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Radishes – getting to know the spunky root

Posted by on May 21, 2018 in Tillamook County Pioneer | Comments Off on Radishes – getting to know the spunky root

www.tillamookcountypioneer.net

By Dana Zia, The Golightly Gourmet
“Perhaps the most overlooked vegetable on the veggie-and-dip platter is the radish.” Edward Lee

The box of luscious, local, organic veggies arrived on the porch a few weeks ago heralding the advent of the “CSA challenge season.” Let me explain for those who haven’t been introduced to CSAs. CSA stands for “community supported agriculture”, which is a subscription service that a farm will present a glorious array of their best veggies, once a week, to subscribers, during the gardening season. There are various farms offering CSA subscriptions in Tillamook County – check with Food Roots for a list of CSAs.

The reason we call it the “CSA challenge” is it is our sworn duty to try and eat all the veggies in that box before the next box arrives. This isn’t an easy venture for just the two of us and sometimes we have to enlist the help of our juicer to finish up the goods before the next wave comes through. It is a sure fire way to push your veggies.

We find ourselves getting very creative with what presents itself in the box. Lately, we have been getting lots of radishes. Okay, I have a confession to make, I don’t love radishes. I don’t hate them, I just find myself never getting creative with them. I grate them up in my salads, use them on tacos, or forget about them. (Fortunately they wait patiently for a long time in the fridge till I remember them.) I guess it is time to get to know this vegetable since they are not going away.

Radishes love to grow in our climate where it is cool all summer and they adore sandy, loamy soil. (Hence why they are a popular item in the CSA in our temperate zone) If you have ever grown a radish you will understand why they get their genus name, “Raphanus” which means “quickly appearing”. Radishes can germinate in 3-5 days and reach eat-ability in 2-3 weeks. I always have loved growing them since they are almost like instant gratification. Radishes are a great crop to grow with children because of this.

No one seems to know where the spunky radish pushed up from. There is some speculation that they came from Asia where some wild radishes are still found but who knows. It is known that they were an important food to the Egyptians who used them to feed and pay for their slaves. The Romans loved them so much they made gold ones and offered them up to Apollo. In fact, these little buggers really got around and it is easy to find their sprouts in every culture.

It is a wonderful that radishes have grown into most cultures as they are a good thing in the nutrition department. These fresh roots are high in Vitamin C, fiber, anti-oxidants, electrolytes, minerals and low in calories and carbs. They have an enormous amount of isothiocyanate, which is an anti-oxidant compound that is a warrior against cancer cells and inflammation.

A little known fact about radishes, (at least to me) are that when eaten raw, their peppery taste stimulates the production of saliva and rouses the appetite. Consequently they have been used throughout history as an appetizer to get the party started. In France, they are served first with butter and salt. You swipe the radish across the butter then dip in the salt. I was intrigued by this and had to try it and I must confess it is pretty darn good!

Another interestingly new way to eat radishes is to bake or sauté them. It tames the beast in the root and turns them into a sweet, tender nugget that you would never guess is a radish! In fact, they taste kinda like a roast potato without the carbs!

This recipe that I am sharing with you today involves sautéing the radishes and they are transformed into something special. Radishes will be particularly easy to get for this recipe as Farmers Markets starts up again (Hooray!) across the nation. There will be many a cool weather loving radish there to be had there in the Northwest. See you at the market!


Sautéed tarragon chicken with radishes
When I bought my organic chicken breasts and they were so big I bought two and cut them in half for this recipe.

