The Pre-Equinox Rush

We are closing in on the fall equinox. After the we start to loose light, we start to loose growth. We’ve been very lucky with the weather this August and September and have gotten in all of our fall plantings on time. We hope that everything puts on enough growth through the next month to take us into winter. It’s an exciting time to breath in the last of the plantings, start to clean up the season, bring in the bulk harvests and maybe even take a few moments to reflect on how lucky we are to be living this farm life.

Scenes from the farm: weeding in the greens, light over the brassicas, a giant knobby potato, and Duma in a nest of garlic stalks.

head lettuce* limited

arugula

specialty greens

broccoli raab

kale

sweet peppers

hot peppers

radishes (regular, french breakfast, watermelon and purple daikon)

hakurei turnip

escarole

frisee

castelfranco radicchio

kohlrabi

cherry tomatoes

standard tomatoes

shishito peppers

onion

garlic

beets

carrots

potatoes

Maple-Glazed Hakurei Turnip and Shiitake on Soba Noodles

Recipe courtesy of Kitchen Vignettes

Ingredients

About 3/4 pound of Hakurei turnip (minus the leaves)

A handful of Hakurei turnip leaves (about a dozen leaves)

2 oz shiitake mushrooms (about 8 medium-sized mushrooms)

1/4 cup light, un-toasted sesame oil (see modified instructions below if using dark toasted sesame oil)

1 1/2 Tbsp maple syrup

1/4 tsp salt

1/2 pound of buckwheat soba noodles

2 Tbsp tamari or shoyu sauce

1 Tbsp rice vinegar (or mirin)

1 Tbsp fish sauce

Optional: fresh cilantro and sesame seeds for garnish

Directions

Wash the turnips and leaves well. Finely slice the handful of turnip leaves. (Place the rest of the leaves aside to use in another dish). Cut the turnips into bite-sized pieces. If they are small, you can simply cut them in half. If they are larger, cut them into quarters or roughly 3/4 inch cubes. Remove the tough stems from the shiitake mushrooms (I put mine in a freezer bag to make stock later). Slice the shiitake tops thinly.

In a skillet, warm 2 Tbsp of the light sesame oil over medium heat. (If using dark, toasted sesame oil, it has a much stronger flavor so use 2 Tbsp butter or olive oil instead of sesame oil for this part of the recipe. Use the dark sesame oil only in the dressing for the noodles). Add the chopped turnips, mushrooms, and salt into the warmed oil and sauté for about 1 minute. Add the 1 1/2 Tbsp maple syrup and 2 Tbsp of water. After about 5 minutes, the water will have evaporated and the turnips and mushrooms will be nicely glazed. At this point, add the sliced turnip greens and cook until wilted and dark green, about 1 more minute. Remove from heat.

While you prepare the glazed turnips and mushrooms, place a large pot filled with 8 cups of water on high heat. Once the water is boiling, add the soba noodles. Cook according to package directions (usually they are done in about 7 minutes). Do not overcook the noodles. As soon as they are done, drain all the water out and rinse the noodles in cold water to remove excess starch (this gives the noodles a lovely texture and ensures they won't clump). If the noodles are too cold after rinsing, quickly dunk them in a fresh pot of boiling water.

In a medium-sized bowl, mix the remaining 2 Tbsp sesame oil, the tamari or shoyu sauce, the rice vinegar, and the fish sauce. Stir well and then add the drained noodles, tossing gently to coat the noodles well.

Serve the noodles with the glazed turnips and mushrooms and garnish with a little cilantro and sesame seeds.

Fall Eye Candy

I can’t stop staring at and taking pictures of our fall fields. All of our successions were planted on time, and with the a smaller tomato season we’ve had time to weed when we need to. It’s been a bit dry but luckily we are set up to irrigate as needed. It’s such a contrast from last season when we would watch each planting sprout and rot as the rain fell and fell. What a difference dry weather can make. We’re looking forward to a bountiful fall season (we hope).

The share:

head lettuce

arugula

specialty greens

broccoli raab

kale

sweet peppers

hot peppers

radishes

hakurei turnip

escarole

frisee

sweet peppers

hot peppers

cherry tomatoes

standard tomatoes

shishito peppers

onion

garlic

Lemony Escarole Salad with Peaches and Feta

https://www.foodandwine.com/recipes/lemony-escarole-salad-with-peaches-and-feta

Ingredients

1/4 cup plus 1 tablespoon extra-virgin olive oil

3/4 teaspoon finely grated lemon zest

1/4 cup fresh lemon juice 1 garlic clove, finely grated

Pinch of sugar Kosher salt

Freshly ground black pepper

2 medium heads of escarole, inner light green and white leaves only, torn into bite-size pieces

2 large peaches—halved, pitted and thinly sliced

2 cups yellow cherry tomatoes, halved

2 Persian cucumbers, thinly sliced crosswise

1/2 small red onion, halved and thinly sliced

6 ounces feta cheese, crumbled (about 1 1/2 cups)

Ground sumac (see Note) and/or dried oregano, for garnish (optional)

How to Make It

Step 1

In a large bowl, whisk the olive oil with the lemon zest, juice, garlic and sugar. Season the dressing with salt and pepper and let stand for 10 minutes.

Step 2

Add the escarole, peaches, tomatoes, cucumbers and onion to the dressing and toss well. Season the salad with salt and pepper and transfer to a serving platter. Scatter the feta on top, sprinkle with the sumac and serve.

Notes

Sumac, a fruity, tart Middle Eastern spice, is available at spice shops and online from kalustyans.com.

September!

September - Poem by Lucy Maud Montgomery

Lo! a ripe sheaf of many golden days

Gleaned by the year in autumn's harvest ways,

With here and there, blood-tinted as an ember,

Some crimson poppy of a late delight

Atoning in its splendor for the flight

Of summer blooms and joys­

This is September.

Scenes from the farm: cultivating the fall greens, Shay takin easy on the tractor, hoeing in the fall brassicas, a tortellini pepper, and the tomato sorting station (never ending sorting).

