I was going to put this at the end of my blog post, but I’ll put it up top since I really need to know. I have a movie with Scarlett Johansson in it playing in the background right now. Anyway, Scarlett makes me think of celebrity crushes (totally my woman crush), and I was ridiculed for my celeb bf the other day. Adam Levine what-what?! This isn’t a hall pass situation or anything (frankly I’d still be mad if Fritz hooked up with Carrie Underwood), but who’s your celebrity (man or woman) crush?
Back to food. The CSA has kinda been dictating my meals lately, which is great except that I’m totally over radishes. Like, I’m not going to be listening to any sad songs on repeat when I finally stop seeing them taunting me from the veggie drawer.
But waste not, want not, right?
I’ve found a secret weapon in my will-not-let-anything-go-bad CSA battle–The Complete Book of Small-Batch Preserving, by Ellie Topp and Margaret Howard. I can’t wait to try more recipes this summer (like those involving fruit!).
This recipe is really intended to quickly pickle some radishes for a side-salad, but I’ve had them in the fridge for a week and they are still quite crisp and delicious. I was really surprised that the recipe didn’t call for salt, and briefly considered just adding it anyway, but then decided to go against my gut and trust the pickling experts. Good thing I did, too, ’cause it really doesn’t need salt. The zing of the vinegar seems to fill in for the zing we usually expect from salt (and that is my well-researched and highly scientific explanation).
I used a mixture of radishes, but the color from the red radishes does bleed after a few hours and get a little less pretty, so definitely don’t do this too far ahead of time if you were planning on trying to impress anyone. Since Fritz generally views food as an inconvenient necessity, I don’t worry too much about presentation. Though for the record, Fritz is really strangely impressed by weird and easy things, like pan sauces or piped frosting.
Refrigerator Pickled Radishes (from the Complete Book of Small-Batch Preserving; makes 2 cups)
- 1/2 C rice vinegar
- 2 T sugar
- 2 t finely chopped ginger
- 1 t fresh dill, chopped
- 2 bunches radishes
Wash and slice the radishes thinly , toss with all other ingredients, cover, and refrigerate for 30 minutes before serving.
So easy and delicious. I was a little worried about what it would be like biting into a piece of pickled ginger, but that was pretty dang good too. Dice the ginger finely to prevent it from being too overwhelming if it does happen.
And because I was reminiscing about my trip to South Africa a few years ago, some pictures:
I keep daydreaming about going on vacation again soon. I am headed to California in August to visit a very important brand-new addition to the family, but based on my sympathetic hormones apparently flooding my body and inability to think of new baby Dawson all the way in California without getting emotional, I’ll wait to blog about that until next week. Happy Friday tomorrow!