A bit more sun


This week we are starting to notice the days getting longer. Sunshine comes and reminds us that spring will come but there are still many weeks of winter to get through. We are in full planning mode on the farm, dreaming of growing and green. For now though, we are happy to honker down and enjoy our roots.

scenes from the farm: a frosty morning, Duma watching over the greens, color salad mix.

125more greens.jpg

The Share

Salad mix
Head lettuce
1 jar tomato (free choice)
1/4 cheese pumpkin
Rosemary sprigs
onions
7 pounds roots: carrots, beets, watermelon radish, celery root, potatoes, kohlrabi, daikon, rutabaga

Daikon Radish Fries

http://nobunplease.com/crispy-daikon-fries/

Ingredients 

  • 1 daikon radish, peeled and sliced into "french fry" finger size and shape 
  • 1/4 cup of coconut oil, melted
  • 1 generous pinch of sea salt
  • spices of your choice

Directions

  1. Preheat oven to 475 degrees F.
  2. Peel the daikon radish with a vegetable peeler and then slice into french fry shapes (about three inches long, half an inch thick).
  3. Run under cold water a few times to remove any excess starch and pat dry.
  4. In a large mixing bowl, combine melted coconut oil, salt, pepper and spices of your choice.
  5. Cover daikon radish fries with mixture evenly and spread out onto a baking sheet in a single layer.
  6. Place into the oven for about 15 minutes.
  7. After 15 minutes, flip them and bake for roughly another 15 minutes (baking time will vary for ovens and the thickness of your fries).
  8. After all of the fries are golden brown and crispy, remove from the oven let them cool on an additional baking sheet lined with paper towels.
  9. Serve with a dipping sauce of your choice (chipotle mayo or Thai peanut sauce work great!).
Malaika SpencerComment