Gratitude: It Has Been Rad(ish)

10:44 AM Jessica Kruse 0 Comments

"Radishes grow just about anywhere. People think, 'Oh it's just a radish.' But radishes are delicious, and people don't think of cooking them."

~ Emeril Lagasse

(Black Spanish Radish)

First this week, we want to thank all our CSA members for putting your faith in us and this Iowa prairie land to feed you and yours.  This pick-up will be the final of the fall sequence and we are happy to report that you are still getting greens!  We also want to thank Tim Tabor and the Kirkwood School for Children for providing us all with a meeting place in town to exchange with as much ease as possible.  It is with deep gratitude that we end out this round of community supported agriculture.  We are by no means calling it quits for the year, though, and will be offering boxes on a weekly basis so keep your stoves ready for what that will entail.  More info on that to come soon.

So, the Black Spanish Radish.  Some of you have asked us what the heck they are and what you should do with these exotic beauties.  They are a delicious and easy to use radish, just like any of the others we offer and are great raw or cooked.  If you don't want to get too complicated, they are easily diced and added to a potato roast for added interest in flavor and texture or they can be roasted on their own with a little oil and salt/pepper.  They can certainly stand on their own as a side dish.  

This week you will get black radish, diakon radish, watermelon radish and potatoes so you could easily do a medley roast and keep it simple.  If you want something a bit more adventurous we suggest you try healing pickles.  It is still fairly easy, fun and healing!

Healing Pickles (Shiver Me Liver Pickles)
  • 3-4 watermelon radishes
  • 2 black radishes
  • 1 daikon
  • 2 inches turmeric root
  • 1 thin burdock root
  • 2 cups of brine (1 tablespoon of salt dissolved in 2 cups of room temperature water)
  1. Slice all veggies to about 1/3 of an inch (~1 cm) thick
  2. layer them into a quart jar until you are just below the shoulders of the jar
  3. Pour brine over and weight your veggies down, using either the ghetto jar method, some jar weights or another method of your choice.
  4. Allow to ferment for 2 weeks.  The brine will become gorgeous within a couple hours.
  5. Remove weights once you’re happy with the acidity level, put a lid on it and stick it in the fridge.
For more guidance and inspiration you can check this out at

They also provide detailed info on pickling and fermenting in general with the following link:

"Love the quick profit, the annual raise,
vacation with pay. Want more
of everything ready-made. Be afraid
to know your neighbors and to die.

And you will have a window in your head.
Not even your future will be a mystery
any more. Your mind will be punched in a card
and shut away in a little drawer.

When they want you to buy something
they will call you. When they want you
to die for profit they will let you know.
So, friends, every day do something
that won’t compute."

~ Wendell Berry

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