May Harvest: Radishes
For our final Farm-to-School lesson of the year, the students and I were able to take in the beauty of our natural surroundings in the garden. While the landscape is just beginning to re-green itself, we got to enjoy one of nature’s first gifts in the springtime- radishes. Now I am not a radish fan myself, but as with many recipes in Farm-to-School we took a veggie that many students may have not loved and then we found a creative way to prepare it. Since so many kiddos loved the pink sauerkraut we made in January, I decided to use the same process of lacto-fermentation to turn our radishes into pickles! Fermented foods can aid in digestion, assimilation of proteins, and have been known to calm allergies!
I am humbled to have served as your Farm-to-School Educator this year and am filled with joy to announce I will be back next year! If you would like more ways to get involved with Common Roots this summer, check out our Farmstand at 147 E Allen Rd, which will run like an Organic grocery store. Many of the recipes we’ve made in Farm-to-School this year, like our Pink Sauerkraut, seasonal soups, and these tasty pickled radishes will be available for purchase.
~~If you are in School’s Out, you will also have an option to come to the Common Roots Farm on Mondays 🙂
~~If you are a family interested in getting your child more hands-on experience with plants and cooking, contact Miss Meg at firstname.lastname@example.org to schedule a Family Farm Visit. ($10/person, kids 2 and under free).
Garden Snack: Probiotic Pickled Radishes
Ingredients (Makes 1 Quart)
(Left: Who doesn’t love pink food?!
Right: Radishes come in all shapes and colors)
- 2 cups of non-chlorinated water -> you can dechlorinate the water by boiling it.
- 1 1/2 tablespoons sea salt -> Check the nutritional label for “no additives”
- 2 cloves of Garlic (kept whole)
- 1 1/2 pounds fresh radishes, washed, trimmed, and cut into thin slices
- 2 Tablespoons of minced Dill
- 1 wide-mouth quart jar
- Some kind of weight to keep the radishes submerged (a glass weight, a smaller jar full of water, a plastic bag full of water)
- Sterilize wide-mouth quart jar and any utensils you will be using.
- Bring water and salt to a boil in a small saucepan over high heat. Remove from heat, stir until salt dissolves, and let cool to room temperature. (Prepped ahead of time)
- Pack radish slices into the clean quart jar and cover with cooled brine, leaving about an inch of headspace.
- Place a glass fermentation weight, filled pint jar, or sterilized stone so that the radishes are completely submerged under the liquid. Any plant material exposed to oxygen, will mold.
- Place your jar in a dark part of your kitchen for 5-7 days (light kills the beneficial growth of lactobacillum). When the radishes have reached the desired level of tanginess, refrigerate the jar and enjoy!
- Keep your plant material submerged in the salty brine- we are trying to create an anaerobic environment (without oxygen).
- Just like with the sauerkraut, it is important to release the pressure that will build up in the jar by unscrewing the lid daily. You can check it, but again limit exposure to oxygen.
- A strong smell is normal, hang in there as the flavors and smells change every day!
- Bubbles are good- this is the lactic acid being released.
Thank you for a wonderful year and don’t forget to always eat a rainbow!