Radish Jam

Over the last few years I have developed a serious complex when it comes to wasting food. Especially wasting food that I spent my hard sought after time and garden space growing. I think every food can be delicious when it’s used (or hidden) properly…Like radishes for instance! I grow radishes to mark my rows of carrots, since carrot seedlings are very thin and can be very hard to spot. Radishes grow quickly forming big leaves that easily mark the row and they kind of help loosen up the soil so the carrots can get a better foothold. Once I can actually see the carrot seedlings popping up I pull the radishes. I also hate radishes. Even on it’s best day a radish tastes like a spicy cabbage fart and I can’t even stand to have them on a relish tray.

So there I sat with a mountain of radishes. Hating them, but not wanting to waste them. Then I started thinking about pepper jelly and how the spicy weirdness of it is absolutely delicious dumped over cream cheese and the light bulb went off. Radish Jam! So I hunted down some old old old recipes and by god, there it was! Some other radish-hater had the same epiphany as I did, I tweaked it to my preferences and I’d love to share it with you!

French Breakfast Radishes, so pretty!

I used a beautiful variety of radish for this recipe called: French Breakfast. They are oblong with vibrant pink and red on the top and white on the bottom. As radishes go they would probably be my favorite if only for being very pretty. They still taste like a radish.

Also, I realize that all my radish-hate may have turned you off this recipe, but seriously, I wouldn’t share it if it was bad. It is very unique and I think it would be fun to bring to a party and get everyone to try it if only for novelty sake alone. It’s tart, it’s sweet, it’s spicy and tastes nothing like a radish!

Radish Jam Recipe:

Yield: 4-5 4oz jelly jars

  • 2 Cups Grated Radishes
  • 2 ½ Cups Sugar
  • 3 tsp Horseradish
  • ¾ cup water
  • 3 Tbs Cranberry Concentrate
  • One .75oz envelope of pectin

In a medium saucepan combine grated radishes, sugar, horseradish, water, & cranberry concentrate. Heat on medium heat until sugar is completely dissolved. Bring to a rolling boil and add envelope of pectin continue to boil for 1 minute. Remove from heat, pour into sterilized jars and process via hot water bath method for 10 minutes.

To serve: Spread over 8oz block of cream cheese and devour with your favorite crackers!

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How To Freeze Your Broccoli Harvest

  • Broccoli is high in Potassium, Fiber, Vitamin A, Vitamin B-6, & it has more Vitamin C than an Orange!!  As if you needed another reason to eat tons of this yummy veggie!

Broccoli harvest happens all at once rather than sporadically throughout the season like, say, green beans for instance. If you can’t eat it all fresh straight out of the garden, freezing is the best method to preserve it for another meal and it’s really easy too!  Select firm, tight broccoli heads to preserve!

You Will Need:

  • Large Knife
  • Cutting Board
  • Large Pot
  • Cookie Sheets Lined With Freezer Paper/ Food Saver
  • Colander
  • Salt
  • Ice

The Method:

First, give your broccoli a good rinse to remove any dirt. Then cut away the leaves. (I like to save them for the chickens.) Then fill a large pot with enough water to cover the broccoli and let it come to a boil and begin to prepare the broccoli for blanching.

Broccoli with the leaves gone.

Now run a sink full of cold water. For every gallon of water in the sink add 1 tablespoon salt and dissolve it to create a brine. Cut the broccoli florets off the stalk and put them in the brine bath and allow them to soak for at least five minutes. – This actually has nothing to do with adding flavor, nor does it aid in preserving the broccoli. It’s to get rid of any worms (caterpillars) or bugs that may be inside that pretty stalk of broccoli you brought in from your garden. Even the most perfect looking broccoli will have bugs hiding in it, so don’t freak out it’s just a fact of life! The brine kills them and they fall out of the broccoli florets. Typically they sink to the bottom of the brine bath, but when fishing the broccoli out of the sink for the final rinse in the colander you will need to look to make sure none got stuck to the florets.

This is why we brine folks! I’ll take my broccoli without the added protein THANKS
Broccoli In The Brine

 

After the brine, rinse the broccoli in the colander and give them a good swishing around. Cut up the stalks into bite sized pieces and toss them in the pot of boiling water. Add the florets. Allow the broccoli to cook for 3-5 min or until it is bright green.

Chopped stalks

Drain the broccoli into a colander and fill a large bowl with ice water. Add the broccoli, gently stir it around to cool it. This stops the cooking process and prevents the enzymes in the vegetable from breaking down the food any further. Drain once more. From here you can pack the broccoli cuts into food saver bags and freeze them OR you can spread the cuts out on freezer paper lined cookie sheets and pop them in the freezer for about 4 hours or overnight. Once frozen, grab a corner of the freezer paper and pull it towards you. The broccoli should free from the paper in perfect loose pieces, then bag the broccoli in portion sized bags and store them in the freezer.

Blanched Broccoli Ready For Freezing


Have fun broccoli-ing!