[Magdalen] The cook is stumped

[James Handsfield]

Treat them as you would turnips.  They don’t freeze raw, which means they wouldn’t survive for salad, but as a vegetable they’d be delicious.  Cube them and cook until done (do NOT salt the water!).  Freeze as they are or mash and freeze in correct portions for your needs.

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Thinking one can behave their way into heaven is an insult to the very foundation of salvation.

Jim Handsfield
jhandsfield at att.net





> On Nov 19, 2014, at 6:35 PM, Jay Weigel <jay.weigel at gmail.com> wrote:
> 
> We buy groceries weekly from an online outfit called Relay Foods, and I
> totally love them! We make up an order each week over the weekend and pick
> it up on Wednesdays when the truck arrives at a location on the east side
> of town. They specialize in fresh, local, and organic foods, and we've
> discovered some wonderful things, including curry ketchup, made by a
> small-batch manufacturer in Charlottesville, and a really excellent brand
> of milk from an organic producer in eastern PA.
> 
> One of my favorite things is the "local bounty share" box each week. We buy
> a half share, since there are only the two of us. It includes whatever is
> plentiful from local producers, and I have learned to be creative in my
> meal planning in order to take advantage of it. You never know what is
> going to be in the box! We've been getting a half gallon of cider each
> week, and I'm going to have to start freezing it because it's gotten ahead
> of me....as have the pie pumpkins, which are about to be baked and the
> innards pureed and frozen. BUT....this week I am stumped, because the box
> included FOUR enormous Japanese radishes! Every one of them is
> potato-sized--two black, one green and white, and one is the familiar long
> daikon. I have no idea what to do with them! Ideas? (And please remember
> that S/O is sugar-free) Your assistance is appreciated.
> 
> Thanks in advance.