In A Pickle.

I am a baker at heart, but a wanna-be-farmer by sheer determination, unfounded optimism and most importantly, ignorance—I consider it an extremely valuable asset.

I decided I would share some of my adventures in the garden this summer, as a palate cleanser from the usual floury prose. I have a hunch that we all can do without another close-up of a yeast granule for at least one week. Sexy as those grains may be, even I know there is more to life.

Today, we are harvesting our radishes. Last year, the radishes were perfectly shaped, reddish-pink-jewels—they were beautiful. I was fearless in my thinning and religious with my care of these quick-grow treasures. I lived by the book.

This year I strayed, I lacked the courage to thin the radishes. I planted an Easter Egg variety which offers a pinkish-purple rainbow of spicy globes. When I was faced with pulling out the little sprouts to make room for slightly hardier plants, I worried I was plucking all the purples or that every last pink would perish.

Greed and cowardice got the best of me and I let them fight it out amongst themselves. Yes, I suspected that any approach that does not work well in parenting children probably wouldn't create a thriving crop of produce either, but admittedly, I was curious about the consequences.

Here’s what we got…

Okay, so it's not exactly radish perfection, but thankfully, beauty is in the eye of the beholder and there is an elegant sculptural quality that I love about these edible little fighters. The large guys are tough and the small ones are thoughtfully accommodating. Each played an important role in making this crop especially unique. And just like children, the radishes persevered and exceeded expectations despite difficult circumstances.

With my curiosity sated, and a newly-forged dedication to ruthlessly thinning the next planting, it’s time to do something special with this experimental bunch. Pickling them seems fitting—they grew as one and they should live out there final days together too. 

Radishes ready for harvesting.

Phoebe phinds a phriend. (I just can't help myself.)

A lovely bed of greens.

Remember to wear the proper safety equipment and tutu when gardening.

First radish of the season!

The basket is filling up quickly.

That's everyone.

Quick haircut and refreshing shower.

I like to add a bit of heat to my pickling concoction, but it's absolutely optional.

I love all the different shapes, sizes and colors.

A medley of magnificent misfits.

This is a quick-pickle to keep in the refrigerator and eat within the week. My recipe is rather sweet and sharp. Feel free to reduce the sugar in half and add spices that you prefer. Whole coriander, peppercorns, star anise, perhaps even a bay leaf, will give your pickled radishes that one-of-a-kind signature.

Ingredients:

One or two bunches of radishes (depending on the size)

1/2 cup sugar

1/2 cup rice vinegar

1 teaspoon of salt

2 teaspoons of garlic, finely diced

1/2 teaspoon of crushed red chile (optional)

Preparation:

Place all of the ingredients in a small saucepan and heat just until sugar has dissolved. Let cool. Pour over sliced radishes and let sit in the refrigerator for 6-8 hours. 

Personally, I think they are ready to eat almost immediately. But I have never been known for my patience.