I like Vidalia's raw too. I made a meatloaf about a week ago and only had Vidalia so that's what I used. It turned out good. I do wish they had a longer shelf life.Yea, got some sweet corn, strawberries (very good this year), and Vidalia Onion. Hate Vidalias in cooking but raw on a burger or in a salad or salsa, pretty good.
Very cool. I've harvested a lot of kohlrabi, but have to ask, how on earth do you eat it? LolJust a (not great) shot of the early veggies.
Foreground is radishes, behind that is purple Kohlrabi, followed by arugula, and behind that lettuce mix. Top left corner is scallions and coming forward from there, carrots. The box in the back is peas and not pictured to the right of that is beans.
Still have to transplant the tomatoes and get the squash in.
edit: and speaking of BLTs we used some of the arugula in our BLTs last night. And yes...there was mayo.
Everything had some kind of fungus or rot and nothing produced very well. Several people told me it was because we had so much rain. Being so busy with kids and life I just didn't have time to take some of the plants around to nurseries and find out what was wrong. And again the push back from the family was astounding!Sorry to hear that. What went so badly with the garden?
As far as your wife complaining, give it a few more years and she will likely be glad you are in the garden.
Funny you say that Doc. Had BLT's for dinner last night and question/commented to the wife, why does a BLT taste so good? Must be like a well made stick with the right leaves, but man, it does have that magic taste. An yes, mayo is an absolute must. Screw the triglycerides.Well, I wouldn't put mayo on a corned beef on rye, but it belongs on a BLT.