3Q9i_dVRIcvuE28XB2iMSiMa3ENzbrMAzDAQcqc-sutRPKlZ0Q0dudB4qNvR4XsASF4pLKE-hZXYPilC76Ia6zUNqbkMPWMutsY/s640/blogger-image--724880292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVNQhiRX5g1iJ1mhuiD44RnM49BpRABDSz89-T-4Y3Q9i_dVRIcvuE28XB2iMSiMa3ENzbrMAzDAQcqc-sutRPKlZ0Q0dudB4qNvR4XsASF4pLKE-hZXYPilC76Ia6zUNqbkMPWMutsY/s640/blogger-image--724880292.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTynb7f5y13MtmPP96o3MWcDUxY1j9NVedwar4egf91RLqWjzza5optu12wgiFy46b3FNlsFNcpxkI1JDlZC_DMzXLIIJiGSC0Q-wyHqGT7iJv_AJW2vDnY1_r6KeCrQPvfUpy3ghPIrY/s640/blogger-image--1529551218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTynb7f5y13MtmPP96o3MWcDUxY1j9NVedwar4egf91RLqWjzza5optu12wgiFy46b3FNlsFNcpxkI1JDlZC_DMzXLIIJiGSC0Q-wyHqGT7iJv_AJW2vDnY1_r6KeCrQPvfUpy3ghPIrY/s640/blogger-image--1529551218.jpg"></a></div>Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com1tag:blogger.com,1999:blog-862795292493220882.post-23672567106332993852015-03-31T01:18:00.002-07:002015-03-31T01:23:52.973-07:00Big tomato fan<div style="text-align: left;">
I must admit it. I'm a big fan of tomatoes. We eat heaps of them every week - in our pizza, salads, steamed fish and stir fries. Hence I will not stop growing them, no matter how challenging it is to keep them alive and well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5z3NcyyV2CcL4DGVEy2HV4EfNM1krLtlVPSLYcXhyphenhyphenIl9Cu6TPTurp1Cq4nJ7EsBouAziGbtrH56sKbU5psoXaVS8eEXKsdGv-iC3HrWuyQg-n5ZatCqjnvkmB7RbmUqPgFzBKdSbVeeQ/s1600/IMG_3859.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5z3NcyyV2CcL4DGVEy2HV4EfNM1krLtlVPSLYcXhyphenhyphenIl9Cu6TPTurp1Cq4nJ7EsBouAziGbtrH56sKbU5psoXaVS8eEXKsdGv-iC3HrWuyQg-n5ZatCqjnvkmB7RbmUqPgFzBKdSbVeeQ/s1600/IMG_3859.JPG" height="240" width="320" /></a></div>
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The best tomatoes I have eaten were in <a href="http://blurting.blogspot.sg/2012/06/sorrento-and-santagnello.html">Sorrento, Italy</a> in a very simple caprese salad. It's hard to describe how such a humble tomato can bring so much satisfaction.</div>
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If you ever grow your own tomatoes and leave them to ripen on the vine, perhaps you will understand why I'm addicted to growing them.<br />
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While it is true that tomato plants are very prone to pests, I try to take a break for a few months after my plants die before starting a new batch. It probably helps to keep the situation under control. </div>
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This new batch I'm growing is from a pack of seeds my friend brought back from Germany. They grow very quickly into strong and healthy plants. I started seeing lots of flowers in a month.<br />
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When I prune the leaves, I see lots of white bugs underneath. Luckily the plants are healthy, so they are not affected by the bugs at all.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBtfWJgJQimy4lYlZzTUaTltRXaFaCZE159tctHndEtHfoq8gT4Meskq4yJdmou-hivVgCOzwDSJTU5EsUGyJ3hFFFo4KqA2taIh-3mo6cDM-v4QhyphenhyphenQ6CUasOh60Mve42ADl1_CUGY0O0/s1600/IMG_5745.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBtfWJgJQimy4lYlZzTUaTltRXaFaCZE159tctHndEtHfoq8gT4Meskq4yJdmou-hivVgCOzwDSJTU5EsUGyJ3hFFFo4KqA2taIh-3mo6cDM-v4QhyphenhyphenQ6CUasOh60Mve42ADl1_CUGY0O0/s1600/IMG_5745.JPG" height="240" width="320" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7ajfSG8VG9wsPHS6XVo92x9LG7koN-64PmL1pD39mThmUR1KhMNhSWcPtpUG-_h2cwizTLLgBIT7OQ3MfZy-TMezMwmHTp884e1gIVYYG1QSyJAH7kE-W4U2CDDoLzDzt4Hg5mO2Uw8/s1600/IMG_5744.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7ajfSG8VG9wsPHS6XVo92x9LG7koN-64PmL1pD39mThmUR1KhMNhSWcPtpUG-_h2cwizTLLgBIT7OQ3MfZy-TMezMwmHTp884e1gIVYYG1QSyJAH7kE-W4U2CDDoLzDzt4Hg5mO2Uw8/s1600/IMG_5744.JPG" height="320" width="240" /></a></div>
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I'm pretty ruthless when it comes to pruning. All these glossy leaves are of not much use to the plant. You want the plant to channel all its energy towards nurturing the fruits, not the leaves. </div>
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I've got loads of pollinators in my garden, so my plants are always flowering and fruiting. The calamansi plants are forever laden with fruits. Even the curry plants are producing berries. And of course, the tomatoes too!</div>
