Tuesday, July 31, 2012

The projects: Part 1




One of the most wonderful (and obvious) things about growing a big garden is gathering a big harvest. But sometimes, all of that harvest is ready at once. That`s what happened with our radishes.  Until now we had rarely eaten them in any form other than salad however, so we had to dig a little to use up the bounty that you see above.

Luckily, one of our recent projects is trying to create a website.  And when I say we, I mean Brian is learning a lot and working hard to create an amazing site and I am playing with a camera, working on my food photography game.  It turns out that it`s really easy to take lovely pictures of the fantastic vistas/architecture/art/street-scapes that you come across while travelling.  It takes a bit more wrangling when it comes to pictures of food or other small-ish, indoor projects.  It`s tough to make fluorescent lighting look good, but project time for me tends to be at night so my most major breakthrough was taking pictures by day with natural light.


This is the convergence of radish bounty, website creation, and photography game-upping that created the perfect storm such that we made yummy eats AND there are pictures to show and tell!

First, Brian made this simple and delicious radish and cream soup.





Our next project attempted to use all those radish greens and the preserved lemons we had in the fridge. I made those on a whim and am ever after looking for an opening to use them.  So we made radish top pesto!
















And our final pictured project (we also made pickles, but forgot to picture them) we made a sweet and spicy radish chow-chow.  Brian, being a true southerner from a long line of southerners grew up on his grandmothers` chow-chows.  I had never actually tried the stuff.  But I can now tell those of you who, eyebrows raised, are wondering what chow-chow  is that it is delicious and you should get some soon.  It`s like a sweet and spicy relish, often made with fruit - pear is a favorite.  But it`s pretty amazing with radish.  We canned a few jars of this and kept one for immediate eating.  Now, I initially wanted to cut that pile-o-sugar in half, but Brian dissuaded me and he`s right.  Chow-chow is meant to be sweet and spicy.  When in doubt, add more wasabi.  




















Next time I`ll show you our garlic braid!  I am VERY excited about the garlic braid!  Til then, you can find the recipes that we used at food52.com.  Here are the links!

Radish Soup
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