DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno

Listen to our podcast.

Recipes

basil beets brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips plum potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini

rule top

MAMA STAMBERG’S CRANBERRY RELISH

I heard this recipe every year on NPR for over 20 years before I was brave enough to try it.

1- 7.5 oz.clamshell whole raw cranberries, washed
1/2 cup onion
2/3 cup sour cream
1/3 cup sugar
1 1/2 Tbls. horseradish from a jar

Grind the raw berries and onion together in a food processor that will give you a chunky grind — not a puree. Stir in everything else and mix. Put in a plastic container and freeze. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”) The relish will be thick, creamy, and shocking pink.