- Onions
- Potatoes
- Broccoli
- Radishes
- Kale
- Celery or celeriac
- Tomatoes or cherry tomatoes
- Hot peppers
Daylight savings is here! It is 6:50 in the morning and I can see the cloud studded sky. I am happy now, but come 5:00 p.m. I will feel the effects of the short days. We head into the dark months and time to rethink and plan for the coming season. As you will see some of the area around the barn is getting cleaned up. Jacob was out there cutting down wayward trees and blackberries between cloudbursts. I have been cleaning up some of the planter pots and replanting tulips and daffodils. Courtney helped clean up the seeding area. It is fun envision taking back some of the overgrown and non-productive areas around the farm.
I have been out in the clay studio too preparing for the post Thanksgiving sale. We will have some holiday evergreen wreaths (if we don’t sell them all at the Beaverton Farmers Market), sunflower head bird feeders and ceramics on November 26th. I will have many of the items up and available for purchase at the Thanksgiving harvest on 11/21. Thanksgiving is an add on, so if you are wanting all the fixings for your Thanksgiving meal, let us know by sending an email and leaving your payment of $40.
Here are some recipes to enjoy this week:
Celeriac recipes:
Don’t forget this amazing recipe for those cherry tomatoes:
https://www.delish.com/cooking/recipe-ideas/a35421563/baked-feta-pasta-tiktok/
Too many radishes?? Just quick pickle them:
Spicy Quick Pickled Radishes
PRINTSAVE
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 2 mins
- Total Time: 12 minutes
- Yield: 1 ¼ cups 1x
- Category: Condiments
- Method: Quick pickled
- Cuisine: Mexican
★★★★★
4.8 from 72 reviews
Super simple, spicy pickled radishes that are ready to eat immediately! These pickled radishes are amazing on tacos, burgers, salads and more. Recipe as listed below yields about 1 ¼ cup pickles.SCALE1X2X3X
INGREDIENTS
- 1 bunch radishes
- ¾ cup white wine vinegar or apple cider vinegar
- ¾ cup water
- 3 tablespoons honey or maple syrup
- 2 teaspoons salt
- 1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
- ½ teaspoon whole mustard seeds (optional)
- Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
INSTRUCTIONS
- To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
- To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
- Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.