#Preserved Vegetables

[buffetlicious]

Brought mum to the coffee shop near my new place for lunch. Got my Teh Siew Dai (milk tea less sweet) and Kopi O (coffee black) for mum while she went to the economy rice stall to select her dishes. She chose a piece of braised pork belly with preserved vegetables (梅菜扣肉), omelette and a herbal chicken drumstick for her Economy Rice (菜饭).

I took the western food option and ordered the Happiness Plate which consisted of three pieces of fried chicken, toast, fries and coleslaw. I love the well-seasoned and juicy chicken though they are on the small side.

On behalf of sis, I got her the Chicken Katsu Don from Maruhachi Donburi & Curry. I think this is the last time I ordered from them as they close this branch not long after this.

[jazzeria]

I've gotten pretty comfortable at making sauerkraut now, and have settled into a comfortably familiar household recipe (cabbage, carrot, carraway seed). So I wanted to try something slightly different, see if I like it enough to add it to the rotation.

This sauerkraut includes kale: de-stemmed and cut into short ribbons. I also cut the cabbage into shorter lenghts for this one, which resulted in some confetti-like pieces.

Packed tightly into a jar, this kraut reminded me of something...

Ah, there it is.

Although, that's an extremely specific environment to make CADPAT for!

[tiktok-singularity]

Amazing simple meal prep inspo

[notbecauseofvictories]

I wish there were more restaurants with affordable prix fixe or tasting menus. I would love for nice but not ridiculously fancy restaurants to basically say "here is what we're sure is good today, you can eat that or maybe one or two other things. Otherwise come back in 2-3 days and see if that's more interesting."

[morethansalad]

Roasted Cauliflower with Preserved Lemon Chermoula, Hummus & Crunchy Almonds (Vegan)

[darcyolsson]

being in your 20s is soooo goofy bc it's just continously processing these big massive things while doing the most mundane tasks. crying my eyes out over something that can't be changed whle folding my laundry. etc

[survivalpreps]

[naranjapetrificada]

New favorite thing about writing this arranged marriage AU: I can be as self-indulgent with historical detail as I want! 🤓🥹🥰

That's one of those things that it's easy to know intellectually but hard to internalize until the actual writing process. Hope y'all are ready to learn about the following representative sample of topics in excruciating detail:

Sauna construction

Food preservation (subtitle: I just think it's neat that borts is more nutritious than modern field rations)

The internal social politics of patrician families in Late Republican Rome*

Horse archery

Archeology at Pompeii*

Guerilla warfare and supply lines

Aqueducts

✨CLOAKS✨

The Battle of Teutoburg Forest*

For now I'm choosing to blame most of this on Stede's autistic coding (cough my own projection cough) but that's really just an excuse. An excuse I'm thrilled to hide behind for my own sanity in the decade it's gonna take me to finish this thing if I continue to keep getting so distracted by research/inventing mythology that will inform the worldbuilding but not make it into the fic with any actual detail.

And you can't stop me!!!!

*this is more inspiration than anything because it's not set in our world and therefore not in actual Rome but you you know what I mean

[simulantion]

So colorful ✨😍

[allthingssoulful-garden]

Whenever I see posts about pickled cabbage it's always shredded cabbage pickled in jars, but here's what it means for me. It's probably a very Eastern European thing.

Pickled whole cabbages. Core them, fill the created hole with salt, add horseradish roots, dill, thyme and water and fill a food safe barrel with them.

[buffetlicious]

No, this is not from the vegetarian rice stall but Fried Bee Tai Bak (米筛目/老鼠粉) or silver needle noodle from the economy rice stall. I added a dish of sambal spicy squid to my takeaway breakfast.

For sis, a piece of sweet & sour pork chop with stir-fry Preserved Sichuan Vegetable (榨菜/四川菜) with minced pork over white rice. Mum had the Bak Chor Bee Hoon Soup (肉脞米粉汤) or minced pork rice vermicelli soup with minced pork, pork balls, slices of pork and pig’s liver.

[jazzeria]

My partner's grandma gave us yellow wax beans from her garden! I decided to give them a spicy dill pickle treatment.

But since I was out of fresh dill, I opted for fresh parsley (another garden gift, though from someone else) and dill seed (from my own garden last year)!

After about 4 days in the jar, the beans were tart throughout, crisp, and had a nice bite to them. I wouldn't call them "spicy" so much as, they have a bit of kick. I'd love if they were even dillier, but they turned out quite well!

[tiktok-singularity]

Meal prep/planning.

Frozen chopped herbs and garlic

[pearlmroach]

Fast Growing Vegetables You Can Grow In Under 60 Days

Gardening is a rewarding hobby that not only provides fresh produce but also offers a sense of accomplishment. For those who are impatient or have a short growing season, fast-growing vegetables are a perfect solution.

