We’re getting settled into our new Fall schedule here on the farm: morning harvests of turnips and radishes, afternoon bed-prepping and irrigation work, and lots of transplanting and direct seeding. We’re putting a lot of time and labor into the ground to be able to provide beautiful leafy greens, fruit and root crops to our customers and members in the months to come. We’re really happy to be growing nutritious, high quality food for people and are grateful for your support! Here’s what we’ve got coming your way this week:
Red Radishes: Eaten raw, cooked, or pickled, you’d be hard pressed to find any preparation of this highly nutritious root crop to be underwhelming. With a delicious kick carried by each crunchy bite, these red radishes not only taste great but also are purported to have a whole host of health benefits, including a sore throat relaxant, a digestive aid, high vitamin C content to help stave off viral infections, a toxin purifier and a high water content to keep you hydrated! Check out “Nine ways to eat Radishes”
Cherry Tomatoes: These “Sun-Gold” Cherry Tomatoes are deliciously sweet and can be readily enjoyed paired with our Green Romaine Lettuce or our Arugula with some olive oil or balsamic vinaigrette drizzled atop. *Please note, we will be rotating the distribution of this item through the different pick up sites, not all members will receive them in the same week due to limited supply. If you don’t see them this week, you will see them very soon!* The sun gold tomato is a hybrid tomato variety, but not your flavorless, store bought varietal. Eat them when fully orange for best flavor. They can be stored on the counter-top for a few days.
Roselle, also known as the Florida Cranberry: These calyces of the Roselle Hibiscus plant can be used for candying and making jams and jellies, but our most accessible recommendation is to bring the buds to a boil in about a quart of water, let simmer for a few minutes, then steep for at least 30 minutes up to overnight. Strain through a mesh strainer and it’s ready to drink. Roselle makes a slightly tart, refreshing and antioxidizing tea. You may sweeten to taste with sugar, stevia, honey or agave nectar. We also learned from a fabulous dinner at Swine & Sons to use the very small, baby Roselle like a vegetable in salads. You can eat the whole pod raw if it is immature, the middle taste like okra and the outside is a tart wrapper! Check out the Florida Cranberry Alliance!
Arugula: From use as a salad base, a topping for sandwiches or soups, or a peppery addition to your morning eggs, arugula exemplifies its diversity as a crop. Here’s another arugula pesto recipe from our friends at Farm Haus, plus a link to a site that we love, “The Kitchn“, that lists 9 delectable dish ideas for this wonderful fast-growing green.
Green & Purple Basil: Great for pestos, soups, or wedged into a sandwich between tomatoes (try our Sun Gold cherries) and mozzarella cheese with a little balsamic drizzle (a personal favorite), our Italian basil has churned all the way through the summer producing sweet, tender leaves. Basil is great tossed into hot pasta or pineapple fried rice just before serving. Keep this in the warmest part of your refrigerator and use promptly. If you can’t get through it within a couple of days, blend with olive oil and freeze into an ice-cube tray for a ready-made basil oil infusion!
Green Romaine Lettuce: Crisp, mild and nutrient rich, our romaine is coming on strong in our shade house and practically begs to me prepped into what may be the best salad you’ve ever made. With our cherry tomatoes, cucumbers, arugula and red radishes to pair with, you’ve essentially got the ultimate salad kit here.
Cucumbers: So grateful to be living in Florida where we can enjoy these mild and cooling fruits near the end of October. Alongside our traditional “slicing cukes” we have a single bed of yellow-skinned, smaller “salt & pepper” cucumbers these yellow fruits carry a slightly more mild note, and a deliciously crisp. Try making your own Quick Pickles, or dice them small and mix with plain yogurt and mint for a cooling Raita.