The share:

arugula

specialty greens

hakurei turnips

radishes

broccoli raab

onions

carrots

beets

garlic

tomatoes

cherry tomatoes

sweet peppers

hot peppers

eggplant

fingerling potatoes

frisee

escarole

watermelon (we try really really hard to pick them ripe, but it’s not an exact science and we can’t always get it right - we’ll call it watermelon roulette)

One-Pot Baked Pasta with Sausage and Broccoli Rabe

Published December 2017 , Bon Apetit

Ingredients

Kosher salt
12 ounces Fontina and/or aged cheddar cheese
6 garlic cloves
2 large sprigs sage
1 bunch of broccoli rabe
1⁄4 cup plus 1 tablespoon extra-virgin olive oil
1 pound sweet or hot Italian sausage
1⁄2 teaspoon crushed red pepper flakes
2 cups half-and-half
1 pound ridged medium pasta shells, or large tube pasta, such as lumaconi or rigatoni

Steps

  1. Place racks in center and upper third of oven; preheat to 325°. Heat a large pot of water over high. Add several tablespoons of salt and bring to a boil (this is for your pasta).

  2. Grate 12 oz. Fontina cheese on the large holds of a box grater (you should have about 41⁄2 cups). Smash 6 garlic cloves, peel, and coarsely chop. Pick all sage leaves from stems and set aside about 10. Finely chop remaining leaves (you should have about 1 Tbsp.). Trim tough dried ends from 1 bunch of broccoli rabe, then cut stems into 2" pieces. Leave leafy ends long.

  3. Heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Add 1⁄4 cup oil and swirl to coat. Remove 1 lb. sausage from casings and add to skillet. Break into small pieces with a wooden spoon. Cook, undisturbed, until sausage is browned, about 4 minutes. Stir a couple of times and continue to cook, undisturbed again, until sausage is fully cooked through, about 3 minutes longer.

  4. Add garlic, chopped sage, and 1⁄2 tsp. red pepper and cook, stirring, until garlic is golden, about 2 minutes.

  5. Stir in 2 cups half-and-half and simmer until sauce is thickened slightly, about 2 minutes. Reduce heat to low.

  6. Gradually add about two-thirds of cheese, bit by bit, stirring constantly and letting cheese melt completely before adding more, until sauce is smooth

    and thick, about 3 minutes; season with salt and remove from heat.

  7. Meanwhile, cook 1 lb. pasta shells in boiling salted water 2 minutes shy of package instructions (8–10 minutes depending on type). During the last 2

    minutes, add all of broccoli rabe to pot with pasta. Drain in a colander and shake several times to remove excess water. Return pasta and broccoli

    rabe to empty pasta pot.

  8. Add cheesy sausage mixture from skillet to pot with pasta. Stir until pasta and broccoli rabe are coated in sauce, then transfer everything back to

    skillet.

  9. Cover skillet tightly with foil and bake on center rack until pasta is tender and sauce is bubbling, 30–40 minutes. Let rest a few minutes while you heat

    broiler.

  10. Remove foil and top with remaining cheese. Toss sage leaves with remaining 1 Tbsp. oil in a small bowl and arrange over pasta. Broil until cheese is

    browned and bubbling in spots, about 5 minutes (depending on strength of broiler).

  11. Let pasta cool a minute or two before serving.

    Recipe by Claire Saffitz

Crop Update

Crop update:

With the crazy weather of August; super hot, dry and now very cool it seems our summer crops have slowed down a bit quicker than we’d like. We still have plenty of peppers, eggplant and tomatoes but the eggplant is flowering less, the peppers are ripening slower and the tomatoes have stopped fruiting. We’ll ride it out and see where it takes us.

Summer squash and cucumbers are on their way out - it’s been a good run, and the crew (mostly their backs) are not sad to see them go)

After 3 failed attempts, we might (I say might) have some decent string beans to offer. Oh the persistence of farming.

Fall crops such as kale, watermelon radishes, daikon, escarole, radicchio, broccoli, kohlrabi, turnips, broccoli raab, tats, arugula, cabbage and specialty greens are all looking fantastic. We will slowly be easing these back into the share through the last 2 months.

Our first 2 plantings of spinach died after we irrigated (I know, can’t win). But we did a large re-seeding, so we will see.

Carrots have been a challenge this season. We still have some from our earlier planting and will be monitoring our later plantings but we missed some big windows of weeding and planting and may not have quite as much as we would like.

Beets are looking great.

Garlic, onions and butternut squash are curing well and will be in the share in the next few weeks.

Potato yields are going down a bit from earlier in the season but we will have plenty and larger, heartier potatoes will see their way into the share soon.

Our latest planting of lettuce and swiss chard was once again eaten by deer. Instead of tears this time, we just shrugged our shoulders with resignation. We will keep planting.

As we enter September, we breath a sigh of relief that summer is almost over and the hardest parts of the season may be behind us. But there is still so so so much to do, we can’t stop until it snows. It’s time to start thinking about winter planting, field clean up and cover cropping while still keeping up with that summer harvest. We continue on.

Scenes: fall brassica field looking tops, chickory field with sky, crew with butternut, deer-eaten swiss chard and lettuce, a New Jersey watermelon, and Katarina and Tammy thinning the radishes.

The Share:

arugula

specialty greens

radishes

broccoli raab

onions

carrots

beets

scallions

garlic

tomatoes

cherry tomatoes

sweet peppers

hot peppers

eggplant

fingerling potatoes

summer squash

cucumbers

watermelon (we try really really hard to pick them ripe, but it’s not an exact science and we can’t always get it right - we’ll call it watermelon roulette)

Speedy Ratatouille with Goat Cheese

https://www.foodandwine.com/recipes/speedy-ratatouille-with-goat-cheese

In traditional ratatouille, vegetables simmer together until they're falling-apart tender. Here, Melissa Clark cooks them quickly in batches, so they retain their flavor and texture. F&W Editors' Favorite Vegetable Dishes

Ingredients

1/2 cup extra-virgin olive oil, plus more for drizzling 1 pound eggplant, peeled and cut into 1-inch dice 5 large garlic cloves, minced Salt and freshly ground black pepper 1 zucchini, cut into 1/2-inch dice 1 yellow squash, cut into 1/2-inch dice 1 large onion, cut into 1/2-inch dice 1 red bell pepper, cut into 1/2-inch dice 2 pounds tomatoes, cored and finely chopped 1 cup loosely packed shredded basil leaves 1/2 teaspoon finely grated lemon zest 1/2 teaspoon fresh lemon juice 1/2 cup crumbled aged goat cheese

How to Make It

Step 1

In a large enameled cast-iron casserole or Dutch oven, heat 1/4 cup of the olive oil until shimmering. Add the eggplant and cook over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add one-third of the garlic, season with salt and black pepper and cook for 1 minute. Using a slotted spoon, transfer the eggplant to a plate.

