Rogue Radishes!

By Stephanie Oelsligle Jordan, Local Food Program Manager and Chef

I’ve never been a fan of raw radishes. They were always on my Grandma Agnes’ “relish plate” with pickled beets, something that looked like a cornichon and maybe some herring. Fast forward about 25 years, and I’m standing in my kitchen with my friend Bryan from culinary school.

“I’m not fond of radishes,” he says in his South African-British accent.

“Me neither,” I replied. “What should we do with them?”

We stood there looking at the radishes, as though they were mischievous children.

“Wait,” he said. “I’ve got an idea,” and he got out my saute pan.

And that was that! When these little gems hit the heat, they lose that horseradish-y bite and become almost like a potato (but more interesting). Sauteing them with olive oil plus a little butter is still my favorite quick and easy weeknight solution for a bunch of radishes, but they can also be roasted, braised and even grilled! And don’t forget pickling! Here are a couple of easy radish recipes (Braised Radishes
and Spicy Quick-Pickled Radishes
) to elevate them beyond a salad ingredient. Enjoy! -Chef Steph

Braised Radishes

Ingredients:

1 T. olive oil and/or butter
1 medium shallot, minced
20 medium radishes, leaves and stems removed (about 1 pound after trimming)
1/3 cup low-sodium chicken broth
2 t. minced fresh chives
Salt and pepper, to taste

Halve radishes if small, or quarter them if large. Place olive oil/butter in a large skillet over medium-high heat. When the oil is hot, add the shallot and cook until softened, 2-3 minutes. Stir in the radishes and cook 1 minute longer (it’s OK if they sear and brown a bit, which adds flavor).

Add the broth, cover and cook, stirring once or twice, until the radishes are tender, about 10 minutes.

Remove the cover and simmer until the liquid thickens slightly, about 1 minute.

Add the chives andseason with salt and pepper. Serve immediately.

Makes 4 servings.

Recipe from America’s Test Kitchen 

Spicy Quick-Pickled Radishes

Ingredients:

1 bunch radishes (any variety)
¾ cup white wine vinegar or apple cider vinegar
¾ cup water
3 T. honey / maple syrup
2 t. salt
½ – 1 t. red pepper flakes (the full 1 t. will be spicy)
½ t. whole mustard seeds
Optional additions: garlic cloves, black peppercorns, fennel seeds, coriander seeds

Remove tops and bottoms of radishes and slice into very thin rounds (a chef’s knife or mandoline works well). Toss the rounds with red pepper flakes, mustard seeds and any other optional additions, then pack them into pint-sized canning jars.

In a small saucepan, combine the vinegar, water, honey/syrup and salt. Bring to a boil, stirring occasionally, then pour the mixture over the radishes.

Let the mixture cool to room temperature and serve (or cover and refrigerate for later). Serve on tacos, sandwiches, salads, or anywhere you need a little zing!

Makes about 1 ¼ cup.

Recipe adapted from Bon Appetit

Design Workshop Guides Participants In Sustainable Garden Transformation

By Kassie Munro and Nicole Newell, Program Managers

Permaculture designer Ojan Mobedshahi leads the Sustainable Garden Design Workshop in Vallejo

We are continually striving to find the best way to provide as many people as possible with the tools they need to transform their outdoor space into a more regenerative landscape, but we don’t have the capacity to install gardens for every interested homeowner. We created the Sustainable Garden Design Workshop with the hope that this resource can help get more people started with one of the most challenging parts of a landscape project — the design. The workshop provided an opportunity for attendees to be guided by a professional designer through the whole systems thinking design process with a focus on wise water management, soil health and permaculture elements.

Mary and Ben were selected to be our first hosts. They opened their 120-year-old home in Vallejo for this workshop with the desire to have a front yard garden to showcase sustainability, share the bounty with their neighbors and create a place for their daughter to play. The class instantly received a ton of interest; it was full with a waiting list in a matter of days.

Permaculture designer Ojan Mobedshahi led the day’s workshop with the grace, insight and playfulness that we have come to expect from him. Ojan has partnered with us on designing the Resilient Neighborhood homes in Vallejo, and when this opportunity arose we jumped at the chance to work with him to develop a new offering for the community.

Ojan started the day’s discussion with an acknowledgement of place and asked attendees to honor the indigenous communities whose land we are residing on in Vallejo. He also spoke of the indigenous people whose land he lives on in Oakland, displaying respect and humility that set a mindful tone for the day. Lessons on fundamental permaculture and landscape design elements followed, which felt much more like a group discussion than a tutorial — Ojan has a way of making everyone feel at ease and open with each other. We discussed a range of topics from water cycles and management to the different use sectors around a home.

