Kopp's Crops is a family-run business specializing in maple syrup, honey and fresh vegetables. We are located 45 miles north of Minneapolis in Bradford Township on our 65 acre farm.

*Now Selling at the Cambridge-Isanti Farmers Market!*

Local Orders: For pickup in Isanti, Cambridge, Brooklyn Park or Arden Hills, please email koppscrops@gmail.com or call 763-772-7057 to place your order and arrange payment & pickup. Available products are listed in the shopping cart below.

Outside the Twin Cities: Please use the online shopping cart below. USPS shipping charges will be calculated at checkout.

For questions, please email us at koppscrops@gmail.com


Sunday, June 12, 2011

Relishing the Radishes

Hard to believe, but the first crop of the season is done – rest in peace, radishes.  Or pieces, I suppose (keep reading, it will make sense eventually).  We always get a little overzealous with our radishes and plant too many, simply because they have the shortest maturity time, and the seeds can withstand the coldest temperatures, so they’re always the first thing we can eat from the garden.   Frankly, if they weren’t the first edible vegetable, we probably wouldn’t bother.  After all, how many ways are there to eat radishes?  Raw with a little salt.  Sliced in a lettuce salad.  Sliced in a spinach salad.  And partially sliced in that oh-so-artistic way that turns them into rosettes for a platter of veggies and dip.  Apparently they’re “too pretty to eat” that way, because we’ve never been to a party where they weren’t the last thing left on the plate, even after the last celery sticks have been grudgingly used to scrape the last remnants of congealing dip from the bowl. 
But given their nice firm texture, radishes seem like a vegetable we could either freeze or can; something to preserve them long enough to let the memory of monotonous radish-garnished salads fade, and make us want to eat them again.  Surely someone has figured out a way to preserve these things, right?  Food.com delivered, with a recipe we just had to try:  http://www.food.com/recipe/pickled-radishes-118828.  Unfortunately, the recipe doesn’t call for a hot water bath, so the jars aren’t sealed and shelf-stable, and will therefore be taking up some valuable real estate in the refrigerator.  But the food processor made short work of the slicing, and the jars turned out the loveliest shade of pink.  Eight hours later we tentatively tried the first one, and… yum! This recipe is a keeper, and officially cements the formerly-maligned radishes’ right to take up two full rows in next summer’s garden.