Tag Archive for salsa

Making Radishes Lovable

There is somebody in the house who’s not so fond of radishes, especially radish leaf soup or stir-fried radish pods, but I’ve just hit the jackpot!

I made something with radishes where the reaction was: “I can eat radish like that all day long!” I am sure that was an exaggeration, and I won’t serve this at every meal. But I must admit it was good.


In fact, the current crop of French Breakfast style radishes has peaked: they are gathering strengths to make seeds, and you can tell because the root is starting to a be little hollow. Still… I can’t throw them out.

Thanks to VeggieBelly, I’ve had fresh pickles on my mind – hers was mango, but hey, I don’t have mangoes, I have radishes – and what else do I have growing now? let’s see spring onions and cilantro – lots of cilantro as a matter of fact, and it’s starting to bolt because it did not like the few days above 90F (32C) that we had – so I need to use it.Voila, Quick Pickled Radish Salsa was born! We’ve tried it with several dishes, and we like it best with stir-fry beef, simple pork stew, hamburger steak and served with rice. Definitively need the rice to make up for the saltiness (and heat) of the pickle. And inspired by Marisa of Food In Jars who puts everything in jar, I jarred it. (if the radish salsa is not consumed right away, the radishes will start to turn pink throughout, continue to exude some juice and the texture will change somewhat – still very good – just not the same).


Quick Pickled Radish Salsa Read more

Peach Salsa

(no picture of the salsa…. I know, I know…)

Ripe Yellow Peaches

Tomatoes however are really wonderful this year. And so are peaches (albeit I don’t grow peaches, several orchards in Rappahannock County have been keeping me happy: I have bought 2 ½ bushels to date).

So as I am cooking for others (well, for me too, of course!), I try to emphasize the bounty and freshness of our wonderful local produce. For example, on Saturday, we cooked for a lovely little party (21 people + 6 kids) where the hostess was very happy that we incorporated many fresh local vegetables and fruit in the menu. She wanted something simple but elegant to celebrate the wedding of one of her children: since the family loves peaches and peaches are so good this year, I made several dishes incorporating peaches: a fresh peach ice-cream with peach sauce, a lovely peach and blackberry salad macerated with lemon-verbena syrup. And then I made a side dish that had both peach and tomato (the other garden winner for me): a peach salsa served with Lamb Kebabs that had been marinated with olive oil and spices and herbs of the Mediterranean basin (cumin, coriander, thyme etc). Read more