June is here and the long days are helping the plants to rapidly grow. The birds on the farm have shifted from frantically building their nests to protecting their eggs and young ones. Two swallows got inches from my head yesterday!
Margrethe looking at a swallow's nest.
The week we will have:
- Strawberries
- Arugula
- Lettuce Mix
- Radishes
- Pac Choy
- Garlic Scapes
- Flowers
- Herbs
I often struggle to find ways to cook and eat radishes. They are so bright and colorful that I am always drawn to them but then they tend to sit in the fridge. My grandmother loved to eat them raw, spread with butter and salt. I find that roasting them with softens their flavor and even brings out their sweetness. Pickling them is another way to mellow their bite and to make them more versatile.
Pickled Radishes, Makes about 2 cups (Adapted from www.foodformyfamily.com)
1 pound radishes
1 cup vinegar (apple cider, rice wine, champagne, red wine)
1/2 cup cold water
1-2 tablespoons honey
2 teaspoons sea salt
1 garlic scape, sliced
Thinly slice the radish bulbs (or julienne or quarter depending on preference) and place them in a pint jar. In a small saucepan combine the vinegar, cold water, sea salt, and the chopped garlic scape. Stir to combine, bring to a boil, and then remove from the heat. Cool until about room temperature and stir in the honey.
Pour the vinegar mix into the jar over the radishes. Cover them and refrigerate. They can be eaten after only a few hours and last for about 10 days.
Put them on sandwiches, in salads, or just snack on them!
The growing fields with strawberries in the front.
It was wonderful to see everyone at the farm for the first pick up this last Friday! We look forward to many more.