As our members know, it is our first year doing a CSA, and we are very green. In preparation, I wrote out a plan for what was to be planted and when things should be ripe and ready so that there would always be food available. I had never worried about timing before. When it's ready, it's ready for the family garden. Well, let's just say the number of days on seed packets and the internet are not always right. So far, everything in the walipini has been about right on schedule, except the slow beets. Everything outside is taking its sweet time, except the fast radishes. And since I had expected to be harvesting more outside by now there is a slump in variety in the bag.
There are, though, plenty of radishes! I love to eat them raw every day if I can. I know for some people that can get boring so I found this easy dip/spread recipe to use up radishes in a tasty way. It seems like something that you could personalize very easily (with your fresh herbs maybe?) which is my favorite kind of recipe.
- 1 package (8 oz) cream cheese
- 6 radishes
- 2 cloves of garlic
- Salt to taste
Place garlic in the container of a food processor, and pulse until finely minced. Add washed and dried radishes, and mince. Add cream cheese and salt, mix until well blended. Transfer to a serving dish, and chill until serving.
This would be good with bagels, carrot or celery sticks, pita chips, or on roast beef sandwiches.
Next week I anticipate kale and peas in the mix. Yay!