Volume 1-5
Goodbye Radishes
You overwhelmed my garden
But not my taste buds.
When I visit the garden, especially as we approach mid-summer, I see an overabundance of radish plants. Many of us are calling it quits and harvesting them after weeks of munching on the pods. But if you have not already tried, the leaves, flowers and seeds are also edible.
Radishes go by another name – daikon- most regularly called that in Asian markets. According to the USDA National Nutrient Database (hopefully not yet hacked by the Russians) they contain potassium, calcium, sodium and Vitamin C. Additionally, they are chocked full of the various B vitamins, A and K. If minerals are more your thing, then this little powerhouse provides iron magnesium, phosphorus and zinc.
Following are a list of health benefits derived from radishes. However, need I mention, consult with your physician before relying on them for any ailment?
Relieves jaundice – radishes stop the destruction of red blood cells.
Boosts immunity – it’s that ol’ reliable vitamin C.
Digestive aid – radishes leaves have tons of fiber. I don’t think this needs more explanation.
Prevents hemorrhoids – see above. I have nothing more to say on this aspect of the radish.
Anticancer properties – ALLEGEDLY, radishes are thought to have some protective effects against kidney, colon, intestinal, stomach and oral cancer. Why this is so is a bit tedious to explain but be sensible if you are having any issues with these body parts and see a doctor instead of gobbling your radishes-as-ground-cover medicine.
Urinary disorders – radishes are diuretic so they can be helpful in disorders involving the kidneys and urinary system. They may also help with fungus issues “down there” or in your mouth.
Weight loss – (where were my radishes last year when I needed them?) – please refer back to Digestive aid.
Cardiovascular health – our radishes are part of the very colorful vegetable group that contain anthocyanins (flavonoids) that may reduce incidents of cardiovascular diseases.
Respiratory disorders – radishes are anti-congestive; they decrease congestion in the respiratory system. So you can consider munching on some when you have a cold, infection, or allergies. Raise your hand if you felt the radish pods clear out your sinuses when you ate them.
Lowers blood pressure – it’s the potassium which relaxes our blood vessels and thus promotes blood flow.
Manages diabetes – radishes have a low glycemic index so they do not affect blood sugar levels.
Skin care – again vitamin C and zinc are great for skin. Plus the high water content in radishes help keep your skin hydrated. Smashed radishes can be used as a facial cleanser and mask.
Insect Bites – radishes have antipruritic properties and can be effective in reducing the discomfort of insect bites and bee stings you may get in the garden
Dear Radish – while you were in the garden, you were the main attraction. Personally, I now regret throwing you out so cavalierly to make room for beautiful but limited flowers. Maybe if I were younger, I would consider some dumpster diving to maintain what vestiges of good health I still have.
Your friend,
Susan Marcus
Dates to Remember:
Wednesday, August 7-8pm Sauces and Marinates: herbs in your kitchen
Open to all IT residents
Summer is the best time to use fresh herbs, come learn a few new recipes and techniques for incorporating herbs in your summer meals
Saturday August 10th 5pm-10pm (or) 5pm-10am
Open to all ITCG gardeners
Our partner, Urban Habitat Chicago will be celebrating their birthday with their members and the community they have created. Find more information in upcoming events.
Community Events:
Check out the Imperial Towers Community Garden website for up to date community events.
We hope everyone who attended the concert in the garden enjoyed it thoroughly. The weather was perfect, the fading light was romantic, and the music was dreamy. A special thank you to Desiree Miller, the star of the show.
Garden Inspired Recipes
Lemon-Thyme Cake Makes 2 (8”) cakes
Ingredients: cake: 2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups superfine sugar 1/2 cup unsalted butter, melted and cooled 2 eggs, lightly beaten 1 cup whole milk 3 1/2 tablespoons fresh lemon juice 1 teaspoon almond extract zest of 1 lemon 1 1/2 tablespoons fresh minced thyme
Thyme Syrup:
1/2c water
1/2c sugar
2 Tbsp Thyme
Lemon Curd:
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
1 large egg
3 egg yolks
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
Meringue Buttercream
4 large egg whites 1 cups granulated sugar
1 Tbsp thyme syrup 2 cups unsalted butter, softened 2 teaspoons pure vanilla extract
Directions: 1. Preheat oven to 350˚F. 2. For cake: Place flour, baking powder, baking soda, and salt into a mixing bowl. 3. Place sugar, butter and eggs into another mixing bowl and whisk together. Pour the flour mixture into the egg mixture and whisk together until very thick and combined. 4. Stir in the remaining ingredients except for the zest and thyme, until fully incorporated and the batter is smooth. 5. Gently fold in the zest and thyme until just combined. 6. Pour the batter into two prepared cake pans (bottoms lined with parchment and lightly greased) and bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center of the cake. 7. Allow the cakes to cool in the pans for 15 to 20 minutes before removing from pans and allowing to cool completely.
8. Lemon Curd: zest of 3 lemons. Put the zest in a food processor, add the sugar and pulse until the zest is very finely minced into the sugar.
