Frost
We woke up to a light frost on the farm this morning. Not enough to do any damage, the last of the peppers seem like they'll pull through ok. But it was enough to remind us that cold weather is imminent and our crops won't be safe out in the fields for much longer. It's time bundle up, ignore our cold fingers and get those roots out of the ground and into storage. It's nice that we can sometimes rely on nature to give us those not-so-subtle hints about what our most important tasks should be. How lucky to be given a little frost and then a week of warm weather to get ourselves in gear and really start to prepare for winter. Sometimes it can be a relief to feel that the weather is happening with us, rather than to us.
Scenes from the farm: the gorgeous variegata di lucia radicchio, harvesting in the fog, jars of processed tomatoes for the winter, and the sunrise through the mist on harvest morning.
The share:
head lettuce
arugula
specialty greens
spinach
broccoli
hakurei turnips
radishes
watermelon rashishes
carrots
beets
onions
garlic
sweet peppers
hot peppers
eggplant
swiss chard
kale
collards
parsley
dill
cilantro
radicchio
fennel
rutabaga
cabbage
winter squash
Kale Salad with Quick-Pickled Watermelon Radish
Serves 4
1/2 cup white wine vinegar
1/4 cup sugar
Kosher salt
1 (6-ounce) watermelon radish (can substitute regular radishes)
1 (8-ounce) bunch kale
2 tablespoons extra virgin olive oil
1 tablespoon toasted pumpkin seed oil
1 teaspoon lemon juice
1 teaspoon fresh thyme leaves
Freshly ground black pepper
1/4 cup pumpkin seeds, toasted
Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef's knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.
Wash the kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out (see Basic Technique: How to Prepare Chard Or Any Other Leafy Green) and discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.
In a large bowl, combine olive oil, pumpkin seed oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.
Drain the radishes. Toss with the kale - OR - arrange the slices on individual plates and place the kale on top. Garnish with pumpkin seeds and serve.