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