Backyard Aquaponics
A place to discuss aquaponics

Nasturtium seeds Martin.

Oh cool. I was just a little confused - I thought they look a bit big, I don't know nasturtiums by sight but I just assumed they would be small.

Regards, Martin.

I know nasturtiums by sight, not their seeds. Just to clarify.

Wow Faye the results from your AP looks amazing! And that's just the photos! Is your system still per specs as it is on page one of this thread?

Sure is and it hasn't changed at all. Just gets better with age. Looks like it will be time to catch some more trout as 33 degrees is scheduled for next week. Might have to relocate some more to the freezer.

When you relocate do they need a visa?

A freezer visa eh?

Lol.

Ha hahahahaaa

I never much liked capers but we eat the Nasturtium seeds green, kinda like a red hot candy without the sugar. I once chopped up a bunch of them to mix with catsup when we didn't have any horse radish to make coctail sauce. The cook thought it was too strange but I kinda liked it.

FYI, I learned that Nasturtium will grow like a water plant if you let it. I had some in a raft bed for a while but had to pull it out because it was sprawling all over everything else. I chucked some of it into the pond plant bed and it took off last winter. Another piece I simply dropped the roots into a filter tub and the plant sprawled out and hung down on all sides. Seems to thrive best under the most neglectful conditions but if you try to baby it or tend it too much it doesn't do as well.

I think nasturtium seeds may be an aquired taste TC
Well since it is time to stock the freezer with trout I thought it might be timely to use up some of the barra, so tonight was fish night. I filletted the barramundi this morning ready for preparation in the afternoon.

This mornings lucky dip was six rainbow trout, the largest was 430g.

For starters we had a smoked trout mousse with home baked bread.


The next course was an old favourite being thai fish cakes with a sweet chili dipping sauce. The guinea pigs I mean guests seem to be suitably impressed, not sure if it was the food or the fact that we grew it all at home. Thai beef salad was then followed by a sponge cake filled with lemon passionfruit butter and topped with banana, cream and passionfruit.

On my way over for leftovers

There is a bit left Sue, I will see if I can keep you some for a taste test Wednesday. I do have a whole sponge left too.

Woo Hoo!