Pickled Watermelon Radishes

Pickled Watermelon Radishes

water
white distilled vinegar
sugar
salt
peppercorns
garlic cloves
bay leaves

Slice ends off radishes and peel radishes. Slice on a mandolin into thin slices. Bring water, vinegar, sugar, and salt to boil then let cool. Pour into pint jars and cover with brine mixture. After jar is half full, add the garlic, peppercorns, and bay leaves. A quick and simple way to make pickled radishes and so colorful. Refrigerate when  completely cool. Lasts 2 months.

Tomato Omelet

Tomato Omelet

1 large tomato sliced in 1/2 inch slices
olive oil to sauté tomatoes
2-3 beaten eggs
1/4 cup cream
herbs and spices of your choice

Sauté tomatoes will soft, pour eggs and cream mixture over the top and cook till eggs are done. A surprisingly fresh tasting omelet.

Big Haul from Harvest Festival

Watermelon Radish

Purple Top Turnips

Green Apples

Sweet Potatoes

Tomatoes

Baby Carrots

Purple Leaf Mustard Greens

All organic and all picked the same day.
Thank goodness for my local farmers.
And the market is less than 3 miles from my  home.
Now to dream up some recipes.
I'm cooking the mustard greens as we speak.

Vegetable Stuffed Flounder

Vegetable Stuffed Flounder

6 flounder fillets
juice of one lemon

olive oil for sauteing and brushing top of stuffed fillets
4 ounces mushrooms chopped
1 small red onion chopped fine
6 mini red peppers chopped fine
10 asparagus tips, steamed till soft
3/4 cup grated parmesan cheese
1/2 cup bread crumbs
1 teaspoon dried tarragon
salt and pepper to taste

Sauté vegetables till tender. Mix well and, when cool, pat flounder fillets dry and stuff flounder fillets with vegetable mixture by rolling with stuffing. Place seam side down. Squeeze lemon over fillets. Mix bread crumbs and tarragon and/or other herbs or spices of your choice and sprinkle over stuffed fillets. Bake in 400 F oven for 20 minutes. You could make a sauce to drizzle over the flounder fillets if you wish but not necessary. Serve immediately.