This week's box contained:
- Red Tropea Onions
- Delicata Squash
- Yellow Carrots
- Watermelon Radishes
- Salad Mix (traded for additional squash)
- Ruby Crescent Fingerling Potatoes
Radishes: I still had a bunch of radishes hanging around in the fridge from at least 6 weeks ago. Radishes are pretty sturdy, but I have to thank the Evert-Fresh bags for these still being viable. With so many of them, I decided to make sweet radish pickles. These pickles are great on their own and incredible tossed in a spicy stir fry, such as this Warm Mustard Green and Barley Salad.
Potatoes: I diced and roasted the potatoes, then topped them with Soy Vay Wasabi Teriyaki. The six pack I ordered arrived this week and is proving to be a great sauce to have on hand.Sweet Radish Pickles
2 bunches radishes, quartered
2 cups rice wine vinegar (unseasoned)
1.5 cups sugar
2-3" piece of fresh ginger, cut into matchsticks
Clean and quarter the radishes, working for a consistent size. Toss radishes with salt and place in a colander to drain for 30 minutes (do not rinse). Bring vinegar and sugar to a boil, simmer till sugar is dissolved. Meanwhile, cut ginger into matchsticks and prepare the canning jars.
Divide the radishes and ginger matchsticks into the prepared canning jars leaving .5" headroom. As the actual number of jars needed will vary, completely fill one at a time. Pour the hot pickling liquid over the radishes, again, leaving .5" headroom. Process the pickles following the steps for canning high acid foods.
No inspiration yet for the cabbage, squash, chives or carrots...