Harvest Time
Harvest Time - Poem by Emily Pauline Johnson
Pillowed and hushed on the silent plain,
Wrapped in her mantle of golden grain,
Wearied of pleasuring weeks away,
Summer is lying asleep to-day,--
Where winds come sweet from the wild-rose briers
And the smoke of the far-off prairie fires;
Yellow her hair as the goldenrod,
And brown her cheeks as the prairie sod;
Purple her eyes as the mists that dream
At the edge of some laggard sun-drowned stream;
But over their depths the lashes sweep,
For Summer is lying to-day asleep.
The north wind kisses her rosy mouth,
His rival frowns in the far-off south,
And comes caressing her sunburnt cheek,
And Summer awakes for one short week,--
Awakes and gathers her wealth of grain,
Then sleeps and dreams for a year again.
The Share:
head lettuce
salad mix
scallions
fennel
arugula
specialty greens
broccoli raab
kale
sweet peppers
hot peppers
radishes (regular, french breakfast, watermelon and purple daikon)
hakurei turnip
escarole
radicchio
kohlrabi
shishito peppers
onion
garlic
beets
carrots
potatoes
kale (toscano and curly)
napa cabbage
green cabbage
tatsoi
Spicy Quick Pickled Radishes
Author: Cookie and KatePrep Time: 10 minsCook Time: 2 minsTotal Time: 12 minutesYield: 1 ¼ cups 1xCategory: CondimentsMethod: Quick pickledCuisine: Mexican
★★★★★
4.8 from 43 reviews
Super simple, spicy pickled radishes that are ready to eat immediately! These pickled radishes are amazing on tacos, burgers, salads and more. Recipe as listed below yields about 1 ¼ cup pickles.
(you can use any type of radishes or turnips from the share!
SCALE 1X2X3X
INGREDIENTS
1 bunch radishes
¾ cup white wine vinegar or apple cider vinegar
¾ cup water
3 tablespoons honey or maple syrup
2 teaspoons salt
1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
½ teaspoon whole mustard seeds (optional)
Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
INSTRUCTIONS
To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.