- Mustard Greens
- Purple Scallions
- New Potatoes
- Summer Squash
- Gold Beets (we got spinach instead)
Tonight I made Quick Radish Pickles from a Gourmet Magazine post:
Quick Radish PicklesI substituted agave nectar for the white sugar. My plan is to let these sit for a day or two, then finely dice and toss with chopped baby mustard greens, barley, toasted sesame oil, and ume plum vinegar.
makes about 1 cup
6 oz radishes (about 7), quartered
3 tablespoons rice vinegar (not seasoned)
2 tablespoons sugar
1 (1-inch) piece peeled ginger, cut into thin matchsticks (1 tablespoon)
Toss radishes with 1 tsp salt in a bowl and let stand 30 minutes. Drain in a sieve but do not rinse. Heat vinegar with sugar in a small saucepan over medium-low heat, stirring, until sugar has dissolved. Remove from heat and add radishes, then stir in ginger. Transfer to a small bowl and marinate, chilled, at least 2 hours.
Cooks’ note: Radishes can be marinated up to 1 day.
Recipe by Melissa Roberts
I am at a loss for what to do with so much thyme - a full bunch. Infused vinegar came to mind, so I did some research. I found a few recipes for thyme infused cider vinegar, good for use in the kitchen and the bath. It's infusing now -- I'll let you know how it goes.