Step 2

Add 2 tablespoons of the olive oil to the casserole along with the zucchini and yellow squash and cook over moderate heat until lightly browned in spots, about 5 minutes. Add another one-third of the garlic, season with salt and black pepper and cook for 1 minute. Add the vegetables to the eggplant.

Step 3

Add the remaining 2 tablespoons of oil to the casserole, along with the onion and bell pepper. Cook over moderate heat until softened, about 7 minutes. Add the remaining garlic, season with salt and black pepper and cook for 1 minute. Add the tomatoes, two-thirds of the basil and the reserved vegetables and cook over moderate heat until the tomatoes have broken down and the vegetables are tender, about 15 minutes. Stir in the remaining basil along with the lemon zest and juice. Transfer to bowls and sprinkle with the goat cheese. Drizzle with olive oil and serve.

Ode to Tomatoes

ODE TO TOMATOES

BY PABLO NERUDA

The street

filled with tomatoes

midday,

summer,

light is

halved

like

a

tomato,

its juice

runs

through the streets.

In December,

unabated,

the tomato

invades

the kitchen,

it enters at lunchtime,

takes

its ease

on countertops,

among glasses,

butter dishes,

blue saltcellars.

It sheds

its own light,

benign majesty.

Unfortunately, we must

murder it:

the knife

sinks

into living flesh,

red

viscera,

a cool

sun,

profound,

inexhausible,

pop ulates the salads

of Chile,

happily, it is wed

to the clear onion,

and to celebrate the union

we

pour

oil,

essential

child of the olive,

onto its halved hemispheres,

pepper

adds

its fragrance,

salt, its magnetism;

it is the wedding

of the day,

parsley

hoists

its flag,

potatoes

bubble vigorously,

the aroma

of the roast

knocks

at the door,

it's time!

come on!

and, on

the table, at the midpoint

of summer,

the tomato,

star of earth,

recurrent

and fertile

star,

displays

its convolutions,

its canals,

its remarkable amplitude

and abundance,

no pit,

no husk,

no leaves or thorns,

the tomato offers

its gift

of fiery color

and cool completeness.

Scenes from the farm: Tammy with the biggest eggplant ever, Taylor with the beets. pepper bounty, watermelon bounty, Duma and breezy at the end of the day, the PYo flowers.

The share:

Arugula

Cucumber

Summer squash

fennel

cabbage

tomatoes

cherry tomatoes

sweet peppers

hot peppers

eggplant

shishito peppers

beets

carrots

potatoes

basil

scallions

onions

watermelon! (yes it has seeds. eat them, spit them out, have a contest, it’s good for you!)

Watermelon & Fennel Salad

https://food52.com/recipes/37077-watermelon-fennel-salad

Ingredients send grocery list

3 cups cubed watermelon

3 cups cubed yellow watermelon

1/2 cup thinly sliced fennel bulb

1/4 cup diced roasted red peppers

1/3 cup crumbled goat cheese

2 tablespoons minced fresh mint

1/2 teaspoon pepper

Combine all ingredients in a large serving bowl. Refrigerate at least 1 hour before serving.

Tales of August

We are drowning in tomatoes, the peppers have finally ripened and the eggplant is huge! It must be August. The fall crops are coming in great but unfortunately the lettuce gods and goddesses have punished us again by sending a troop of deer through our just ready heads of greens a day before harvest. Even with an 8 ft tall fence, the deer can take down a crop in one night - the price we pay for growing the most delicious food, I guess. So, alas we must wait until the next succession of lettuce to enjoy salad from the farm. We are as sorry as anyone. But we shall enjoy tomato basil salads and sandwiches until then!

The Share:

Cabbage

Summer Squash

Cucumbers

Fingerling Potatoes

Eggplant

Fairytale Eggplant

Sweet Peppers

Shishito Peppers

Hot peppers

Onions

Cherry Tomatoes

Large Tomatoes

basil

Scallions

Beets

Carrots

Purslane

Cucumber-Cabbage Slaw

https://www.foodnetwork.com/recipes/food-network-kitchen/cucumber-cabbage-slaw-5312774

Ingredients

1/4 cup mayonnaise

1/4 cup sour cream

3 tablespoons white wine vinegar

2 teaspoons sugar

1 teaspoon celery seeds

1/2 teaspoon hot sauce

Kosher salt and freshly ground pepper

1/2 head green cabbage, shredded (about 8 cups)

2 English cucumbers, sliced into half-moons

2 carrots, grated

2 scallions, sliced

Directions

Whisk the mayonnaise, sour cream, vinegar, sugar, celery seeds, hot sauce, 1 teaspoon salt and a few grinds of pepper in a large bowl.

Add the cabbage, cucumbers, carrots and scallions; toss. Season with salt and pepper.

Photograph by Ryan Dausch

August

August is such a wonderful time of abundance, of fruit juice dripping down faces and of weeds. Oh the weeds. How can we compete with the fierce life force that are the weeds? Sometimes we can't, and they grow while we sit in bed worrying about them growing. They can can make us feel defeated and overwhelmed, but we must respect the power they have to cover the soil faster than anything we can plant. Oh August, oh weeds, let us eat tomatoes and peaches and just enjoy our incredible brief summer time.

Scenes from the farm: planting fall crops in the rain, very weedy carrots (eek!), buena mulata hot peppers, cherry tomatoes, heirloom tomatoes, and cultivating in the fall radicchio. Tammy after planting the fall crops!

