Food and the swapping of said food

Friday found me with nothing on my afternoon schedule so I gardened. And gardened. And gardened. My yard is looking great but my back was screaming loudly at me all weekend.  Learn from my experience and ease back into the meditative pleasure of yard work.

Okay. As promised last week, my lessons in food swaps. Food swaps are as popular with foodies as pickling and keeping chickens. Being a good west coast foodie myself I have attended some great swaps and also hosted a (much) less than stellar swap myself. Here is the info you need to know about food swaps in general: http://www.foodswapnetwork.com/what-is-a-food-swap/  and then here are some things I learned. Most importantly, invite many, many people. I invited only about 15 people of which 3 people showed up. It’s not a matter of my popularity because let’s face it; I’m pretty much a rock star. A couple of problems arose. One impediment was the flu spreading throughout our community. The 2nd issue was the Oscars. So, pick a day that has nothing happening anywhere in the known universe and hopefully we are now past the flu season. Spring and summer swaps are great because you can use your back yard as well. This allows more people to participate. Next time I am going to invite about 30 people to my fairly small house and hope 10 show up. 10 people would make for a great swap. Read the wonderful information in the noted url and host your own swap. Let us know how it goes. Of course you can always invite me!

This week we have something new to talk about. Sorta. It’s a radish but a different sort than we have had thus far.  Black Plum Radish

According to Natural News, radish helps to relieve congestion within the respiratory system, making it an excellent food for asthmatics and those who suffer from bronchial infections and sinus problems. It is beneficial for both the gallbladder and liver functions, as it acts as a cleanser. It contains sulphur based chemicals, which regulate the production and flow of bilirubin and bile, enzymes and acids and also help remove excess bilirubin from the blood. This makes it an excellent detoxifying agent for the body. It protects and soothes the gallbladder and liver, while protecting them from infections.

Read more at: http://www.naturalnews.com/031944_radishes_health_benefits.html

In case you didn’t read last week’s radish info (shame on you!) here is the storage info again.

Both summer and winter radishes store well in the refrigerator once the tops have been removed. The radish leaves cause moisture and nutrient loss during storage. Store greens separately for 2-3 days. Refrigerate radishes wrapped in plastic bags for 5 to 7 days. Winter radish varieties can be stored for up to two weeks in the refrigerator.

Now this recipe sounds yum-ba-lina (my highest honor on the yum-o-meter)

Tuna Tartare with Avocado and Radish

4 servings

Recipe by The Fern Restaurant in Rio Grande, Puerto Rico

Photograph by Matt Duckor

The ginger-lime dressing for this is a revelation: It elevates the fish's flavor, makes the avocado creamier, and enlivens anything from slaw to corn salad.

(Don’t you love the word “enliven”? So pretentious. Haha!)

Ingredients

Dressing

2 teaspoons finely grated lime zest or 4 kaffir lime leaves

2 tablespoons fresh lime juice

1 tablespoon sugar

2 tablespoons plus 2 tsp. soy sauce

2 tablespoons Champagne vinegar or white wine vinegar

2 tablespoons grated peeled ginger

Tuna

10 ounces albacore or bigeye tuna, minced

2 tablespoon olive oil, divided

1 teaspoon minced seeded red or green Thai or serrano chile

1 teaspoon minced shallot

Kosher salt

1 avocado, halved, pitted

4 radishes, thinly sliced

Chili oil

Notes: Kaffir lime leaves are sold frozen and sometimes fresh at Asian markets. I keep them in the freezer as I like to use them often. Chili oil is available at Asian markets and in the Asian foods section of many supermarkets.

Preparation

Dressing

Combine lime zest, lime juice, sugar, and 2 Tbsp. water in a small saucepan. (Alternatively, pulse lime leaves and sugar in a spice mill until a coarse paste forms, then add to pan with juice and water.) Bring to a boil; remove from heat. Cover and let cool completely. Strain through a fine-mesh sieve into a medium bowl.  Whisk in soy sauce, vinegar, and ginger to lime mixture to blend.

Note: Dressing can be made 2 days ahead. Cover and chill.

Tuna

Toss tuna with 1 Tbsp. olive oil in a medium bowl; add chile and shallot; season lightly with salt. Scoop avocado flesh into another medium bowl; mash with remaining 1 Tbsp. olive oil. Season with salt.  Divide avocado among small bowls. Top each with some tuna mixture, then 1/4 of the radish slices. Spoon dressing over avocado and drizzle radishes lightly with chili oil.

Until next we meet, eat well and put a bird on it!