Pickup #19
The golden rod blooms on the edges of our fields, the golden hour makes the cover crop greens glow and we plug away at our clean up projects and big harvests day by day. While the insane scramble of summer is over, the busy-ness of pre-winter is in full swing. October is a beautiful month on the farm when we can relish in the harvest of hard earned fall crops and enjoy the trees changing around us. It’s a small but bustling calm in the middle of our absolutely insane world.
Scenes: golden rod in the hedgerow, planting Judy’s kale for the winter, purple top turnips, cover crop greenery, and Duma in the radicchio.
Available this week:
garlic (1 bulb)
specialty greens (red and green baby mustard and baby kale) (bag)
baby red russian kale (bag) limit 1
carrots (bunch) limit 1
swiss chard (bunch)
beets (1 pint)
Sweet peppers (4 peppers)
Shishito peppers (1 quart)
Mixed herb bunch
White potatoes (1 quart)
Red Potatoes (1 quart)
Hot peppers: 1 pint jalapeno, 1 quart mixed hot chilis
jimmy nardello frying peppers (1 quart)
broccoli raab (1 bunch)
arugula (1 bag) Limit 1
napa cabbage (1 head)
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)
Unripe green tomatoes (2 lbs) limit 1
Escarole (1 head)
Radicchio (1 head)
Tatsoi (1 head)
Fennel (1 large bulb)
Kale: curly and toscano (1 Bunch)
Purple Kohlrabi with greens (3 bulbs)
winter squash: delicata squash (2 squash) or butternut squash (1 squash) limit 1
Miso Broth with Tatsoi-Enoki Salad
https://www.foodnetwork.com/recipes/miso-broth-with-tatsoi-enoki-salad-recipe-1918234
(Farmer note: feel free to add hakurei or daikon plus their greens to this)
Ingredients
1/4 cup yellow miso (shinshu-miso)
4 cups dashi
2 slices ginger
1/2 tablespoon wasabi powder
1 tablespoon rice wine vinegar
1/2 tablespoon thin soy sauce
2 tablespoons sliced scallions, green part only
1/2 teaspoon sugar
1 package enoki mushrooms
2 cups tatsoi leaves
1 block soft tofu, 1/4-inch slices
Directions
To make broth, mix miso with dashi and add ginger. On medium heat, bring to a simmer. Let simmer for 5 minutes then remove ginger. In a small bowl, make a paste with the vinegar and wasabi. Whisk in soy, scallions and sugar. Check for seasoning. Toss vinaigrette with enoki and tatsoi. In soup bowls, gently place 1 slice of tofu and ladle the broth on top. Place a small mound of salad on the tofu.