This week’s produce from the farm is a perfect example of how a CSA differs from buying at a store or even a farmers’ market. At a store or market, you choose what you are going to buy. You have the say over what you are going to get, and how much. With a CSA, that relationship is turned around. The farm selects the produce you’ll get, and bundles it into portions. It takes some getting used to, but we are rewarded with freshly-picked produce, grown in a sustainable way, by people who are treated well. We know this because we visit the farm each year. Try that with your next supermarket visit. So, this week the crew at the farm selected radish pods, most likely because it is difficult getting eight types of produce for hundreds of families right now.
So, what are radish pods, and how can you use them?
Radish pods are nothing more than the seed pods from the radish plant. They are crisp and crunchy, taste pretty much like a radish, and work well in salads or even in stir-frys or curries. Today, we are going to use ours to make radish pod pickles. Don’t worry, it’s fast and easy. Twenty minutes from start to finish, at most.
Makes 1 pint
- Radish pods (about 1 1/2 cups)
- Dill (4 fronds)
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tsp kosher salt
Use ordinary white distilled vinegar. We just buy a gallon when it’s on sale. We decided to make dill- flavored radish pods because we got dill in our share this week. You could also use ordinary pickling spice, or include a couple of garlic cloves. Yes, you want kosher salt. It doesn’t have iodine, which can make the brine cloudy.
Prepare pods. Wash and pick the radish pods off the stems. At the same time, wash the dill fronds.
Make brine. Measure out the vinegar and water; add the teaspoon of kosher salt.
Boil brine. Bring the brine to a full boil over high heat in a small sauce pan.
Simmer pods and dill. Once boiling, add the pods and dill, bring back to a boil, reduce heat and simmer for 3 minutes.
Jar. Pour the brine, pods, and dill into a clean seal-able jar. We use pint-size canning jars because the glass is tempered and unlikely to break. We suggest that you do the same.
Cool. Place the lid on the jar and cool on the counter for 20 minutes, then place in the refrigerator. The pickled pods are ready to eat in 3-5 days.
Since these are NOT canned, keep them in the refrigerator and eat within 3-4 weeks.
We’ve just tastes these, and honestly, we’re a bit disappointed. The radish pods have sulfur compounds in them, so they smell a bit like cooked cabbage when you eat them. They aren’t bad, but we probably wouldn’t make them again. Next time, we’ll probably just use the pods raw on salads. Two stars.