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Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com0tag:blogger.com,1999:blog-862795292493220882.post-52557288343335178192015-01-04T20:18:00.001-08:002015-01-04T20:26:26.539-08:00Revival<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQHEfWGjY1PhV7W3vXf7JIQ5xyiIuCdhLxIh9bB9j8aEJq7IUgXAMdJegMP61aeHuAMYswGRvtflmdsOgz959sHW0eywIeq6E3S8rC0116EPVlDzGjecW8K1qhOvx5PbZcF_or9tLDVg/s1600/photo.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQHEfWGjY1PhV7W3vXf7JIQ5xyiIuCdhLxIh9bB9j8aEJq7IUgXAMdJegMP61aeHuAMYswGRvtflmdsOgz959sHW0eywIeq6E3S8rC0116EPVlDzGjecW8K1qhOvx5PbZcF_or9tLDVg/s1600/photo.JPG" height="300" width="400" /> </a></div>
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With the year end downpours, my garden is turning into a jungle. Besides the annoying weeds showing up everywhere, I'm also very amused to see other plants appearing out of nowhere. These were plants that I had grown over the years but were long gone. They have revived!</div>
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I've got a few snakeweed shoots growing strong. They can grow into huge plants! Oh no, I don't have the space for them.</div>
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This weed called common asystasia is growing all over my garden. They're fast growers but thank goodness, are easy to get rid of as well due to the shallow roots.</div>
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I love it when periwinkle flowers peek out here and there in my garden. They grow easily from the seeds dispersed and needless to say, they're a common sight in my garden.</div>
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This passiflora foetida (we called them chow pok in our childhood) is suddenly growing furiously in my garden. It is creeping all over my plants but I'm hesitant to remove it because the fruits attract birds. I'm pretty sure this plant is propogated by birds as I've never had this plant growing in my garden before.</div>
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My son brought back some bidens seed years ago and this seed has never stopped flourishing in my garden. They can grow into large plants with lots of flowers which attract butterflies.</div>
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I used to have the ceylon spinach growing years ago. For some reason, this new plant suddenly sprouted in one corner. I never quite knew what to do with this plant until I ate the leaves fried in spicy sambal in Jakarta.</div>
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When I spotted this singular leaf, I was so happy. I used to grow this plant (angel's wing?) some years ago but it didn't survive for long. The roots are still healthy which explains this sudden sprout.<br />
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This is another long forgotten plant that I used to have which completely dissappeared eventually. One new leaf has popped up. Hope it will mutiply and flourish again.</div>
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The most common plant growing in my garden now is Thai basil. The seeds from the plants scatter everywhere and I'm blessed with so many basil plants that I can make basil chicken anytime I want.</div>
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My mint plants have also multiplied. They're easy to propagate through stem cuttings. Simply snip and poke them in the soil. They thrive in wet and shady corners.</div>
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Eversince I poked some sweet potato stems in a pot, they have never stopped growing. The leaves are so pretty and they're delicious fried in spicy sambal. They grow effortlessly too.</div>
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Finally, the episias are thriving in the shade. The leaves burn under the sun, but when they find the right spot away from direct sunlight, they're such a pretty sight to behold. These plants multiply quickly and will flower even without much care.</div>
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Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com8tag:blogger.com,1999:blog-862795292493220882.post-6947401743162848282014-12-21T19:53:00.002-08:002014-12-21T19:53:53.594-08:00Cabbage head troublesMy first attempt at growing cabbage has turned out to be quite a success. The heads are already forming and they look gorgeous.<br />
