Growing local
Lunch Munch
What we have here is...
* Toasted Sourdough bread slices (garlic scraped and tomato squashed, olive oil splashed)
* Lettuce leafery
* Watermelon Radish slices
* Jerusalem Artichoke Lacto-Ferment.
The notable elements are ...
*that I'm finally getting edible sized radishes and the Watermelon Radish is my absolute favourite. I do also like the Spanish Black.
* Lacto-Fermented is definitely the best way to get your J-choke (and Inulin) hit. Crunch, nutty, tasty. Fermented with bulb fennel.
Add a Comment
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Comment by Lissa on September 14, 2016 at 5:08
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Healthy, satisfying and colourful. Nice :)
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Comment by Dave Riley on September 13, 2016 at 23:49
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Comment by Dianne Caswell on September 13, 2016 at 19:17
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Just love the colours on the plate Dave, that Watermelon Radish is so attractive. Thanks for sharing.
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Comment by Elaine de Saxe on September 13, 2016 at 17:02
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Drooool!
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Comment by Rob Collings on September 13, 2016 at 16:28
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That radish is very attractive.
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GrowVetiver
Vetiver grass helps to stabilise soil and protects it against erosion. It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)
GrowVetiver is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.
Place your business add here! ($5 per month or $25 for 9 months)
Talk to Andy on 0422 022 961. You can Pay on this link
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