It was nice to be back in my own kitchen today. I bought these black radishes from Natural Grocer in Joplin and brought them home. I was expecting them to be black inside but they were like normal radishes.
The first thing I did, after canning the watermelon rind pickles, was prep dinner.
The radishes were sliced and seasoned in preparation for roasting. Sweet potatoes were scrubbed and wrapped to be baked. Chicken was pounded thin and left to soak in icy salt water.
Instead of making my normal piccata recipe, I picked up this Artichoke Piccata Simmering Sauce at T. J. Max in Joplin and wanted to use that. It was super easy, but so is piccata from scratch, and it was good.
Next, the garlic was cleaned and the basket for the fermenter was packed. That batch is doing what it does for the next 10 days. Soon, we’ll have more black garlic.
Except for steaming the boudin for our game snacks, I think my time in the kitchen for today is done!