So remember the other week when I told you I found beautiful radishes for just a $1 a bunch? Then that week I got another bunch from my Tribeca CSA pickup. Needless to say, I had a lot of radishes. What to do? Pickle them!
I’ve never made pickled radishes before, but they were pretty tasty. Come to think of it, pretty much anything pickled ranks pretty high in my book. Except pickled eggs. There’s something very discomforting to me about pickled eggs. I just can’t bring myself to try them. Anyway, radishes. You already have a nice spicy, peppery flavor from the radishes themselves. Then add vinegar, spices and you’re pretty much good to go. The one thing that made me laugh is how RED the brine will turn. If you don’t label them fast and you’re an avid pickler, you might easily mistake them for pickled beets.
Pickled Radishes (makes about 2 pints)
2 lbs radishes (about 2 bunches), tops and roots removed, scrubbed and cut into 1/8 in rounds
1/4 c plus 1/4 tsp pure kosher salt
1 1/2 c 5% white vinegar
1 tbsp salt
1 tsp black peppercorns
1 tsp fennel seeds
1 tsp mustard seeds
Combine 1/4 c salt with 2 1/2 c water. Stir to dissolve (warm water helps). Put radish rounds into a bowl and pour salt water over. Refrigerate for 8 hours or overnight. Drain and rinse.
In a large 6-8 quart pot, combine vinegar, sugar, 1/4 tsp salt and spices. Bring to a boil, stirring to dissolve salt and sugar. Add radishes and return to a boil. Remove from heat. Pack hot canning jars loosely with radishes and brine. Leave 1/2 in headspace. Process jars in water bath for 10 minutes. Remove from water bath and leave jars undisturbed for at least 12 hours. Check if jars are sealed. Label sealed jars and store.
Radishes from Migliorelli Farm in Dutchess County, NY, just $1 a bunch! Spotted this afternoon at the Union Square Greenmarket.
This is the first of what I hope to be a (semi) regular feature where I share with my local fans peak produce deals I find during my NYC greenmarketing. I might have bought a few (or a lot) more bunches than needed. They were so cheap! But do you know what that means?? PICKLED RADISHES! Stay tuned…
For those of you not aware, tomorrow starts Eat Drink Local Week, sponsored by the Edible Magazines. Now, I understand, we all can’t be perfect little locavores, like me, but Eat Drink Local week is the perfect time to try. The week long event raises awareness for and celebrates local food grown in our region, restaurants that serve it and partners that support it. You don’t really even have to cook if you don’t want to! There are over 100 restaurants throughout Manhattan, Brooklyn and the East End celebrating Eat Drink Local week with prix fixed meals, featuring local ingredients. You cam try a new place each and every week! Some of my favorites include al di la and iCi in Brooklyn, Telepan and Craft in Manhattan and The North Fork Table & Inn (which I have yet to get to but have heard amazing things!).
If you’re like me, and also want to take on the challenge of cooking to live local, Edible has put together a list of eight ingredients they encourage partners and home cooks alike to include:
Goat (milk, cheese, yogurt, meat, etc)
Most or all ingredients should be available at your local Greenmarket. Between my husband and I can guarantee we’re covered with Rose and Hops, but I hope to incorporate some of the other listed ingredients into my cooking too. Maybe even find a new staple recipe! And of course, there’s always time to dine out at least one night.