It's midsummer, and I thought that I would show you what I am growing on my balcony this year.
My balcony faces north-west, and we receive direct sun for a few hours in the afternoon and evening.
When we first lived in this apartment, I tried to grow fruit and vegetables on the balcony, without much success.
Now I know the limitations of my outdoor space, I am much more confident in choosing appropriate plants to grow.
I grow mint and strawberries, black ornamental grass, and I have also been successful with growing geraniums.
I am also growing a passiflora plant this summer. It has put out some beautiful foliage, but no flowers yet.
My cat loves it when I keep him company on the balcony!
Japanese maple trees enjoy a more shaded environment, so I am growing two small maples in terracotta pots.
I am also growing a Camellia, as I love the foliage and they flower in winter when everything else is dormant.
It's really lovely having this outdoor space, and I try my best to make the most of it.
I am currently reading 'Crying in H Mart' by Michelle Zauner, a memoir about grief, identity and belonging.
I'm really enjoying this book, and it is making me want to make some Korean dishes for dinner this evening.
I am going to make some vegan "banchan". These are small side dishes that are traditionally served with rice.
I will share a link to the recipes I followed and some of my favourite Korean food writers in the description box below.
I love Korean food. I live in a big city and so I can find Korean ingredients very easily in East Asian grocery stores.
Many Korean dishes are traditionally made with meat and fish, but 'Korean Temple Food' is often vegan friendly.
I will buy some Korean radish or daikon at the market soon, but today I am using red radish instead.
On hot days I like to water my balcony plants in the evening, once the sun has set behind the buildings.
I really enjoy this quiet evening ritual.
Tonight we're eating a spicy cucumber salad, a carrot salad, seasoned radish salad, and crispy tofu, with brown rice.
I made a dipping sauce with red pepper paste, soy sauce, rice vinegar, sesame oil and a little bit of water too.