Wednesday, October 24, 2012

Wed/Thurs - Week # 21


I hope you are doing well. Our Small Shares this week have easter egg radishes, yellow onion, mixed varieties of squash, red potatoes, and bok choy. Our full shares have all of that, including additional squash, onions, and potatoes, as well as rutabaga, celeriac, and sweet banana peppers.

New in the shares this week are our easter egg radishes.

The easter egg radishes are slightly spicy radishes with a beautiful skin color. All radishes have a similar texture, close to that of turnips, but a spicier, richer flavor, that also changes and sweetens when cooked. They are commonly sliced and served with salads, as sticks for dip, grated or sliced into slaws, roasted, braised, stir fried by themselves or with other vegetables, and pickled by themselves or with chinese cabbage to make kimchi. Adding salt and/or cooking will diminish their spice if you prefer, and roasting will really transform the flavor, especially with herbs/spices. They should be stored in the crisper of your refrigerator, and eaten within a week or two--they will lose moisture and start to soften and shrivel far before they begin to rot, but if you can keep them moist (wrap tightly in a moist bag/plastic) they will last much longer. You can eat the skin and everything, but if you prefer, feel free to peel them. Their greens can also be eaten, and have a peppery, radish flavor as well. They will change color (to tan/brown) when cooked, and change flavor from spicy to slightly sweet, just like the radishes.

It is difficult to believe that next week is our final one for the season. If you are interested in continuing on with our Winter CSA, there is still space, and you can sign up here. Please also remember that any credit you have to the Online Store will expire this upcoming week, so use it up. I will include some details of closing out the season (returning your bags) next week, and you will receive a final newsletter the week after with an overview of the season, a feedback survey, and a link to put yourself on the list to join us for next year's summer CSA.

Please remember to return your bags.

As always, if you have any questions or concerns, feel free to contact me.



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