In our northern climes eating locally and with the seasons requires creativity and perseverance. As the temperatures plummet and the earth browns and hardens, fresh food options may appear bleak. There is brightness and variety, however, in heirloom roots like the China Rose radish.
Planted early in the autumn and harvested just before the first frost, these firm and crisp radishes store well through winter. Their skins run the full spectrum of pink and some bear the impression of a hardwood grain. Mildly spicy, they are a delicious raw with a sprinkle of salt, make a lovely quick pickle with lime juice and salt, but they are also firm enough to be cooked in butter or added to a stock for a simple soup.
Another day on the first project on a loom of my own. In between time prepared juniper berry venison graced with a wild blueberry reduction sauce. Deeply nourishing.
My life's work is now before me plain enough, and it is full of hard labor and abundant in all kinds of pure reward. As long as I live, I'll hear waterfalls and birds and winds sing. I'll acquaint myself with the glaciers and wild gardens, and get as near the heart of the world as I can. John Muir
