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Post by lesterbangs on Jun 23, 2011 7:33:43 GMT -5
Hey I am a vegetable grower from norway, new to your forum but deeply rooted in gardening! Does any of you have any recipes or growing tips for the rat tailed radish ( en.wikipedia.org/wiki/Raphanus_caudatus)? I know i can eat them raw in my salads, crunchy and delicious. But how do i preserve them for my winter munchies? Green greetings |
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Post by ottawagardener on Jun 23, 2011 8:57:22 GMT -5
I'm growing rattail radish for the second (or third) year in a row. The first two years, I didn't give them enough space, interplanting them in the perennial garden. This year, they have their own patch and are thriving. I haven't tried preserving them but that's a great idea! I like them cut up with fresh peas.
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Post by 12540dumont on Jun 23, 2011 10:52:04 GMT -5
This year I made them into pesto. I used a basic pesto recipe, sans the basil (because the chickens got out and ate it). After tasting it, we added balsamic vinegar and more olive oil and turned it into salad dressing and pasta dressing.
One of my CSA folks pickled them like green beans from William Woys Weaver Book on Heirloom Vegetable Gardening. It's out of print, but it's at lots of libraries.
Holly
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Post by johno on Jun 23, 2011 11:15:20 GMT -5
Welcome aboard lesterbangs! I haven't grown them for several years, but I think I just threw 'em in stir fries. Salad dressing sounds good.
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Post by robertb on Jun 23, 2011 12:05:56 GMT -5
Do they freeze well? I have some seed, but haven't managed to get it planted this year.
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Post by raymondo on Jun 24, 2011 5:00:47 GMT -5
Pickled like sauerkraut should work well.
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Post by Hristo on Jun 24, 2011 5:07:07 GMT -5
Speaking about rat tailed radish, does anyone know a source of some extra long pod variety? I have seen some Asian varieties with pods up to 60 cm (2 ft.) and mine rarely reach 20 cm.
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Post by ottawagardener on Jun 24, 2011 13:32:58 GMT -5
Really Hristo? No, but I'd be interested in you find a source.
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Post by lesterbangs on Jun 24, 2011 19:24:31 GMT -5
Great ideas all around!
And if there is a longer variety, i hope its a purple variety!
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Post by Hristo on Jun 26, 2011 15:41:43 GMT -5
I do not remember where I have seen this variety, it was more than 7-8 years ago. Probably it was in old book and not internet. Only after I grew some usual Rat tailed radishes and liked the taste I started to look for long one(s), but to no avail.
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Post by littleminnie on Jun 26, 2011 19:56:36 GMT -5
I bet they would freeze fine, but I haven't done it.
Last season I let all my radish go to seed and sold the pods and people loved them. I have volunteer radishes everywhere now that have already bolted. I was pulling them but people at market were asking for the pods again so i better leave some.
Many people just eat them straight. I used them in pasta salads last year and kids loved them.
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Post by Leenstar on Jul 17, 2011 22:22:40 GMT -5
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Post by caledonian on Oct 8, 2011 8:36:01 GMT -5
I know i can eat them raw in my salads, crunchy and delicious. But how do i preserve them for my winter munchies? Pickled! It's the traditional method. One recipe is at food.com, and others can be found in regional and ethnic cookbooks of colonial America and their derivatives. |
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Post by canadamike on Oct 8, 2011 20:56:34 GMT -5
Consider them like beans....or almost. They freeze very well, just blanch them before freezing, like beans. I am sure the pickling method works for them. They really are very much like green beans . I see them as green beans with a very slight mustard oil taste, very slight, that frankly fades away in cooking. I tend to prefer it raw in saalds... Not true really, it really rarely makes it to the salad bowl, I always munch on it and most of the time forget to bring some home, but not all the time. It needs more love in bean season  It is really one of the things I munch on like crazy in the garden. Such, for me, is the fate of many crucifers...I nibble on them like crazy in the garden but have no love for them cooked...like broccoli or cauliflower. They get eaten raw while I am working but I am not a huge fan of them in fine cuisine. I eat way more raw cabbage and crucifers in the field than some cooked ones...And there is cole slaw of course, a gift to mankind that I even dream to eat when I have nothing else to think about ...I love raw cabbages and crucifers... |
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Post by 12540dumont on Oct 8, 2011 23:12:33 GMT -5
Michel,
Tonight for dinner we had ahi tuna salad...Fresh St. Michelle Cabbage, Paris Round Carrots, a small bit of the tops from a celeriac, olives-from a friend's grove, Cherokee green tomatoes, pickled beets, hard boiled eggs, grilled ahi tuna, topped with a pesto/mayo/rice vinegar & terriyaki dressing. We had a little fresh bread on the side, not much because the vultures came earlier and ate most of it.
We thought of you, eating cabbage in the field.
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