Food

[OhDark30]

Fabulous, Henry!
What do the icicle and jingle bell radishes taste like?
As you can see, I’m also a fan of French breakfast :-)

[Henry Krinkle]

I tend to grow two or three varieties every year. Our weather is so changeable that the early things like radish and spinach can either be killed by frost or stunted by heat, sometimes both things within a week. Icicles do quite well in heat, so I always put them in. Flavour wise they tend to be pretty mild, but they do ahave a peppery flavour nonetheless. They are also super crisp and they can get to be up to 6 or 8 inches long. Jingle bells are quite a bit hotter, but they don't grow well in heat.

* Oh, yeah- One more thing about icicles. The tops are salad edible. We often save our radish tops for cooking into things like gumbo z'herbes but they aren't really that good raw. These aren't bad at all. They don't have that weird hairy/ prickly texture.

[OhDark30]

Thanks, Henry
I’m realising that growing a variety of plants is a good idea, given the lottery of the weather
We’ve had the driest May since records began, so a lot of things are ripe early, and others that like our usual damp conditions not doing so well
A lot of people’s early potatoes are looking straggly - thanks to no-dig my soil has retained moisture & mine are looking pretty good so far

[geoffbot]

Fabulous, Henry!
What do the icicle and jingle bell radishes taste like?
As you can see, I’m also a fan of French breakfast :-)

You want to know what Henry's icicle and jingle bells taste like?

[OhDark30]

Put like that it sounds well dodgy, lol
But yes, it was good to know

[Henry Krinkle]

Pseudo muffaletta. Created as a hard working man's meal, I am indeed working hard enough to deserve this for lunch. House made peasant sourdough, spinach fresh from the garden, a ton of olive salad, calabrese and provolone.

[Henry Krinkle]

Yellowfin seared on an open wood fire with grilled icicle and French breakfast radishes, green onions and bean sprouts, all swimming in homemade tataki sauce. We REALLY enjoyed this meal with a super light and very young BC pinot noir.

[Henry Krinkle]

Spinach, oranges, almonds and seared scallops. We made an orange vinaigrettte and then took some of that and cooked it down to make the orange and scallion glaze that went onto the scallops. This was really good.

[Raza]

Pseudo muffaletta. Created as a hard working man's meal, I am indeed working hard enough to deserve this for lunch. House made peasant sourdough, spinach fresh from the garden, a ton of olive salad, calabrese and provolone.

[Raza]

Spinach, oranges, almonds and seared scallops. We made an orange vinaigrettte and then took some of that and cooked it down to make the orange and scallion glaze that went onto the scallops. This was really good.

I generally don't love fruit in food (too sweet for savory dishes, too tart for desserts), but I do love scallops. That looks fantastic.