Radish recipes June 19, 2008

Here is a selection of radish recipes that you can use all your garden radishes for.

Radish Recipes

Compiled by Christine Schlueter

 

Radishes with Pasta and Radish Greens

 

24 radishes, sliced about 2 cups, with green tops

2 tablespoons olive oil

1 medium onion, chopped

12-ounce package short pasta such as penne or shells cooked

1/4 cup cooking water from pasta

1/2 cup freshly grated Parmesan or Romano cheese

salt and pepper

Separate the greens from the radishes. Wash greens in several changes of cool water. Drain or spin dry in a salad spinner. Wash and trim radishes. Thinly slice radishes.

Heat oil in a large skillet or wok. Add onions and cook just until they begin to soften. Add radish slices and greens. Cover and cook for five to seven minutes or until greens wilt and radishes look almost translucent. Remove from heat. Season with salt and pepper.  Taste, adjust seasoning as needed.

 

Big Radish with Bell Peppers

 

1 big radish

1 green, red and yellow bell pepper

1 big carrot

1 cucumber

6 green onions

5 tablespoons lemon juice

3 tablespoons olive oil (or use grapeseed or avocado oil)

salt and pepper.

 

Cut all vegetables to “Julienne ” cut in match- like strips. (If you have food processor or any other kind of shredder you can use those, but the bell peppers, which you have to cut Julienne by hand).

In a shaker put all the dressing ingredients (lemon juice and oil) Shake well, Taste and pour over salad 1 hour before serving.

This salad is very colorful and light.

 

Braised Daikon Radish

 

1 large  Daikon radish, peeled

water

1 tablespoon Miso (in ethnic food aisle)

1 small chili sliced

1 tablespoon sugar

 cilantro leaves

Peel and slice the radish. Simmer in water until soft. Stir in sliced chili, miso and sugar and cook for another five minutes. Serve in bowls with cilantro leaves and some shredded nori cabbabe.

 

Corn Radish and Parsley Salad

 

2 scallions cut into small pieces

1 tablespoon of hot sweet mustard

1 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme

2 tablespoons champagne vinegar

6 tablespoons of grapeseed or other light oil

2 cups fresh corn kernels

4 cups minced fresh flat leaf parsley

salt and pepper to taste

 

 

Combine dressing ingredients (first five ingredients) in a food processor or blender and process until smooth.

Cook corn in salted boiling water for three minutes and let cool, drain.

In a large bowl combine corn, radish and parsley.

Toss with dressing.

Add salt and pepper.  Very colorful and light.

 

Couscous and Radish salad

 

1 1/4 cup water

 1 cup couscous

2 cups radishes quartered

1/2 cup parsley

 1/3 cup mint

 1/2 teaspoon lemon rind, grated

1/ 4 teaspoon salt

1/8 teaspoon pepper

1/3 cup lemon juice

2 tablespoons water

1 tablespoon olive oil

1 clove garlic, crushed

2 scallions thinly sliced.

Bring 1 1/4 cups water to a boil in a large saucepan; stir in couscous.

Remove from heat, and let stand, covered, 15 minutes; fluff with a fork.

Set aside.

Position the knife blade in the food processor bowl. Add radishes and process lightly until finely chopped; spoon into a large bowl. Add parsley and mint to processor bowl, and process until minced. Add to radishes in bowl, and stir in couscous.

Combine lemon rind and next 6 ingredients; stir with a wire whisk. Add to couscous mixture, tossing to coat. Top with scallions.

 

 

Crab, Orange and Radish Salad

 

3 large oranges, peeled, removing all white part and slice into wedges. Let sit in a sieve to drain. Save the juice

10 -12 radishes

salt and pepper

12 ounces crab meat (you could substitute canned)

1 tablespoon lemon juice

1/4 cup olive oil

2 tablespoons Dijon mustard

1/2 teaspoon sugar

parsley or watercress

Cut the stems off the radishes and slice them thin. Arrange radishes and oranges in overlapping slices and rings on a large glass platter.

Sprinkle lightly with salt and pepper. Pick over crab to remove any bits of shell. Put the crab in a bowl, In a shaker or food processor, place the reserved orange juice (around 3 tablespoons), lemon juice, oil and mustard and process. Moisten crab with dressing, season with salt and pepper and chopped parsley. Just before serving, make a small pile of crab on top of the oranges and radishes. Garnish with more parsley or watercress.