4 skinless, boneless chicken breast halves (Please do organic)
Some salt and pepper (preferable fresh cracked pepper and a coarse salt, like Malden’s)
2 tablespoons of butter or coconut oil, divided
2 tablespoons of olive oil, divided
2 fat shallots, minced
1/4 cup or so of white wine
1 cup of low sodium chicken broth
2 teaspoons of Dijon mustard (preferably homemade)
1 tablespoon of chopped fresh tarragon
2 fat bunches of fresh radishes (about 20) trimmed of the greens and halved length wise
Some fresh tarragon sprigs for garnish

Pat your chicken breasts dry with a paper towel then sprinkle with the salt and pepper and get out a nice big skillet to heat up 1 tablespoon of butter (or coconut oil) and one of the oil over medium high heat. Carefully lay the chicken in the skillet and cook until browned, then flip over and cook till that side is browned and the breast is cooked through, about 10 minutes per side, depending on how fat they are. (Lower the heat to Medium and put a lid on the pan if the pieces are particularly fat and need to cook longer.) Transfer the chicken to a plate and keep warm while you work some magic.

In the same skillet, add the shallots and cook for a minute or two till they are fragrant and translucent, then add the wine and broth to the skillet and bring to a boil. Whisk in the mustard and tarragon and keep whisking until the sauce begins to thicken and coats the whisk and the amount has been reduced to half, about 10 minutes. Take off the heat and taste the sauce and see if it needs anything then gently roll the chicken around in the sauce and leave them there to wait for those little jewels of radishes.

In another heavy skillet, melt the remaining 1 tablespoon of butter (or coconut oil) and olive oil over medium high heat, and add the radishes. (make sure they are dry or they will splatter!) Sprinkle with salt and pepper, reduce the heat to medium and cook them without stirring until they begin to brown, about 4-5 minutes. Begin to stir them now and continue to cook until they are crisp tender, 5-6 minutes longer.

Plate the chicken breast up with the sauce on them and then arrange the radishes around and over the chicken. (You could cut the chicken into slices to serve too) Garnish the whole affair with tarragon sprigs and serve with a smile.


Source: Tillamook County Pioneer

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Whalen Island Bridge @ Island Street Project Complete

Posted by on May 21, 2018 in Tillamook County Pioneer | Comments Off on Whalen Island Bridge @ Island Street Project Complete

www.tillamookcountypioneer.net

With this notification Tillamook County Public Works provides notice that construction of the replacement bridge at Whalen Island has been completed. County would like to thank David Evans & Assoc. and Farline Bridge for their diligent work through a difficult winter construction season.

The bridge was replaced with a 70-foot long pre-stressed concrete slab bridge on reinforced concrete abutments, using epoxy-coated rebar. In addition, the structure was widened to 34-feet for the addition of 4-foot shoulders and the bridge rails was upgraded.

Our thanks also to the County Parks, State Parks and the traveling public for their support and consideration during construction. The Bridge accesses a State and County Park.


Source: Tillamook County Pioneer

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Tillamook Estuaries Partnership’s 16th ANNUAL DOWN BY THE CREEKSIDE

Posted by on May 21, 2018 in Tillamook County Pioneer | Comments Off on Tillamook Estuaries Partnership’s 16th ANNUAL DOWN BY THE CREEKSIDE

www.tillamookcountypioneer.net

Garibaldi, Oregon – Have you ever wondered how bugs can survive underwater when they need to breathe air? If you were a bird, would you know where to stopover when migrating north and south? How did the settlers and Native Americans communicate without speaking the same language? Over 300 enthusiastic third graders from throughout Tillamook County discovered the answers to these question and many more at the 16th annual Down By The Creekside outdoor learning adventure.

The three-day event was hosted by the Tillamook Estuaries Partnership (TEP) at Kilchis Point Reserve with support from over 80 adult volunteers, high school students, teachers, chaperones, TEP staff, and local natural resource agencies. Generous contributions by the Environmental Protection Agency, Tillamook County Pioneer Museum, and SOLVe helped fund this year’s event.

Science was mixed with art, history, and stewardship in a series of hands-on activities related to healthy ecosystems and life down by the creekside.

Students “fly” to healthy habitat after learning about birds which migrate through Tillamook County.

Children were “transformed” into migrating birds seeking suitable habitat.

 

 

 

 

 

 

Funny props and costumes help students learn about water bug adaptations during Down by the Creekside.

