Pickled Radishes

If you’re like me, you love radishes but can only eat a few at a time and often, the rest of the bunch is wasted. Here is a great way to eat your radishes! They are delicious served on tacos or braised meats.

Ingredients :

  • One bunch of radishes
  • 1 to 1 ½ half cups of apple cider vinager
  • One teaspoon of brown sugar
  • One whole garlic clove
  • ½ teaspoon of pickling spice
  • A masson jar

Instructions :

  1. Wash and cut the radishes in half, then cut the halves into slices
  2. Mix the vinager, brown sugar, pickling spice and whole garlic clove in the masson jar. Simply put all the ingredients in the jar, close it, and shake it well.
  3. Add the radishes to the masson jar and close the lid.
  4. Let the jar sit in the fridge for at least 2 hours, the longer it sit, the more pickled the radishes will be.

Keeps up to a week in the fridge.

Sweet Potato and kale Gratin

(delicious with ribs!)

Ingredients :

  • 3 medium-sized sweet potatoes
  •  8-10 leaves of Vates Kale
  • 3 garlic cloves
  •  ¾ cup of cream (you choose the cream, you can even use milk)
  • One farm-fresh egg
  • 1 ½ cups of Cheese (use whatever you have in the fridge, ideally, a strong and mild cheese mix)
  • Salt, pepper and nutmeg

Instructions :

  1.        Turn your oven on and set at 375 degrees
  2.  Peel and cut your sweet potatoes in thin slices (about ¼’’ thick)
  3. Cut a garlic clove in two and rub the bottom/sides of the dish you’ll be cooking in with garlic
  4.  Chop all the garlic into small pieces, set aside
  5.   Remove thicker part of the Vates Kale stem (keep for smoothies or compost)
  6. 6.       Finely chop kale
  7. 7.       In layers, add a row of sweet potato, a row of kale, sprinkle some garlic. Repeat until you reach the top of the dish you’re cooking in.
  8. 8.       In a small bowl, mix the cream, egg, salt, pepper and nutmeg and whisk it (only to mix it well)
  9. 9.       Slowly add the cream mixture to the layers of sweet potato and kale.
  10. 10.   Sprinkle the cheese on top.
  11. 11.   Cover with tin foil or lid and cook for about 30 minutes
  12. 12.   Uncover and cook for another 20 minutes or until you can drive a fork to the bottom of your pan and the cheese is crispy to liking.

Enjoy with a nice piece of meat! Or, if you’re vegetarian, serve it on top of cooked barley! Yum!

If you don’t have sweet potatoes, regular potatoes will do just fine and the recipe will also be delicious!