Participants in the workshop assessed the yards and worked on designs for their own properties

The learning continued outside where the group walked Ben and Mary’s front and back yards with Ojan’s guidance, completing a site assessment and beginning to identify real-world design challenges and opportunities for this space. Ben and Mary were incredibly candid with everyone about their challenges with the space, and there was a wonderful amount of wisdom offered by attendees who shared experiences in their own lives to add to the learning process. While this portion of the workshop focused specifically on one unique home and all its quirks, the teaching was deeply valuable and transferable to any space. The reality that most of us face with our yards is a complex web of existing features and nuanced obstacles (or a blank canvas, which can often be the most challenging of all!). Ojan taught us not what to think, but HOW to think and approach the design process the way he does in his role as a designer. After the site assessment, it was time to get all of the wonderful ideas down on paper. The remainder of the workshop focused on creating a design for Ben and Mary’s home and a working session for attendees to begin applying some of what they had learned to their own space. This time was a chance to brainstorm together, ask questions and collaborate.

This workshop, as with all of our events, served not only as a place to learn about sustainable landscaping practices but also as a time for people to connect with each other, sparking wonderful conversations. Mary’s dad, Larry, told us about spekbom, a succulent shrub that is being used to sequester carbon in South Africa. Ojan also talked about the other hat he wears: Not only is he a Regenerative Permaculture designer, but he also is the finance director for East Bay Permanent Real Estate Cooperative. This organization works with the community to create a permanent affordable housing solution in the East Bay.

At the end of the day, Ojan was able to gift our host homeowners with a design for their property that they can use as a jumping-off point to begin their yard transformation, and we are so excited to see what they create! Our next design workshop will follow the redesign of an expanding demonstration food forest in Benicia. We hope to be able to offer more sustainable garden design workshops in the future. Keep an eye on our calendar for the latest workshops, and subscribe to our monthly newsletter for updates. Let us know if you want to bring a design workshop to your city or have ideas on other workshops that would help support your yard transformation by sending an email to mailto:nicole@sustainablesolano.org

Alliance Members Reflect, Connect to Deepen Local Food System Conversation

By Kassie Munro, Program Manager

Solano County Farmbudsman Sarah Hawkins and Kaiser Vallejo Nutritional Services Manager John Healy, both Alliance members, connect during the February meeting. Kaiser Vallejo is the first healthcare organization in Solano that has started sourcing consistently from small farms in the county. 

The Solano Local Food System Alliance held its first quarterly meeting of 2020 at the beginning of February to continue its collaborative effort to foster a strong local food system within the county.

At the February meeting, Alliance members began by reflecting on insights gathered during the October listening sessions, including the nuanced importance of building community health and community wealth, and the strong interest around developing robust farm-to-school programs.

The meeting included a discussion on climate change and agriculture lead by Wendy Rash and an in-depth review of fees and regulations that farmers face to sell their food at different venues compiled by Jahniah McGill and Priscilla Yeaney. A deeper conversation developed around policy and the actions needed to bring about meaningful change that would help our farmers thrive.

The Alliance received updates from the Sustainable Solano team on the recently awarded CDFA Specialty Crop Block Grant that is supporting the development of a number of key initiatives. Those include farm-to-institutional customer sales, public education on the importance of eating locally and the abundance of produce grown in Solano County, including cooking classes across the county, and the development of the first Bounty of the County event slated for August 29.

You can find more details in the meeting minutes here.

Curious about the Solano Local Food System Alliance? Learn more about the USDA grant that led to the creation of the Alliance and find out more about its work here.

Save The Butterflies and The Bees — Our Favorite Pollinators Are in Jeopardy

Sustainable Solano works to bring organic solutions that take a whole-systems approach to how we interact with the environment. That means encouraging the use of techniques that work with and support natural systems, which includes supporting those beneficial insects people love to attract to their gardens. These insects serve many roles, including pollinating plants and eating harmful insects. We wanted to share this blog post from Cristina Goulart of GHD, who works with us on the Urban Water Conservation Committee, to highlight the importance of protecting our beneficial insects through the choices we make — including making the conscious decision to handle weeds or pests in our gardens through methods other than chemicals that have systemic effects on pollinators. The UWCC is monthly meeting of Solano County Water Agency and city staff with the purpose of coordinating regional conservation programs throughout the county.

This article below was originally published by the Russian River Watershed Alliance. Some of the resources listed are for Sonoma County, but can serve as a helpful guide here in Solano.

The Monarch Butterfly

One morning last summer, as I watched a pair of butterflies flying from bloom to bloom on a butterfly bush, I realized I hadn’t seen a Monarch Butterfly in years.  I did some research and learned some distressing news.

In January of 2019, the Xerces Society’s yearly census of the western monarch revealed that the numbers of Western Monarchs were down a dramatic 86% from just one year before. Scientists studying the Western Monarch predict that if we don’t take drastic measures now, the species has a 72% chance of going extinct in less than 20 years.

Monarchs are migratory wonders of nature, migrating up to 3,000 miles to their wintering grounds. Their miraculous migration occurs over generations, one generation communicating to the next the route it must take.  Like all butterflies, they are pollinators, drinking nectar from one flower, and depositing its pollen on the next.

