Pickled Radishes

Thanks for recapping Feast in the Field with me in my last post! I think I’m missing that chilled tomato shrimp bisque the most. And that honey ice cream but who wouldn’t miss that?

So on Wednesday night, I was on my first podcast! Stewed is the first (and only, and best) food-oriented podcast here in St. Louis. The guest list often reads like a who’s who of the local restaurant scene, but truly every episode covers ideas that can be applied anywhere. They invited three local food bloggers (myself included) to discuss the highs and lows of food blogging.

I’ll be sure to link the episode when it’s up!

Typically, yesterday is my CSA pick-up but instead, I jumped on a jet plane and headed back to Michigan for my sister’s graduation. Amy from Three Rivers graciously allowed me to skip a week so that I don’t waste any food but for those keeping track at home, here is the list of what was to be included in this week’s share:

• spinach
• salad mix OR head lettuce
• chard
• cabbage
• beets
• loose turnips
• scallions
• zucchini/summer squash OR cucumbers
• dill OR cilantro

Even though I’m sad I won’t get squash or cucumbers, I know more (LOTS more) are coming!

I woke up this morning and got to spend quality time with Roxie before the weekend gets busy. She chewed her bone and I ate oatmeal.

A busy weekend awaits before I fly back to STL on Sunday morning, so I’ll leave you with a quick way to use up your CSA radishes!

As someone who has found pickles extremely aversive for most of her lifetime (I’m coming around…), I was a little hesitant to pickle anything else. I can only take so much vinegar. I’m glad I did though, because these are incredibly addicting!

I used David Lebovitz’s method, which only takes 24 hours to get a good pickle (though the longer they sit, the more flavorful they’ll become!). It’s simple:

• radishes
• water
• white vinegar
• salt
• honey
• pepper
• garlic

I sliced the radishes using a mandoline (one of the handiest tools I’ve purchased recently) and actually used diced garlic scapes from the CSA instead of regular garlic. You can also add hot pepper to the jar. I left the skin in tact which created the molten lava affect you see below. You can peel the skin but there’s really no need, unless you want them to look pretty

After 24 hours, you have a great snack. Don’t let the smell fool you (maybe I’m the only one who thinks radishes kind of smell bad?), take a bite. And another. And another! You won’t be able to stop (much like with pickles…well, from what I understand).

Happy weekend!

Question: Have you ever pickled anything?

Question: Ever been on a podcast?

(I was nervous until I remembered that no one could see me except the hosts – then I felt better haha)