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

Watermelon, Feta and Black Olive Salad

FOUND IN: Salad on June 10, 2012

Refreshing! The perfect summertime salad.

  • 1 small red onion
  • 2-4 limes, depending upon juiciness
  • 3-1/2 lbs sweet, ripe watermelon
  • 9 oz feta cheese
  • 1 bunch flat-leaf parsley
  • 1 bunch fresh mint, chopped
  • 3-4 tablespoons extra-virgin olive oil
  • 4 oz (1/2 cup) of pitted black olives
    black pepper
  1. Peel and halve the red onion, cutting into very fine half-moons. 
  2. Put into a small bowl to steep with the lime juice. 
  3. Remove the rind and seeds from the watermelon and cut into triangular chunks (about 1-1/2" in size).  Cut the feta into similar sized pieces, and put them into a large, wide bowl. 
  4. Tear off parsley sprigs to use as a salad leaf, rather than as a garnish, and add to the bowl with the chopped mint.
  5. Add the onion and lime juice mixture over the salad, then add the olive oil and the olives
  6. Toss gently and add black pepper, to taste.  Enjoy!

 

Recipe from Stuart Spisak