Relish the Radishes at Food Stamps Cooking Club!

April 16th, 2012 by admin Leave a reply »

Our Garden Guy had radishes for sale in early April! And they are beauts!

We drove into our Garden Guy’s place to deliver his paper…that’s when we saw his sign: ” PRODUCE FOR SALE.”

Early April and he already has produce?  WOW.  Impressive.  Later that morning I called him to see if the TOMATOES were ready;  the humor was not lost on him.  We visited him to see what he had and there he was, planting seeds in his expansive garden.  He looked up, grinned when he saw us hanging over the fence, watching him work.  He came up to meet us and that’s when I noticed he was BAREFOOT.  Now THAT is a man who loves the earth! He is a proficient and dedicated gardener!

He had a 5 gallon bucket full of large, sweet, bright red beauties.  I bought 3 bunches of the organic wonders.  We came home directly and I cleaned them all, sampling the crunchy sweet treats as I went.  We devoured one bunch by dipping them in sea salt and enjoying them immensely.

Here’s what happened to the rest of that batch:

Glazed Radishes  This recipe is from the Food Network calendar I got at Christmas!

2 medium bunches radishes, stems trimmed to 1/2 inch from radish top.

2 tablespoons or 1/4 stick unsalted butter

Kosher salt and freshly ground pepper

*As I trimmed the radishes, I dropped them into a bowl of cold water

1.  Put the radishes, butter, 1  1/4 teaspoons salt, and pepper in a large skillet.  Add enough water to come about halfway up the side of the radishes.   Cut a circle of parchment paper the size of the skillet and lay it over the veg.  Bring to a simmer over medium heat and cook until the radishes are tender, about 15 minutes.

2.  Remove the paper and boil the liquid over high heat until the liquid lightly glazes the radishes…about 5 minutes more.

***Mother Connie wants to discuss Kosher salt and freshly ground pepper, along with parchment paper:   I think the Kitchen Police will not enforce their “law” if you use sea salt or whatever else you are blessed to have for seasoning.  And pepper is pepper, right?  It would be difficult for me to believe that food stamps users have parchment  paper in their kitchens.  I’d be glad if they had enough real food to feed their families so I think you could use a circle of foil.  The idea is to let the water bubble and the steam can escape.  SO DO NOT STRESS ABOUT THE DETAILS, just get some good, tasty nutrition into the people you love best!

Club Member Carol sent a wonderful message to me that I want to share, as well:

“Connie,

Here’s a cake that I made for the first time yesterday:

http://ctonabudget.blogspot.com/2012/04/banana-pecan-sheet-cake-recipe.html

While it does call for some pricier ingredients (buttermilk, pecan) see how I substituted to make this work for me, based on what was on hand. The pecans would normally be a luxury, to be sure, I am blessed with annual gifts of shelled pecans from my SC relative. : ) Walnuts can be used or just skip the nuts all together. This is a nice, moist cake but I frosted it with a cream cheese frosting as I had some Neufchatel that needed to be used up. Coconut, another extravagance, was actually part of an Angel Food Ministries delivery from last year that had been lurking in a Mason jar in the fridge (I was usually ordering 3 of their expanded monthly boxes and 2 produce boxes -don’t’ recall which “box’” the coconut came in) One can easily forget about the coconut as well. This was a use it up cake, as noted above, I had ingredients that needed to be used. Very adaptable recipe, I felt that your readers could use it! 

~Carol”

Users of EBT cards for SNAP and WIC will benefit from the ideas set forth here.  So will people who get things from community gardens, food pantries, food banks or food commodities.  We know you are pleased with what we offer you, for our Membership is growing by leaps and bounds.  Life is burdensome enough…by helping one another it will lighten everyone’s load!

Mother Connie appreciates every single one of you.  Keep those emails coming!  foodstampscookingclub@gmail.com  is the place to send your messages.  EVERY MESSAGE IS READ; yes, even that crummy, detestable spam!

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

Advertisement

2 comments

  1. Carol says:

    Connie-
    Butter 2 slices of bread (we use homemade here for health as well as economy!), top one 1/2 of a buttered slice of bread with sliced, fresh radishes. Place the other buttered slice of bread with the butter side down, on top of the sliced radishes. Cut the sandwich in 1/2 and enjoy!-A very French lunch!

    Carol

  2. OOOOOOOooooh, this is THE TREAT when it comes to radishes, Carol! Thanks for mentioning it!
    The Normanator is baking his famous bread today…I know what I’m going to do with MY first slice! grin

    Hugs
    Mother Connie