CANNING DAYS

Have just begun!

Yesterday we went over to a friends for an afternoon full of canning, gabbing and even a bit of swimming in their non chlorinated pool which once housed their poultry fryers but that’s another story.   In between chatting and chowing down on homemade hummus and carrots from the Farmer’s Market, we gals grated at least 8 lbs worth of daikon radish, made some of it into sweet relish (modified this recipe a bit – grated the radish instead of chopping) and the rest will be fermented into kimchi today.

Also made up a batch of deliciously fragrant rose petal syrup (of course sans the red food coloring) which I make every year with our old fashion roses.  I love using this aromatic syrup for flavoring desserts or in ice cold homemade lemonade.

After a productive afternoon, I divided up the fruits of our labor – sharing the bounty and blessings of our harvest.

Comments(6)

  1. Andrea says:

    I just finished up a small batch of spicy/sweet radish relish and OH MY is it delicious! What a great way to use up all those millions of little radishes!

    I can’t wait til summer is here to start my full-fledged canning…it sort of gives a palpibility to all the hard work we do throughout the year. Plus, there’s nothing like seeing all those shelves full of bright fresh goods. Sigh. Come on summer!!!

  2. Andrea says:

    PS….would it be possible to give some information on how you make kim chi??? Or possibly list a link to your favorite recipe???

  3. LittleAntFarm says:

    Ahh, I was wondering what to do with all the extra radish. Thanks so much for the tip. I have never tried to make a radish relish before.

  4. Michelle says:

    The rose petal syrup is so beautiful…definitely not in need of artificial color. Thank you for sharing your recipe…

  5. Fostermamas says:

    Have you ever tried to make your own “perfume” from the roses?

  6. GARDEN & HOMESTEAD | Little Homestead in the City says:

    […] of using up the daikon, the batch of sweet relish turned out to be really tasty.  Since we are vegetarian and don’t really eat soy “meat […]

Post a comment