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But when I went to take a peek at them yesterday, my heart almost broke into two. Two heads were infested and nibbled. There were thousands of tiny green eggs inside. I'm not sure what bug they belong to but I doused the heads with plenty of water and then smeared minced garlic all over to prevent future infestation. Not sure if this will work though.<br />
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<br />Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com0tag:blogger.com,1999:blog-862795292493220882.post-88327011342061906712014-12-09T21:49:00.001-08:002014-12-09T21:49:37.254-08:00Lemon balm surprise<div class="separator" style="clear: both; text-align: center;">
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Look at the lemon balm! You wouldn't believe they were almost dead and bald just 2 months ago. I saved them from the trash bin and plonked them in a large pot in a corner of my patio.<br />
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They continued to look miserable for weeks. I almost gave up on them and even stopped looking that way. Then yesterday, I was shocked to see how lush they have become! The rainy weather must have done wonders to the dying plants. I'm so thrilled that they're doing so well.<br />
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If you have never grown lemon balm before, you're really missing out. The leaves, when rubbed, smell zesty and so refreshing, just like a lemon. If you're wondering what you can do with the leaves, this blogger has all the answers for you - <a href="http://thenerdyfarmwife.com/12-things-to-do-with-lemon-balm/">12 things to do with lemon balm</a>.Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com4tag:blogger.com,1999:blog-862795292493220882.post-78599998112244437262014-11-19T19:08:00.002-08:002014-11-19T19:10:08.658-08:00Cabbage in SingaporeI feel like showing off my cabbage because they can be difficult to grow in our hot weather.<br />
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They've been growing in my pot for a couple of months and are just beginning to look like cabbage now. They're so pretty, they really are the show stealers in my garden. I doubt I have the heart to eat them when they're ready.<br />
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<br />Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com2tag:blogger.com,1999:blog-862795292493220882.post-83576313464464727962014-11-19T19:05:00.004-08:002014-11-19T19:10:55.009-08:00Rocket is the best<div class="separator" style="clear: both; text-align: center;">
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If you can manage to grow rocket (arugula) successfully, treat them well and you'll get to harvest the leaves for a long time.<br />
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The plants I have are already many months old and they're still going strong. New leaves will grow as you cut the old ones. In fact, I tend to forget to harvest them until the leaves are so big and peppery.<br />
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I like to add them to my pizza for that extra kick.Needless to say, they are great in salads too.Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com0tag:blogger.com,1999:blog-862795292493220882.post-89973468705638431702014-11-19T18:58:00.002-08:002014-11-19T19:00:33.207-08:00SunflowerWhen I was at our neighbourhood pet shop recently, I asked for a handful of sunflower seeds. These are big ones that are used to feed hamsters and guinea pigs.<br />
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I sowed them in a pot and even though several of them germinated, only one managed to do well. Due to the size of my pot, the plant grew to about my height and produced a beautiful flower.<br />
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For an entire week, the flower gave me so much joy each time I looked out the door. It was prettiest in the mornings when the gentle sun lit up the petals.<br />
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Now, all the beautiful petals have fallen off and the bees and ants are busy doing the pollinating work. I'm just waiting to collect the seeds so I can grow a field of them!<br />