IMG_7586.JPG

The Share:

Cabbage

Summer Squash

Cucumbers

Fingerling Potatoes

Eggplant

Fairytale Eggplant

Sweet Peppers

Shishito Peppers

Hot peppers

Onions

Cherry Tomatoes

Large Tomatoes

basil

Scallions

Beets

Carrots

Purslane

Japanese Eggplant With Ginger And Scallions

Ingredients send grocery list

2 tablespoons canola oil

3 garlic cloves, minced

2 tablespoons ginger, minced

1-2 jalapenos, chopped

3 large scallions, chopped, green and white parts divided

1 1/2 pounds Japanese eggplant, sliced into thin rounds

3 tablespoons soy sauce

4 tablespoons rice wine vinegar

1 tablespoon sugar

1 tablespoon cornstarch

Directions

Heat canola oil over medium-high heat in a large skillet. Add garlic, ginger, jalapeños and white parts of scallions and cook for 2-3 minutes, until fragrant.

Stir in eggplant slices and cook for about 5 minutes, until eggplant has softened.

Meanwhile, combine soy sauce, rice wine vinegar, sugar and cornstarch in a small bowl. Once eggplants have softened, pour sauce into pan and bring to a boil, stirring to make sure all vegetables are coated. Reduce heat and cook for 5-6 additional minutes until sauce has thickened.

Remove from heat and top with scallion greens before serving.

Pollinator Musings

The butterfly's loping flight

carries it through the country of the leaves

delicately, and well enough to get it

where it wants to go, wherever that is, stopping

here and there to fuzzle the damp throats

of flowers and the black mud; up

and down it swings, frenzied and aimless; and sometimes

for long delicious moments it is perfectly

lazy, riding motionless in the breeze on the soft stalk

of some ordinary flower.

- Mary Oliver, from One or Two Things

We have an amazing pollinator habitat in our pick your own garden - I can’t upload the video onto this website so you’ll just have to come see it for yourself. Thousands of swallowtails, monarchs, bees and even birds have found nectar in the flowers we planted and are helping to keep our ecosystem thriving. It’s a magical thing to witness. It is also an important reminder of the significance of organic production, with the absence of chemicals, we can host life in it’s purest form. We can steward our land to be the home of thousands, maybe millions of lifeforms. It’s not easier, but it’s better.

The Share:

swiss chard

beets

cucumbers

summer squash

green cabbage

purslane

spring onions

fennel

shishito peppers

carrots

fingerling potatoes

eggplant

green peppers

hot peppers

basil

parsley

cherry tomatoes

heirloom tomatoes!

Purslane and Parsley Salad

IAN KNAUER GOURMET AUGUST 2008

IELDMakes 6 servings ACTIVE TIME30 min TOTAL TIME30 min

INGREDIENTS

3 tablespoons olive oil

1 tablespoon fresh lemon juice

1 tablespoon finely chopped shallot

1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large

6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)

4 cups packed flat-leaf parsley leaves (from 2 large bunches)

PREPARATION

Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.

Add tomatoes, purslane, and parsley, gently tossing to coat.

Cooks' note:

Herbs and greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with paper towels. Toss with tomatoes and vinaigrette just before serving.

End of a wave

We are so relieved that the heat wave is over. Starting early in the morning, trying to stay hydrated, moving slowly through out the day and taking lots of breaks was the only way to get through it - but it does take a toll. It means we don’t get as much done on the farm - only doing the bare minimum to get through the week without pushing ourselves too hard and being exhausted by the heat means no energy for spending time with friends or family at the end of the day. But we got through it, this cooling day of rain feels extra good and we’re excited to hit the ground running this week. We got behind in planting (didn’t want to put out little transplants to get blasted by the heat) and we have lots of harvest projects coming up - it’s that time when fall planting meets summer harvest and just do what we can to keep up. We hope you’re enjoying the share and we’re just waiting for those tomatoes to ripen!!

Scenes from the farm: old technology meets new technology (the tractor manual is on the computer), harvesting the literal cloud of humidity, tomatoes looking good - just need to ripen!, summer haze, seeding fall beets and carrots on the hottest day of the year, PYO flowers looking awesome.

The Share:

swiss chard

beets

cucumbers

summer squash

green cabbage

kohlrabi

hakurei turnips

spring onions

fennel

shishito peppers

carrots

fingerling potatoes

string beans

eggplant

green peppers

Recipe of the week:

Potato and Shishito Pepper Hash

https://www.bonappetit.com/recipe/red-potato-and-shishito-pepper-hash

INGREDIENTS

1½ pounds small potatoes, scrubbed

1 garlic clove, finely grated

½ cup mayonnaise

1½ teaspoons Sriracha

1 teaspoon fresh lemon juice

Kosher salt

⅓ cup vegetable oil

15 shishito peppers

¼ cup crumbled queso fresco

2 scallions, thinly sliced

RECIPE PREPARATION

Preheat oven to 400°. Place potatoes on a foil-lined rimmed baking sheet and roast, turning halfway through, until tender, 30–45 minutes. Let cool before cutting in half.

Meanwhile, mix garlic, mayonnaise, Sriracha, and lemon juice in a medium bowl to combine; season Sriracha mayonnaise with salt.

Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed to avoid overcrowding the pan, cook potatoes, undisturbed, until deep golden brown and crisp, 6–8 minutes. Add shishito peppers, toss to combine, and cook until peppers are lightly blistered in spots, about 2 minutes.

Using a slotted spoon, transfer potatoes and peppers to bowl with Sriracha mayonnaise and toss to coat; season generously with salt. Transfer potatoes to a platter and top with queso fresco and scallions.

The Gap

Imagine all the pressures of farming - the weather, the pests, the disease, the weeds and now imagine that farmers only have one time each year to get each crop right. As an example, since I’ve been farming for 9 years, I’ve only planted potatoes 9 times, I’ve only had 9 chances in my whole life to get potatoes right. This is how the gap happens. Every late July there is a gap in the crops we plant successionally (lettuce, salad, beets and carrots) because every June, we get so busy or it rains too much and we skip a few plantings. Now because of that, every late July we have a gap in the harvest of greens. It only takes a couple weeks in June to get off course and we only have those 2 weeks to get late July and early August on track for the harvest we planned. No matter how much planning I do in the winter to prevent the gap, we let those 2 weeks in June fill with weeding or seeding or prepping fields or harvesting zucchini or any number of other things and we miss the lettuce planting. So here we are, in the gap. Lettuce and beets and carrots have been planted, but there will be gaps. We will fill them with other produce and it will be delicious. We don’t regret what we did when we weren’t planting - we were busy - but it’s tough to know we have to wait another year to try to fill the gap.

