Pickled Radishes with Thai Chilies for Taste & Create

For this month’s Taste & Create, I was paired with My Green Mouth. It was perfect timing, because just as I was looking at the recipe archive to find one I wanted to re-create, I got some radishes from my CSA. I am not a fan of radishes, but My Green Mouth had a recipe for pickled radishes that struck my interest.

Here is the recipe from My Green Mouth.

Here is what I did:
I washed and sliced a bunch of freshly picked radishes. These went in a Ball jar with a few (or more… how spicy do you like it?) dried thai chili peppers.
I a Pyrex measuring cup, I dissolved 1/2 cup evaporated cane juice and 1 TB pickling salt into 1 cup red wine vinegar. Then I poured the vinegar mixture over the radishes and put a lid on it. My Green Mouth suggests that these radishes are ready to eat after 24-hours in the fridge. I, unfortunately, will be going out of town, so I’ll let you all know how they turned out in a few days when I return.

Edamame Salad

Edamame. It’s not just a fun word to say… it’s fun to eat. I got a big bag of edamame in my CSA share from Ollin Farms and was eager to eat the little green beans. I hadn’t had edamame since they were in season last summer, which seems like a long time ago now!
First, I brought a large pot of water to a boil. Then, I added my edamame (maybe a pound?) in their shells and let them boil with a pinch of sea salt for 3-4 minutes. I fished them out of the water and rinsed them in cold water to stop them from cooking.
Now comes the fun part: shelling them. Ask for help here if you want to eat these within a reasonable amount of time.

I dressed mine with sea salt, pepper, a drizzle of olive oil, and 3 cloves of garlic that I grilled, let cool, and coarsely chopped. Yum. The grilled garlic flavor really compliments the buttery flavor and texture of edamame. I’m definitely going to make this dish again.

Pan Fried Zucchini

I can’t believe I forgot how much I love pan-fried zucchini. I totally spaced this out and stood there staring into my fridge thinking, “What the **** am I going to do with all this zucchini?”
Then the hungry voice from the living room yells, “Do we have enough to bread and fry?”
Genius! Yes! We DO have enough to bread and fry. How did I forget that I loved doing that last summer when I had tons of zucchini?
It is easy. Slice the zucchini. Crack a few eggs in a bowl and mix them well.

Get another bowl for your breading. I used whole wheat flour mixed with 1 tsp sea salt and 1 tablespoon Spicy Spanish Paprika from Savory Spice Shop.
Then, get an assembly line going. Dip in the egg, roll in the breading, place on a plate. Then pan-fry them on medium high in a little olive oil until golden and crispy on each side. It’s best to only flip them once so you don’t lose any breading.
Let them sit on some paper towels to drain off any excess oil before devouring them all.

CSA Challenge

Another week of a not-so-challenging CSA Challenge. I LOVE all of this stuff! Corn, zucchini, fingerling potatoes, celery, peppers, lemon cucumbers, kale, basil… and a LOT of tomatoes that I somehow forgot to get into the photo!

Thanks Ollin Farms!
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