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<br />Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com0tag:blogger.com,1999:blog-862795292493220882.post-49291137345642126492014-10-28T23:48:00.001-07:002014-10-28T23:48:19.067-07:00Swiss ChardLately I have been having great fun growing lots of exotic vegetables. Those living in temperate climate might not understand the fuss about growing vegetables like swiss chard or beet in our hot and humid weather but I like the challenge.<br />
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I know we don't really eat kholrabi here but that didn't stop me from growing them. The red kholrabi grew so well in my garden! <br />
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Currently I am growing kale, red beet and swiss chard. What I have noticed is they grow really slowly. I'm not sure if it has anything to do with the heat, but I find that the best way to overcome this problem is to harvest them when young.<br />
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In fact, growing babygreens has many advantages. You don't need much space as they can be grown on shallow trays. Growing them as baby greens also mean you do not need to deal with pests as they can be harvested in 2 weeks. They can be organically grown too.<br />
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The photo below is swiss chard that is ready for harvest.<br />
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<br />Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com0tag:blogger.com,1999:blog-862795292493220882.post-27291344983997576022014-10-22T22:35:00.002-07:002014-10-22T22:35:24.331-07:00Tomato and mango salsa<div class="separator" style="clear: both; text-align: center;">
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The tomatoes may be small and sour, they were perfect for making salsa. Adding sweet mango makes it even better. Toast some thinly sliced baguette and spread the salsa on top to make bruschetta.<br />
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The recipe for salsa is simple:<br />
1. Dice tomato and mango. <br />
2. Mix balsamic vinegar (or lemon juice) with olive oil and finely chopped garlic.<br />
3. Toss in some chopped onion. <br />
4. Pour dressing over the salad and garnish with coriander and black pepper.<br />
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Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com1tag:blogger.com,1999:blog-862795292493220882.post-49897358774019286002014-10-17T20:28:00.000-07:002014-10-17T20:31:30.151-07:00Tomato story<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheH0q9x-QwvU42Ug6ZYKWAyE9T0UuiraUPfWIoySBj8jG0516EFfdQvfFqAB7q_nzc-BdeGBfG9JDIr3nBjDhh42lvdgMnSy3Lphv9fUFSK_IVdfLImEnCK-vLpVMU_xTJoF3gJgSoNGo/s1600/10339782_10152563979829024_4543511668754835901_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>Having grown cherry tomatoes (Roma variety) and regular tomatoes (seeds from Bangladesh), I find growing Roma is more rewarding because the plant stays strong and keeps producing fruits for more than 6 months.<br />
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While the latest attempt using seeds from Bangladesh was quite successful with about 20 tomatoes on the plant, it started dying soon after. Now, I'm left with many fruits on a dead plant.<br />
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Unlike the crisp and sweet Roma, these tomatoes are sour with thick skin. That explains why the deep red tomatoes are still on the plant!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheH0q9x-QwvU42Ug6ZYKWAyE9T0UuiraUPfWIoySBj8jG0516EFfdQvfFqAB7q_nzc-BdeGBfG9JDIr3nBjDhh42lvdgMnSy3Lphv9fUFSK_IVdfLImEnCK-vLpVMU_xTJoF3gJgSoNGo/s1600/10339782_10152563979829024_4543511668754835901_n.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheH0q9x-QwvU42Ug6ZYKWAyE9T0UuiraUPfWIoySBj8jG0516EFfdQvfFqAB7q_nzc-BdeGBfG9JDIr3nBjDhh42lvdgMnSy3Lphv9fUFSK_IVdfLImEnCK-vLpVMU_xTJoF3gJgSoNGo/s1600/10339782_10152563979829024_4543511668754835901_n.jpg" height="300" width="400" /></a>Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com1tag:blogger.com,1999:blog-862795292493220882.post-60515789167748937172014-09-22T05:54:00.001-07:002014-09-22T05:54:38.961-07:00Growing tomatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-bS-pYhxvxHis5XbN9NkzFWp5PAk44Qsco25v4ltw2qwspUq4IIxe0VBFDUrR2kdXxfP3XFANguS-n7in6inEMNCCXqWWvkOG74uURatbgl_syuwuVckgeHlN7ivWgsyOyiOKtHTBSU/s1600/10645287_10152502275564024_3577714208213669056_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> Knowing how much I love to grow my own food, my dear friend Hakim brought some tomato seeds back from Bangladesh for me. Even though I've not experienced much success growing tomatoes (except for the Italian cherry tomatoes), I sowed the seeds in several pots and crossed my fingers.<br />
