Radish season is here! We eat them raw on sandwiches. In a few weeks we should have enough lettuce to grow a salad to add them to. We also ferment the roots and stems with cabbage, hot peppers and other ingredients and the leaves are added to stir fry or turned in olive oil, seasoned and baked in the oven for crispy snacks. Any woody stems, partially wilted leaves and other leftovers are fed to the chickens, turkeys, guineas and geese.
 
This months harvest reminds us how much our soil has improved at Ozark Akerz Regenerative Farm  over the past 7 years. Nothing but real food, from organic straw to organic raw milk has fed the soil since 2014. What was once a hay field with hardly any topsoil and hard pan clay is recovering to its natural state and is providing nutritionally rich and healthy food for two and four legged animals alike.

We asked our social media community to share how they use the radishes and radish greens and got recipes from Canada, France, India and United States. Thank you Joni, Patrik, Gordon, Vishal, Thom and Rachel for sharing your recipes!

“This sounds funny but it’s so good: 
Pierce radishes with a fork. 
Toss with fresh black pepper, salt and dill and a little oil. 
Optional: Wrap with bacon 
Smoke on Traeger, Camp chef or indirect on a Weber grill....slow and low.  The flavor is amazing, the spicy side goes away and they take on the smokey pepper flavor. It’s amazing.”
 
Joni  M., Snacktavist Foods - Idaho, United States

“Here in France, they’re often served as an appetizer (at home). Dipped in soft, unsalted butter, then sprinkled with sea salt (sounds strange, but it’s not the same with just salted butter). Best with strong (spicy) radishes! I scoffed at the butter at first, but it’s really different and good!”

Gordon R. - Grenoble, France

“I chopped up some radishes for in my Thai curry a few weeks ago, it was good.  They lose their bite after being boiled, but they had been in the fridge too long, and it seemed like a good way to use them.  My wife uses the leaves for some Japanese stir-fry. She just chops them up and stir fries them in sesame oil, adds a little mirin, and salt and pepper.”

Thom B. - Nova Scotia, Canada

“You might try gomen, an Ethiopian dish comparable to Indian saag, ritualised to specific recipes in cookbooks & commercially-supplied restaurants, but more commonly using any & all greens at hand (carrot, kohlrabi, arugula, parsley,...).  Let me know if I can get you the crucial *berebere* spice blend bulk, but when out I use fresh turmeric, ginger, green chile, ground black pepper, etc. I'm probably not going by any valid recipe: mustard/ sesame/ olive oils, berebere, chopped onions, any finely shredded greens, sometimes tomatoes, sometimes coconut milk, stew.  This is the spice I get at very good kilo (!) prices at our local Ethiopian bodega:”

Patrik S., ecOasys - New Mexico, United States

“Slice into 4, sprinkle a bit of sea salt, a twist of lemon and voila....??”

Vishal P. - West Bengal, India 

“I found a really great radish relish recipe that I can when I have too many. It's yummy added to tuna salad or as a condiment on hot dogs or brats. Great stirred into chicken salad or potato salad. Makes a great Raita mixed into plain yogurt. I love it on a cheese platter with sharp white cheddar

2 Cups white vinegar
11/2 Cups sugar
1 Tablespoon kosher salt
1 Tablespoon coriander seed
1 Tablespoon cumin seed
1 Tablespoon mustard seed
2 lbs radishes, shredded
1 Cup diced onion
2 inch knob ginger grated
4 garlic cloves minced
 
Combine vinegar, sugar, salt, coriander, cumin, and mustard seed. Bring to a boil. Add the radishes, onion, ginger, garlic and return to boil. Remove from heat.
 
Can cool and jar and put in fridge 
OR
Use boiling water method . Ladle into hot half pint jars, covering solids by 1/4 inch liquid. Leave 1/4 inch headspace. Put on lids and process 15 min. remove from bath Cool  Check seals 
 Store in cool dark place up to 1 year.“

Rachel C. Brown Dog Farm - Wisconsin, United States

We hope these recipes have inspired you to cook and eat radishes in different ways! It certainly has inspired us and we look forward to trying all of them! Let us know which one is your favorite by posting a comment. -Sue & Mike

Other Ozark Akerz recipes you may like:
Danish Liver pate
Our Most Popular Hot Pepper Sauce
Æbleskiver and Gløgg
Sue-Baby's Marinade and BBQ Sauce

We’ve had a lot of side hustles at Ozark Akerz over the years. From partnering with Raleigh Brewing Company to sell Ozark Outlaw, a small batch beer made with our jalapeño peppers to crafting Christmas ornaments out of black walnut shells and brewing our popular Mesquañero™ hot pepper sauce.

Even people who didn't like hot sauce became converts after trying a sample of our mesquite smoked habanero pepper sauce. The funny thing is Mesquañero™ was a mistake! We forgot to add Ghost Jolokia peppers to one batch of pepper sauce and Mesquañero™ was born. It became our bestselling pepper sauce.

Customers continue to ask for it, but we have to disappoint them. We would love to continue brewing Mesquañero™, but it’s very labor intensive and we no longer have access to a local commercial kitchen, so we've decided to discontinue it.

It's not the end of Mesquañero™ though. We've decided to let it live on through you by revealing the recipe so you can brew it at home and share our bestselling pepper sauce with others.If you decide to share the recipe with friends and family or on social media, please credit Ozark Akerz Regenerative Farm. Thank you for helping us keep the recipe alive and smokin'!

Ingredients
Base liquid:  

• 2 cups of distilled white vinegar
• 2 Tablespoons Kosher salt.

