All we have to say is thank you thank you thank you for your support this season. We have learned a lot from this challenging year and we are so looking forward to a winter of planning, re-organizing, simplifying and strategizing. Our crew this year has been incredible beyond expectations. Through the rain, the constant changing of plans, and the frustration of crop failures they have been upbeat, good humored, flexible and incredibly strong. Our customers have kept us going and we can’t say how much we appreciate your support. Here’s to hoping for a mild winter and drier 2019!
We still have a few spaces left for the Winter Share! Don’t forget to sign up!
And email us at firstname.lastname@example.org to renew for 2019 and get your 5% discount!
Scenes from the farm: Winter greens planting in our driest houses, Breezy and her giant brassica plant, Duma’s eyes matching the fall foliage, fall foliage at the New Hope farm, Karl (the farm cooking school intern) delivering coffee to the garlic planting crew, and daikon purple brilliance.
purple top turnips
1 medium-large daikon radish, peeled and grated
1/2 cup besan (chickpea) flour
1 tsp crushed ginger
1/2 cup spring onion or leek
Small handful fresh coriander, chopped
Dash of tamari or soy sauce
Water to bind
Oil for frying
Lemon slices to serve
Peel and grate the daikon, chop up the leek or spring onion and coriander, and pop them into a mixing bowl. Add the ginger and dash of soy sauce or tamari and mix. Then add the besan (chickpea) flour and add water to measure to create a sticky batter by giving the ingredients a good mix, removing all lumps.
Cover the base of a frying pan or skillet with a good high smoking point oil such as light olive oil or peanut oil, and turn it on to high-medium heat.
Once the oil is hot, drop spoonfuls of the fritter batter into the hot pan, and flatten with a spatula. Fry until golden brown, flip and repeat. It should only take about 3-4 minutes per side. If your fritters are browning too fast, turn the heat down a little to avoid burning the sides and leaving the centre gooey.
When cooked through, remove from heat and place your fritter on some paper towel to drain.
Serve with a soy and rice vinegar dipping sauce, or just some freshly cut lemon wedges.