Scenes from the farm: successful zucchini and cucumber successions!, the flower pick-your-own garden looking amazing, Duma in the cucumbers, fingerling potato harvest!

The Share:

swiss chard

beets

cucumbers

summer squash

green cabbage

kohlrabi

hakurei turnips

spring onions

fennel

shishito peppers

carrots

fingerling potatoes

radishes

string beans

Summer Squash Salad with Lemon Citronette

Author: Cookie and KatePrep Time: 25 minsTotal Time: 25 minsYield: 4 1xCategory: Salad

Raw, ribboned yellow and green squash tossed with an herbed lemon vinaigrette, pine nuts and feta cheese. Buy the freshest, smallest squash you can find (local/organic will have the best flavor). Salting the squash helps draw out excess moisture, so allow 20 minutes for that step (unless you’re really pinched for time, in which case, skip it).

INGREDIENTS

Salad

¼ cup pine nuts (or slivered almonds or sunflower seeds)

2 pounds mixed baby zucchini and yellow squash

Salt

½ to 1 cup quality feta cheese, crumbled

Citronette

½ teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1 large garlic clove, pressed or minced

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh mint (or tarragon)

1 teaspoon chopped fresh flat-leaf (Italian) parsley

3 tablespoons olive oil

INSTRUCTIONS

Use a vegetable peeler to shave the squashes into paper-thin ribbons, starting on one side and making quarter turns until you reach the seedy core. Spread the ribbons on a cutting board, sprinkle liberally with salt, and let them sit for 20 minutes.

In a small skillet over medium-low heat, toast the nuts until they are turning golden and fragrant, stirring frequently.

Make the citronette: In a small bowl, whisk together the lemon zest and juice, garlic, thyme, mint and parsley. While whisking, drizzle in the olive oil until the dressing is well blended. Set aside until you’re ready to serve.

Rinse the squash and gently pat dry with a clean tea towel or paper towels. Place in a serving bowl (if you are not serving the salad immediately, refrigerate the squash until later).

Right before serving, whisk the citronette last time. Toss the squash with the feta, pine nuts and citronette. Serve immediately.

July

Oh July, more so than any other month (well, except for maybe August) it is a test of endurance and fortitude of our bodies and our minds. July feels like the middle of the marathon. We are in the thick of harvest season (well, luckily tomatoes are a week or two away), weed season and fall planting season. Our spring crops are fading away into the heat and the summer bonanza of peppers, eggplant and tomatoes is almost upon us. We are feeling fairly good about the harvest season so far and our crew has been amazing. We are staying hydrated and ready to face the rest of summer. It’s gonna be a hot one.

Scenes from the farm: the squash patch looking great, scallion mountain, Shay with so many cukes, Katarina on the tractor, lettuce curves looking good.

In the share:

salad mix

head lettuce

specialty greens

swiss chard

beets

cucumbers

summer squash

green cabbage

napa cabbage

kohlrabi

radishes

hakurei turnips

spring onions

kale

fennel

shishito peppers

Recipe of the week:

Grilled Spring Onions with Pistachio Butter

Ingredients

1 cup rice vinegar 1/4 cup sugar 1 bay leaf Kosher salt 1 cardamom pod 1 teaspoon black peppercorns 1 teaspoon coriander seeds 1 1/2 cups whole pitted prunes 1 1/4 cups unsalted pistachios 1 garlic clove, finely grated 1 teaspoon grated lemon zest 6 tablespoons extra-virgin olive oil, plus more for drizzling 25 young spring onions or large scallions, trimmed 1 cup Greek yogurt 1/2 teaspoon Urfa or Aleppo pepper (see Note) Mint leaves, for garnish

How to Make It

Step 1

In a small saucepan, combine the vinegar, sugar, bay leaf, 1/2 teaspoon of salt and 3/4 cup of water. Wrap the cardamom, peppercorns and coriander seeds in a cheesecloth bundle and add to the saucepan. Simmer the brine over moderate heat for 10 minutes. Put the prunes in a heatproof bowl, pour the brine over them and let stand for 2 hours.

Step 2

Drain the prunes, reserving the brine. Discard the spice bundle and bay leaf. Simmer the brine until it coats the back of a spoon, 10 minutes, then pour over the prunes in the bowl.

Step 3

Preheat the oven to 300°. Spread the pistachios on a baking sheet and bake until lightly browned, 12 to 15 minutes. Transfer to a food processor and let cool. Add the garlic and lemon zest and process until finely chopped, 1 minute. 
Add 2 tablespoons of the olive oil and 1/2 cup plus 2 tablespoons of water and process until a smooth paste forms; season with salt.

Step 4

Light a grill. In a large bowl, toss the spring onions with the remaining 1/4 cup of olive oil and season with salt. Grill the onions over moderately high heat until tender and lightly charred, 6 to 8 minutes.

Step

Step 5

Quarter 8 of the prunes. (Save the rest for another use.) Spread the yogurt and pistachio butter on a platter. Top with the grilled onions and season with the Urfa pepper. Garnish with the prunes, mint leaves and a drizzle of olive 
oil; serve immediately.

Notes

An Aleppo pepper (pronounced Uh-LEPPO) is a dried ground pepper from Syria and Turkey. It's mildly spicy, tart and fruity. An Urfa pepper (pronounced ER-fah) is a smoky, coarsely ground Turkish chile.

