Tomato and Rice Soup

A Moose Meadow Farm original

1/4 cup olive oil
1# onions, diced
2 cloves garlic, finely chopped
Salt and pepper to taste
Pinch of dried thyme and dried oregano or marjoram
2 cups chopped fresh or 1/2 cup chopped dried mushrooms (we use dried morels - thanks Laura!)
2 cups uncooked brown rice
1 quart canned or about 3# frozen whole tomatoes
About 1/2 gallon water or stock
4 cups roughly chopped greens, like radish or turnip greens, kale, chard or bok choi

1.  In a large soup pot, heat the olive oil over medium-high heat.  Add the onion, garlic and herbs.  If using fresh mushrooms, add them here.  Saute until the onions start releasing their liquid, about 5 minutes.
2.  Add the rice and the dried mushrooms if using dried, and stir to coat in oil.  
3.  Add the tomatoes and broth or water, cover and bring to a gentle boil.  Turn heat down to medium and simmer until the rice is cooked.  
4.  Stir in greens just before the rice is done.  Serve hot with crusty bread or homemade croutons!

Lacto-Fermented Radishes

This recipe comes from Serious Eats.  The same method can be used for turnips and carrots.

2 cups water

1 ½ tablespoons sea salt

3 bunches radishes, trimmed and cut into ½ to ¼” thick slices

1.     Wash one wide mouth quart mason jar and a quarter pint jar.

2.     Bring water and salt to boil in a small saucepan, stirring until salt dissolves.  Let cool to room temperature.

3.     Pack radish slices into the quart jar and cover with cooled brine, leaving about ½” headspace.

4.     Fit the quarter pint jar into the mouth of the quart jar and pour the rest of the brine into it.  Press the small jar down until brine reaches the brim of the big jar, so that the radishes are completely submerged.

5.     Let radishes sit on your counter for 5-7 days until the brine goes slightly cloudy and the radishes taste tart and crunchy.  When they’ve reached the level of tang that you like, remove the small jar, place a lid on the quart jar, and refrigerate.