Peppers:

• Enough bell peppers to make 1.5 cups of finely chopped peppers. Using a combination of yellow, red and orange peppers will give a more complex flavor.
• Enough habeñero peppers to make 1 teaspoon of finely chopped peppers.

Don’t worry about smoking too many peppers for this recipe, you can use leftovers to season dishes or make a smoky salsa.
 
Recipe
Cut bell peppers in half and remove seeds.
 
Soak mesquite chips before use. Put mesquite on hot coals and add whole habanero peppers and bell peppers (cut in half) to grill. Cook until soft with some blackening.
 
Finely chop all bell peppers in a food processor or blender to create bell pepper mix. Remove and put in mason jar so you can save what you don’t use for other dishes.
 
Finely chop habeñeros in food processor or blender. Remove and put in mason jar so you can save what you don’t use for other dishes.
 
Add the following to food processor/blender and mix thoroughly.

• 1 1/2 cup of bell pepper mix
• 2 cups base liquid
• 1 tsp finely chopped habaneros (we found that this made the tastiest sauce, but you can add more depending on your pain tolerance, it may not be as tasty though)

Although not part of the original recipe, you can mix it up by adding fresh and finely chopped garlic to a batch.
 
After blending thoroughly, put through a strainer to remove solids. You can use the leftover pepper solids (affectionately known as gubbins) to season food or salsa.

Enjoy!
Sue & Mike

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A Food & Medicine Forest attempts to mimic nature. It provides bio-diverse, perennially growing food and medicine and tools. The benefits of growing a Food & Medicine Forest range from carbon capture to self-reliance to increasing biodiversity. We started converting a small area of Ozark Akerz Regenerative Farm to a Food & Medicine Forest in 2017. We’ve allowed wildflowers and ‘weeds’ to grow and added native species of shrubs, trees and flowers, and perennial food plants. Our goals have been multi-fold. In no specific order, these include:

• Biodiversity: Biodiversity is a broad measure of ecological health. By planting and encouraging a wide variety of plant species, the biodiversity of insects that pollinate them increases, as does the variety of birds that feed on insects. A wide variety of plants also provides a broader habitat, food & medicine for insects, birds and mammals, including humans.
• Resilience: Varying weather patterns and disease are just some of the challenges plants must cope with. This can lead to, for example, some fruit trees varieties not bearing fruit in a season. We address this risk by planting multiple varieties of the same species of plant. We have planted 7 varieties of pears, some more disease resistant than others, some more tolerant of extreme heat. By adopting this approach, we reduce the chance of losing an entire pear crop in one season. For climate resilience, we try to choose some species like the Elaine Pear from Southern Mississippi. Plumblee Pear is a great choice for disease resistance. We also choose varieties for their innate traits, For example Kieffer Pears store well for fall and winter consumption, further reducing our grocery bills.
• Native species: Planting native species is a beautiful way to help revive traditional sources of food, medicine, and tools and improve biodiversity. Native species are generally less work to maintain once established and because they have co-evolved with other species like insects and birds, they tend to support more biodiversity. Entomologist Doug Tallamy has shown that native oak trees support over 500 species of caterpillars whereas ginkgos [sic], a commonly planted landscape tree from Asia, host only 5 species of caterpillars.[i]
• Carbon: Our Food & Medicine Forest reduces carbon emissions in two ways. First by reducing carbon-inputs like fertilizers. Each pound of fertilizer takes about 6 pounds of carbon to produce. We use “green mulches” such as clover to fix nitrogen in the soil. We throw clover seed under each tree or shrub which help suppress weeds, maintain soil moisture, and fertilize. Second, the plants all capture carbon. Trees and shrubs capture much more carbon than your lawn does. Every 12 foot tree can sequester up to half a ton of carbon each year, even a dwarf fruit tree can sequester 200 pounds a year.[ii] Planting your trees and shrubs strategically to add shade or a windbreak can reduce the energy and related carbon emissions required to cool or heat your home. To determine how much specific tree species capture check out National Tree Benefit Calculator
• 7th generation: At Ozark Akerz Regenerative Farm we respectfully and humbly add the dimension of 7th Generation as a basis for our decision-making. This value has been held by indigenous peoples of North America for millennia. According to Haudenosaunee Confederacy (Iroquois) “…the Seventh Generation value takes into consideration those who are not yet born but who will inherit the world.”[iii] This means planting and growing native trees and other plants that will provide food, habitat and medicine for the human and animal inhabitants of this land in 150 years. We are reminded of the importance of the 7th Generation value at Ozark Akerz each day; we are the recipients of the gifts of shade and nuts from 2 pecan trees that were planted by someone around 1850, more than seven generations ago. Our friend Linwood Watson, a member of Haliwa-Saponi Tribe of Eastern North Carolina, put 7th generation value into perspective for us: “2 grandmother pecan trees at Ozark Akerz appear to be at least 150 years old. At one point the small farm anchored the trees, now the trees anchor the farm.” This is a powerful statement that inspires us to plant and care for more native trees with the intention that some will grow into grandmothers for future generations.

Subscribe to download the Ozark Akerz Guide to growing your own food & medicine forest and the food, medicine, tools, pollinator habitat and other benefits that are provided by 150 trees, shrubs, vines and flowers.

[i] https://www.audubon.org/content/why-native-plants-matter
[ii] https://www.sierraclub.org/sierra/2016-4-july-august/green-life/how-put-your-yard-work-for-climate
[iii] https://www.haudenosauneeconfederacy.com/values/

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