These bites can be served before dinner or with the main meal to cut through the richness of the cobbler. In this plate we celebrate the Growing Together farmers. Pickled vegetables, like radishes, are a favorite in the farmers’ native South Asian culture just as people in the American South love pickled bites (from okra to chow chow).

To pair with the radishes, we also like this quick pickled version of collard stems as it makes good use of the parts that otherwise might get thrown away. Chef Jessica Benefield of Two Ten Jack served a similar garnish on a salad at Nourish in 2017. We celebrate her as the first chef to embrace the Growing Together community. Serve these pickles alongside a sharp cheddar or blue cheese from our friends at Kenny’s Farmhouse Cheese or goat cheese from Noble Springs Dairy.

Quick Pickled Collard Stems/Radishes

makes about 1 cup

ingredients

½ cup cider vinegar
½ cup water
¼ cup granulated sugar
4 garlic cloves, smashed
2 bay leaves
1 teaspoon red chili flakes
¼ teaspoon salt
1 cup collard stems, trimmed of leaves and cut into ¼-inch pieces
OR
2 bunches radishes, halved and thinly sliced (greens removed)

Directions

Combine the vinegar, water, sugar, garlic, bay leaves, chili flakes and salt in a small saucepan. Bring up to boil and add the stems or radish. Cook for 2 minutes. Remove from the heat and let cool to room temperature. You can eat these right away, but they’ll be better the next day. The pickles keep in the fridge for up a month.

Recipes from Deep Run Roots by Vivian Howard.

This recipe is a part of our menu for our upcoming live dinner party, a part of our Nourishing our Community presented by Kroger Zero Hunger Zero Waste campaign.

We hope you can cook up your version and join us for dinner on Thursday, July 2nd!