I Am NOT Throwing Away My Crop: Radishes, part 1
One of the challenges we face with our farm is the in-between-ness of it all. For example, we raise broiler chickens. We sell them to friends and family, and we do a nice amount of them - 75 this year. Too many for our family alone but not enough to pay for a large expansion or retrofit of a building into a larger poultry facility.
Another area where we produce more than we need, yet not enough to sell to area stores, is our garden. We are blessed with healthy soil which enables us to yield hundreds of pounds of vegetables every summer.
As we are completely organic and family-run (read: limited resources and man power!), every seed planted, every weed pulled, and every veggie harvested is done by hand. This means we spend A LOT of time in the garden. The idea of throwing any produce out makes my blood pressure rise. So. This year, my goal is to utilize every single viable product and to increase our recipe repertoire! To that end, I bring you RADISH-PALOOZA! Last night we made breakfast for dinner and radish hash browns. I diced a pound, or so, of these delicious red orbs and added them to our standard hash brown mix: potatoes, dried onions, and garlic sauteed in butter. Salt & pepper to taste. They were surprisingly nutty in flavor, and their texture was similar to a cooked zucchini or summer squash. Everyone ate it - albeit sans exuberance. This may not be a weekly menu item, but it was fun to try and it made me feel really good to know that I had not thrown away my crop!