Roots Farm CSA Week 26: October 19
-Peppers: Carmen, Islander, Green Bells, Cayenne, Jalapeno
-Eggplant: Nadia, Hansel, Gretel, Fairytale, Pingtung Lon
-Okra: Clemson Spineless, Red Burgundy or Magda Summer Squash
-Champion Collards, Winterbor Kale, or Broccoli Greens
-Hakurei Turnips, Easter Egg Radishes, or Daikon Radish
-Broccoli!: Green Magic
-Lettuce: Jamai,, Panisse, Red Cross
On the Farm . . .
The mornings are chilly and the afternoons quite warm. It’s a layering time of year, and the vegetables are layered, too. A bit of overlap between the summery nightshades (peppers and eggplants) with the fall delights of kale, radishes, turnips, broccoli, lettuce, and such. We’re keeping an eye on the weather, waiting for news of the first freeze, row covers and harvest buckets in hand. And we’re busy planting still--it’s garlic planting time and we’re putting in over 500 feet of it this week (which, theoretically would produce over 2,500 heads of garlic if all went well). We’re also transplanting more lettuces and kale. May the stream of incoming food continue . . .
New to the Basket . . .
This week, I’m pleased to announce that broccoli is finally coming in. Green Magic. And indeed it is. It’s the best looking broccoli I’ve ever grown, and certainly the best I’ve ever produced in the fall. I wish I’d planted 50 more feet of it. Ah well, there’s another variety that’s looking like it might produce, too, a bit later--we’ll see. In the meantime, I’m also pleased to announce the arrival of lettuce heads. We’ve got a lot of lettuce heads planted out in the fields right now--this is just the first coming your way. Red and green oakleafs (jamai, panisse) and red and green butterheads are appearing this week. More in store for later. Now, you’ve got the makings for a real salad--lettuce, arugula, radishes, peppers, broccoli -- oh my!
Speaking of the stream of food continuing, we’re going to continue the CSA for any folks interested. Another 3 weeks of goodies will be available for ya. Yep, it’s a steady train on up until the week before Thanksgiving (which we’re taking off, as should you). So. The pickups will still be Tuesdays (or Saturdays at the Farmers Market for those of you with that option) from 4-7pm here at Roots. And we’ll still offer full shares and half shares. Right now, we’re still figuring what the price should be, but we’ll have that decided soon and I’ll send out some emails, and we’ll have details in the blog next week and at next week’s pickup, which for those of you not extending is the last one of this stretch. NOTE: If you’re not planning to join the extension, please note that NEXT WEEK is the last pickup for you. The extension should be full of veggies such as: kale, collards, lettuces, radishes, arugula, turnips, bok choi, sweet potatoes, cauliflower, cilantro, garlic, and of course eggplants and peppers and more. Hope to have you along with us.
Are in the spotlight this week. It’s best to separate your radishes from their greens and store them separately for greatest longevity. Radish roots will keep for at least a week or two this way, though I recommend eating the greens in the next couple of days. Radishes can be eaten raw or cooked. I know you may not think to cook a radish, but it cuts down considerably on the spice and allows you to add those radishes to lots of dishes you might otherwise overlook--curries, stir-fries, and stews, to name a few. Radishes like the big Asian Daikon are also good grated and added to miso soup, salads, and sandwiches. Radishes and turnips can be used interchangeably in most recipes; here’s a few for you . . .
Sauteed Radishes with Radish Greens and/or Arugula
1/4 c. butter
1 lb radishes
4 c. radish greens or arugula
2 Tbsp fresh lemon juice (1 small lemon)
fresh ground black pepper
Radish greens and arugula both have a peppery bitterness that mellows slightly when they are cooked. You can use either radish greens or arugula, or both, for this recipe.
Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes. Transfer to a bowl to cook. Return skillet to stove. Put the green or arugula in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2-3 minutes. Turn off heat. Add lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste. Serve immediately. Serves 4. From the From Asparagus to Zucchini cookbook.
Mediterranean Bean & Radish Salad
1 cup dried baby lima beans (1/2 lb)
1 cup peeled diced cucumber
1/2 cup sliced and quartered radishes
2 Tbsp coarsely chopped fresh dill
10-15 kalamata olives
1 medium red onion, coarsely chopped
3 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1 tsp oregano
salt, to taste
Soak and boil lima beans according to package directions (about 30-45 minutes). They should be cooked but firm. In a medium-size serving bowl, combine beans, cucumber, radishes, dill, olives, and onion. In a small jar, shake together olive oil, vinegar, oregano, and salt. Pour over salad and toss. Serve at room temperature or cold. Makes 4 servings. From The Food and Wine of Greece.
Beet & Daikon Slaw
1 yellow beet, peeled and cut into matchsticks (julienne)
1 red beet, peeled and cut into matchsticks (julienne)
1 6-inch daikon radish, peeled and cut into matchsticks (julienne)
1 tsp toasted sesame oil
2 tsp canola oil
1 tsp unsalted rice vinegar
1 tsp sea salt
Combine all ingredients in a non-reactive bowl, cover, and let stand for at least 30 minutes. Season to taste and serve. Makes 2 servings. From the From Asparagus to Zucchini cookbook.
Radish & Potato au Gratin
1 lb potatoes 2 Tbsp flour
1/2 lb radishes 3 oz cheddar cheese
2 cups whole milk 3 oz monterey jack cheese
2 Tbsp butter salt & pepper
Preheat oven to 400 degrees. Grease an 8 cup baking dish (I did 2, 8-inch glass pie dishes). Wash and slice potatoes and radishes into 1/2 inch thick slices. Boil until fork-tender. Drain and set aside. In a small saucepan, melt butter, stir in flour, and cook 2 minutes. Whisk in milk and cook until thick, about 4-6 minutes (sauce will coat the back of the spoon). Add salt and pepper. Take off heat. Toss potatoes and radishes with salt and pepper and fold in cream sauce. Pour into baking dish(es) and sprinkle the top with cheese. Bake until brown and bubbly, about 8-10 minutes. Makes 4-6 servings.
For more radish recipes, click here.