Radish taste trials

Taste trials of 4 different radish varieties and the Mr.’s favorite in order were the German giant, Crimson crunch, French Breakfast and lastly he didn’t care for the texture of Sparkler ... all radishes were planted on same day in the same raised bed in the greenhouse. The Crimson crunch was way smaller than the rest, French breakfast had a little more heat than the others and German giant was definitely bigger had the texture and taste we like but had poor germination due to it being older seed in our trials 😉 trying to narrow down and plant what we love to eat and what performs well in our garden 👍🏻 

Lemon, Dandelion & Cardamom Sugar Cookies

We used the beautiful tried and true recipe from wholefully.com for our base sugar cookies with our own modifications and adjustments to make these tasty Lemon, Dandelion & Cardamom Sugar cookies...

We urge you to try your hand at wild crafting and using wild-harvested, clean Dandelions...

If you decide to make these leave us feedback and let us know what you think!

Ingredients

For the Cookies

• 1 1/2 C. Unsalted butter (3 sticks), softened
• 2 C. Granulated sugar
• 4 eggs
• 1 1/2 tsp. Fresh squeezed Lemon Juice (*reserve remaining lemon juice for Icing)
• Zest from 1 Lemon
• 1/4 tsp. Cardamom
• 5 C. All-purpose flour
• 2 tsp. Baking powder
• 1 tsp. Pink sea salt
• 1/2 C. Fresh Dandelion petals...making sure they are natural sourced and free of pesticides or fertilizers

For the Icing

• 2 C. powdered sugar
• 2-4 Tb. Whipping Cream or Milk
• 1 Tb. Light corn syrup or honey (see notes)..I use honey ;-)
• 1 tsp. Lemon Extract extract and or remaining Lemon Juice 
• 1-2 TB. fresh Dandelion petals

Instructions

1. In the bowl of a mixer fitted with the paddle attachment, using a hand mixer, or mixing by hand with a wooden spoon, cream together butter and sugar. Mix in eggs and Lemon Juice until well-combined.
2. In a separate bowl, whisk together the remainder of cookie ingredients. Add the dry ingredients to wet ingredients a little at a time, until combined.
3. Divide dough into quarters, form into discs, and wrap in plastic wrap and chill for at least 2 hours in the fridge, or 20 minutes in the freezer.
4. 
   Remove one disc from the fridge and roll out on floured surface until dough is 1/4" thick.Preheat oven to 400°F.
5. Cut with a cookie cutter and bake on an ungreased cookie sheet or Parchment Paper lined sheet for 6-8 minutes, watching closely. Cookies are done when bottoms are just lightly golden brown. Cool completely on wire racks before frosting. 
6. To make the sugar cookie icing: Combine powdered sugar, Extract and or Lemon Juice, Dandelion Petals, two tablespoons Cream and corn syrup or honey, adding more Cream until icing reaches desired consistency. For piping and spreading, you're looking for a thicker icing. For dipping cookies, you'll want something a bit thinner. 

Notes

• The standard way to roll out sugar cookies is to use additional flour, but you can also use powdered sugar! .
• Using corn syrup in the cookie icing recipe will result in an icing that dries soft, but stackable. Using honey will result in a softer icing that should not be stacked.