Moon Dog Farms

Certified Naturally Grown family farm cultivating fruits, vegetables, flowers & pastured eggs in the Texas Gulf Coast

MoonDog Farms is dedicated to stewardship of the land, reinforcing a healthy community and producing great food.  

Smells like...technical difficulties.

I'd like to tell you a little story.  

Once, a stinky farmerofficegirl had the brilliant idea to write a telling blogpost for her tiny but devoted audience of readers. She would try her hand at detailing the complex nooks and crannies of an issue to which she was constantly asked her opinion--our modern food system.  She would broach the world of genetically modified organisms (GMOs) and the monolithic corporation Monsanto

'Twould be intriguing, thoughtful, eye-opening and undoubtedly stirring. People would be brought together in waves of understanding to share goblets of locally-crushed dewberry wine and share flaxcrackers baked by an elderly neighbor who sells salad bowls he carves from driftwood, and instead of paroxyms of hyperbolic doom over the DNA of their broccoli they would feel paroxysms of confidence and trust in their local, naturally grown food system. Plus, there would be photos of Jeff Goldblum.

But then the internet connection vanished at her office, and that smelly carrot-eater's carefully-wrought post vanished along with it.*

So, I'm here to bring you a much shorter story of pickled radishes instead. Because pickled radishes are delicious but smell like a can of fart wafers, and I'd like to think that the fartbomb of my past few hours could still be rendered delicious. Or at least, snack-worthy.

www.moondogfarms.com

We had a lot of radishes, and so I pickled some. 

The radishes in their icewater bath, to maintain crispness. Ooh lala!

The radishes in their icewater bath, to maintain crispness. Ooh lala!

Well, actually, I made a few refrigerator pickles as well, which are the kind of pickles I'm most familiar with. Yet, when confronted with the multitudes of radishes in various states of appetizing-ness a few weeks ago, I decided to be a big girl and tackle the waterbath canning process for the first time.

You might be well-versed in this method or a newbie like myself, but it wasn't nearly as scary as I'd anticipated. Apart from trying to use a pair of tongs as my boiling-hot-glass-jar-remover. Don't do that.

yummy fridge pickles, which will be gobbled nearly immediately by McFarmer.

yummy fridge pickles, which will be gobbled nearly immediately by McFarmer.

I highly recommend the book Yes You Can! And Freeze And Dry it Too: The Step by Step Guide to Preserving Food. While there was a ton of information to look through, it had lots of great photos and answers to my prolific amount of questions.

Please, please, please feel free to share a memory of computer-induced-rage or, even better, a favorite recipe for putting up your  beloved or less-than-beloved-kinda-farty vegetable.

And let's all remember that sometimes you have to go right ahead and bite down on that fart wafer and say,

“No, this is just right.”

*Let's be honest...what evidence is there in any of these past posts that I'd write something "carefully wrought". I was aiming more for "woefully but perhaps charmingly not-totally uninformed."  Ta da!



Ah, sweaty triumph! You should see my face when you pop open one of those bad boys.

Ah, sweaty triumph! You should see my face when you pop open one of those bad boys.

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