Tuesday, November 29, 2011

In the garden and beyond

This coming weekend, I've been invited to join a group of Westwood friends to sell our wares at Jane's Beyond the Garden Gate Sale.  The sale takes place on Sunday, December 4th from 12 noon until 4pm at 52 Wildwood Drive in Westwood.  There will be jewelry, pottery (mine!), soaps, ornaments, live wreaths, as well as greens, candles, lanterns, fleece, furniture, etc. Bring your friends!

What's in the garden and how does it inspire?  Last night I washed, peeled and cut up leeks and radishes from my November Powessit Farm Winter share.  My favorite way to eat these veggies is to saute them in some butter, then add water, cover and steam until done.  They are soft and comforting and delicious topped with feta or goat cheese.

sliced raw radishes
I am not a fan of raw radishes, but my family likes them raw with a little cream cheese.
Red radishes and Watermelon radishes
The color combinations in the Watermelon variety are a wonderful surprise to behold when you slice through a seemingly pale white exterior.  Radishes are high in vitamin c and have a healthy dose of potassium.  Great for lowering blood pressure too!

Daikon radishes
I've also got some daikon radishes to eat.  These can be quite large.  They are delicious in any Asian style recipe whether it is a stir-fry (that's how I'll eat mine) or shredded in a salad or even pickled.  You'll find them quite mild compared to other radish varieties.

How does the food influence the pottery?  The light green and neutral colors of these root veggies is something I've enjoyed playing around with.  Of course, when you are coking, you need bowls, bowls and bowls!
crisscross bowls
For more radish recipes, click here

1 comment:

  1. I've always thought of radishes as a spring or summer veg. They're beautiful and yummy, I'm sure!


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