Know Your Farmer | Eco-Foodie Junkie: 201211

Winter CSA: Week 4

We are bundling up at the farm cause it looks like cold temps are here to stay.

Arugula

Big bag of seasonal salad mix

Tokyo Bekana - this asian green can be very versatile: use like a lettuce, loose leaf napa cabbage, or stir fry or soup veggie.

Kale and Collards

Giant purple carrots, purple top turnips, and black spanish radish

Labels: CSA

Winter CSA: Week 3

Thanksgiving is here! Have a great holiday!

Best looking salad mix yet!

Arugula

Kale

Purple Top Turnips
Black Spanish round radish

Scarlet Nantes carrots
Potatoes
Onions

Sweet Potatoes

Hot Peppers

Labels: CSA

Recipes: using Mizuna and Radish!

This recipe comes from shareholder Anna (who has been posting many ideas in the comments section) but deserved a post of its own including this beautiful photo below. Thanks Anna!

Anna said after Week 2, "I made the following recipe for dinner last week, and since we have several of the same ingredients again, thought I'd post it."

Soba Mizuna Radish Tofu Salad

Ingredients:
1/4 cup sesame seeds*
8 oz Soba (Japanese buckwheat) noodles
3 Tbs Tamari (or soy sauce, though soy can be saltier so you may use less)
4 Tbs Sesame oil
2 Tbs Brown rice vinegar (or plain rice vinegar will do)
1 Tbs + 1/2 tsp fish sauce
1-3 tsp hot chili oil or tobasco (or a slivered jalapeño or more to taste)
1 bag mizuna (sorry - didn't weigh this but I used the full quantity of this Week 1's share)
4 Spanish radishes*
Small bunch of cilantro
1 package firm or traditional hand-packed tofu
1 lime, cut into wedges

Toast the sesame seeds in a dry pan over med-hi heat till lightly browned; reserve.
De-stem, wash and grate the radishes. Place in bowl and add 2 Tbs tamari, 3Tbs sesame oil, 2Tbs brown rice vinegar, 1 Tbs fish sauce, and 1-3 tsp hot chili oil or tobasco (to taste). Let marinate. Meanwhile, wash the mizuna and chop into roughly 2-inch pieces. Cook the soba according to the instructions (making sure to thoroughly rinse in cold water when done). Place the soba in a large bowl and cut with kitchen shears several times to make into smaller (a few inches long) pieces. Add 1 Tbs tamari, 1/2 tsp fish sauce, and 1 Tbs sesame oil to bowl of soba and stir to distribute. Blanche or briefly steam the mizuna and add to the bowl. Rinse and de-stem the cilantro, then chop. Sliver tofu into ~1/2 x 3" slices. Add tofu, radishes with marinade, cilantro and sesame seeds to bowl and stir till evenly distributed. Serve with a lime wedge to squeeze on top. Serves 5-6 as a main dish/meal and plenty more as a side.

*Reserve a few slices from the center of a radish for a garnish and sprinkle with a some reserved sesame seeds.

Labels: recipes

Recipes: Black Spanish Round Radish

Fall 2012 produced a bumper crop of the old world classic black Spanish round radish on our new farmland. Though they may seem intimidating at first they are actually quite easy (and delicious). So I'll be compiling some recipes and links to recipes below. Please email any of your favorites along!

This Specialty Produce black radish page is a good place to start for details (and 6 great recipe ideas at the bottom!).

Definitely check out this Soba Mizuna Radish Tofu Salad recipe from shareholder Anna.

Rumor has it this super quick (10 minutes!) pickled radishes recipe produced radishes that have been a huge hit at a local NGO meeting breaks - they've definitely been a hit with me as well. You can essentially substitute turnips into that recipe too. Thanks Erin!

Labels: recipes

Winter CSA: Week 2

And we are off!!!! This week is a bit similar to last week as we are harvesting many of our outside unprotected crops with some colder temperatures forecasted for later in the week. Also a reminder to bring your empty (purple & green) share bags back so we can swap you for a full one.