|
This recipe can be used to quick pickle any vegetable! Save it for those weeks of cucumbers, squash, and peppers this summer. You can add spices and other vegetables (such as carrots) as you see fit!
1 bunch radishes, tops removed and thinly sliced or julienned ¾ cup apple cider vinegar (I also love to use rice vinegar) ¾ cup water 3 TBSP honey or sugar 2 tsp salt Optional add-ins: ½ tsp hot pepper flakes, 1 TBSP fresh ginger, crushed garlic clove Pack the radishes (and any other vegetables) tightly into a pint sized mason jar. Add sugar and any spices, then fill jar with vinegar and water. Shake well! Put in the fridge for at least 24 hours before eating, stays good for about two months.
0 Comments
After four years of hearing of this wonderful soup from Douglas, we have obtained the recipe! Please enjoy this delicious soup on the dreary days coming up this week. I’ve separated out the list of ingredients, but left the recipe exactly how I received it for authenticity!
INGREDIENTS 1 large onion, or three spring onions, diced 1 TBSP butter 1 lb potatoes, peeled and sliced 2 quarts (8 cups) water (you could trade in a broth or stock here) 1 TBSP salt 2 bunches of radish leaves 4-6 TBSP heavy cream or 2-3 TBSP butter Fresh parsley or chives for serving PREPARATION Dice a large onion and sauté in 1 tablespoon of butter. Add 1 pound of peeled sliced potatoes,2 quarts of water and 1 tablespoon of salt. Simmer for 40 to 50 minutes until potatoes are tender. Mash the vegetables with a fork or pass the soup through a food mill. Reheat to a simmer and add 2 bunches of radish leaves. Simmer for 10 to 15 minutes. Off heat and just before serving, stir in 4 to 6 tablespoons of heavy cream OR 2 to 3 tablespoons of butter. Pour soup into bowls and decorate with 2 to 3 tablespoons of minced parsley OR chives. The simplest way to enjoy radishes is on a slice of soft bread, with butter and salt. This recipe takes it a bit further, making radishes into a zippy sandwich that can be enjoyed as a meal or cut into smaller pieces for a cocktail or tea sandwich. INGREDIENTS 1 baguette (or dark pumpernickel) 8 tablespoons unsalted butter, room temperature 2 teaspoons flaky sea salt 2 bunches radishes, washed, trimmed and thinly sliced 1 small handful arugula 1 teaspoon finely minced fresh garden herbs PREPARATION Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly. Serve as is, cut into small sandwiches for hors d’oeuvres, or wrap for lunch. INGREDIENTS
Salad: 1/3 cup slivered almonds 4 cups (1/2 pound) coarsely shredded Napa cabbage 6 ounces snow peas, sliced into half-inch slices on the diagonal 2/3 cup thinly sliced radishes 2/3 cup thinly sliced green onions (including greens) 2/3 cup lightly packed chopped cilantro Dressing: 1 tablespoon plus 1 1/2 teaspoons rice vinegar (seasoned or unseasoned) 1 tablespoon sugar 1 tablespoon soy sauce 1/2 clove peeled and minced garlic (about 1/2 teaspoon) 1/4 teaspoon toasted sesame oil 1/4 teaspoon ground ginger 1/8 teaspoon cayenne powder 1/2 cup mayonnaise PREPARATION Toast the almond slivers in a dry nonstick or cast-iron skillet on medium high, stirring frequently until browned. Set aside. Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise. When ready to serve, gently combine the dressing and almonds with the cabbage mixture. 1 generous bunch large radishes or 2 smaller bunches
1 tablespoon soy sauce 1 tablespoon rice vinegar 2 teaspoons agave nectar or honey 2 tablespoons chicken stock, vegetable stock or water Salt and freshly ground pepper to taste 1 tablespoon peanut, canola, sunflower, or grape seed oil 2 teaspoons minced garlic 2 teaspoons minced ginger 1 bunch scallions, chopped, white and green parts separated ¼ cup chopped cilantro
IF GREENS ARE ATTACHED: Cut away greens from radishes and trim off bottoms of the stems. Wash greens in 2 changes of water and spin dry. Chop coarsely. Trim away tips of radishes and quarter lengthwise if large, cut in half if small. In a small bowl or measuring cup combine soy sauce, vinegar, agave nectar or honey, and stock or water. Have all ingredients within arm’s length of your burner. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Add oil to wok or pan and swirl to coat sides, then add garlic and ginger and stir-fry for no more than 10 seconds. Add white parts of scallions and stir-fry for 30 seconds to a minute. Add radish greens (if using), salt and pepper and stir-fry for 1 to 2 minutes more, until they wilt, and stir in radishes. Stir-fry for 1/2 minute and add soy sauce mixture. Stir-fry for a minute more, then stir in cilantro and scallion greens, stir together for a few seconds, add cornstarch slurry and stir until vegetables are glazed (less than 30 seconds). Remove from heat and serve. 1 medium spring onion, peeled and thinly sliced
