Thursday, September 18, 2014

This Week's Shares - Friday, September 19, 2014 / Special Guest, Food in Jars Author Marisa McClellen

Veggies

Tomatoes, peppers, eggplant, potatoes, leeks, Napa cabbage, spaghetti squash, salad turnips or radishes, choice of arugula or tatsoi, spinach, and choice of an herb.

Fruit
Apples (Macs & Galas)


Eggs

Poultry
Full Share and Half Share Members

Pasta

Cider

Pie


Marisa McClellen, Food in Jars
From 1:30 PM to 3:00 PM, two time Best Food Blog Awards blogger/Cookbook author and master canner Marisa McClellan will be at pick-up location. 

Monday, September 15, 2014

Letter from John Krueger

Hello Everyone, 
We continue on the dry side here at the farm; having received a paltry 0.3 inches from Saturdays drizzle and light rain. At least it came slowly, allowing the soil to soak it up. We have another slight chance of precipitation on Monday night into Tuesday morning. We are making the best of it; using overhead irrigation to germinate seeds and keep the fall brassica crop growing. String bean production has fizzled out partly due to the dryness and partly due to persistent midnight grazing of the plants by the deer. We have the crop enclosed with a temporary fence but they still manage to find ways to get in. The deer have also been reeking destruction on the winter squash and pumpkin crop; part of which we recently fenced in as well. I have taken to patrolling the fields in my car with a spotlight each night about eleven, just before I go to bed! I chase them and then they probably come back an hour later. It is a bit futile but I am also teaching my newly acquired puppy what her job will be when she grows up! 
Tomatoes, Peppers and eggplant are still abundant. We have more plum tomatoes now, so we will be trying to give everyone a good amount of these to cook with over the next 2 weeks. Some groups received cherry tomatoes last week; the rest will get these this week or next. Beans were also shipped to some folks last week; those who did not have these can expect some this week or next as well. We also have a few Lima beans which we will be sending as an extra. It’s time for your biweekly dose of cabbage- this time it will be Napa, aka Chinese. Broccoli will be starting again soon!
The share for this week will be: Tomatoes, peppers, eggplant, potatoes, leeks, Napa cabbage, spaghetti squash, salad turnips or radishes, choice of arugula or tatsoi, spinach, and choice of an herb.

Enjoy!      
Farmer John

Friday, September 12, 2014

Radishes 101

The Radish is a fast growing and edible root vegetable that is part of the Brassicaeae family which includes flowerings plants known as Mustards and also as the Crucifers or Cabbage family. Domesticated in Europe during Pre-Roman times and the origin of the Radish is tentatively determined to be Southeast Asia. Radishes are often a companion plant to other vegetables as its pungent odor often deters pests. Radishes and cucumbers are often grown together. Varietals are categorized as summer, fall, winter and spring Radishes. They come in a variety of different shapes and colors including pink, red, purple, yellow, green and black. The flesh of the taproot is usually white and its hot flavor is derived from the skin. The leaves of the Radish plant are edible as well. Seven million tons of Radishes are produced worldwide equalling 2 percents of all vegetable productions. Click here to learn more fun facts about the Radish and learn more on Radish varietals click here.

To Store

Radishes can be stored in the refrigerator (unwashed) for up two weeks or longer if stored properly. To prevent spoilage, cut off the leafy part of the Radish as it breaks down first. Wrap in a damp paper towel or store in a perforated bag.
To Nourish
Here are a few reasons to eat your Radishes! Radishes are naturally cooling with their pungent flavor. They are known for their ability to decrease excess heat in the body. Radishes are also reputed to sooth sore throats. Their flavor and spice aid in the elimination of excess mucus in the body and clear the sinuses to boot. Radishes aid in digestion. They are a natural cleansing agent and help to break down and eliminate excess food and toxins that develop over time. With their high Vitamin C content and natural cleansing effects, Radishes help to ward off viral infections. Radishes have qualities like Phtyonutrients, Fiber, Vitamins and Minerals that are linked to cancer prevention. Radishes can relieve indigestion with their calming effect on the digestive system and anti-bloating properties. They are low in calories, nutrient packed and will help to keep the body hydrated with their high water content. High in Ascorbic Acid, Folic Acid, Potassium, Vitamin B6, Riboflavin, Magnesium Copper and Calicum; Radishes are nutrient packed! To learn more about Radish nutrition click here

To Prepare
Radishes are primarily eaten raw in salads or pickled but several other cooking methods apply. Radishes can be braised, sauteed, boiled, steamed, baked and braised to name a few. For information on Radish prep click here. For information on cooking methods click here and for innovative ideas on how chefs are using Radishes in their dishes today checkout this article from Bon Appetit.

To Try 

Sweet Watermelon Radish Salad 
Butter Braised Radishes 
Warm Smoked Lobster Salad with Radish and Lime, Vanilla and Mango Dressing

To Use

Williams-Sonoma Open Kitchen Wood Salad Bowl is great for everyday meals and easygoing entertaining. As sturdy and affordable as it is attractive, it's crafted of durable mango wood – a tropical hardwood with a rich color and beautiful grain. The wide, shallow shape makes it easy to toss leafy greens and other ingredients with dressing, so you enjoy perfectly balanced flavors. (Williams-Sonoma, $39.95)