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All the seeds germinated. Some seedlings died and I was left with three healthy plants. One started to wither after bearing one fruit. I removed it after it dried up completely.<br />
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I continued to tend to the two remaining plants and voila, they're producing tomatoes! Each time I see them, I spot new fruits emerging. The first one is beginning to turn orange and I can't wait to taste it.<br />
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<br />Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com2tag:blogger.com,1999:blog-862795292493220882.post-2485450783648322062014-09-22T00:15:00.002-07:002014-09-22T00:20:22.250-07:00Growing coloured greensIt has been a while since I posted but in case you're wondering if I have given up... well, no. I'm still growing vegetables at home! In fact, I am growing nice coloured 'red' greens (what an oxymoron) like red mustard and lettuce. <br />
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This company in Singapore (www.pocketgreens.com.sg) imports an interesting range of seeds that germinates easily and grow well in our climate. As you know, freshness of seeds is important as it translates to a high germination rate. <br />
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Take a look at some of the plants growing in my balcony right now.<br />
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This is red bak choy. As you know, we're always told to eat more coloured vegetables, so I'm very excited to be able to grow them organically at home!<br />
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Despite our hot climate, the red romaine lettuce (below) grows well too. They even survived the heavy downpours that we've been having lately. <br />
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The best looking ones are the red mustard. The leaves may look delicate but they're really resilient. After a heavy downpour, I was dismayed to see them flattened by the rain but to my surprise, the leaves sprung up shortly after and looked even more fresh than before.<br />
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I harvest the larger leaves for salad and let the plants continue to grow new leaves. They're my current favourite - pretty and tasty.<br />
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I sowed some kai lan seeds too. At first they were growing slowly, but after I transplanted the seedlings to a bigger pot, they began to flourish. I went away for 4 days and was surprised to see how much they have grown.<br />
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<br />Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com0tag:blogger.com,1999:blog-862795292493220882.post-6513479172299708492014-07-16T17:25:00.001-07:002014-07-16T17:27:25.461-07:00A salad fairytale<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJS9ZAObdapl4hECvKhXMNjZtFZqkbeeAyGlH-LU3hZvP89bwY4AGuLKEgeFbgpvht-oCidVGScutRg67ZNAx1ElJbNBfVLsO3bnXDneXqIQ_vwM1mBJbwNCcD1-FxgbjQGJP05epEsk/s1600/10513359_10152357575629024_97732605971937426_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a> It reads like a fairytale. Buy salad, eat the leaves, grow the stump and eat more leaves. Well, it happened right here in my patio.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJS9ZAObdapl4hECvKhXMNjZtFZqkbeeAyGlH-LU3hZvP89bwY4AGuLKEgeFbgpvht-oCidVGScutRg67ZNAx1ElJbNBfVLsO3bnXDneXqIQ_vwM1mBJbwNCcD1-FxgbjQGJP05epEsk/s1600/10513359_10152357575629024_97732605971937426_n.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJS9ZAObdapl4hECvKhXMNjZtFZqkbeeAyGlH-LU3hZvP89bwY4AGuLKEgeFbgpvht-oCidVGScutRg67ZNAx1ElJbNBfVLsO3bnXDneXqIQ_vwM1mBJbwNCcD1-FxgbjQGJP05epEsk/s1600/10513359_10152357575629024_97732605971937426_n.jpg" height="400" width="300" /></a><br />