 

Dilled Radish and Asparagus Pasta Salad

 

4 cups fusilli or other kind of pasta, cooked

1 small bunch of asparagus, trimmed into 1-1/2 inch pieces, about 8 ounces

 1 cup cheddar cheese cut into cubes

1-1/2 cups radishes, sliced or halved

1/4 cup chopped fresh dil

fat free ranch dressing

 

Cook pasta according to package directions; add asparagus to pasta water for the last 3 minutes of cooking time. Drain fusilli and asparagus; cool under cold running water. Transfer to large bowl; stir in cheese, radishes and dill. Add dressing, stirring to coat thoroughly. Keep refrigerated until ready to serve.

 

Glazed Radishes

 

1 pound radishes, trimmed

1 tablespoons unsalted butter

 1 teaspoon sugar

 1/2 teaspoon salt

2 tablespoons minced fresh parsley leaves

 

In a heavy saucepan wide enough to hold the radishes in one layer cook the

radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced

to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley.

Serves 4.

 

Minted Radish Tea Sandwiches with Lemon Mayonnaise

 

1 cup mayonnaise

2 tablespoons sour cream

1 tablespoon freshly grated lemon zest

2 teaspoons coarse grained mustard

2 teaspoons fresh lemon juice or to taste

24 thin slices of bread

1 cup mint leaves or less if desired

16 radishes, trimmed and slice as thin as possible

 

In a small bowl stir together mayonnaise, sour cream, zest, mustard, lemon juice, and salt and pepper to taste.

Spread bread generously with lemon mayonnaise. Top half of slices with a layer of mint and top mint with overlapping rows of radish. Top radish with remaining bread and press together gently. Trim crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

Makes 24 tea sandwiches.

 

 

 

 

 

Radish Rice

 

1 cup grated red radishes

 1 tablespoon Ume plum vinegar or lighter tasting type

2 cups cooked basmati rice

4 whole red radishes

 

Serve this rice made pink with radishes as a refreshing summer dish to accompany grilled foods, especially fish. You will need 12 or more red radishes. Ume Plum Vinegar can be found in Japanese markets and many natural food markets.

Combine the grated radishes and vinegar and set aside for up to 30 minutes.

Drain the liquid from the grated radishes. With a wooden rice paddle or spoon, gently mix the grated radishes into the rice. Plate the rice and garnish with whole radishes, plain or carved. Serve immediately.

 

Stuffed Radishes

 

1 pound radishes halved crosswise, about 18

4 ounces cream cheese, softened

1/2 cup Kalamata or other brine-cured black pitted and minced olives

1 tablespoon drained bottled capers, chopped fine

2 tablespoon minced fresh parsley leaves plus small sprigs for garnish

 

Trim the narrow end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out a 3/4-inch cavity in

each half, dropping the halves as they are hollowed into a bowl of ice and cold water. In a bowl cream the cream cheese, stir in the olives, the capers, the minced parsley, and salt and pepper to taste, and transfer the

mixture to a pastry bag fitted with a 1/2-inch plain tip. Transfer the radishes, hollowed sides down, to paper towels, let them drain for 5 minutes, and pipe the cream cheese mixture into them. Garnish each stuffed radish with a parsley sprig. The radishes may be stuffed 1 1/2 hours in advance and kept covered and chilled.

Makes about 36 hors d’oeuvres.

 

Cucumber Radish Salsa

 

2 cucumbers peeled, seeded and chopped

3/4 cup of grated radishes

1 small onion or shallot minced

1 tablespoons chopped fresh cilantro

1/4 cup lime juice

1/2 teaspoon salt

1/4 teaspoon ground red pepper

 

Stir together first 7 ingredients. Cover and chill, if desired. Garnish, if desired.

This recipe yields  about 3 cups.

 

Glazed Radishes, Carrots and Peas

 

1/2 cup butter

1/4 cup water

1 tablespoon lemon juice

18 ounces radishes

2 cups carrots, small whole, sliced and blanched or partially cooked (good with leftovers)

20 ounces peas, frozen

1 1/2 teaspoons salt

3/4 teaspoons sugar

1/2 teaspoon pepper

 

1. In 6-quart saucepot over medium heat, heat butter, water, lemon juice, and radishes to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring often, or until radishes are tender.

2. Add the partially cooked carrots and remaining ingredients; cook 10 minutes, stirring occasionally, or until carrots and peas are heated through.

 

Pickled Carrots and Radish

 

1 cup carrots grated

1 cup Dakion radish (white) you could sub the red ones if you like. Grate them.

