Radishes on the Grill
Avalon Farms Style
You will need:
- aluminum foil
- kosher salt
- 1 teaspoon butter, approximately
- one ice cube
Wash, top and slice a bunch of radishes into rounds, 1/4 to 3/8 inch thick.
Lay out a piece of foil large enough to fold a packet holding the sliced radishes, butter and ice cube. Place the radishes, ice cube and butter in the center of the foil and sprinkle with kosher salt. Fold the foil into a packet.
Place the foil packet onto a hot grill, turning the packet at about five minutes and allowing it to cook about five more minutes. You will need to adjust the cooking time depending upon the amount of radishes and the temperature of the grill. When the radishes have softened slightly, about fork tender like potatoes, remove them from the grill, carefully open the foil packet and serve as a vegetable. Cooking totally changes the flavor of the radishes so don't expect the radish "bite", but radishes are delicious prepared this way.
Posted by Brigette
@ 11:54 AM EDT
It's the second week of May and the thermometer reads 42 degrees. And it's raining! It's a really good day to work in the office, getting caught up on things and perhaps even get a little ahead before the next wave of crazy outdoors (yes, I'm probably dreaming). Fortunately, rainy weather has keep us from working outside in the market gardens planting because two nights of freezing temperatures this week wouldn't have done new plantings much good.
The "tomato house", as we call it, actually the hydroponic greenhouse where 1,660 tomato plants are warm and cozy, is looking good. The bumbles (bumblebees) are busy pollinating. Now these aren't the big, fat bumbles one might find in their backyard, but rather a very docile, smaller variety. They very rarely sting, unless they get pinched under someone's arm or something, and are very efficient at pollination since they know exactly when the blossom is ready. We use bumbles rather than honeybees because unlike honeybees the bumbles orient to their surroundings when they come out of the hive, then fly "low and slow" staying within the canopy of the tomato plants. Honeybees on the other hand would just fly out the roof vents. Hives are replaced about every 6-8 weeks.
The "lettuce house" where we grow salad greens hydroponically is in transition from old crop to new. A good cleaning and it's ready for the summer months.
Both high tunnels (unheated hoop houses) are full. The oldest tunnel is full of salad greens, Swiss chard, collard greens, radishes, salad turnips, broccoli, basil, cilantro, kale, and parsley. Since our Saturday farmers market started the first Saturday in May, we can move some of this product. The second high tunnel, which was built just before the ground froze last year, is full of all the plants we have started for the market gardens. The high tunnels take lots of watering on sunny days, when they warm up very quickly.
Our Friday Farmers Market starts next week Friday. It's a new market in Vicksburg and we are looking forward to it. There is a great core group of vendors and volunteer management from the community. At the beginning of June, all the other farmers markets start so we will be loading trucks on Monday, Wednesday, Thursday, Friday and Saturday until the end of October. Now you know what I meant about the next wave of crazy!
Posted by Brigette
@ 11:21 AM EDT