While most bunny owners know of the dangers of prunus (e.g., cherry, plums), the garden is full of deadly plants. This Old House lists a dozen of the more common, including the hydrangea and beloved rhodie.
Your garden may be a relaxing retreat, but it’s not a place to let your guard down, especially when it comes to small children and the family pet. Some popular plants you prize for their ornamental beauty can turn into toxic killers within minutes if ingested, whether consumed out of curiosity or by mistake. With this list you’ll know what flowers, shrubs, and berries to warn young, inquisitive minds about and which bushes and flowers to keep out of paw’s reach. You’ll also learn the symptoms of poisoning because—after prevention—rapid treatment is the only defense against death. For more, go here
Maddie went to the vet again. Her abscess came back with a vengeance, and the vet believed it to be a bad tooth causing it. The surgery was successful, with two teeth removed. the X-rays showed a tunnel created by the bad teeth, going to and blocking the tear duct. She is now on PenG, Baytril, Metacam, and eyedrops until the culture comes back.
When Marbles was sick, we were told by many bunny experts that radish greens would be the first thing she would eat when she could. Sure enough, that is exactly what happened. What were not prepared for was how many radish tops we would purchase, and what we could do with all the radishes.
So we have begun collecting radish recipes since. From the classic appetizer of sliced radishes on good bread with unsalted butter and a sprinkle of sea salt to famed chef Thomas Keller’s recipe for quick pickled radishes, we have embraced this humble vegetable with a bit of heat.
Today’s Wall Street Journal featured more recipes we can’t wait to try. Here is the first on To Try list:
Radish and Fennel Salad
Total Time: 15 minutes Serves: 4
In a large bowl, toss together 8-10 small to medium radishes, thinly shaved, 1 fennel bulb, thinly shaved, ½ tablespoon picked fennel fronds, 4 tablespoons toasted pine nuts, 2 ounces crumbled sheep’s milk fetaand 1½ tablespoons thinly sliced shallot. Season with salt and pepper.
In a small bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon lemon zest and 3 tablespoons olive oil. Toss salad with enough dressing to coat. Garnish with extra fennel fronds, feta and pine nuts, if desired.
—Adapted from Jenn Louis of Lincoln and Sunshine Tavern, Portland, Ore.