Salted Radish and Mint Salad

This is the year I got my gardening act together!

Soil is tilled! Weeds are gone! Fertilizer? In! Seeds? You bet! And I’m watering every single day! Boom! And it’s already paying off! First crop is up. My sink is full of radishes!

I’m thinking the best way to use my very own home-grown, seed-to-sandwich produce is to keep it real simple. I’ll make a nice little salad with a bit of salt and the mint that’s also popping up in the herb pots finished with a squeeze of lime. (more…)

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Radish Kimchee

radish-kimcheeEveryone I know has been hiding from the snow (we got a foot and a half! Wtf!?) and pre-Christmas congestion in their kitchens, baking cookies into festive shapes and filling the world with the often-neglected scent of nutmeg. I on the other hand, leave the sweet stuff to Crystal and have spent the last couple weeks pickling and preserving whatever herbs and veg the weather didn’t manage to wipe out.

Its slim pickings… If we were legit homesteaders we’d starve this winter *laughs* I’ve got a handful of radishes left from my mid-August sowing in the ‘ol Zen garden, some chard and a couple knobbly carrots. I’m thinking the chard will get eaten right away while the radishes ‘n carrots will live on, packed into mason jars and swimming in Korean chillies.

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Soy-Pickled Daikon Radish

Soy Pickled Daikon 1I’m back from my trip to the not-so-frozen East coast and have one more afternoon of relaxation before work begins anew. To cleanse my overstimulated mind of the past week’s wildness I’ve decided to spend the day puttering around the kitchen performing my favourite Zen tasks: Simmering stock, baking bread and making pickles.

The oldschool Japanese art of making pickles (tsukemono) was first taught to me by chef Hiro, who would make one or two batches of variously-preserved vegetables each week for the restaurant. They were usually simple to prepare and quick to get into the game (never taking more than 2-3 days to fully pickle) and always showcased the natural flavour of the vegetable. All that was needed to make ‘em was a container, salt, and something to apply pressure on top. (more…)

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