Erin- Week 4

While I am still in the process of maintaining and protecting my plants, I can’t help but think of all the fun things I am going to be able to do with my radishes and herbs.  According to my garden chart I still have at least a couple weeks until my radishes may be ready.  More likely, it will be about a month until they are ready to harvest.  My herbs have even longer to grow.

I am not known for my patience, so gardening is good practice for me.  I don’t really have any choice but to wait and daydream of recipes with fresh, home-grown ingredients.

My friend suggested I use my radishes to make kimchi.  I found this recipe at which looks like a easy, tasty variation of kimchi using red radishes.

Radishes by Desi, via Flickr Creative Commons Attribution License

Spring Kimchi With Red Radishes and Leeks
1 bunch red radishes, thinly sliced (about 2 cups)
1 leek, thinly sliced (about 1 cup)
4 green onions, sliced
4 cloves garlic, chopped
2-inch piece peeled ginger, thinly sliced
1 Thai pepper or other hot pepper, finely diced
2 cups warm water
3 tablespoons sea salt

- Place all vegetables in large bowl.
- In small bowl, whisk water and salt together until dissolved. Pour over vegetables and mix with hands for 2 minutes.
- Place a plate on top of vegetables inside bowl. Place additional weight atop such as several plates or bowls.
- Cover with towel or plastic wrap and leave unrefrigerated for 4 hours.
- Transfer vegetables and brine to a clean mason jar and press down to release any air bubbles.
- Cover tightly and let sit at room temperature for one week, or until bubbles begin to form (this means it’s fermenting!), then place in refrigerator. Will keep for up to 3 weeks.

I was also considering sticking with clean and simple flavors, like a salad.  The key thing with any salad is the dressing.  I found a delicious sounding dressing on

Basil Chive Dressing
1 tablespoon water
1/3 cup olive oil
1/3 cup chopped fresh basil
3 tablespoons chopped fresh chives
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/4 teaspoon black pepper

Pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.

Makes me hungry just thinking about it!  Whatever you decide to do with your edibles, have fun and enjoy!

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adventures in urban gardening