1 tablespoon salt

2 tablespoons sugar

¼ cup white or rice vinegar

Toss carrot, radish, salt in a medium bowl, let stand for 10 minutes. Squeeze the mixture to remove excess water into another container. Place the carrots and radish back into the bowl. Add sugar, vinegar and put into refrigerator for 2 hours. This is best chilled

 

Radish Pickle

 

1 bunch of small radishes ( about ¾ pound including greens)

1 teaspoon salt

½ cup distilled white vinegar

2 teaspoons grape molasses (concentrated grape juice)

or 1 teaspoon grape jelly plus 1 teaspoon molasses, NOT blackstrap

Trim radishes, leaving ½-inch of stems attached and discard the greens.

Wash radishes well, then halve or slice if desired. Put radishes in a colander and toss with salt. Let stand 1 minute, then rinse off salt. Stir together vinegar and grape molasses in a small bowl, then add radishes and marinate, covered and chilled, stirring occasionally, at least 30 minutes. Drain before serving. They can be marinated for 1 day and should turn orange. Eat as soon as possible.

 

Ra

 

 

 

Shrimp Pad Thai June 19, 2008

Ingredients

8 ounces wide rice stick noodles 
1/4 cup ketchup
2 tablespoons sugar
3 tablespoons fish sauce
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
1 pound medium shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup fresh bean sprouts
3/4 cup (1-inch) sliced green onions
1 teaspoon bottled minced garlic
2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.Combine ketchup, sugar, fish sauce, and pepper in a small bowl.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.

Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.

Keeping Rabbits out of the garden June 12, 2008

 

KEEPING RABBITS OUT OF THE GARDEN

Keeping rabbits out of the garden. Rabbits are one of the biggest horticulturists problem. 

Without fences, traps, poisons or shooting this is pretty much impossible. 

There are many products out there that will cost you a fortune, but if you are against any other measures listed above,  you will have to deal with the loss of plants.

Here is what rabbits like to eat, just in case you do not know. 

Young tender plants, including veggies, perennials and they love clover. In the vegetable garden rabbits prefer peas, beans and beets. In general they will not eat corn, squash, cucumbers, tomatoes, peppers or potatoes. Though I have had a rabbit “taste” a newly planted tomato plant, biting the stem in two then deciding it was not to his liking and leaving the stem on the ground. Even having some clover in your lawn will help as they will choose that over some of the rest the plants. 

They create nests in open places, favoring tall grass.

Go ahead try bad smelling products from your local garden center. Netting is another thing you can do to cover the rows. There is no product that has a 100 percent guarantee. 

Set up a rabbit feeding station with cracked corn, sunflower seeds and greens so they will go for the easy food first. 

 Fencing is actually one solution that works well and is permanent.  Trapping and removal are the best long term solution. Make sure the holes in the mesh are small enough that the rabbits cannot get into. 

If you happen to have a dog it may help protect the rabbits from staying too long. 

You can make your garden less attractive to rabbits by reducing or eliminating woodpiles, brush piles, overgrown shrubbery, or naturalized areas and by cleaning up seeds that fall to the ground under bird feeders.

Some people claim to get results using odor repellents such as moth balls, blood meal or predator urine. Place them on the ground around the perimeter of the plants. They must be renewed periodically. Many Internet sources sell products containing or simulating predator urine as nuisance animal repellents. Various kinds of animal urine are sometimes available at sporting goods stores in the hunting department. Hunters often use them as lures or scent covers.

Some gardeners have told said that the Russian sage bush with the branches laid around will keep them away. 

Keeping wood piles down, and debris for hiding and nesting rabbits is another good way to help eliminate rabbits

 

Growing Patio Vegetables June 12, 2008

 

Growing Patio Vegetables

 

Growing vegetables in pots on your deck or steps is a wonderful way to have fresh vegetables without a lot of room. They can be grown in a container as long as you meet the plant’s needs. Amazingly the potted plants grow at the same rate as those in the ground, sometimes they grow much faster. The roots need a lot of room, so give them a large pot for future growth. Just use a simple soil mix. Buy one from a garden center or use equal parts of good garden soil, compost, sphagnum peat moss, vermiculite, and sand. Place some kind of screen material over the drainage holes to help guard against the slugs. Let the soil dry out slightly but not dry between watering and fertilize lightly but more often, such as every other day than if the plants were in the ground.

 

Invest in a good pot, not a cheap plastic one. Get a heavier grade plastic and note that the terra cotta pots dry out more rapidly. You could also custom build a wooden one to your specific size needed.  They should hold at least 15 quarts or 16 inches in diameter. Small pots should be used for smaller plants such as parsley or basil. Plants with deeper roots such as eggplant or carrots should have a much larger pot. 

