{Dining in: Summery zucchini “fettucine” and fun with pickling..}
A dinner made with veggies from my organic harvest box from SPUD. Pale green ribbons of zucchini…
Minced garlic…
…with some chopped leek, into a pan with some olive oil…
..corn cut off the cob…
…juicy yellow ochre and crimson cherry tomatoes…
…cooked briefly and seasoned with salt and pepper, drizzled with a bit more fruity olive oil…
…together with leftover potato risotto and toasted spinich naan bread with a sweet chili jam and crumbled feta…
…then I pulled these beauties out of a paper bag, watermelon radishes. Just look at that hot pink centre!
…when they’re sliced they look like little watermelon candies I used to eat when I was a kid…
…into a jar they go with 2 parts water, to one part vinegar, 2 tbsp of sugar, 1 tbsp of salt, sprigs of lemon thyme, dill, whole peppercorns and 2 slivered garlic cloves…
…I was on such a roll, I looked into my veggie drawer and noticed a mound of carrots building up…solution: pickled carrots with coriander seed and whole peppercorns…
…I couldn’t believe how easy and quick these were to make. They were ready to eat the next day! I imagine these would taste lovely in a homemade vietnamese steak sandwich…
For a more detailed recipe for “quickles”, check out Pierre’s post here.
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[…] organic watermelon radishes…pickled and enjoyed straight outta the jar. I made them with the same recipe I used last […]
Chocolate & Ginger 
I grew those radishes last year – they were great. Unlike my tomatoes and cukes, radishes grow just fine in this climate.
oh how lovely, i never knew you could grow radishes here, i will look into that for next year š
Oh, those watermelon radishes look so yummy! I have to get some to try…
Yes! they are in season right now, who knew a hot pink like that would exist in nature
I cant wait to read more from you.