How cool is that tomato red truck?
They roll into the market and prepare stone-baked pizzas to order.
How many picked-yesterday green beans does one need?
For us, about five big handfuls for the week.
Leeks made several appearances on our table.
Braising was best.
Thankfully these autumn squash keep well.
During my spring visit to New England, I was introduced to Tallulah's Taco in Providence, RI. The small restaurant is in an old residential area. There is inside seating for a few. On the day we were there, it was nice enough to sit at an outside table and enjoy a variety of the best tacos I've had. One of the condiments was pickled radishes. Those radishes have been on my mind ever since and I've tried several times to duplicate them.
At least I've come close this time. I think the rice vinegar is the key.
Linda--you know, my favorite farmer--had lovely ruby red and daikon radishes on Saturday and I came home with a bunch of each.
2 bunches of crisp radishes, sliced fairly thin
red pepper flakes to taste
1/2 cup rice vinegar
1/2 cup water
1 1/2 Tbsp honey
1 tsp kosher salt
1. Place the sliced radishes into a glass container and sprinkle with the red pepper flakes.
2. Place the rest of the ingredients in a microwave container. Microwave on high for 1 minute, stir and microwave another 30 seconds.
3. Pour over the radishes, cover the jar and cool on the counter.
4. Chill and enjoy on tacos, salads or on a condiment plate.