Line hanging baskets with sphagnum moss to keep the water in. Set the pots on a stand or on some bricks or blocks so the excess water can drain properly.  Having the pots on blocks also helps with air circulation. All pots should have drainage holes. Lighter colored planters will reflect more solar energy and keep the roots of the plant cooler.  The wider the planter is the better the plant will grow.  Old washtubs make a good planter for things like beans.

 

Grilled Brie with tomatoes June 12, 2008

Grilled Brie with tomatoes

This is a wonderful recipe when your tomatoes are ripe and fresh from the garden

1 pint cherry tomatoes 
2 tablespoons extra-virgin olive oil 
Kosher salt and freshly ground black pepper 
3 tablespoons unsalted butter, softened 
6 (1/2-inch thick) slices crusty bread 
1/2 pound brie, sliced thin

 

 

Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately.

 

Colorful Shady Plants June 12, 2008

 

Colorful Shady Plants

By

Christine Schlueter

These are all for zone 4.

 

Lungwort or Pulmonaria

This plant blooms in the early spring and has interesting foliage from spring to fall.

The leaves grow in basal rosettes and in some types have silver-whitesplotches. The flowers may be blue or pink. They do well in poor soil and like rich moist garden soil with partial to full shade best. They can be used on sloping ground shaded by trees.

 

The Columbine Cardinal, ‘Aquilegia Cardinal’, a Columbine in the Songbird series, is a beautiful, easy to grow spring blooming perennial. The green foliage adds texture and color in the fall to any of your perennial beds. The exquisite 3÷ wide petals are long-spurred, large, red and white bicolor. Columbine is a profuse self-seeder so it should be planted 16÷ apart. It is best used in rock gardens or in containers and for beds and borders, in cottage gardens and it attracts butterflies. Enjoy this popular flower in your garden or as a cut flower. It is a definite eye-catcher.

 

Perennial Geranium is also called Cranesbill because of the shape of the seed pods once the petals have faded. Seed heads snap open like bird beaks to release the seeds.  Most hardy geraniums bloom for months beginning around May and continuing until October or November. If the cup shaped flowers fade in the summer heat trim the plant back and water deeply to encourage repeat blooming.

Geraniums prefer light shade to full sun except in hot humid areas where part shade is best. Well-drained soil is best.

 

The Monkshood, ‘Aconitum napellus’, is a wonderfully different perennial for your shade garden. Monkshood perform best in shade under trees or on the east or north side of a house. The flowers occur in clusters along tall spikes. Flowers are deep blue to blue and have 1 to 2 inch high hoods. Monkshood takes 2 to 3 years to bloom from seed. They bloom from late summer into early fall. They are used for cut flowers and shade gardens. Note: All parts of the plant are poisonous, especially the roots.

 

Jacob’s Ladder grows wonderfully in shady areas that get some sun during the day. Requires moist, well drained soil. Does not do well in sunny, hot and dry conditions.

ou can use Jacob’s ladder as a perennial border and it also looks nice in rock gardens. Feel free to cut flowers after blooming to stimulate another round of blooms.  Jacob’s ladder gets its name from the variegated leaves with white that resembles rungs on a ladder. 

 

 

Heuchera also known as Coral Bells are available in many colors and prefer moist, well drained soil. The stunning foliage all season long make it s nice plant that survives from full sun to shade.

Remove spent blossoms to encourage continued flower production through summer. 

 

Annabelle Hydrangea is bush that can grow to five feet. It has large snowball flowers with large green leaves. It prefers moist, well drained soil. Prune it in early spring before new growth emerges. Ideal for mass plantings and cutting gardens. This can handle some shade. 

 

Bleeding Heart is always a nice shade plant, the only drawback is the blooming period is fairly short. The leaves have a nice shape and texture. 

 

Bergenia (also called heart-leaved bergenia) is a clump-forming perennial which is primarily grown as a ground cover. Features large rosettes of leathery, glossy, toothed, rounded, dark green leaves (to 10″ long by 8″ wide) which are heart-shaped at the base. Leaves typically form a thick, slowly-spreading clump of foliage to 12″ tall. Foliage turns purplish-bronze in winter. Small dark pink flowers in dense panicles appear within or above the foliage on stout stalks to 16″ tall in April. Leaves are often used in floral arrangements. Also commonly called pig squeak because of the noise produced by rubbing a leaf between thumb and finger.