In the pink
Harvested all the radishes early this morning because, as temperatures are rising, they are in danger of getting woody.
Decided to experiment with quick apple cider vinegar, maple syrup, radish pickles. Added mustard seed, fennel seed, black pepper and a whole spicy Hawaiian hot pepper for flavor.
Radishes are brassicas. The young, few hour old pickle has a definite cabbage fart smell at the moment.
I also learned that heating up vinegar makes a bit of a stink in the kitchen, and since the hacienda living areas are open plan, and the HVAC system works better with no open doors or windows, the yoga studio and gathering room are vinegary now. No I haven’t hosted a flatulent cheap wine spill. Even if it smells that way.