Honeybees

The honeybee pollinates about one-third of our food crops. Honeybees have also been in decline for years with the current population of honeybees estimated at less than half what it was in the 1940s. In 2006, scientists discovered what they call Colony Collapse Disorder. Colony Collapse Disorder occurs when a colony’s worker bee population suddenly disappears. Hives cannot survive without their worker bees, so eventually, the entire hive dies.

The Causes

For Monarch butterflies, loss of habitat is a key cause for its population decline. For both the Monarchs and honeybees, the use of pesticides is another key factor.

Pesticides in the neonicotinoid (a systemic agricultural insecticide resembling nicotine) category are thought to be a culprit in Colony Collapse Disorder. Studies have shown that in non-lethal doses, neonicotinoids cause navigation disruption and memory loss in bees, even in low concentrations. These pesticides are found in our food sources and in our home gardens. A demoralizing study conducted in 2014 found that 50% of nursery plants tested in the U.S. and Canada contained residue of neonicotinoids in concentrations as high as 748 parts per billion (ppb). A dose of 193 ppb can kill a honeybee. A dose of 30 ppb can cause impairments to a bee’s ability to forage and navigate. Plants and seeds purchased to attract butterflies and bees can harm these pollinators if they have been treated with neonicotinoids.

Although some nursery chains have since reduced the numbers of plants on their shelves treated with neonicotinoids, plants containing neonicotinoid residue are still sold in retail nurseries. Typically, they do not come with a warning label.

A Call to Action – Help save the Monarchs and the bees. 

Go Organic!

Don’t use pesticides in your gardens. Pesticides include herbicides to kill weeds, insecticides to kill insects and fungicides as well. Most pesticides are non-specific and kill a broad range of species in addition to the pest. Insecticides kill beneficial insects in addition to those that eat our crops. Beneficial insects include those that pollinate our crops, such as bees and butterflies, and predatory insects that eat the plant eating bugs, such as ladybugs and lacewings. Pesticides kill bees and butterflies as well as “bad” bugs.

Purchase neonicotinoid-free plants and seeds. In Sonoma County we have several nurseries that sell organic and neonicotinoid-free landscape plants and seeds. Please ask your nurseries if they can assure you that the plants and seeds they sell you are not treated with neonicotinoids. If they can’t, head over to a locally-owned, sustainability-minded nursery. Also, the RRWA program ‘Our Water, Our World’ (OWOW) helps residents manage their home and garden pests in a way that helps protect our watershed. More information on OWOW can be found at www.rrwatershed.org/project/our-water-our-world.

Build it and They Will Come

Create a Monarch Butterfly Waystation!

Monarch waystations must include the native milkweed plant because this is the only plant where Monarchs will lay their eggs and the only plant that Monarch caterpillars eat. In our region, the best time to plant milkweed seeds is from November to early spring.  A waystation must also include nectar plants on which the adult Monarchs can feed. Examples are the butterfly bush, salvias, and Ceonothus.

Monarch Waystations also attract bees! Bees feed on nectar-bearing plants, just as butterflies do.

For more information about creating a Monarch Waystation, please go to:  www.monarchwatch.org/waystations

Proper Disposal of Pesticides

When you do go organic, remember to dispose of your unused pesticides through Sonoma County hazardous waste drop off locations. Please go to the following link for more information or call Eco-Desk 707-565-DESK (3375).

www.zerowastesonoma.gov

Warm Indian Cabbage Salad

Ingredients:

2 T. Coconut Oil
1 t. Black Mustard Seeds
1 medium Shallot, small dice
½ t. ground Turmeric
1/8 t. ground Asafoetida (optional)
5-6 fresh Curry leaves (or ½ t. dried)
1-2 Serrano peppers, slit lengthwise
4 cups packed shredded Cabbage (green and/or purple)
2-3 T. grated Coconut (unsweetened)
2-3 T. chopped fresh Cilantro
Salt to taste
1-2 t. lemon juice

Heat coconut oil in a large saute pan. Add the mustard seeds and wait till they splutter (cover, or use a splatter screen). Add the shallot, turmeric, asafoetida, curry leaves and serrano chilis. Stir frequently for 1-2 minutes, or until shallot softens and spices are fragrant.

Add cabbage, some salt to taste, and mix well. Cover the pan with a lid (or foil) and let it cook in its own water, stirring occasionally for about 5 minutes. When the cabbage is tender/wilted, mix in the grated coconut, cilantro and lemon juice. Adjust seasonings and serve warm.

Serves about 4 as a side dish.

Download a printable version of the recipe here.

Recipe courtesy of Sushma Marur. Specialty ingredients can be found at Indian markets such as Bazaar in Vallejo (4380 Sonoma Blvd.).

 

Learn how to make this recipe by watching the cooking class below