• Home
  • Join the Farm
  • Pictures
  • Contact Us
  • Facebook
  • For Members
    • Newsletters
    • Garden Tips
    • Recipes
    • Resources
  d

Pickled Radishes

5/22/2012

0 Comments

 
Submitted by Kimberly
The truth is, I appreciate radishes for their swift growing cycle and brilliant colors, but I just don't care for eating them. But I love pickles! If you do too, here's the easiest pickled radishes this side of the Mississippi. It takes 10 minutes to make a batch, including slicing. 

Ingredients:
1 clean pint jar with lid
1 1/2 c. radishes, cut into small slices or chunks
1 c. rice vinegar (other types might work too)
1/2 c. sugar (could probably cut back a bit, the radishes are pretty sweet in the end)
1 1/2 tsp. salt (it says kosher)
1 tsp pickling spice (I buy mine bulk at the co-op and that's real cheap, but I'm sure you can get it elsewhere, and    
definitely at Penzey's in the Strip)


Directions:
  1. Put radishes in jar with pickling spice, cover, and shake gently to mix. Uncover.
  2. In a small saucepan, bring vinegar, sugar and salt to a boil. Boil one minute, then pour over the raw ingredients (use a funnel!). Cover loosely with the lid and allow to cool. 
  3. Cover tightly and refrigerate for up to a week. A fuschia delight!

If anyone has a recipe that doesn't use this much sugar, please share. it seems like a whole lot just for that pint jar, and the radishes are pretty sweet.
0 Comments

Radish Greens Soup

5/22/2012

1 Comment

 
Submitted by Emily
makes about 4 cups

Ingredients:
- a few large handfuls of radish greens (about 12 oz or so)
- 2-3 Tablespoons butter
- 3 medium potatoes, peeled and quartered
- salt
- pepper
- chicken or vegetable stock (about 3 cups)
- sour cream (for serving)

Directions:
  1. Heat the butter in a heavy-bottomed saucepan. 
  2. Add radish greens. Cook until wilted. 
  3. Add potatoes and salt/pepper to taste. 
  4. Add enough stock to cover the vegetables. Bring to a boil. 
  5. Turn down to a simmer and cook until the potatoes are tender, about 20 minutes.  
  6. Blend with an immersion blender, food processor, etc. 
  7. Serve with a dollop of sour cream. 
1 Comment

    RSS Feed

    Archives

    June 2013
    August 2012
    June 2012
    May 2012
    March 2012

    Categories

    All
    Arugula
    Beets
    Broccoli
    Bulgur
    Chickpeas
    Lemon
    Parsley
    Pickling
    Potatoes
    Radish
    Radish Greens
    Vegan
    Vegetarian

Powered by Create your own unique website with customizable templates.
  • Home
  • Join the Farm
  • Pictures
  • Contact Us
  • Facebook
  • For Members
    • Newsletters
    • Garden Tips
    • Recipes
    • Resources