[Magdalen] Community Supported Agriculture

[Jay Weigel]

These are cucumber pickles, Grace.....

On Wed, Jul 29, 2015 at 11:04 PM, Grace Cangialosi <gracecan at gmail.com>
wrote:

> I'd love the recipe, Jay--I have a cabbage in the fridge now, waiting to
> be made into sauerkraut or kimchi
>
> On July 29, 2015, at 10:35 PM, Jay Weigel <jay.weigel at gmail.com> wrote:
>
> Fried noodle salad? Wombok? Not here in the states, Lesley. You mentioned
> it, you have to share! (What the heck is wombok, anyway?)
>
> I made Korean-style fermented cucumber pickles today, too, and they are
> sitting on the counter getting started. If anyone wants the recipe for
> those I'll be glad to share--they are based on kimchi and are spicy, and
> won't be ready to eat for about a week.
>
> On Wednesday, July 29, 2015, Lesley de Voil <lesleymdv at gmail.com> wrote:
>
> > Hmm, that's the vinaigrette for fried noodle salad too, isn't it?
> > That comes in a bottle at the supermarket since FNS became a big hit a
> > few years ago. I usually make FNS with half and half fried noodles and
> > finely sliced wombok.
> >
> > Regards
> > Lesley de voil
> >
> > On 7/30/15, Jay Weigel <jay.weigel at gmail.com <javascript:;>> wrote:
> > > ​SMASHED RADISH SALAD
> > >
> > > 3 bunches red radishes​
> > > 1 teaspoon salt
> > > 1 green pepper
> > > 2 teaspoons soy sauce
> > > 1 1/2 tablespoons white vinegar
> > > 1 1/2 tablespoons brown sugar
> > > 1/2 teaspoon sesame oil
> > >
> > > Wash and trim radishes. Lay each one on its side and crush lightly by
> > > pounding decisively once or twice with the flat side of a heavy knife
> or
> > > the bottom of a heavy glass. They should split open, but not break
> apart.
> > >
> > > Sprinkle lightly with the salt and let stand for 10 minutes, then drain
> > and
> > > transfer to a a bowl.
> > >
> > > Meanwhile, cut the green pepper in half, discard stem and seeds, and
> cut
> > in
> > > slivers. Add to radishes.
> > >
> > > Combine soy sauce, white vinegar, and sugar, blending well. Pour over
> > > vegetables, tossing to coat well.
> > >
> > > Refrigerate, covered, only to chill (about 20 minutes). Sprinkle with
> the
> > > sesame oil, toss again, and serve.
> > >
> > > On Wed, Jul 29, 2015 at 7:43 PM, Jay Weigel <jay.weigel at gmail.com
> > <javascript:;>> wrote:
> > >
> > >> SMASHED RADISH SALAD
> > >>
> > >>
> > >>
> > >> On Wed, Jul 29, 2015 at 7:40 PM, Grace Cangialosi <gracecan at gmail.com
> > <javascript:;>>
> > >> wrote:
> > >>
> > >>> OK, Jay, let's have the recipe!
> > >>>
> > >>> On July 29, 2015, at 5:54 PM, Jay Weigel <jay.weigel at gmail.com
> > <javascript:;>> wrote:
> > >>>
> > >>> I have a recipe for a smashed radish salad that sounds wonderful
> that I
> > >>> haven't made yet. I use radishes in stir-fry, and did you know you
> can
> > >>> also
> > >>> roast them?
> > >>>
> > >>>
> > >>> On Wed, Jul 29, 2015 at 5:46 PM, Susan Hutchinson <
> > >>> shutchinsonca at gmail.com <javascript:;>>
> > >>> wrote:
> > >>>
> > >>> >
> > >>> > On 2015-07-29, at 2:35 PM, Judy Fleener wrote:
> > >>> >
> > >>> > > The radishes are the size of plums and larger.  These may be the
> > >>> > > only
> > >>> > > things we won't finish this week.
> > >>> >
> > >>> >
> > >>> > I love them finely sliced with egg salad or as crunch in a pasta
> > >>> > salad.
> > >>> > Yum!!
> > >>> >
> > >>> > love and blessings
> > >>> > Susan
> > >>> >
> > >>> >
> > >>> > The Rev. Susan Hutchinson
> > >>> > 604-319-7148
> > >>> > shutchinsonca at gmail.com <javascript:;>
> > >>> >
> > >>> >
> > >>>
> > >>
> > >>
> > >
> >
>