Many vegetables can be harvested in under 60 days, allowing you to enjoy homegrown produce quickly. Here are some top choices for fast-growing vegetables, along with tips on how to grow them successfully.

1. Radishes

Growing Time: 20-30 days

Radishes are one of the quickest-growing vegetables, often ready to harvest in just three to four weeks. They thrive in cool weather, making them ideal for spring and fall planting.

Radishes prefer loose, well-drained soil and full sun. Plant seeds about half an inch deep and one inch apart. Water regularly to keep the soil moist, and thin seedlings if they become crowded to ensure proper growth.

2. Lettuce

Growing Time: 30-45 days

Lettuce is a versatile leafy green that grows rapidly. There are various types of lettuce, including leaf, romaine, and butterhead, all of which can be harvested in under two months. Lettuce prefers cool weather and partial shade, especially in hotter climates. Sow seeds directly into the soil, about a quarter-inch deep, and thin the seedlings to give each plant enough space. Regular watering is essential to keep the leaves tender and sweet.

3. Spinach

Growing Time: 35-45 days

Spinach is another fast-growing leafy green that is packed with nutrients. It grows best in cool weather and can be planted in early spring or fall. Spinach seeds should be sown about half an inch deep and spaced an inch apart.

Thin the seedlings to allow for proper growth. Spinach requires consistent moisture and well-drained soil. Harvest the outer leaves as needed, or cut the entire plant when it reaches maturity.

4. Arugula

Growing Time: 30-40 days

Arugula, also known as rocket, is a peppery green that adds a unique flavor to salads. It grows quickly in cool weather and can be planted in early spring or fall. Arugula seeds should be sown about a quarter-inch deep and spaced an inch apart. Thin the seedlings to allow for adequate growth. Arugula prefers well-drained soil and regular watering. Harvest the leaves when they are young and tender for the best flavor.

5. Green Onions (Scallions)

Growing Time: 50-60 days

Green onions, or scallions, are easy to grow and can be harvested in about two months. They can be planted in early spring or late summer for a fall harvest. Sow the seeds about a quarter-inch deep and space them an inch apart. Green onions prefer full sun and well-drained soil. Keep the soil consistently moist for the best growth. Harvest when the green tops are about six inches tall.

6. Bush Beans

Growing Time: 50-60 days

Bush beans are a great choice for a fast-growing vegetable that produces a generous harvest. They thrive in warm weather and should be planted after the last frost. Sow the seeds about an inch deep and three inches apart. Bush beans prefer full sun and well-drained soil. Water regularly, especially during flowering and pod development. Harvest the beans when they are firm and crisp.

7. Zucchini

Growing Time: 50-60 days

Zucchini is a prolific summer squash that grows rapidly and produces abundant fruit. Plant zucchini seeds directly in the garden after the last frost, about an inch deep and spaced two to three feet apart. Zucchini needs full sun and well-drained soil. Water consistently and mulch around the plants to retain moisture. Harvest the zucchini when they are six to eight inches long for the best flavor.

8. Turnips

Growing Time: 40-60 days

Turnips are a versatile root vegetable that can be harvested for both their roots and greens. They grow best in cool weather and should be planted in early spring or late summer. Sow the seeds about half an inch deep and spaced an inch apart. Thin the seedlings to four inches apart once they start growing. Turnips prefer well-drained soil and consistent moisture. Harvest the roots when they are about two to three inches in diameter.

Growing Tips For Success

Soil Preparation: Ensure your soil is well-prepared before planting. Loosen the soil and add compost or organic matter to improve fertility and drainage.

Watering: Consistent watering is crucial for fast-growing vegetables. Keep the soil evenly moist but not waterlogged to prevent root rot and other issues.

Sunlight: Most fast-growing vegetables require full sun, which means at least six hours of direct sunlight per day. Choose a sunny spot in your garden for planting.

Succession Planting: To ensure a continuous harvest, practice succession planting by sowing seeds every few weeks. This way, you'll always have fresh vegetables ready to pick.

Pest Management: Monitor your garden for pests and take action as needed. Use organic pest control methods, such as neem oil or insecticidal soap, to protect your plants.

Conclusion

Growing fast-growing vegetables is a fantastic way to enjoy fresh produce quickly. With a little planning and care, you can have a bountiful harvest in under 60 days. Whether you have a large garden or just a small space, these vegetables are perfect for any gardener looking to maximize their growing season. Happy gardening!

[misforgotten2]

When Mother said we were having fresh vegetables for dinner we didn’t know she meant uncooked. Raw corn was my least favorite.

1950

[foodcreation101]

Prosperity Yu Sheng 🐲

History of Yu Sheng: https://www.roots.gov.sg/ich-landing/ich/yusheng-and-lo-hei#