November 19, 2008

A freeze in fall means far less vegetables to use this week than last week.
Farmer Dave just lost 50% of his fall crops in 1 night. It went from Bountiful to barely full. No more mustard or turnip greens. Tomatoes had been green housed but they didn't get in the hot house in time. There are still plenty winter squashes and sweet potatoes. Also, Black radishes are plentiful. They are about as hot and spicy as Wasabi.
Great for pickling or grating and then making a salad out of them but the heat needs to be tamed. Black radishes are rich in vitamin c and help aid the digestion process.

Black Radish Salad
2 black radishes Sliced or grated

2T. Kosher salt

Sprinkle salt over the radishes and toss. Let sit for 1-2hours in a colander. The salt will draw some of the heat off the radishes.
Pat dry.
In a bowl mix the radishes with

1/2c. of mayo
2T. dill -chopped

1T. apple cider vinegar
Black pepper to taste
Let sit for 1 hour. turning in bowl every 20min.

enjoy.