Enclosing my garden again

You might wonder why I am enclosing my garden again,  the past weeks we have been having lots of rain and wind and the wind blow and little shed that I had near my garden right on top of my garden.  The weeds have grown all over and the border has been destroyed.  Luckily I did not have no radish planted as I had harvested some days before. 

First Step I will remove the chicken wire so I can use it again.

Second step I will do is weeding out the space again and aerate the soil as the rain made it very compact.

Third step I will fix the border of the soil so I can place the chicken wire against the soil and then place cement blocks to hold the chicken wire in between the soil and the blocks. 

It’s not as professional but it’s a quick fix so that I can continue my gardening and keeping my pets out of the garden.  This will be my weekend project and I will be taking pictures of it so I can post here so you see how it turns out.

Radish Salad

Although I am from Belize, I had to make something to celebrate the 4th of July weekend. It has just become and custom for me and my family to celebrate the diversity and to learn about the culture of other countries. Of course we make it our own celebration but basically with the same concept, idea and mentality, so that we can experience the culture of it.
Bar B Q was going and hot dog and the full work, I made some traditional Belizean food also and like I had radishes in the garden I went and pulled some out. I made a delicious salad that everyone loved. Below is the recipe, hope you enjoy.

4 cups radishes, washed and sliced
1/2 cup thinly sliced onion
1 cup diced fresh tomato
1 1/4 teaspoons salt
1 small clove garlic, minced
1/8 teaspoon pepper
1 teaspoon finely chopped fresh basil or fresh mint
2 tablespoons lemon juice
2 tablespoons vegetable oil
fresh chopped parsley for garnish
Preparation:

Combine sliced radishes, onion, and tomato. Whisk together the salt, garlic, pepper, basil or mint, lemon juice, and vegetable oil. Toss with salad then garnish with parsley.
Serves 6