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Daikon, or white radish, is traditional to Asian cooking. It is a long white radish, and given its shape and color, has been called an “icicle radish”. It is extremely versatile in cooking. You can use it anywhere you would normally use a regular radish, and in some ways that are unique. (more…)
This baked radish and quinoa salad, found on the Jen Reviews health and food blog, is simple enough to make for lunch or dinner. It contains all the tasty summer flavors and enough protein to keep you feeling full. You can add more vegetables to this salad and/or use a different dressing – the options are endless! Serves 3.
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Hello All! We continue to enjoy mild weather. We have had light frost these past few nights, but the real damage was done two weeks ago when we dropped into the twenties. We may have some rain later this week. It is no longer as critical for the crops as it had been, but we still need some precipitation to fill the lakes and reservoirs and to recharge the aquifers which supply our well water. (more…)
Winter squash is really a misnomer, as these delicious treats are grown in the summer. They are edible well into the winter, however, thanks to their ability to last for months in storage. First, be sure to check for any soft spots. If there are any, cook that squash right away. Soft spots can easily be cut out and the rest of the squash is usually fine. (more…)
A tinier version of butternut squash, honeynut is slightly sweeter and has a thinner edible skin. Here’s a recipe for roast honeynut squash, found on Olivia Adriance’s food blog. You can serve alongside a roasted protein for a simple but totally satisfying weeknight meal. Or give it a try for Thanksgiving and see what your family and friends have to say about this mini gourd. Serves 6 as sides. (more…)
This recipe, shared by a CSA member and found in Parade Magazine, can be made with many of our shares, and a healthy way to get kids to eat their veggies. It’s as easy as 1-2-3! (more…)
Hello Folks! As we head into the final weeks of the season we will be relying on the cool weather crops-spinach, brassicas, greens in the mustard family, as well as root crops and storage crops like potatoes and winter squash. We may double up on the root vegetables and there may be both regular potatoes and sweet potatoes in a share. Since the frost, which killed the vines, we have been busy harvesting the sweet potatoes and we have a nice crop. There are a lot of tubers to dig, and we would love to have help with the harvest. (more…)
This salad – recommended to us by a CSA member and found on Jeanette’s Healthy Living food blog – is the perfect fall or winter salad for lunch or dinner. A tangy and sweet dressing with a little bite of horseradish ties all the ingredients together. Serves 4. (more…)
Hey All! So, it has been raining now for two and half days and you would think that I’d be happy. Unfortunately, you would be wrong, because the drizzle that we have been receiving has still not reached half an inch. On top of that, the frost that came last Thursday night was far colder than predicted or anticipated. We experienced substantial damage on crops that should have tolerated light frost. Oh well, that’s farming! We covered what we could, battened down the greenhouses, and harvested some things we knew would not survive. We took a serious financial hit, but we still have plenty of good veggies for the shares. (more…)
Easy to grow and store, high-yielding, supernutritious and crunchy like an apple, yacón root (pronounced ya-kon) is one of the many “new” vegetables coming to us from South America. In reality, this fruitlike vegetable has been cultivated throughout the Andes for more than a millennium. South Americans eat it as a fruit; they also use the huge leaves to wrap foods during cooking, in the same way cabbage leaves are used in Germany, grape leaves in the Mideast and banana leaves in the tropics. Only recently – thanks to some adventurous green thumbs – have North Americans begun to see yacón in produce markets. (more…)