Godless in the garden


Godless in the garden

Welcome to gardeners, growers of veggies, fruits, flowers, and trees, backyard hen enthusiasts, worm farmers, & composters!

Location: Planet Earth
Members: 180
Latest Activity: yesterday

Welcome to Eden!

If you like to dig in the dirt, grow flowers, putter around the yard, dig in the kitchen garden, raise backyard hens, or just like daydreaming about the garden, this is the place.

Many topics have been discussed in the archive.  Revive a topic by adding your 2¢ or start a new topic.

Everyone likes photos of the garden, so if you like to share photos of your prize dahlia, your favorite hen, or your first tomato, go right ahead!

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Comment by Plinius on November 15, 2016 at 10:44am

I never see big radishes, Daniel, only rettichs, but those mostly in Chinese shops. My new greengrocer's is a Turkish supermarket, and I expect to see some different veg and fruit through the year. There seems to be a strong trend to eat only a few different vegetables - perhaps because people are so busy and cannot bother to look around?

Comment by kathy: ky on November 15, 2016 at 9:54am
Daniel, that's the weird thing. My other lilacs are nicely shaped and produce new shoots in abundance. The tall one is an old variety and isn't producing any new shoots. But it has the most vibrant flowers much brighter than the others.
Comment by Daniel W on November 15, 2016 at 9:31am

I bet NIng will like the pickled turnips.  He likes sour foods.

Comment by Daniel W on November 15, 2016 at 9:30am

Joan and Chris, thank you for the turnip recipes.  I will try both the fries and the slaw.  There are lots of turnips right now in the kitchen garden.  I bet those recipes would also work for the Chinese radishes, which have similar size and a mildly peppery flavor.

Chris, are big radishes used in Europe?  I read about large German radishes.  I get the feeling they have fallen out if favor, if they ever were grown.  They would seem perfect for the Northern Europe climate.  In my garden, they were a perfect thing to plant where I dug up onions, garlic, and potatoes, mid summer. 

I love shredded foods like slaw and hash browns.  I watch carefully, because if you are shredding potatoes, they should be white, not pink or red.  Pink or red indicates the fingers got too close :-)

Kathy, I have a couple of Lilac trees too.  You cant reach the top flowers to see them close or smell them.  I agree it's better to lose a year than to never have them close.  My biggest one produced a nice off-shoot this year, which I transplanted to start another bush.  Thank you lilac bush!

Comment by Plinius on November 15, 2016 at 8:24am

I made this with the big yellow turnips with the purplish skin - I'm not a turnip fan but this made a very good meal.

Cut the turnips to the size of French fries and put oil and butter in the wok. Stir-fry the turnip on maximum heat until brown tiger stripes appear. Lower the heat and add 100 grams of hazel nuts, black pepper and a teaspoon of thyme. Stir-fry some four minutes longer, sprinkle with a handful of grated Parmigiano Reggiano or other cheese, and serve with brown rice.

Comment by Randall Smith on November 15, 2016 at 6:55am
Looks like Joan has the turnip issue covered. I've never been a fan of them. I did enjoy reading about them in the classic "Tobacco Road" book!
Comment by Joan Denoo on November 15, 2016 at 12:11am

Yes, Kathy, I would agree that a trim of the top would be appropriate, just realize you will lose one year of blossoms. In the future, you will have a nicely shaped lilac and not have to worry about breaking limbs. If you do want to prune it in the future, do it when you are cutting out the fading blossoms. 

Comment by kathy: ky on November 14, 2016 at 9:27pm
Thanks Joan and Daniel. I know I'll miss a years blooms but one of them has grown over twelve ft tall. It's full and bushey at the top but the base is rather narrow. If I don't prune it back this year I'm afraid it will break under the weight of the next blooms. I figured it's better to do it while it's dormant. Ive never seen ome grow so top heavy before. Its not making new shoots at the bottom. I have three others that I've decided to leave alone.
Comment by Joan Denoo on November 14, 2016 at 7:26pm

The picked turnip recipe is in Epicurious, too; there are many recipes there and I have not tried tem. These two recipes are basically from my Grandma.

There are many more in Epicurious: 


Grandma also made a turnip slaw, just as you would make Cole slaw. It was something like this:

TOTAL TIME: Prep: 10 min. + chilling
MAKES: 4 servings

Turnip Slaw 


  • 1/4 cup chopped sweet red pepper
  • 1/4 cup thinly sliced green onions
  • 1/4 cup mayonnaise
  • 1 tablespoon vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups shredded peeled turnips


  1. In a bowl, combine all ingredients except turnips. Pour over turnips and toss well to coat. Refrigerate several hours for flavors to blend. Yield: 4 servings.
Comment by Bertold Brautigan on November 14, 2016 at 6:58pm

That sounds great, Joan. I love leeks and cannellinis are my favorite bean.


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