Garlic

We harvested our garlic this past week. Garlic is planted in the fall usually around the end of October, over wintered under mulch, weeded in the spring and harvested around the 1st of July. Garlic planting is the last planting of the season and garlic harvest is the first big harvest of the next season. It always falls right in the time when we are transitioning from spring planting to summer harvest and the to-do list is extra long. But if the garlic stays in the ground too long it will begin to separate and rot. It needs a dry few days before harvest and full day of sun to get it out of the ground and into the barn to cure. I love the connection garlic gives us to the previous season, thinking of the planting in the cold with last year’s crew, connecting to the hot and humid day of harvest just after solstice. It is a cycle that keeps us grounded to season’s and it’s a day I am overwhelmed by and look forward to every year (provided the crop is good, of course).

Scenes: when the Cooking School intern, Karl brought us coffee on garlic planting day, harvest with the 2019 crew, the truck full of garlic.


The Share:

salad mix

head lettuce

beets

cabbage

napa cabbage

kale

kohlrabi

summer squash

cucumber

hakurei turnips

radishes

spring onions

fennel

radicchio

escarole

Recipe of the week:

Kohlrabi, Fennel and Blueberry Salad

Ingredients

1/2 cup sliced almonds 2 tablespoons minced peeled fresh ginger 2 tablespoons minced shallot 1 tablespoon white balsamic vinegar 1 tablespoon mayonnaise 1 1/2 teaspoons Dijon mustard 1 teaspoon soy sauce 1 teaspoon pure maple syrup 1/4 cup grapeseed oil Salt and freshly ground pepper 1 1/4 pounds kohlrabi, peeled and very thinly sliced on a mandoline 1 fennel bulb, trimmed and thinly sliced on a mandoline 2 ounces semifirm goat cheese, such as Evalon, Garrotxa or Manchester, shaved (1/2 cup) 1 cup blueberries or pitted, halved sweet cherries 2 tablespoons torn mint leaves

How to Make It

Step 1

Preheat the oven to 350°. Spread the almonds on a pie plate and toast for about 7 minutes, until golden. Let cool.

Step 2

In a mini food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce and maple syrup and puree. With the blender on, add the grapeseed oil in a thin stream and blend until creamy. Season the dressing with salt and pepper.

Step 3

In a large bowl, toss the kohlrabi with the fennel, cheese, toasted almonds and dressing. Season with salt and pepper and toss to coat. Add the blueberries and mint and toss gently. Serve right away.

And summer begins...

Here’s hoping this sunny weather sticks around. It is so much easier to farm when the fields are dry enough to walk and drive on. Our crops are looking great but losing a week of weeding and planting can really set us back. We will try to catch up as much as possible this week as long as the thunderstorms stay at bay. We hope that you’ve been enjoying your share and we can’t wait to continue harvesting the bounty that our hard working crew has to offer you. Don’t forget that the PYO garden is now open for sugar snap peas, flowers and herbs!

Scenes from the farm: the PYO garden, harvest day exhaustion (photo cred, Zainab), cultivating pathways before it rained for a week, Duma and the cabbage, staking the high tunnel tomatoes, Duma and the scallions.

The Share:

Salad mix

head lettuce

kohlrabi

napa cabbage

green cabbage

scallions

summer squash

kale

sugar snap peas

escarole

radicchio

fennel

beets

radishes

hakurei turnip

specialty greens

bok choy

SPRING PASTA SALAD WITH ESCAROLE, RADISHES AND PEAS

https://www.wholefoodsmarket.com/recipe/spring-pasta-salad-escarole-radishes-and-peas

Ingredients:

3/4 cup vegan sour cream (or regular sour cream)

1/2 lemon, Juice of

2 lemons, Zest of

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh dill

1 cup fresh flat-leaf parsley, chopped

1/2 teaspoon fine sea salt

1/4 teaspoon ground black pepper

1 pound whole wheat penne pasta

3 cups spring pea pods or sugar snap peas, cut in half crosswise

1 head escarole, torn into bite-size pieces

1 bunch radishes (about 8 radishes), trimmed and thinly sliced

4 green onions, diced

Method:

Put sour cream, lemon juice, lemon zest, chives, dill and parsley into a small bowl and whisk together to make a dressing. Season with salt and pepper and set aside.

Cook pasta according to directions on package. When pasta is almost ready to be drained, quickly drop the pea pods into the water with the pasta, stir once and then drain everything together into a colander. Once drained, transfer the hot pasta and peas to a large bowl. Add escarole, radishes, green onions and reserved dressing and toss well. Serve immediately.

Solstice Feels

The week of the solstice always feels like a heavy one. The long days are both a gift and a burden. Feeling happy for the plants to be getting the long hours of sunlight that they need but also feeling tired by the longer days of working. It seems as though rain is bringing us through this transition and we hope that with the change into real summer we might get some drier weather. It’s true though that have had some incredibly beautiful days this spring that we are truly grateful for. It’s that windy, crisp and sunny weather that make us so happy to be working outside. Happy solstice to everyone, make sure to take a moment to appreciate the light as we now slowly make our way back to winter.

Scenes from the farm: potatoes looking good, lettuces in the sunlight, peas and kale in layers, staking tomatoes, zoomed in Duma in the row cover.

The Share:

salad mix

head lettuce

radishes

hakurei turnips

kohlrabi

power greens mix

sugar snap peas (open for Pick Your Own!)

beets!

radicchio

escarole

swiss chard

baby fennel

kale

napa cabbage

green cabbage

scallions

summer squash!

Recipe of the week:

Grilled Radicchio Salad

https://www.bonappetit.com/recipe/grilled-radicchio-salad-with-sherry-mustard-dressing

INGREDIENTS

3 tablespoons extra-virgin olive oil plus additional for drizzling

1 tablespoon chopped fresh dill

1 tablespoon Sherry wine vinegar

2 teaspoons Dijon mustard

1 teaspoon honey

1

6 green onions, trimmed

1 head of romaine lettuce, quartered lengthwise with some core still attached to each piece

1 large head of red leaf lettuce, quartered lengthwise with some core still attached to each piece

1 medium head of radicchio, quartered through core, with some core still attached to each piece

RECIPE PREPARATION

Whisk 3 tablespoons olive oil and next 4 ingredients. Season with salt and pepper.

Arrange green onions, lettuces, and radicchio on baking sheets. Drizzle lightly with oil. Sprinkle with salt and pepper.

