Pickup #22

Well, we’ve come to the last pick up of the season. Thank you all again for your support and we hope you’ve enjoyed receiving your box this season. We will be sending out an end of season survey and details on next season very soon. Yesterday at one of the pick ups I was asked what happens to all the veggies in the fields after the CSA season ends. Well, the answer is there really isn’t that much left, most of our fields are cleared out and in cover crop for the winter. We will certainly harvest what we can (the last of the root veggies, the tops of the kale plants etc.) and bring it in for winter storage. Given that the October weather has been pretty good to us, we will probably offer one more add-on distribution for you all in Mid-November. If we end up selling at a winter market, we will certainly keep you all updated but with the uncertainty of this year we did not plan on full winter production as we have in the past. We still have a lot of clean up to do and plenty of deferred maintenance to catch up on. We have to plant the garlic for next year and prep beds for spring so that they are ready early. There is still plenty to do for our crew to do without the regular harvest, it is truly time to put the farm to bed. Please keep reading your emails from us - we’ll have lots to tell you in the coming weeks!

Scenes: Greens looking nice, cover crop looking nice, the last of the potato harvest, Duma in the leaves, Tammy and McKenna bringing in the chard.

garlic (1 bulb)

specialty greens (red and green baby mustard and baby kale) (bag)

salad mix (bag)

broccoli (1 head) limit 1

carrots (5-6 carrots) limit 1

swiss chard (bunch)

beets (1 pint)

Sweet peppers (4 peppers)

Shishito peppers (1 quart)

Mixed herb bunch

White potatoes (1 quart)

1 quart mixed hot chilis

jimmy nardello frying peppers (1 quart)

broccoli raab (1 bunch)

arugula (1 bag) Limit 1

head lettuce (1 head) limit 1

red radish (1 bunch)

watermelon radish (1 bunch) limit 1

purple daikon radish (1 bunch)

hakurei turnip (1 bunch)

Escarole (1 head)

Red Radicchio (1 head)

Pan di Zucchero Radicchio (1 head)

Tatsoi (1 head)

Fennel (1 large bulb)

Kale: curly and toscano (1 Bunch)

Purple Kohlrabi (4 bulbs)

butternut squash (1 squash) limit 1

napa cabbage (1 head)

rutabaga (1 large bulb)

Recipe: Purifying Daikon Soup

This recipe will warm you up on a chilly night, and only takes one pot to make.

by EMILY MCLAUGHLIN· 1/26/2016, 9:01 a.m.

IngredientsServes 4 to 5

1 block of firm tofu (15-18 oz.), cut into bite-sized cubes

2 tsp sesame oil or olive oil

2 garlic cloves, minced

1-2 Tbsp ginger, grated

1 small to medium leek, sliced up to the light green section

3 large carrots, cut into small half circles

1-2 daikon radish, cut into half circles

6 cups water

2 Tbsp miso paste (light or dark)

3 cups kale, chopped

For serving

¼ daikon radish, grated

2 Tbsp scallions, chopped thin

Additional grated ginger

Directions

Start by draining and rinsing the tofu, and ridding it of excess water. Find a guide here.

In large soup pot, heat 1 tsp of sesame oil over medium heat. Cook the garlic, ginger, and leek until fragrant. Add the carrot and sliced daikon. Toss to get a light sear on the veggies. Add the water to the pot and bring it to a boil for two minutes.

Reduce the heat to a simmer and add the tofu. Next, add the miso, one tablespoon at a time. To make sure it dissolves, place a tablespoon of paste on a ladle or spoon and hold it just under the surface of the water. Take another utensil and stir the miso paste atop the spoon to dissolve. Repeat with the remaining paste.

Last, add the kale (or another dark, leafy green) to the pot. Your soup is ready to serve when the kale wilts and turns bright green.

For serving, add raw grated daikon, chopped scallions, and additional ginger, if desired. If you are looking to add a grain to this dish, try quinoa or brown rice. Chicken or turkey, cooked ahead of time with salt and pepper, could also be used instead of tofu.