Silly props and costumes showcased special insect adaptations in Build-a-Bug.

 

 

 

 

 

 

 

 

 

 

Kids created beautiful collages with leaves, twigs, and sugar-based spray paint.

Students get a close up look at native plants that live along the creekside.

Everybody kept their eyes peeled for native plants and animal pelts, skulls, and tracks during Flora & Fauna Bingo. With treasure maps in hand, students embarked on a history hunt related to early life in Tillamook County.

Children help trailblaze at Kilchis Point Reserve.

 

 

Third grade trailblazing (aka mulching pathways and trees) connected the children to Kilchis Point Reserve for years to come. Learning science was fun for all involved.


Source: Tillamook County Pioneer

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Dixie’s Vino reopens

Posted by on May 21, 2018 in Visit Tillamook Coast | Comments Off on Dixie’s Vino reopens

For nearly a decade Dixie Lee’s Vino Manzanita Wine Bar and Restaurant was the place to pull up a stool and savor a glass of wine.But in 2016, fate frowned on Dixie not once, but twice. After a tornado seriously damaged the Wine Bar building, Dixie’s mom fell, needing her help in Eastern Oregon.It didn’t seem she had much choice, but to close up shop.But this spring, Dixie’s back. There’s a new location and a new way of doing business, but it’s still the same smiling, happy-to-serve, Dixie. Dixie’s Vino Bottle Shop is open again!Dixie’s Vino on 174 Laneda Avenue in Manzanita is a bottle shop and a tasting room. You can sample from one or all three wines Dixie has opened, or skip the tasting and grab a couple of bottles to take along.“I have probably 500 bottles in the shop,” Dixie said. “I’m trying to keep it very simple. I like to buy from small eclectic little vineyards, wine you don’t find in the grocery stores. Occasionally there is a cross over because my customers request it. I change out my tastings about every 10 days.” Dixie LeeShe also offers beer and port.Visitors to Dixie’s old shop will recognize the bar, which she managed to save and rework for the new place.“It turned out just beautiful,” Dixie said. “I am so happy with it.”You can hang with Dixie Wednesday through Sunday from 11 a.m. – 6 p.m., with extended hours coming after Memorial Day.The post Dixie’s Vino reopens appeared first on Tillamook Coast.
Source: Visit Tillamook Coast

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Make Your Home Safe In a Disaster! Emgerency Volunteer Corps of Nehalem Bay Presents Shelter in Place Tips June 9th

Posted by on May 21, 2018 in Tillamook County Pioneer | Comments Off on Make Your Home Safe In a Disaster! Emgerency Volunteer Corps of Nehalem Bay Presents Shelter in Place Tips June 9th

www.tillamookcountypioneer.net

Houses provide shelter, protection from the elements, warmth, and can be an emotional comfort to a displaced population. Sheltering in place may be the best option for you post disaster – if you take some steps now to prepare. As residents of Nehalem Bay, you may want to know how to prepare your home before a disaster.

Join Emergency Volunteers Corps of Nehalem Bay (EVCNB) Saturday, June 9th from 1pm to 3pm at Pine Grove Community House, 225 Laneda Avenue, Manzanita.

Come and learn things you can do now to your home that will benefit both you and the structure after any disaster. Examples of steps you can take include uniting the foundation and the house, checking the crawlspace for unsafe wiring or plumbing, making certain egress windows are openable and more.

The session is organized into three parts:

  • Home insurance
  • Actions you can take now and
  • Choosing a contractor

The presenter is Lee Hiltenbrand, a retired senior building inspector for the City of Portland. Lee has over 40 combined years in the building and inspection trades. He has prepared and presented classes for City and State Building Officials, the Oregon Home builders Association, the Oregon Remodelers Association and other Community forums. Lee has also been active with EVCNB for two years.
Disasters Happen – Be Prepared
EVCNB.ORG


Source: Tillamook County Pioneer

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