3 tablespoons white wine vinegar sea salt and ground black pepper, to taste 1 1⁄2 lbs mini potatoes 1 tablespoon capers 1 teaspoon grainy mustard 1⁄3 cup extra virgin olive oil 1⁄2 cup cooked white beans (I like to use canned garbanzo beans) 1 stalk celery, fine dice 1⁄2 lb green beans, ends trimmed 4 radishes, thinly sliced 1⁄4 cup finely sliced chives or spring onion greens 1⁄4 cup finely chopped flat leaf parsley Mince or finely slice the onion with a mandoline. Transfer onions to a large bowl and cover with the vinegar. Add some salt and pepper and stir. Make sure that the onions are covered in vinegar. Set aside to soften for at least 5 minutes. Place the potatoes in a medium saucepan and cover them with water. Place the saucepan on medium-high heat and bring the potatoes to a boil. Lower the heat to a simmer and cook potatoes until they are just tender, about 13-16 minutes. Using a slotted spoon, transfer cooked potatoes to a plate or bowl and allow them to cool slightly. Reserve the cooking water. To the bowl with the shallots, stir in the capers and mustard. While whisking, slowly drizzle the olive oil into the bowl. Whisk until you have a unified dressing. Once you can handle the potatoes, cut them into quarters and place them in the bowl with the shallot dressing. Add the white beans and celery to the bowl as well. Stir to combine and set aside. Bring the saucepan of water back up to a boil and add a pinch of salt. Cut the green beans into bite-sized pieces and add them to the saucepan. Boil vegetables until tender, about 3-4 minutes. Drain the vegetables and place them in an ice bath or run them under cold water to shock them and stop the cooking process. Dry the green beans with a kitchen towel and add them to the bowl with the potatoes, white beans etc. Add the radishes, chives, and parsley as well, and toss everything to combine. Check the salad for seasoning and add more salt and pepper if necessary. Serve immediately or store in a sealed container in the refrigerator for up to 3 days. The best part of this salad is that you can really use any extra veggies that you have. Seriously anything you've got hiding in the fridge will work. If you don’t want to poach the eggs, just top with your favorite style egg.
4 cups vegetables (you pick!), cut into large chunks 1⁄4 cup olive oil Kosher salt and freshly ground pepper 1 garlic clove, grated Small pinch of smoked paprika 4 large eggs 1 pound salad mix 4 tablespoons Whole Grain Mustard Vinaigrette Flaky sea salt (for serving) Preheat oven to 450°. Toss vegetables with oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, rotating pans halfway through, until vegetables are golden and tender, 25–30 minutes. Place grated garlic and smoked paprika in a large bowl. Add roasted vegetables and toss to combine. Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat so water isat a gentle simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until white of egg in water is opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done. Toss salad mix and roasted vegetables with dressing and season with sea salt and pepper. Divide salad among plates and top each with a poached egg. 1 cup quinoa
1 cup frozen edamame (or fresh fava beans if you can find them!) 1 cup walnuts, toasted*, and chopped 4 to 5 scallions or spring onions, white and green parts, rinsed, trimmed and finely sliced 8 to 10 radishes kosher salt and pepper to taste crushed red pepper flakes (optional) juice of 1 lemon 1/3 cup extra-virgin olive oil * Toast walnuts at 350oF for 8 to 10 minutes — watch closely to prevent burning. Bring a large pot of water to a boil. Meanwhile, place quinoa in a fine-meshed sieve and rinse under cold water. When the water comes to a boil, add the quinoa and simmer for 9 minutes. Drain in a fine-meshed sieve and run under cold water until cool. Set aside to dry. Meanwhile, cook the edamame. I usually cheat and buy the steamable bags! Meanwhile, slice up your radishes, either into thin disks or, if you have patience, julienne. Place the drained and dried quinoa into a large mixing bowl. Season all over with salt and pepper to taste. Crush some red pepper flakes over top if you are using. Add the edamame, walnuts, scallions, radishes, olive oil and the juice of one lemon to the bowl. Toss and taste. Adjust seasoning as necessary. This cooling take on the Indian sauce is amazing on chicken or salmon, as a dip for your favorite chips, OR on the Indian Spiced Sweet Potato recipe. So refreshing for the hot days of a Virginia summer! Feel free to omit the serrano for less spice.
1 cup plain whole-milk yogurt 1⁄3 cup chopped fresh mint and/or cilantro 1 serrano chile, seeded, finely chopped 2 tablespoons finely chopped red onion 1 tablespoon fresh lime juice 1 cup coarsely grated red radishes, plus more for serving Kosher salt Olive oil and fresh cilantro leaves (for serving) Mix together yogurt, mint, chile, onion, and lime juice. Gently fold in radishes; season with salt. Serve raita drizzled with oil and topped with cilantro and more grated radish. After making this recipe, you’ll likely have a pile of your radish greens left over. Don’t throw them out! You can toss them into a soup, or a stir fry, and enjoy their mild flavor.
INGREDIENTS Radishes, greens removed and ends trimmed 1 Tbsp. melted butter (may sub coconut oil or avocado oil) 1/2 tsp. sea salt 1/4 tsp. pepper 2–3 garlic cloves, finely minced 1 TBSP fresh herbs of your choice PREPARATION Preheat oven to 425℉. In a bowl, combine the radishes, melted ghee or butter, salt and pepper and toss until radishes are evenly coated. Save adding the minced garlic until just before the radishes are done roasting. Spread radishes out in a baking dish. Don’t over crowd. Bake for 20-25 minutes, tossing every 10 or so minutes. Add the minced garlic and dried parsley and bake for an additional 5 minutes or until radishes are golden brown and cooked through. Served topped with your fresh herbs. |
CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
October 2020
Categories
All
|
RSS Feed