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The robust regrowth of new leaves is quite amazing. I made a large salad out of them. In fact, I find the new leaves more tender and tastier after the regrowth.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Ltz8du_SWMpmNllCqvWVDSkWjcCTLhikzP5ezqLLhr6Pbbpjy3qhEQV_wdAeVYUOI2nu5iONEHDwtix8wUWEW8Hy2fofLp2-MXfSw6teYi3RpLguFWUld7n_SACEIBtMADNpFd82e_s/s1600/10525956_10152357575729024_8194818855620967876_n.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Ltz8du_SWMpmNllCqvWVDSkWjcCTLhikzP5ezqLLhr6Pbbpjy3qhEQV_wdAeVYUOI2nu5iONEHDwtix8wUWEW8Hy2fofLp2-MXfSw6teYi3RpLguFWUld7n_SACEIBtMADNpFd82e_s/s1600/10525956_10152357575729024_8194818855620967876_n.jpg" height="400" width="340" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salad leaves with tomato, sauteed onion and portobello mushroom, walnut, raisin and parmesan.</td></tr>
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Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com6tag:blogger.com,1999:blog-862795292493220882.post-22269440292194758722014-07-01T22:49:00.004-07:002014-07-01T22:51:44.713-07:00CapersHave you ever wondered what capers really are? You know, the sour and salty stuff pretty much like miniature olives usually served with smoked salmon or carpaccio?<br />
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I always thought the little pickled thing is a fruit until I came face to face with them in Sicily. They are actually the unripened bud of the flowering plant! They grow wild everywhere in the rocky valley of <a href="http://blurting.blogspot.sg/2012/06/ispica-and-scili.html">Scicli</a>. The best thing is, they're free for anyone who is diligent enough to pick though it can be back breaking work!<br />
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Reading David's post reminded me of my encounter with this fascinating plant few years ago. If you wish to know how the buds are prepared for eating, he describes it very well <a href="http://www.davidlebovitz.com/2014/06/capers-in-pantelleria-italy-sicily/">here</a>.<br />
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<br />Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com0tag:blogger.com,1999:blog-862795292493220882.post-90988598405463744002014-06-30T01:17:00.000-07:002014-06-30T03:17:37.296-07:00Regrowing lettuce<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gAO6b-0NuXdMwaIW6NifhX2R3OlIAXVrwvlSm_eo-X5FdCIo4YiNBAbdYKJjlVY6yW8TWXyBkubao7wqy9A-Bqe_wco5J9VegKscnl8OVZ0fBRxctmwItmBUUErbjyPaT83AYmzdsKs/s1600/10500343_10152324035109024_7597238650357909165_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gAO6b-0NuXdMwaIW6NifhX2R3OlIAXVrwvlSm_eo-X5FdCIo4YiNBAbdYKJjlVY6yW8TWXyBkubao7wqy9A-Bqe_wco5J9VegKscnl8OVZ0fBRxctmwItmBUUErbjyPaT83AYmzdsKs/s1600/10500343_10152324035109024_7597238650357909165_n.jpg" height="400" width="300" /></a></div>
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One of the lettuce stumps rotted away after a week but the other one kept producing new leaves. I am so pleased with how the experiment is going!Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com1tag:blogger.com,1999:blog-862795292493220882.post-78736735670165239152014-06-08T18:34:00.000-07:002014-06-08T18:34:02.561-07:00Regrowing vegetable stumps<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmYEAM7XJTW6oA15wWcyYgK1UTpPzA7rZ4fhH-AeGl0y99dOHlzdARkF7zRqeATGnLDwTpnfyj9KpM2HptSlaFXMKPXFfXLt-e9GtFL68qeaG1rTWbrwZM8RIA3-nz0eza2SpUQ-yyvg/s1600/11.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2E9B9iICdY6sQXN2cXFqw6dA4QEr-6OZ9M64fRM7HXRNPHgEy1Fk6w-ekTOeHvJtR9OiUMR9g5yGGH9LW4GgzkaxQ2MZuQOj-aGE-RQnJhcSU7FI2SS6iHEIkCUFuuO7oc6Cy81_PiQ/s1600/12.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a> I like experimenting with plants. I've tried growing different kinds of edibles from seeds and cuttings in my patio. My recent experiment with a salad green that I purchased from the market was a success.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2E9B9iICdY6sQXN2cXFqw6dA4QEr-6OZ9M64fRM7HXRNPHgEy1Fk6w-ekTOeHvJtR9OiUMR9g5yGGH9LW4GgzkaxQ2MZuQOj-aGE-RQnJhcSU7FI2SS6iHEIkCUFuuO7oc6Cy81_PiQ/s1600/12.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2E9B9iICdY6sQXN2cXFqw6dA4QEr-6OZ9M64fRM7HXRNPHgEy1Fk6w-ekTOeHvJtR9OiUMR9g5yGGH9LW4GgzkaxQ2MZuQOj-aGE-RQnJhcSU7FI2SS6iHEIkCUFuuO7oc6Cy81_PiQ/s1600/12.JPG" height="300" width="400" /></a><br />
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The salad vegetables came with healthy roots. After cutting the leaves for salad, I planted the remaining heads in soil. On the second day, new leaves were seen sprouting out from the stumps.<br />
