Yesterday, we had a 50% chance of rain. That should have been the first clue. Monday we had an 80% chance of rain and we didn’t get a sprinkle, not even a drop.
The skies opened up last night and unleashed every bit of pent up frustration they’ve been holding back. The result has been three inches of rain with thunderstorms forecast for this afternoon. I have to go get some things in place to protect some seedlings that are seriously disgruntled with my lack of protection yesterday.
On the up side…more food will get put in jars today, since staying out isn’t in the cards.
Yesterday I managed to can six quarts of radishes, and made two quarts of refrigerator pickles. Most excitedly, the verdict is in…
The Spanish Black radishes do NOT turn black or gray! They are lovely!
They are nice, white meat, sooty peel pickles, I can’t wait (but must) to taste them. They are so pretty, I’ll be growing them again next year if they taste as good as they look. Raw they are extremely spicy, too much for my taste actually, so I’m thinking that their briny soak will temper them and make them perfect for mortal consumption. That’s the plan anyway.
The Green Meat radishes are completely done and today the Mino Daikons get their turn in the whirlpool.
If I get very ambitious this afternoon, I may get out the food processor and make radish relish in a couple of 4oz. jars. We’ll see about that when the rest of the work is done.
This is what I learned from Radish Season 2012:
1. I could have started them about two weeks earlier than I did. I’ll rectify that next year.
2. Philadelphia White Box are delicious and the entire family enjoys them. Double up on them next year.
3. I need two rows of French Breakfast next year as well. They sell well and are great raw. Pickled they turn the brine bright rose, but are still lovely, so go ahead and pickle them. Just know they’ll be pink.
4. The Spanish Blacks want cooler temperatures. They bolted first and are extremely spicy, probably because it warmed up too fast for them. I’m going to try a small row of these in October, and see if they want to be a Fall crop in East Texas. Pickled, they turn out lovely, they do not turn the brine.
In the meantime, I’m going to go batten the hatches for round two of the storms that are heading our way.
I think I just heard the cucumbers saying, “Isn’t that like closing the gate after the cows are out?”. Persnickety cucumbers better watch it, I have brine and I’m not afraid to use it!
Have a paisley day!~KeriAnne