Food well loved – 2012

The year has turned and I’ve become resolute with resolutions. I know that I don’t need the significance of a New Year to inspire turn-inward reflections and analysis of a year past, in order to approach fresh this next go around the sun. It’s always argued that one can find inspiration for growth and change with every rise of every day, of that I have no doubt. I do however, find something grand and poignant with the beckoning of the New Year. Winter solstice has passed, and with it the daylight stretches out longer and our O’Brien Opas! become later. The cycle of the season has shown true this year. The winter weeks of resting farming bones are numbered, a green house to clean, crop plans to draw out, onions and cool weather crops to sow and hands grown soft begin their introduction to soil once more. Winter’s important role in recovery and rest, transitions into a tone of reinvestment as a new season whispers.

With the closing of 2012, I would like to share photos of loved food and loved friends, the glowing images of the bounty of love, laughter and satiated bellies that grew in abundance during Homeward Bounty’s first year. The support that carried this year will fuel many seasons to come. I greatly thank you, beautiful community, with the entirety of my heart!!

This upcoming year I wish you all vibrant meals of kale, aching smiling cheeks, arms grown strong with work and hugs and many, many adventures!


More than Rad-ish!

Oh sweet and sharp radishes – they just smile, don’t you think? There is just something about the little things. You just want to squeeze their pink cheeks, give them a penny and say “now don’t spend it all in one place.” They provide something a tad different, beautiful color and a nice snappy, spicy crunch . Little, yet mighty. Maybe that’s the root of my affection.

The variety I’m growing this year is called French Breakfast radish. For those folks who like to still use the fodder of years past, you may also refer to them as Freedom Breakfast radishes. This particular variety has a pleasant amount of spice that adds without over powering. This characteristic makes is lovely for raw snacking!

Radishes usually find their way to the dinner table folded into the leaves of lettuce and other veggie delights in a salad. Things are not always as they appear; the unassuming radish can wear many hats. Try something new. They’re great in potato salad & tuna salad or try with arugula on warm pasta. Here are some recipes for thought –

Radish Curry Saute –

-Radishes don’t have much bulk to them, so the volume in this recipe isn’t high, but it makes a great small side dish or served on top of rice. Jonathan and I gave it a thumbs up! Serves 2 – takes 15 minutes

A bunch of radishes with leaves                          

One small onion, sliced

Garlic- 2 or 3 small cloves crushed

Turmeric powder- a pinch

Mustard seeds – a pinch

Curry powder- a pinch

Salt and pepper to taste

In a pan, add some oil. When it is hot, add the mustard seeds, curry and onions. Saute until onions turn slightly brown.

Add the garlic and turmeric powder, mix up well.

Add the radishes – Cook covered for about 3-4 mins. It’s nice to have the radishes soft, yet crunchy.

After you remove the radishes onto a plate, in the same pan quickly you can saute the leaves for a few seconds and add it to the top of the radishes. Great served over rice.

Radish Top Soup – 

– I’ve made this recipe twice this week, it’s lovely. It comes out nice and hardy, like a super food soup. Ironically we’re actually experiencing bona fide soup weather, so this is June in Siskiyou County- humm? Serves 2-3

One bunch of radish greens (and or any other greens you may have)

One small onion, chopped (I made it a top – top soup and used the green tops of an onion as a substitute) 

Few cloves garlic, chopped

One medium potato, cubed

Chicken/Vegetable broth – 3 cups

Milk or Creme – 1/4 cup

Salt and Pepper to taste

Radishes, sliced for garnish * a little lemon squeezed on top was quite nice as well!

Add oil or butter to a soup pot and saute onions and garlic until aromatic.

Add potatoes and greens. Add broth and bring to boil until potatoes are tender.

Allow soup to cool slightly. Ladle into a blender and blend until smooth. Add milk and transfer back to pot to reheat.