Prepare barbecue (medium-high heat). Grill vegetables until beginning to wilt, 1 minute per side for red leaf lettuce, 1 1/2 minutes per side for romaine, 2 minutes per side for green onions, and 3 minutes per side for radicchio. Transfer vegetables to baking sheets.

Cut cores from all grilled greens. Cut grilled radicchio crosswise into 1-inch-wide strips. Cut grilled lettuces crosswise into 2-inch-wide strips; chop green onions. Place vegetables in large bowl. Drizzle with dressing; toss to coat.

A tale of cover crops

Cover crops are crops that farmers plant that will never be harvested to sell. They are crops that are seeded in between “cash crop” plantings to help build soil, add nutrients, prevent erosion and create pollinator habitat. Generally, cover crops are made of grains or grasses such rye, buckwheat, or millet and legumes such as vetch, peas or clover. They are a wonderful tool, touted by all in the organic industry as a perfect way to increase soil fertility and the health of your farm. I love cover crops, I love planting them and watching a good stand develop, I love seeing plants growing that will feed the soil and I love that they feed the bees. Here’s the problem: cover cropping is hard. It’s hard to find the time in between caring for vegetables to seed them, it’s hard to get the seeds, its hard to establish them before weeds take over, and it’s really really hard to kill them. Getting cover crops incorporated back into the soil to give them plenty of time to break down before planting vegetables is a real challenge. We do not have heavy equipment to help us with this problem and I watch my conventional farmer neighbors spray glyphosate to kill the crops in their fields while I wrestle with a plow for hours and hours trying to get cover crops tilled in and then have to wait weeks before planting. It’s a pain. It is one huge way I can truly tell you why organic agriculture is a very different beast then the conventional system of using chemical herbicides. It is a constant struggle between the need to care for crops to be harvested and those that will feed the crops in the future. Organic/sustainable farmers are working for the future even as our “cash crops” in most cases are barely supporting the present. Long story short: thank an organic farmer the next time you see them.

Cover crop scenes: a beautiful stand of field pea cover crops that need to be tilled in for fall vegetables plantings, those peas getting stuck in the plow over and over again, the amazing root nodules on the peas that are fixing nitrogen into the soil, and finally a selfie with the biggest head of lettuce ever (who says organic farming can’t feed the world?!)

The share:

radishes

hakurei turnips

specialty greens

escarole

scallions

head lettuce

salad mix

baby bok choy

curly kale

toscano kale

napa cabbage

green cabbage

baby fennel

beets!

kohlrabi

swiss chard

radicchio

sugar snap peas

Recipe of the week:

Sautéed Baby Bok Choy

SAM SIFTON

https://cooking.nytimes.com/recipes/1013418-sauteed-baby-bok-choy

INGREDIENTS

2 tablespoons neutral cooking oil, like canola

2 garlic cloves, peeled and minced

1 ½-inch piece ginger root, peeled and minced

¼ teaspoon red-pepper flakes, or to taste

4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed

1 tablespoon soy sauce

1 tablespoon chicken stock or water

Toasted sesame oil for drizzling

PREPARATION

In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.

Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.

Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.

Remove to a warmed platter and drizzle with sesame oil.

All Hail the Weather Gods and Goddesses

Well, last week was a bit of a bruiser. A farm can live and die at the mercy of a hail storm. We were out in the fields trying to seed the parsnips until the very loudest crack of thunder and stroke of lightening made us run for cover in the barn. As we watched the hail come with the storm, this farmer sat quietly in the corner breathing hard, trying not to think of the whole season’s work bring destroyed in one instant. Luckily, as the storm passed by we went to inspect our crops and found a few holes and a few bruises but nothing to call a disaster. Our neighbors down the road were not so lucky and we hold them in our hearts as they try to figure out their next move with tomato plants stripped of their leaves and orchard trees destroyed. What a thing weather can be. We are so utterly powerless to its whims and the dangers are only getting greater with the affects of climate change. We thank you so much for supporting local farms and as the weather patterns become more uncertain, your support will be ever more so necessary. Let’s hope that’s the last of the hail for the season.

Scenes: hail damage at my house (thank goodness not at the farm), new bed for the new pick up truck (rainy day projects), Duma staying in the pathway of the growing zucchini.

The Share:

radishes

sugar snap peas

hakurei turnips

specialty greens

escarole

scallions

head lettuce

salad mix

garlic scapes

baby bok choy

pea shoots

curly kale

toscano kale

napa cabbage

kohlrabi

Recipe of the week:

kohlrabi slaw with cilantro, jalapeño and lime

Delicious and refreshing Kohlrabi Slaw with cilantro, jalapeño and lime! Vegan, GF | www.feastingathome.com

Refreshing and healthy Kohlrabi Slaw made with kohlrabi, cilantro, lime, jalapeño and a simple citrus vinaigrette.

Author: Sylvia Fountaine | Feasting at Home BlogPrep Time: 25 minsTotal Time: 20 minsYield: 4-6 1xCategory:

ingredients

6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)

½ cup chopped cilantro ( one small bunch)

half of a jalapeno -minced

1/4 cup chopped scallion

orange zest from one orange, and juice

lime zest from one lime, and juice

Citrus Dressing :

1/4 Cup olive oil

¼ Cup fresh orange juice ( juice form one orange)

1/8 Cup lime juice plus 1 T ( juice from one large lime), more to taste

1/4 Cup honey ( or agave syrup)

1/2 tsp kosher salt

1 Tablespoon rice wine vinegar

instructions

Trim and peel kohlrabi. ( I normally have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.

Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( 1/2), lime zest and orange zest.

Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes goo the next day too.

CSA Season is here!

If you are new to the CSA, this newsletter is where you will find weekly musings on farm life, a few pictures from the week, the list of what will be available in the share and a recipe using one or more of the ingredients from the share. Please check weekly!

We’ve been preparing fields, seeding transplants, planting and weeding since March in preparation for this very week! We are so happy to report that this spring has been kind to us, weather wise. Although it’s been a bit rainy, we’ve been able to get into the fields, plant on schedule and even keep up with the weeds! (so far…)

We believe that last year’s season of monsoon rains made us smarter farmers. We have employed techniques to help us get through wetter times on the farm while also continuing to build soil, and we hope that this season will be the best one yet!

