This week we received:
2 bunches of carrots, a bunch of radishes, a bunch of beets, 2 bunches of salad turnips, 2 bunches of arugula, 3 sweet potatoes, 1 onion, 1 butternut squash, 3 kohlrabi, and a small head of cabbage
Plus freebies:
extra radishes
As usual, I wasted no time turning the radish tops into radish pesto. The radish bottoms got some special treatment this week and have been reincarnated as radish pickles.
These turned out to be so pretty. I took a standard ratio for vinegar to water to sugar to salt, that I found across several recipes. Then did my own thing with the spices, adding turmeric to get more of an orange color.
They look nice, but how do they taste?
Well, lets just say there is a reason I'm not including my recipe modifications here. They are o.k., but not great.
In my opinion, my pickled radishes taste better than their raw unaltered counterparts, but they need something added or left out. I'm not exactly sure which. Back to the drawing board for me.
Good thing I have a crisper full of radishes.
Update: 11/16/13
I tried these again today and while I still don't love them, they are much better than they were. I'm hoping they will improve with age. Cloves. I really wish they had more of a clove taste.
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