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Day by day, the leaves grew taller and larger. The photo below shows the stumps exactly one week after I've planted them. At the rate they're growing, I will have a new crop of salad greens in no time.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2E9B9iICdY6sQXN2cXFqw6dA4QEr-6OZ9M64fRM7HXRNPHgEy1Fk6w-ekTOeHvJtR9OiUMR9g5yGGH9LW4GgzkaxQ2MZuQOj-aGE-RQnJhcSU7FI2SS6iHEIkCUFuuO7oc6Cy81_PiQ/s1600/12.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a>
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I know, not many people can appreciate the bitter taste of the oriental mustard green but they're so lovely to look at. The leaves are big and showy and they grow so quickly, they can really perk up any garden. Just give them plenty of sun light, fertiliser and room to grow.Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com1tag:blogger.com,1999:blog-862795292493220882.post-1304736176573787892014-04-08T00:20:00.001-07:002014-04-08T04:51:14.904-07:00Growing fig at home<div class="separator" style="clear: both; text-align: center;">
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Fresh figs are expensive at our stores simply because they are too delicate to transport across the globe. Eating fig is almost a luxury here. Not only are they rarely available, they are usually not lusciously sweet.<br />
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Before my friend gave me his fig plant, I had never imagined they'll do so well in Singapore. The plant I have is just about 1.5 metre tall and it takes up very little space. It doesn't require any special attention or care. In less than a year, I have harvested about a dozen plump and delicious figs.<br />
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If you're a fig lover like me, you should start growing your own plant at home.Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com7tag:blogger.com,1999:blog-862795292493220882.post-4095186004124604322014-03-25T01:13:00.004-07:002014-03-25T01:17:11.192-07:00Vine-ripened tomatoes<div class="separator" style="clear: both; text-align: center;">
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I leave my tomatoes on the vine until they have turned a deep shade of red because that is when they're so unbelievably sweet and delicious.<br />
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I don't pick the fig until it is dark and almost cracking. That is when the flesh is honey sweet and succulent.<br />
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Being able to savour my own organic sun-ripened fruits is what makes gardening so rewarding.Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com0tag:blogger.com,1999:blog-862795292493220882.post-20384168251625237942014-03-16T23:27:00.002-07:002014-03-16T23:27:23.831-07:00Using herbs<br />
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What do I do with all the herbs that I grow? I use fresh basil leaves in salads, pasta and pizzas to give the dish some kick!<br />
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Herbs like thyme, oregano, sage and rosemary are perfect for marinating roast chicken. Pound a handful of fresh herbs together with garlic, and mix with salt and olive oil to form a paste for rubbing all over the chicken. Let the marinate do its magic for few hours or overnight before putting the chicken in the oven. The chicken will smell and taste fabulous!<br />
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If I have too much herbs growing in the garden, I make herb oil and vinegars. <span class="userContent">It is easier than you think. Just put some
fresh herbs in a jar and pour olive oil (room temperature) or warmed
vinegar (red wine vinegar or cider vinegar) inside. Shake regularly and
they will be ready in 2 weeks.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQeEwgPUv7N1U0eDUS7GnvMFSOZ2wnWFntVubDmh4RGrV4P5boSIQgX1skIucMXlfs7sMZARfzRyIXG8sHwp2ySeYNk0JgIT26foQ9ujPjqd66teHJz1GZFJc_B_n0yzxVqJrM3U7diI/s1600/1907560_865628766796350_522639777_n.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQeEwgPUv7N1U0eDUS7GnvMFSOZ2wnWFntVubDmh4RGrV4P5boSIQgX1skIucMXlfs7sMZARfzRyIXG8sHwp2ySeYNk0JgIT26foQ9ujPjqd66teHJz1GZFJc_B_n0yzxVqJrM3U7diI/s1600/1907560_865628766796350_522639777_n.jpg" height="400" width="300" /></a>Blur Tinghttp://www.blogger.com/profile/07792543153416871887noreply@blogger.com3