We have an amazing crew of energetic young folks excited to grow food for you this season. They are learning the ropes and doing great. Please check out the team here on our website: http://rootstoriverfarm.com/people

Scenes from the farm this spring:

What will be available in the share:

salad mix

head lettuce

pea shoots

radishes

hakurei turnips

young napa cabbage

specialty greens mix (baby mustard and baby kale)

curly kale

toscano/lacinato kale

kohlrabi

scallions

escarole

garlic scapes (use just like garlic!)

Recipe of the week

(courtesy of my mother-in-law, Cindy Knauer)

Coconut Creamed Turnip Greens (use with the hakurei turnip and radish greens!)

1 bunch turnip greens (from about 1 lb worth of fresh turnips) chopped or torn into large pieces

1/2 can coconut milk (not light)

6 tablespoons apple cider vinegar, or to taste (I start with 2 and add more according to how many greens I have)

1 1/2 tsp Frank's Red Hot, or to taste (use any cayenne pepper sauce)

1 Tablespoon coconut oil

Instructions:

1. Start with a deep sided frying pan on low heat.

2. Melt the coconut oil, then toss in the turnip greens. Cook, stirring occasionally, for just a minute until the greens start to wilt just slightly. Pour in the coconut milk and mix everything well.

3. Add in half the vinegar and half the pepper sauce. Stir everything up and let cook for another minute or so.

4. Check the taste, and add more vinegar and pepper sauce, mixing well after each addition, until you are happy with the "zing." Don't overcook!

this recipe came from "Purely Primal" at http://purelyprimal.com/2011/06/10/coconut-creamed-turnip-greens/

The Last Share (for now)

Well, it seems as if we planned this almost perfectly. While we are sad that the Winter Share could not go longer this winter, we are actually almost out of our stores of root vegetables. We are usually half way through our root cellar, but 2018 offered such paltry growing conditions it’s effect has rippled through our winter season to now. Farming is always a game played far into the future. We have loved the opportunity to grow for you this winter, it gets us out of the house and into our overalls to tend to greens and check on storage temps. It let’s us keep a few people employed in the slow months and has us surrounded by green long after the world outside has turned gray. Your support of our Winter CSA means so much and we hope you’ve enjoyed it. We are only sorry it couldn’t go on longer. But please sign up for a Summer Share so you have something incredible to look forward to as we journey on to the end of February and beyond! The seeds are ordered and the fields are mapped and we are excited and hopeful for a wonderful season! Please join us.

http://rootstoriverfarm.com/sign-up



The Share:

1 big bag salad

1 head lettuce

1 bunch kale

6 pounds roots: carrots (limit 1 pound), potatoes, beets, daikon, rutabaga, purple top turnips, kohlrabi, watermelon radish

1 quart kimchi or sauerkraut

1 jar tomato: sauce, puree, butter or ketchup

1 head garlic

Kohlrabi Carrot Fritters with Avocado Cream Sauce

INGREDIENTS

2 kohlrabi

1 carrot

1 egg

¼ teaspoon kosher salt

¼ teaspoon cayenne

½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)

½ avocado

¼ cup plain yogurt

½ lemon

¼ teaspoon kosher salt

Green onions (for garnish)

INSTRUCTIONS

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, 1/4 teaspoon kosher salt, and 1/4 teaspoon cayenne. Mix to combine.

Place 1/2 cup oil in a large skillet (enough for 1/4-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix 1/2 avocado, 1/4 cup plain yogurt, juice from 1/2 lemon, and 1/4 teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).

Serve fritters with avocado cream and sliced green onions. Note: These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.

Starling in Winter

In honor of the passing of Mary Oliver, I must post a poem here. This poem called to me during this time of self reflection, winter transitions and recovery from the challenging season of 2018. I hope you enjoy it.

“Starlings in Winter” by Mary Oliver

Chunky and noisy,

but with stars in their black feathers,

they spring from the telephone wire

and instantly

they are acrobats

in the freezing wind.

And now, in the theater of air,

they swing over buildings,

dipping and rising;

they float like one stippled star

that opens,

becomes for a moment fragmented,

then closes again;

and you watch

and you try

but you simply can’t imagine

how they do it

with no articulated instruction, no pause,

only the silent confirmation

that they are this notable thing,

this wheel of many parts, that can rise and spin

over and over again,

full of gorgeous life.

Ah, world, what lessons you prepare for us,

even in the leafless winter,

even in the ashy city.

I am thinking now

of grief, and of getting past it;

I feel my boots

trying to leave the ground,

I feel my heart

pumping hard. I want

to think again of dangerous and noble things.

I want to be light and frolicsome.

I want to be improbable beautiful and afraid of nothing,

as though I had wings.

Scenes from the farm: securing the high tunnels before the deep freeze, icy walks in the woods with Duma, and harvesting salad greens in the high tunnel

January

Understory

By Mark Nepo

I’ve been watching stars

rely on the darkness they

resist. And fish struggle with

and against the current. And

hawks glide faster when their

wings don’t move.

Still I keep retelling what

happens till it comes out

the way I want.

We try so hard to be the

main character when it is

our point of view that

keeps us from the truth.

The sun has its story

that no curtain can stop.

It’s true. The only way beyond

the self is through it. The only

way to listen to what can never

be said is to quiet our need

to steer the plot.

When jarred by life, we might

unravel the story we tell ourselves

and discover the story we are in,

the one that keeps telling us.

Scenes from the farm: walks in the woods, the sky over fields, and cleaning up the compost

The Share:

1 bunch kale

1 bag salad mix

1 head lettuce

1 cabbage

1 jar kimchi

1 garlic

5 pounds roots: beets, potatoes, celery root, watermelon radish, daikon, purple top turnip

Quick Pickled Daikon

Ingredients

1 cup rice vinegar

1 cup water

1 cup sugar

1/4 teaspoon turmeric

1 pound daikon radish

1/4 cup kosher salt

Directions

In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.

Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.