Autumn Fires

Autumn Fires

Robert Louis Stevenson

In the other gardens

And all up in the vale,

From the autumn bonfires

See the smoke trail!

Pleasant summer over,

And all the summer flowers,

The red fire blazes,

The grey smoke towers.

Sing a song of seasons!

Something bright in all!

Flowers in the summer,

Fires in the fall!

Scenes from the farm: finally during the burn pile of old tomato stakes and pallets, harvesting oh so beautiful radicchio, and taking naps in the sun while we still can.

The Share:

salad mix

arugula

specialty greens

broccoli raab

kale

sweet peppers

hot peppers

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

hakurei turnip

escarole

castelfranco radicchio

kohlrabi

eggplant

standard tomatoes

shishito peppers

onion

garlic

beets

potatoes

Shaved Radish Salad with Walnuts and Mint

INGREDIENTS

¼ cup walnuts

2 cups thinly sliced mixed radishes

Flaky sea salt

Freshly ground black pepper

¼ cup Basic Lemon Vinaigrette

2 tablespoons mint leaves

RECIPE PREPARATION

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; crush with the flat side of a chef’s knife.

Arrange radishes on a plate. Lightly season with salt and pepper and drizzle vinaigrette over; top with walnuts and mint.