Has anyone preserved horse radish?
docmom_gw
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docmommich
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Has anyone kept buffalo?
Comments (28)I'm fortunate that I neighbor Wind Cave Nat'l park in the Black Hills of South Dakota. Bison arrived in Wind Cave in 1913. http://www.wind.cave.national-park.com/animal.htm#ani Custer State Park, another neighbor :-) has bison also. They have a yearly round up and sale - http://www.sdgfp.info/Parks/Regions/Custer/round.htm Any given day we encounter bison on the park roads.. I never fail to slow down and admire their massive grace. Yes!, Bison are unpredictable. There are many many signs through both parks warning folks, yet it seems each year, some idiot thinks they should be able to get "a little closer for a photograph"! ..they often end up in the ER after being gored. Bison meat is very low fat and not at all gamey tasting. Several neighboring ranches have bison...either for meat or working horses (the bison don't sour like cattle) It's a job to keep their water tanks full enough as their little short necks can't reach into the tank.. LOL Years ago I met Larry Belitz. He is quite a wonder. Larry uses bison like the plains Indians did. http://www.tipis-tepees-teepees.com/buffalo_hide_tipis.htm Until this spring, my sister and I had a soapmaking business and at one time, bought bison tallow (not much fat on bison!) from him, rendered it and used it for soap. _Buffalo For the Broken Heart_ is a wonderful book written by rancher/author Dan O'Brian. Any of Dan's books are worth reading..Buffalo for the Broken Heart is my absolute favorite! :-) I highly reccomend it, even if you're not interested in American Bison Google Dan O'Brien ..or bibliofind.com Buffalo for the Broken Heart My then 10 year old daughter and I rode through Custer State Park a couple of years ago. Part of our ride went through a herd of bison...almost all of them were laying down, basking in the sun..the sounds they make as they're resting made our hearts beat a leetle faster!.. almost like they were snoring. .. one or two turned their massive heads as we tip toed through. It was quite an experience. Have I bored you all enough! Bragged on my home enough?...See MoreRadish failure
Comments (47)Soil: Sandy Loam, pH: 7.8 Have only had a complete failure bulbing up once, that was with black spanish. Never grew them again, but read where they do better as fall radishes--plant warm, let weather cool down as they grow. I don't thin--just sprinkle seed in the row and pull the first ones ready "thins" the rest a little, but they are already bulbing up, just slower. As a result, they tend to grow like hair on a dogs back. Sometimes I have more that will end up never bulbing up, sometimes very few. They are among the earliest things I plant. I've been wanting to plant the radishes and a lot of other things for the last month and haven't gotten there yet--weather just plain wet so I can't get in the garden, and this weekend is called due to rain, also. I've felt that later radishes often have a harder time bulbing up, whether it is the warmer weather or maybe day length could be a factor. Sometimes I wonder if it doesn't have something to do with seed quality or source....See MoreHow to preserve radishes... pickled maybe? or...?
Comments (9)I came across this recipe for pickled radishes on the BHG site. Sweet Riesling Pickled Radishes Ingredients 2 pounds radishes 2 1/2 cups water 2 tablespoons kosher salt 1 3/4 cups Riesling or other white wine 1 cup white wine vinegar 3 tablespoons sugar 2 teaspoons whole multicolor peppercorns 10 whole cloves 1/2 teaspoon whole allspice Directions 1. Wash radishes; trim off radish tops and roots. Cut radishes into 1/4-inch slices. In a large nonmetal bowl stir together the 2 1/2 cups water and salt; add radishes. Cover and chill for 1 to 2 hours, stirring occasionally. Pour radish mixture into a colander set in a sink. Rinse with cold water; drain. 2. In a medium stainless-steel, enamel, or nonstick heavy saucepan combine wine, vinegar, sugar, peppercorns, cloves, and allspice. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, covered, for 15 minutes. 3. Pack radishes into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Pour hot vinegar mixture over radishes, distributing the whole spices evenly and maintaining the 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. 4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints. There were no reviews for the recipe but the brine sounded pretty good to me :-)...See Morepreserving radishes??
Comments (14)How you use relishes, Melissa, depends on your personal tastes. I have a friend, for instance, who eats the radish relish right out of the jar, on crackers. Nothing wrong with that I can see. And, off the top of my head, yogurt cheese with any relish on a cracker wouldn't be bad. Even better: Try using slices of raw kohl rabi or raw jicama as the "cracker." Relishes are often served on a plate as a way of perking up other foods; not always meat dishes. Think of them as a substitute for, say, raw onions, in that regard. Both the Mama Hall's and the Radish Relish are great used to perk up a bowl of soup beans. They make great additions to dips, too. Or can serve as the sole flavor ingredient. Try mixing together some Radish Relish and sour cream, for instance, and serve with a selection of crudities. Radish relish substitutes easily in any recipe calling for horseradish. Try mixing some of it with ketchup for a down and dirty cocktail sauce for seafood. By the same token, mix the Mama Hall's with yellow mustard and spread that on hot dogs. Basically, relishes are as versitile as the fresh veggies they are designed to replace....See Moredocmommich
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