November has arrived and we’re hoping everyone isn’t in too much of a post-Halloween candy daze. If you’re feeling like you may have had one too many chocolate bars, there’s no better remedy than a box of freshly picked organic fall produce to get that pep back in your step and to get a straight dose of healthy back. This week’s share items will include:
Red Radishes: These radishes have been the unassuming staple item on the farm and in my own kitchen the last several weeks. Offering a mild peppery crunch with each bite, these golfball sized radishes have a cultivation lineage that traces back to 2,700 B.C.E to both the Chinese and the ancient Egyptians. Various cultivars of radishes have enjoyed popular reception by the Greeks and the Romans before spreading westward to be used as a medicinal and culinary staple around the world. I found a great recipe for braised radishes here. Kitchen tip: root veggies will store better with the greens removed. You can eat the greens also in any cooked veggie.
Bunching Onions: We’re stoked to have bunching onions for the first time in our shares this season. Commonly referred to as “spring onions” or scallions, bunching onions don’t have the large bulb we typically associate with onions and carry a milder flavor. I personally find these guys to be way more versatile than your common onion too: you can eat the raw or cooked and include them in a stir-fry, a salad, a soup, or any type of dip. We liked them sliced thin and sprinkled on top of all types of dishes with Mexican or Asian influence.
Green Beans (or Tricolor Mixed Beans): We have some beautiful filled out bush beans coming in right now on the farm. These guys are so tender you can eat them raw right off the bush. Sauteed or steamed with some olive oil and garlic is a guaranteed winning meal. Here’s a great recipe for a delicious green bean fixture.
Bok Choy: A variant of Chinese Cabbage, Bok Choy originates in southern China and Southeast Asia, but has steadily grown in popularity in Europe and the States, recognized widely for their winter-hardiness and their culinary versatility. Unlike conventional cabbages, bok choy doesn’t form a head; rather, the dark green leaf blades form a cluster that can stripped for steaming or sauteing. Throw these into a skillet or stir-fry wok with some garlic, ginger and soy sauce and you’ve got yourself a meal. Bok choy is mild, crisp-tender and needs a very short cooking time. Try it in noodle soups for an easy meal.
Romaine Lettuce: Valued for its hardiness and its sturdy ribs and leaves, Romaine is perhaps the most heat-tolerant of the lettuces, which is why we have been able to get our members romaine through the late summer/early fall window the past month or so. Braised, included in soups or used in a Caesar, the tenderness of these leafy greens will keep you away from the supermarket.
Bunched Arugula: Arugula packs a peppery punch and makes its presence known. With a robust flavor and a host of different preparations, we’re really grateful arugula has been so productive for us so far. I’ve linked a tantalizing arugula recipe list from HuffPost here. Enjoy!
Roselle: The last few newsletters we’ve embedded information on roselle hibiscus tea preparation (you can go back to an earlier blog post if you’ve missed this), this week I wanted to share something a bit different. There’s a great site called The Foodies’ Kitchen that created a recipe for a roselle infused vinaigrette that can be used as dressing for a salad concoction using our own romaine, arugula and radishes!
Purple Top Turnips: (This item will only be included in our “family” shares this week). These gorgeous roots are incredibly proteinaceous and diverse. The bulbs themselves can be roasted with some olive oil and garlic, and the tender green tops can be steamed or sauteed and served over a bed of rice or some other grain. They contain Vitamin A, Iron, Calcium, and Vitamin C, as well as a healthy dose of fiber.
Italian Basil: It’s not too late to make some delicious pesto (you may pair with our arugula) or to simply finely chop and dress a pasta dish or salad with.
Plum Tomatoes: will be rotating through some of our shares at selected sites, if you have not yet received tomatoes in your shares, you can expect them in the coming week or two. We just don’t have enough picked at one time to pack all of the week’s shares, so we are rotating tomatoes through the membership. Thank you for your patience.