This week's veggie pick up will be Saturday, December 12th, 9am-1pm. Please arrive at least 15 minutes before we close to allow yourself time to gather your veggies. If you need an alternate pickup time this week or any week, please email me at farmer@homefields.org. I will be more than happy to accommodate your needs!
FARM UPDATE: We've got rutabagas in shares again this week. Rutabagas are an often overlooked, but sweet and nutrient-packed, root vegetable. Originating sometime in the 17th century, they're a hybrid between a turnip and a wild cabbage. The easiest way to enjoy these delicious roots is to boil and mash them into a low-carb mashed potato substitute. You can also slice them into fries and toss them in the air-fryer, or dice them and serve them with sauce for an impressive side. My Recipes has several cooking suggestions if you want some recipe inspiration.
We also have daikon radishes in shares this week. This year we grew a purple variety called KN Bravo. Daikon radishes are slower growing, larger and are typically milder and slightly sweeter than the round, red radish that is commonly grown in spring and fall.
Daikons can be enjoyed raw, pickled, or cooked. They are an integral ingredient in Asian cooking, though they lend themselves to many types of cuisine.
EcoWatch offers these great ways to use daikons:
- Grate raw daikon over a salad for a nutritious, crunchy topping.
- Add daikon to stir-fries to kick up the flavor.
- Make Korean cubed radish kimchi (Kkakdugi) using this recipe.
- Use daikon in soups and stews in place of carrots.
- Steam daikon and top it with a drizzle of olive oil, salt, and pepper for a low-calorie side dish.
- Mix daikon with cubed potatoes and carrots and roast them.
- Serve raw, sliced daikon alongside other veggies with a tasty dip for a healthy appetizer.
- Make traditional Chinese daikon cakes using this recipe.
- Use a spiralizer to make daikon noodles and toss them in a homemade peanut sauce.
- Add daikon to veggie spring rolls for a crispy texture.
- Incorporate daikon into Asian dishes, such as curries and soups.
EXTRAS TO ADD TO YOUR SHARE: If you didn't order any add-ons (and even if you did), we will have mushrooms and bread to purchase as Extras each week of the Winter CSA. This week Stephanie is offering Pain au Levain as the bread option. Pain au Levain is a crusty sourdough.
Thank you for your continued support of our farm!
Your farmers,
Katie, Elizabeth, Brad, Brian, Christina, Kelly, Angie and Matt (and lots of awesome volunteers!)
