Sweet spring is finally here. Farmers markets are brimming with greens, radishes, ramps, mushrooms, and so much more. With all of this choice available, after a loonnng winter, it’s easy to get a little over enthusiastic and fill your fridge to the brim. By condensing veggie tops into pesto and pickling veggies, you can both extend their season as well as save room in the fridge. Here are some recipes that work well with, but are not limited to radishes.
When I woke up today, the last breakfast I thought I’d be eating was kimchi and a myriad of unique pickled items including, but not limited to: roasted brussel sprouts, rutabaga, beef heart, asparagus, carrots, pork loin, whole smelt, and eggs, just to name a few. But Scott McQuarrie, farmer and owner of the Alpena General Store (AGS), had other ideas. Scott seems to frequently be a man of business innovation, and all things food and farming.