Just a reminder that there are TWO DELIVERIES left in the fall CSA, including this one. We will then take a break for two weeks, and we'll be back with produce, a la carte style, on January 8 (store will open January 4th).
***The Harvie software is shutting down operations as of December 31, so we have had to migrate over to a new CSA management software company starting in the new year. You'll hear all about it in the early new year, but know that none of your customer info in Harvie will be saved (for security reasons) and you'll have to sign up as a new customer in our new system. It'll work in a similar way, allowing you to shop a la carte and customize your box!***
Since so many of you took my advice and tried komatsuna last week (over half of you! Wow!), I thought I'd present a new challenge to you: try making radish salsa (pictured above). It's a fantastic, versatile, flavorful addition to any winter meal. Here's how we do it:
Slice 1 bunch of radishes thinly, discarding the greens and root tail
Mince 1/2 bunch of cilantro and 1/2 bunch of parsley (include the stems of both)
Dice 1-2 garlic cloves, depending on your garlic tolerance
Dice 1 fresh hot green chile or, since those aren't in season, crumble one dried red pepper or add 1 tablespoon red pepper flakes
Add all of that to a bowl then squeeze one whole lime over the top and sprinkle with about 1/2 teaspoon fine grain salt
Stir with a fork and let sit for at least 30 minutes before serving
We said goodbye to Kelsie and Jared this week, as they're off to explore the desert southwest this winter in their van. We are lucky enough to continue working with Rachel and Nicole two days per week for the rest of winter. WE ARE CURRENTLY HIRING for farm crew members and a delivery driver. If you are interested in either position or know of someone who would be, please let us know!
Enjoy the produce and have a great week!
Katherine and Spencer and Crew
Rachel and Nicole
