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Home » Instagram » Have you ever roasted radishes?! Until today, I hadn’t. But here they are, with garlic and caraway seeds as per the recipe in Beyond the North Wind by @darra.goldstein . I gave my son one to eat whilst I was prepping them. He did not like it (very unusual for him!). After I’d done this to them, he asked for more :-)
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Have you ever roasted radishes?! Until today, I hadn’t. But here they are, with garlic and caraway seeds as per the recipe in Beyond the North Wind by @darra.goldstein . I gave my son one to eat whilst I was prepping them. He did not like it (very unusual for him!). After I’d done this to them, he asked for more :-)

May 31, 2020 by Ali

Tags:beyondthenorthwind radishes roastedradishes
Previous PostI get a horrid feeling any time I am faced with throwing away food. So, when my first lot of beet kvass was well-fermented and I decanted it, I just couldn’t consider throwing away the beets. Instead, I roasted them with some mushrooms, onions and courgettes. . And I am so glad I did! Talk about delicious. The kvass mix also had garlic, black pepper, coriander, cumin and caraway seeds. Those went in to the roasting dish with it. Their smell – along with that of the fermented beet – filled my little kitchen with an aroma that was totally new to me. . . I topped it with ricotta. And I topped the ricotta with black pepper, some zested lemon and a generous drizzle of olive oil. . Zero-waste tasting amazing.
Next PostBread Lasagna

Recent Posts

  • How can something so simple brighten my day so much? Purple of borage flowers against the orange of carrots and the green of chives and rocket. . In the background sourdough spelt topped with bone marrow, some red cabbage sauerkraut and two types of local unpasteurised cheese – one with sheep’s milk, the other cow’s. . Everything here is Italian, most of it from less than 5 miles away. The borage and chives are from the garden. . It’s hard to put into words how eating locally and using traditional wisdom in my kitchen makes me feel. It’s something like peaceful, but with hints of deep belonging and gratitude. . Happy weekend all.
  • I finally got serious beef marrow bones locally and I’m using the marrow fat in everything…on toast, to fry, in bakes and to add a beautiful touch to warm grain salads. . Turns out in the past, in England, bone marrow was used to make a forerunner of rice pudding – with sugar and spices. See my story today for the details. . What’s your favourite way to eat marrow? . Thank you @fontedeiserri for the amazing bones (and fat and meat!)
  • Do you have this book? Do you ever feel overwhelmed by the shear number of recipes in it? . I remember when I got my copy of Nourishing Traditions. I wanted to make *everything* in it!! A decade later, I haven’t managed that feat, but I do have favourite, go-to recipes that I make over and over again. And so does my podcast co-host @farmandhearth. . Listen in to today’s @ancestralkitchenpodcast episode to hear us share the six recipes we love the most in this amazing ancestral food bible. . We’ll tell you why we love them and share our tips on making them. Once you’ve listened you’ll be enthused and inspired to bring them to life in your own world!
  • #34 – Our Favourite Nourishing Traditions Recipes
  • Fermented food waste grew this chard! . I have a tiny, container-only patio garden with no space for making compost. Last year, I started making bokashi – that is fermenting my food waste. Come winter, I dug the fermented scraps (including bones, cooked food, cheese as well as veg scraps) into my containers and left them to ‘sleep’ until Spring. . Having no idea whether it had worked, I planted beets, carrots, borage, calendula, parsnips, buckwheat and more into the containers a few months back. They’ve dug their roots into the ferment and are doing really well! . This is my second chard harvest (I thought I was growing beets, but seems the greens are doing amazingly too). Going to steam and eat with some sausages and bread for lunch. . If you’ve thought about making bokashi, I’d give it the thumbs up.

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