9. Cream the butter and beat in the sugar and lemon mixture.
10. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
11. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about ten minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
12. Place the egg whites and sugar in the bowl of an electric mixer. Whisk to combine.
13. Fill a medium saucepan with a few inches of water and bring to a simmer. Place the mixing bowl on top of the saucepan to create a double-boiler.
14. While whisking, heat the egg mixture until it reaches about 155 to 160 degrees on a candy thermometer.
15. Once hot, add 1 Tbsp of Thyme syrup and carefully move the mixing bowl back to the mixer. Using the whisk attachment, beat the egg mixture on high until stiff peaks form and the outside of the mixing bowl returns to room temperature (about 8 to 10 minutes).
16. Turn the mixer to low, and begin adding in the softened butter, a few tablespoons at a time.
17. Once the butter has been added and begins to incorporate, swap the whisk for the paddle attachment. Add in the vanilla. Turn the mixer up to medium-high and mix until silky smooth. If the mixture looks curdled, just keep mixing. The butter was most likely too cold and will need more time to incorporate. If the mixture looks soupy, refrigerate it for about 15 minutes then mix again. The butter was most likely too warm.
18. Thyme Syrup: combine water and sugar in a small pan. Bring to a boil.
19. Add thyme and remove from heat. Let cool.
20. Mix lemon curd with an roughly an equal amount of the Meringue Buttercream, this will be the filling for the cake.
21. Place one cake round on a flat surface for assembly. Brush the surface of the cake with the Thyme Syrup.
22. Top the bottom cake round with the Lemon Curd & Buttercream mix.
23. Place the 2nd cake round on top. Spread remaining buttercream over the cake. Garnish with a sprig of thyme.
Mixology with Herbs
-Credit to Jim Rozich for the history, recipes, and creativity.
While we did send out all of these herbal recipes in an email blast, we do want to continue to publish them in the newsletter. Hopefully you will fall in love with them and will be glad to have a place to look them up again next summer.
This month, the focus is Rum.
Rum is made from sugarcane byproducts, such as molasses or honeys, or
directly from sugarcane juice. The distillate, a clear liquid, is then usually aged in oak
barrels.
According to Maria Dembinska, the King of Cyprus, Peter I, brought rum with
him as a gift for the other royal dignitaries at the Congress of Kraków, held in 1364.The
first distillation of rum in the Caribbean took place on the sugarcane plantations there in
the 17th century. Plantation slaves discovered that molasses, a byproduct of the sugar
refining process, could be fermented into alcohol. After rum's development in the
Caribbean, the drink's popularity spread to Colonial North America. To support the
demand for the drink, the first rum distillery in the British colonies of North America was
set up in 1664 on Staten Island. Boston, Massachusetts had a distillery three years
later. The manufacture of rum became early Colonial New England's largest and most
prosperous industry. New England became a distilling center due to the technical,
metalworking and cooperage skills and abundant lumber; the rum produced there was
lighter, more like whiskey.
Rhode Island rum even joined gold as an accepted currency
in Europe for a period of time. Estimates of rum consumption in the American colonies
before the American Revolutionary War had every man, woman, or child drinking an
average of 3 imperial gallons of rum each year. The popularity of rum continued after
the American Revolution, with George Washington insisting on a barrel of Barbados
rum at his 1789 inauguration.
Mojito
1 1⁄2 shots White Rum
3⁄4 shot Lime Juice
6 Leaves Fresh Mint
2 tsp sugar or simple syrup
Club Soda
Directions:
1. In a short glass, muddle the mint leaves with the sugar and lime juice (or with the simple
syrup)
2. Add ice cubes
3. Add the Rum
4. Add Club Soda to the top. Stir and serve
Lavender Lemonade Mojito
Juice from one large lemon
3-4 leaves fresh mint
1⁄2 cup water
1 1/2 shots white rum
1 shot lavender syrup
Lavender Simple Syrup:
1 cup granulated sugar
1 cup water
1/4 cup dried or fresh lavender
Directions:
Lavender Simple Syrup:
1. Put sugar, water, and dried lavender in a medium saucepan, stir, and bring to
a boil.
2. Once mixture comes to a boil, lower to a simmer and let simmer for about 10
minutes, until it thickens.
3. Turn off the heat, cover the saucepan, and let steep for about an hour.
4. Push syrup through a mesh sieve to strain out lavender buds and into an
airtight container. Place in fridge to cool.
5. In a glass, muddle mint leaves with lemon juice until well combined.
6. Add ice.
7.Add water, rum, and lavender simple syrup. Stir.
Grapefruit and Rosemary Punch
4oz Grapefruit Juice
1.5 oz Dark Rum
1TBSP rosemary syrup
Sprig of rosemary
Rosemary Syrup:
1/2 cup water
1/2 cup sugar
1TBSP fresh rosemary
Directions:
1. In a small pan, combine water and sugar over medium high heat. Bring to a boil.
2. Add fresh rosemary and remove from heat. Let cool.
3. Combine grapefruit juice, rum, and rosemary syrup. Stir.
4. Top with ice and soda.
5. Garnish with Rosemary sprig and serve.
Dear Rose,
My garden is almost too beautiful. What should I do?
Thanks,
Beauty of the Garden
Dear Beauty of the garden
It's time to sit back and enjoy!!
Love,
Rose
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