From the Farm: Recipes

Pickled Radishes

FOUND IN: on December 15, 2012

Radishes are one of my favorite crunchy ingredients. I love them just scrubbed, trimmed, and served with an exotic salt as an appetizer. Try Himalayan Pink, Hawaiian Black or Celtic Grey, not too coarsely ground. However, if you have lots and want to preserve them, try this wonderful quick relish.

  • Radishes, 1 bunch
  • Fresh Mint or Dill, small handful, optional
  • 1/3 cup Rice¬†Vinegar
  • 2 TBS Sugar
  • 1 TBS¬†Kosher Salt
  • 1 - 2 TBS Water

Scrub, trim and slice radishes into thick slices or wedges, depending on their size and shape. Place in a shallow glass bowl. Thinly slice the mint, or chop the dill, if using, and add to the radishes.

Combine the vinegar, sugar, salt, and water in a small stainless steel sauce pan or glass measuring cup. Bring to a simmer either on the range or in the microwave to dissolve all of the ingredients. You can adjust the salt, sugar, vinegar balance to suit your taste. Pour the hot vinegar mixture over the radishes. There should be enough liquid to barely cover them. Cover and refrigerate for at least an hour. Stir occasionally.

These are equally at home as part of your Christmas relish tray, or on the side of a plate of beans and cornbread. All pork dishes will love these little pickled bites. They last a long time, but do keep refrigerated.

 

From the Farm: Recipes

Dill Butter

FOUND IN: Sides on May 21, 2012

Dill butter has a wide array of uses. Serve it on homemade bread or add a few paddies on grilled fish, chicken or steak.

  • 1 quart heavy cream, left to reach room temperature
  • 1/2 cup chopped fresh dill
  • Salt, a pinch

 

1.Beat the cream on low-medium speed with a mixer until the liquid starts to separate from the solids. This takes around 10 minutes. Discard the liquid. The solids are your butter!

 

2.Move the butter to a bowl, adding the chopped dill and salt. Beat on low speed until the dill has been distributed throughout the butter.

 

3.Place the butter on a sheet of wax paper or plastic wrap. Shape it as you like. Store it in the refrigerator or freezer.