Wednesday’s Farm Share will most likely include:
Arugula, Scallions, Lettuce, Sweet White Turnips, Watermelon Radishes, Bok Choy, Tomatoes, Sweet Peppers, Broccoli.
Recipe Suggestions: see these and others cataloged on our Recipe Page
Watermelon Radishes are the likely unfamiliar item in this week’s share. We grow these radishes because the flesh is remarkably sweet and also a beautiful, vibrant pink. See this page for a great primer/sales pitch about their wonderful qualities. The peel is remarkably spicy and fortunately separates easily from the inner flesh. We slice them and then remove the outer skin with our fingers. We prefer to eat them raw as vegetable slices in dip or as a salad topping. To get fancier, try Radish Salad with Avocado Vinaigrette from Williams Sonoma, or Kale Salad with Quick Pickled Watermelon Radish. For a simple roast see Roasted Watermelon Radishes. Different food is fun, delicious, and nutritious! Radishes are a very good source of anti-oxidants, electrolytes, minerals, vitamins and dietary fiber. The world wide web tells us that “Radish, like other cruciferous and Brassica family vegetables, contains isothiocyanate anti-oxidant compound called sulforaphane. Studies suggest that sulforaphane has proven role against prostate, breast, colon and ovarian cancers by virtue of its cancer-cell growth inhibition, and cyto-toxic effects on cancer cells.”
Arugula – Also super nutritious, high in Vitamin A, folates, and other necessary nutrition, Arugula is wonderful in salad, soup, or on top of pizza. Try Potato Salad with Arugula and Dill, or make Roasted Sweet Potato, Arugula, Goat Cheese Sandwiches.
Sweet White Turnips – We diced and then simmered them in broth this weekend and served them soft and warm and broth-saturated for dinner. Our baby, as well as the older eaters, was thrilled. Super simple and delicious. (We aim for more root vegetable diversity in the fall Farm Shares but our carrots are later than usual due to crop failure [our first two plantings failed in August…our third planting was finally successful] and our beets were fairly well ruined after the late Sept heavy rains. Thank you for enjoying the abundance of these sweet turnips while carrots finish growing!)
Scallions and Bok Choy – We highly recommend preparing the scallions in a saute pan with butter and salt. Simmer the bok choy in broth, Serve the bok choy topped with the sauteed scallions and a protein of your choice. We love this dish! OR – we really love Bok Choy Kimchi. This is for the more adventurous culinaries, we know. As soon as our barn kitchen is completed, we will lead a class to help you make this. It’s worth it.
Sweet Peppers – Most of them are green at this point, rather than the sweeter, riper red. Still, we love them roasted, grilled, or blistered in a pan on the stovetop. This charring, combined with olive oil or butter, plus salt, is really delicious and works for the miniature (lunchbox) peppers or the long bullhorn shape peppers (Carmen variety).
Lettuce – We are in a delightful salad dressing rut enjoying a Citrus Vinaigrette.
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Available for Market Share CSA members to reserve online:
Arugula, Bok Choy, Tokyo Bekana, Broccoli, Cabbage, Kale, Kohlrabi, Microgreens, Green Bell, Green Carmen, and Jalapeno Peppers, Scallions, Turnips…and our Organic, Naturally Leavened Bread.
2015 Market Share CSA Members: Reserve your selection online to pick up on Wednesday, Oct 28 at our farm, Good Health Herbs (New Location! Pick up hours are from 2:00 – 6:00), or in Church Hill.
Janet, Dan, and the rest of the Broadfork crew
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