Jane's Delicious Garden Blog

Psychedelic Salad

Posted in Garden Diary by Jane Griffiths on the June 22nd, 2018

The watermelon radish has to be one of the most striking vegetables I have ever seen. Tonight I made a salad of watercress, sliced watermelon radish and papaya. I served it with thin slices of ribeye steak drizzled with a dressing of olive oil, lemon juice, roast cumin seeds, five spice powder, sugar, salt and pepper. 

Most Deeelicious. 

Watermelon radish are an heirloom variety of daikon radish. They are as easy to grow as normal radishes, but take a bit longer to mature. They are super crisp with a mild peppery sweet flavour. 

Salmon, watercress, avocado and nasturtium. 

Posted in Garden Diary by Jane Griffiths on the June 20th, 2018

The wetland pool is overflowing with watercress. A perfect peppery green for cold weather. 

Tonight’s meal: pan fried salmon with  lemon and garlic butter on a  bed of watercress with avocado and nasturtium flowers and seeds. Served with roast baby potatoes and steamed beans and pattypans. 


  1. Season a salmon fillet with pepper and salt.  Set aside. 
  2. Place watercress on a plate. 
  3. Add chunks of avocado. 
  4. Add butter to pan and cook the salmon on both sides until just browned but still pink inside. Remove from pan and place on watercress. 
  5. Add a little more butter to the pan and add sliced nasturtium seeds and a sprinkle of garlic powder. Stir through over heat for about 30 seconds. Add juice from a lime, stir through and pour over salmon. 
  6. Add nasturtium flowers and serve with the potatoes and vegetables. 

Curried Pumpkin Fritters

Posted in Garden Diary by Jane Griffiths on the June 5th, 2018

I was given this very beautiful French pumpkin by Cliff Rosen of the Let It Grow Foundation. 

Tonight I made spicy pumpkin fritters served with a vegetable coconut curry and black rice. Most yum yum. 



  • ¼ cup stone ground flour
  • ¼ cup coconut flour
  • 2 tsp baking powder
  • 1½ Tbs Cape Malay curry powder
  • 1 teaspoon pul biber
  • Pinch of salt
  • 1 cup cooked pumpkin
  • 2 large eggs beaten


Whisk all the dry ingredients together. Mash the pumpkin and mix with beaten eggs. Add to the dry ingredients and mix together. Add spoonfuls to hot oil. Cook on one side til golden, turn and repeat. Drain on paper towel. Serve with chutney.