The Pastures of Rose Creek: This Week's Harvest

From: Pastures Rose Creek pastures1051@gmail.com
Date: 11/07/2013 5:30 PM (GMT-05:00)
To:
Subject: The Pastures of Rose Creek: This Week's Harvest

Hi-ya folks!  This week I cover my tracks and try to fill in for the email that was lost in the shuffle last week.  Things got a little crazy between farm and gallery duties, a cat that used about 3 lives in one day, and home renovations (exciting!)...

But this week I'm back…Olive is resurrected from the dead (thanks to our amazing friend and vet!), John is back from the Wild West (for all you pottery lovers – wine cups are on the way and commission orders are being filled for the holiday season!), and home feels like home.  So, back to the blog.

This week we feature two radical radishes making their debut in our garden…these two herbaceous root veggies span the globe and have their own unique appeal.  Read on to decide which tempts you, discover an amazing remedy for "the cough," and find 'em this weekend on our table at the Oconee Farmers Market!

Nero Tondo.

It may be one of the most beautiful and dramatic vegetables I have ever laid eyes on.  The Nero Radish.  Black Radish Root.  Nero Tondo.  Literally translated as "black and round" – the nomenclature…the very locution surrounding this radish and it's various appellations recalls an image of something dark, mysterious…ominous.

Upon hearing the word, "Nero Radish" it immediately brings to mind that infamous Emperor, Nero – who himself had a dark side.  "Black Radish Root" has the appeal of an ingredient used in voodoo or alchemy.  Nero Tondo could be a dark planet silently spinning somewhere off in the cosmos.

There is something alluring about its many names – and for all its darkness, I assure you – this veggie has no malignant qualities.  In fact, as I said, it's beautiful.  It's round, black, globe-like roots has the appearance of an elephants hide…or something ancient…primordial.  When sliced open it reveals a crisp white-hot flesh, which stands in elegant opposition to the black ring that encloses it.

And, no black magic here! – there are many medicinal qualities found in the black radish root.  It's a powerful detoxifier (great for the liver!), contains a unique phytochemical that is stronger than the cancer fighting compound found in broccoli.  It is also 94% water, virtually fat free and loaded with antioxidants.

And according to old wives tales, Egyptian workers used it as a remedy for cough during the construction of the pyramids (recipe below!).  It can also be crushed and used as a poultice for burns, bruises, and smelly feet….a remedy I'm sure we can all use from time to time.

The radish itself is considered a Spanish heirloom, but its origins actually trace back to the Mediterranean.  John finds the flavor profile more mild and sweet – while I find it more pungent and peppery (which I like).

If you like the piquant flavor - eat it raw!  Or temper its bite and transform it into something succulent and sweet by roasting it, steaming it, brining it, or throwing it in a soup!   Also great cut into thin slices, baked for about 10 minutes and served as delicious chips!

The Mother of All Radishes.

The Daikon.  A monstrous sub-soiling beast – surging from the earth…the Godzilla of radishes.  Well, except that it's not radioactive, has no aquatic origins…oh, and it doesn't really shoot laser beams of fire, either.  But, if left long enough one maybe could tower over a city. 

Daikons can reportedly grow up to 40-50 lbs with top leaves that span over 2 feet long. Some have even been known to sprout legs and run away… imagine this image towering over a metropolis somewhere…like the marshmallow man from Ghost Busters…  http://firstwefeast.com/laugh/meet-the-running-away-radish-japans-viral-vegetable-sensation/

But really what you'll find growing in most gardens looks like a big, white, kinda lumpy carrot or parsnip and known for its mild flavor.

Daikon radishes are East Asian in origin and most associated with Japanese cuisine.  However, its roots actually date back 2000 years to China.  In Asian dishes you will find daikon radishes thrown into soups, sliced like matchsticks and tossed in a stir-fry, shredded and doused with soy sauce to use as a dipping sauce for tempura, fish, and other meat (we love this simple recipe to top steaks!!).

Like the Nero Radish, and many other radishes, for that matter – the daikon is very nutritious – rich in antioxidants, a great detoxifier for the kidneys and liver, aids in digestion, and has a tonic effect on the respiratory system.  See below for a great Japanese cough suppressant remedy!

The cure.

Since cold and flu season is upon us, I thought it only appropriate this time around to send out this amazingly easy, holistic remedy for the cough.  There are two variations: one associated with daikon and it's Japanese origins; the other, with the Nero and is the European equivalent.  I'm sure you could even mix and match the two practices…

If you're in Tokyo, you would…

Cut the daikon radish into 1 inch cubes and soak in honey for 2-3 days to create a juice that you then drink.

If you're in Pamplona running from the bulls, you would…

Thinly slice the Nero Radish, layer slices with brown sugar, leave over night and drink the collected juice.

What you will find this Saturday.

• ·      Piedmontese Beef (ask us about purchasing quarters!!)
  
• ·      Farm Fresh Eggs
  
• ·      Nero Radishes
  
• ·      Daikon Radishes
  
• ·      Turnips
  
• ·      Kale
  
• ·      Arugula
  
• ·      Aji Dulce Peppers
  
• ·      Maybe some beets (although the next round needs a little more time)
  
• ·      Maybe our first rutabagas too!
  

Hope to see y'all Saturday!,

For the love of community and all things farming…

Your local farmers,

Will, John, Dana and the rest of the farm fam

The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029