Tag Archives: radish

Sunday Thankfulness

Weekends bring the Farmers’ Market and breakfast out. We live near a major university town and university towns have bagel shops, except this town didn’t. You could get a bagel at one of two local coffee shops, but they were made in a city nearly an hour away. Those bagels could also be bought at the natural foods stores, but they are only delivered once a week. You can get Panera’s idea of a bagel. A new vendor at the Farmers’ Market is now selling bagels, I haven’t tried them yet and yesterday was much to cold to stand outside and eat a cold bagel. On Monday, however, the town got it’s first made on the premises, get them fresh bagel shop. Welcome Hello Bagel. We ventured in instead of going to the usual diner which has been so busy the past few weekends that we have had to stand at the door and await a table. Yesterday’s bagel was hot and delicious, buttered with a cup of coffee. They do need more cream cheese varieties, but lots of bagel flavors.
Fueled with breakfast I braved the market while Mounntaingdad sat in the car and finished his newspaper. My favorite meat vendor was back and was saddened to hear her absence was due to the death of her father. She had just left his side to return home when he passed.
A few meat items and a large cabbage were purchased from her, potatoes and almost 4 pounds of Daikon radishes from another vendor. I had kimchi or more correctly, Maangchi in mind.
Growing up, I had never heard of fermented food, wasn’t a big fan of canned sauerkraut, and yoghurt wasn’t in every dairy case. Upon buying our farm we found, with son#1’s help, a Korean Restaurant in a tiny town west of us and I experienced my first kimchi and though I don’t like all kinds, I do love Maangchi, the radish kind, and a turnip one that is similar.  Most all of the fall harvest of radishes were made into Maangchi and it is nearly gone.  Daikon’s make a better version and since they were available, I knew I could have more.




Such an easy process.


Not many ingredients.




Like kraut, the radish mix must be packed down to remove air.  It can be eaten right away or let to sit on a dark shelf for a few days to ferment before putting in the refrigerator for enjoyment later.

I do think that next year the garden will contain Daikon radishes instead of the smaller cousins.

I am thankful for discoveries, for an awesome local market, for good food and as we are leaving shortly for another organization meeting against the pipeline, for “neighbors” who also want t o stop the desecration of our beautiful environment by this abhorrent potential project.





Plan for the worst, hope for the best.

As the canning season is nearly over, may be over if it really went down to 30ºf last night as predicted, I haven’t checked yet.  Yesterday was a day to harvest everything that was ready, do a small canning as I wanted to try two of Marisa McClellan’s recipes for canning small quantities.

Before we had freezers, refrigerators, and pressure canners, food was preserved by smoking, salting or fermenting.  The Germans preserved cabbage, the Koreans made Kimchi both using salt and the anaerobic process known as Lacto-fermentation.  These products are available, but the raw, unpasteurized products made at home are so much tastier and have more health benefits.

Fermentation on the counter.
A basket of tomatillos, assorted peppers, bush beans, too many radishes and lots of greens were brought in, a 2 pint batch of Chunky Tomatillo Salsa made.  Quite uncharacteristic for me, I purchased a quart of out of season Strawberries as one of her books has a recipe for strawberry jam made with honey and Thyme that I wanted to try and I made a small batch of that as well.  I rarely grow radishes as they all are ready at the same time and you go from famine to feast.  I took the surplus and made a quart jar of radish Kimchi then shredded cabbage to start a half gallon of Sauerkraut.  The Cider started as vinegar a few days ago is beginning to smell, well like vinegar.  Maybe another half gallon of Sauerkraut will be made later.  Pickles and sauerkraut used to be made in quantity in large crocks or barrels in the farmhouse basements, the farm cook going down and drawing off what was needed for a meal and the crock re-covered until needed again, lasting until spring vegetables were growing.  We usually go through about a gallon each year. The eveningwas finished blanching and freezing the beans and hoping the plants survive the night to give us a few more meals before the real frosts and freezes of autumn arrive.

The tarp on the meat chicken pen was anchored more securely, the peppers and tomatillos covered with light tarps and row cover.


A photo of the pumpkin patch was made to document the wild growth they did in the rich soil of the compost bins.


I’m afraid to venture down to check the thermometer for the low or to peek out to see what survived the night.  I am hopeful that we are high enough to avoid the frost pockets that should have formed last night.

Lovin’ life on our mountain farm.