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

Apple, Radish and Red Onion Salad

FOUND IN: Salad on October 29, 2012

Makes 4 - 6 plated salads

It's fall and time to celebrate apples! Any crisp apple: Cripps Pink, Pink Lady, Arkansas Black, or even Granny Smith Apples all work well in this recipe. I think it's fun to use more than one type, to enjoy the textures and subtle differences in flavor.

  • 2 crisp apples, thinly sliced
  • juice of 1/2 lemon
  • 1 tsp lemon zest
  • 1 bunch French Breakfast radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 stalk celery or fennel branch
  • 1 Tbs fresh lemon thyme leaves, minced
  • 2 small heads butter-type lettuce
  • 1 Tb olive oil, or to taste
  • 1 Tb rice vinegar, or to taste
  • Kosher salt and freshly ground black pepper

Slice apples, thinly and toss with lemon juice in a bowl. Add radishes, onion, celery or fennel and thyme. Toss all together with olive oil, rice vinegar, lemon zest, salt & pepper. Season to taste. Arrange on plates with lettuce and drizzle with a little of the dressing from the bowl.

Options: I love crunchy, crisp salads in the cooler season. There are 2 ways I do this type of salad. The thin slices look very elegant when plated, but sometimes it is fun to dice the fruits and vegetables, instead. If you make an effort to dice each item to a similar size and shape, it is remarkable what a difference it makes in your mouth. With the French Breakfast radishes, I use them as my guide, cut them in quarters, lengthwise, and then slice them into about 1/4 " slices. Then I cut the apples, celery, and onions to match the size of the radishes.