My wife and I recently signed up for a Community Supported Agriculture (CSA) program through her job. Every two weeks we get a full of fresh seasonal fruits and vegetables straight from a local farm.
The only challenge is that sometimes we end up with a lot of an ingredient we’re not sure how to use. Most recently, this was radishes. You can cut up a radish and toss it in a salad. You can…cube them up and use them in a salad. That’s about as far as we got. Ultimately, they went bad in the fridge before we could use them all.
If there’s one thing I can’t stand, it’s wasted potential. It’s why I got into education. Here’s what I would do differently next time.
Instead of relying on my database of radish recipes, which is slim as it is, I should have gone online and researched some recipes.
Perhaps there was a sauce I could make that uses radishes. Or a dip. Something I could freeze and use later.
I could have used the radishes to practice whittling. I’m not even into whittling as a thing, but in the spirit of not letting these little red guys go to waste, I could have practiced making some little vegetable flowers that I could garnish a dish with in the future.
I could have composted them. I could have given them away. I could have done a lot of things.
The biggest reason I didn’t do this was because I didn’t take the time and space to figure out what to do with 1,000 radishes. That’s the lesson. Make the time and space.