Tuesday, July 7, 2020

Farm Share Mixed Radish Pickle

The farm share always has radishes and Hakurei turnips the first few weeks and, since I'm the only one who likes radishes, even with just half the share they build up. (Note to self, they are not great on pizza.) But last week also had small Daikon radishes so I thought to mix all 3 into a quick radish pickle using rice wine vinegar and ginger. This is a recipe in Preserving by the Pint which I've made before, just not with all kinds of radish/turnip at once. They made exactly 1 pint, good for sandwiches and salads.

Another thing I had in abundance was fava beans so following another recipe in Preserving by the Pint, I made a fava-parsley-walnut pesto, using foraged black walnuts instead of regular ones. This made over 2 cups of pesto; I froze one cup, and baked chicken breasts coated with some of the rest. All of us ate it, some of us liked it. The rest were just very polite. 

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