I Picked a Peck of Pickled... Radishes?

With my radish crop becoming ripe, I found myself with more radishes than I could possibly consume on my own. The best way I could think of to extend the life of my produce was to pickle them. Last night I did just that.

I first harvested all the radishes. There were a handful that were still too small, and may never full develop, but the yield from my twelve square feet of garden (after having already picked enough for a snack and a side dish) was well over 100 radishes. And I still have time to replant in that same square footage, if I wanted (and I probably will). Those hundred radishes resulted in 7 jars of pickles, with three of those having carrots mixed in. It would have been six 16 oz. jars of all-radish pickles.

I decided to try a couple different recipes, since I have no clue what the result would be. Naturally, I turned to pinterest and found two promising variations. One was a basic pickle, using apple cider vinegar and honey. The other was a more Asian style using rice vinegar and sugar.

I began by prepping all my radishes, removing the greens and roots. The chickens and goats seemed to enjoy those, so there is no waste! Then I sliced all the radishes to about 1/8" thickness using my mandolin, which made them nice and consistently sized, and saved me a bunch of time, I'm sure. Radishes are so small that it was a little difficult to use the hand guard thing, but I've watched enough food network to know you should never use a mandolin with your bare hands.

For the first recipe, courtesy of gardentherapy.ca, I stayed pretty true to the recipe except I used pickling salt instead of sea salt. I'm hoping the amounts required to get a good brine are pretty consistent between those two.

For the more Asian version, I modified slightly a recipe I found on the Whole Foods website to use ingredients I had on hand. Those jars contain a mixture of 2/3 radishes and 1/3 carrots. I omitted the cucumber, chilies, ginger, and onion - all of which would make them way more delicious but I didn't have the foresight to pick them up at the store. Next time! I also played with the pickling juice a bit and tested three variations:

1. Rice vinegar and pickling salt
2. Seasoned rice vinegar and pickling salt
3. Seasoned rice vinegar and pink Hawaiian salt

They are in the fridge now, since both recipes are considered "quick pickles" and are not meant for long term storage. They should be ready to try by tomorrow! I'll report back with the results. fingers crossed!

Everything's Coming up Radishes

Establishing a new farm takes a lot of patience. Waiting for the seasons to change, baby animals to grow, and gardens to start producing a bountiful harvest all require a huge investment of time and energy before there is any tangible reward. At the advice of our local Ag Extension office, I planned to get the seeds in the ground for our garden on or around April 15th. Well, mother nature had a different plan and dumped two weeks of rain on us right when I'd hoped to plant. Once the rain cleared and I was able to till the garden patch, the seeds finally went in the ground, right at the end of April. And then I waited. With no previous experience with the local soil, and never having planted a garden this big or varied, I have no idea what to expect.

Our garden has somewhere around 70 varieties of produce planted, the bulk of which are seeds from a kit we purchased a while ago that was intended as something you could keep stored in the event of societal collapse ... or if you just wanted a crap ton of seeds that were heirloom varieties. Because the kit came pre-assembled, it included many items I would have probably passed over when browsing the seed racks at the local shop, such as Swiss chard or radishes. Radishes have never held much of an appeal to me. I have never scooped a single radish on to my plate at the salad bar. I'm not sure why, perhaps just ignorance. But into the ground radish seeds went, figuring what the heck, if nothing else I'd find a radish-loving neighbor.

Lo and behold, the first green sprouts to show their leafy faces, were the radishes. They grew quickly and plentifully. I checked my notes, and realized the radish takes only 21-28 days to mature. Which means, a month into my garden I've already had my first harvest! I sampled some of the young radishes, which were so surprisingly tender and moist. I ate those sliced with some salt, and when I shared photos of my small bounty, my friends asked what recipe I would be preparing. Recipe? You mean radishes can be used for something other than salad garnish? A quick scan of pinterest revealed a slew of options for these mysterious quick-growing root vegetables.

Tonight I pulled a huge bunch of radishes fresh from the garden. Tom wanted to grill, and I didn't have time to run to the store to pick up corn or potatoes, or another staple grilling accompaniment. I know that anything you roast you can just ass easily do in a foil packet on the grill, Radishes aren't all that different from potatoes, right? 

I washed the bunch of radishes, removed the roots and greens, and quartered them. I tossed the radishes in the foil packet with a drizzle of olive oil, some salt and pepper, and a sprinkling of garlic powder for good measure. I decided to keep it simple since I had no clue what a cooked radish tasted like.  It turns out it's reminiscent of a beet crossed with a Brussels sprout. The cooking cuts the inherent spiciness of the radish but imparts a certain... earthiness? Anyhow, I recommend this recipe if you want to try a little something different. I feel a little silly writing out the actual recipe since it's so ridiculously easy, but here ya go:

Grilled Radish Packets

1 bunch radishes (about 14)

Olive oil

Salt & Pepper to taste

Garlic powder or other seasonings

Remove roots and greens from radishes and quarter. Place on a large sheet of heavy duty foil. Drizzle with olive oil and sprinkle with spices. Close foil packet up securely. Place on the upper rack of a hot grill and cook for 15-20 minutes until tender.

Enjoy!