If you are reading for the first time, our CSA comes from Screamin' Ridge Farms. Below you will see photos of each type of produce that we received, an amount in parentheses showing how many times we have received the item during the CSA, the approximate weight, and some of our ideas for what to do with the item! Enjoy and leave us comments if you have any ideas for our produce that we haven't thought of. We are always welcoming new ideas.
Patty Pan Squash (7) -- approximately 6.7oz
Broccoli (4) -- approximately 12oz
Tomatoes (4) -- approximately 3lbs .7oz
Garlic (5) -- 1 bulb
Cucumbers (8) -- approximatley 1lb 11.4oz
Radishes (7) -- approximately 12.3oz
Salsa (1) -- approximately 9.4oz
Cherry Tomatoes (6) -- approximately 12.4oz
Salad (4) -- approximately 7.2oz
Beets with their Greens (1) -- approximately 1lb 5.4oz
Zucchini (6) -- approximately 10.3oz
Yellow Squash (6) -- approximately 7.6oz and ...
Eggs!!!!
We have a surplus of radishes...Anyone have any ideas?
Posts
Radish Relish
ReplyDelete3 cups stemmed radishes
2 large ribs celery
1 large red onion
2 tsp salt
1 cup sugar
1 tbls mustard seed
2 tsp dill seed
1/2 tsp celery seed
1 cup vinegar
2 tbls prepared horseradish
Put the radishes, celery and onion through the coarse blade of a grinder, or chop them fiely. Mix with remaining ingredients and allow to stand three hours. Bring to a boil in a large pan and cook ten minutes. Pour into hot jars, leaving half-inch head space. Adjust lids and process 1/2 pints and pints in a boiling water bath for 20 minutes.
The next recipe was found in "Pleasures of Colonial Cookery," and is dated ca. 1720. Take that with a grain of salt, though, because it's doubful a pickling recipe from that time would have used so much sugar. Either way, it tastes great.
2 dozen radishes
1 cup sugar
1 cup cider vinegar
1 tbls musard seed
1/2 tsp celery seed
2 tsp dill weed
Stem radishes. Cut into roses if desired (I usually do)
Mix all other ingredients in a saucepan. heat until sugar is melted and mixture is clear. Add radishes.
Keep in fridge, or can in a boiling water bath 20 minutes. One cautionary note: Over time, the radishes get all puckered and wrinkly looking. This does not affect the flavor, but can be off-putting to some people. So you might want to keep the batches small, and use strictly as a refrigerator pickle.