Welcome to Week 4 of the Fall Farm Share!
Happy November! It's time to customize your Farm Share! You'll have til Monday at midnight to customize. We are bringing in apples and MUSHROOMS this week! We also are harvesting our daikon radishes for the first time. These beautiful gem-coloured winter radishes (which store ALL WINTER) can be the stunners in some of your holiday dishes.
On The Farm
Alex and I drew up a fall plan for ourselves this week. Here are some of the projects we have on the go that we hope to get done before Christmas.
- finish field clean up (get beds prepped by broadforking, light tilling composting, and tarping)
- harvest the rest of the crops outside in the field (radishes, winter radishes, turnips, hakurei turnips, fennel, kohlrabi)
- insulate the farm store so we can have it open year-round
- redo the packhouse floor; we will take out the tarp, smooth the dirt, add gravel, and retarp. At the same time we'll install drainage pipes.
- redo the floor of the walk-in cooler (and possibly expand it)
Not too much work, right? But we are excited to keep on progressing forward!
Harvie is "sunsetting"
We have had news that Harvie is closing down the platform that we use as of the end of this year. So we are in the process of finding another platform to use. So far we have a few options, both which will offer a very similar experience to what you are used to, including customizing your share, setting preferences, putting your share on hold for vacations, changing pick up locations, etc. So I'm confident we will still be able to provide an excellent customer experience through the software we chose - perhaps even a better one!
New this week:
Gold Rush Apples are back this week, as well as Shitake mushrooms.
We are harvesting the 3 kinds of winter radish we grew, as well as our purple topped white globe turnips, a small heirloom turnip variety.
Veggie Tip & Recipe Corner:
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Feature this week: winter radish!
Ah, winter radish, the radish I had never heard of before I began to farm. These kinds of radishes (there are multiple varieties) are popular in East-Asian cuisine. Not so common here, but they grow well, they store for a long time, and they taste great. Plus they look beautiful inside.
Winter radishes are versatile, hearty roots known for their crisp texture and mild-to-spicy flavor. Unlike their spring counterparts, these radishes grow larger, store well, and have a more complex taste profile. They’re great for adding crunch and color to salads, pickling, roasting, or even enjoying raw with a touch of salt or dip.
Radish Varieties in Your Share
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Watermelon Radish: A stunning variety with pale green skin and vibrant magenta-pink flesh, reminiscent of a watermelon. Its flavor is mild and slightly sweet, with a peppery finish, making it perfect for raw salads or garnishes.
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Purple Daikon: Long and slender with deep purple skin and white to lavender flesh, this daikon is mildly spicy with earthy undertones. It’s excellent for pickling, shredding into slaws, or adding to soups and stir-fries.
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Fruit Radish: A petite, colorful variety with a slightly sweeter flavor and crisp texture. These radishes are ideal for snacking, slicing into salads, or using as a fresh topping for tacos and grain bowls.
- White Daikon: A classic variety with smooth white skin and a long, cylindrical shape. White daikon radishes are mild and slightly sweet with a crisp texture. They’re a staple in Asian cuisine, perfect for pickling, grating into salads, or adding to soups and stir-fries for a subtle, earthy flavor.
Storage Tips: Remove the greens if still attached (they draw moisture from the root). Store the roots in a perforated bag in the crisper drawer of your fridge, where they’ll stay fresh for weeks. The greens can be washed, dried, and used within a few days in sautés or pesto.
Preparation Ideas:
- Raw: Slice thinly and sprinkle with salt or add to salads for a crunchy, peppery bite. They add crunch and flavour to a raw veggie tray or charcuterie board.
- Pickled: Quick-pickle slices in vinegar, sugar, and salt for a tangy addition to sandwiches or rice bowls.
- Roasted: Toss with olive oil, salt, and your favorite spices, then roast until tender for a sweeter, mellower flavor.
Flavour Pairings:
- Watermelon Radish: Complements citrus, avocado, and feta.
- Purple Daikon: Pairs well with soy sauce, sesame oil, and ginger.
- Fruit Radish: Lovely with fresh herbs like dill or mint and creamy dips
- White Daikon: Pairs beautifully with soy sauce, miso, sesame oil, ginger, garlic, and scallions.
Recipes:
This week I have three recipes for you that use winter/daikon radishes
Recipe: Quick-Pickled Winter Radishes
Ingredients:
- 1 cup thinly sliced watermelon radish, purple daikon, or fruit radish
- ½ cup white vinegar
- ½ cup water
- 1 tbsp sugar
- 1 tsp salt
- Optional: ½ tsp peppercorns, a pinch of chili flakes, or a clove of garlic
Instructions:
- Pack the radish slices into a clean jar.
- In a small saucepan, combine vinegar, water, sugar, and salt. Heat until the sugar dissolves.
- Pour the warm brine over the radishes, ensuring they are fully submerged. Add optional spices for extra flavor.
- Let cool, then seal and refrigerate for at least 1 hour. They’re best after 24 hours and will keep for up to 2 weeks.
Serving Suggestions:
- Top tacos or grain bowls.
- Add to sandwiches for a tangy crunch.
- Serve as part of a cheese or charcuterie board.
Recipe: Watermelon and Purple Daikon Salad
This beautiful salad could be your next holiday dinner dish! Watermelon and purple daikon radish, paired with feta, fresh herbs toasted walnuts, pomegranate, and a citrusy apple cider and maple syrup vinaigrette. Your going to want your mandolin for this one or very sharp knife skills.
Get The Recipe for Watermelon and Purple Daikon Radish Salad Here
Recipe: Buddha Bowl With Watermelon Radish
Pair a sauce, a cooked vegetable, a raw vegetable, a grain, a leafy green, a legume, and a pickled vegetable for a nourishing meal.
Get the Buddha Bowl Recipe Here!
Thanks so much for being a part of our Farm Share! We hope you enjoy the veggies. Happy cooking!
Your farmer,
Kim
