“In the fall, I believe again in poetry, if nothing else it is a movement of the mind.”
~Jaakko A, Ahokas~
Summer Share Box 18 Crop List
- Watermelon Radish – All Shares
- Spaghetti Squash – All Shares
- Potatoes – All Shares
- Italian Frying Peppers – All Shares
- Hot Peppers – All Shares
- Carrots – All Shares
- Parsley – All Shares
- Apples – All Shares
- Kale – All Shares
- Eggplant – Flex Shares Only
- Turnips – Full Shares Only
- Spinach – Full and Flex Shares Only
- Lettuce – Full and Flex Shares Only
Farmer Notes
Man, I can hardly believe that the summer CSA season is already complete. We began in early January accepting member sign-ups, and by early March we were headlong into seed planting in the greenhouse. After that we hardly looked back until now as the colder temperatures arrive and many of those early seeds, now plants, are dying off for the winter. It has been a very good season for us – I would like to highlight a few things:
Crop of the week – Watermelon Radish
Daikon, also known as white radish, Japanese radish, Chinese radish, winter radish, and luobo, is popular in Japanese, Chinese, and other Asian cuisines. Watermelon Radish, which made its way into the boxes this week, is actually an heirloom Daikon variety. Their dark pink center is reminiscent of its namesake, with a green, reddish pink, or whitish green exterior. Daikons store extremely well, and will be a staple throughout the fall and winter shares. Daikons have been noted for their anti-inflammatory properties, as well as being extremely high in potassium.
Daikons have a sweet peppery taste that is a bit milder than the more popular red varieties. You can roast a daikon as you would any other root vegetable and the results are glorious. It is great sliced thinly and garnished on a salad, or thrown into a mason jar and pickled. I eat them whole after sprinkling some salt on them for a light and quick snack during the workday. You can cut a daikon into matchsticks and make daikon “fries”. Also you can make a simple but tasty radish cucumber salad, dressed minimally with sesame oil, rice wine vinegar, and basic spices. By this point in the season, I”m sure y’all are seasoned chefs and could outcook me with a blindfold on. It’s been a pleasure writing these articles the last few months, and I hope you’ve enjoyed reading them. Cheers to many great harvests in the future!
-Farmer Dylan
Some Recipes To Try:
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