Rustic Hill Farm

I love finding surprise vegetables in the garden. I found a treasure trove of white radishes happily growing in the back. I took the time to pickle them yesterday. Last year I discovered that if you swap dill for fresh coriander it takes the flavor to a whole new level. When I say fresh coriander, I mean the green seed pods before they turn brown. It is a flavor like no other. I'm leaving the recipe in case you get froggy and want to try it for yourself. I do not hot bath mine but you definitely can.

*I always add a leaf from my grapevines, raspberry bushes or blackberry bushes because the tannins help to keep the vegetables crispy.

*The sweet spot is 5 days after pickling. At this point all flavors should be combined. It takes all the heat out of the radish and makes a great, healthy, crunchy snack. I'm all about the crunch so this is perfect.

*I also add onions and garlic to mine even though the recipe doesn't call for it. I end up doubling the pickling solution. The batch I made came out to be one quart jar and two pint jars.

Tomorrow, Saturday, May 30th at the Greenwood Indiana Farmers Market I will be bringing a ton of plants! I have multiple varieties of tomatoes that are blooming and ready to go in the ground. I have cucumber starts, zucchini starts (2 varieties), Honeynut starts, and pumpkin starts ready to go.

Fresh cut herbs- cilantro, chives, dill, thyme, tarragon, oregano and rosemary.

A few perennial flowers- Orange daylilies and echinacea (purple cone flower)

As always I will have my offerings of teas and dried herbs available as well. Hope to see you then!