I hope everyone’s fall equinox was filled with fall festivities. Leaf watchers should be infiltrating the region en masse in the coming weeks. Luckily we don’t have to go very far at the Farm to see the beautiful colors of fall. For those who have been out to the Farm, you know what I mean. This is also the week where onion cleaning is in full swing which means that the falling leaves will become mostly indistinguishable from onion skins that are left to the ground.

Onions are one of our main storage crops for the winter. Last week we harvested several thousand pounds of storage crops. These include squash, potatoes, cabbage, and daikon radish. Speaking of… daikons will be making an appearance in your shares this week. The following recipes are heavily influenced by daikons as they are probably not used as often in people’s cooking routines.

This is a really nice time on the farm.  The weather is not too hot, and not yet cold. The weeds and bugs have slowed, and we are no longer planting vegetable starts or seeds into the field with the exception of cover crop seed. The frost seems to be keeping its distance and we received a 3/4″ of rain this week. All of our “free time” is pretty focused on harvesting storage crops.

Also, this week we will be sending out pumpkins! Farmer Janaki notes that although these are technically edible, the texture and flavor is not as good for eating. This variety is mainly used for carving. Let the fall festivities ensue.

Thanks for reading,

Emily

In your shares this week: Pole Beans – Carrots – Celery – Cilantro – Cucumbers – Greens Mix – Onions – Red Peppers – Hot Peppers – Fingerling Potatoes –  Daikon Radishes – Spinach – Delicata Squash – Tomatoes – Zucchini

This recipe is good for a quick addition to anything that might need the crunch of a pickle (salads, grilled items).  The original recipe also called for carrots. 

Daikon Radish Quick Pickle (Modified from The CSA Cookbook (Ly)

1/2 lb daikon cut into 2-inch matchsticks

1tsp salt

1/2 cup rice vinegar

1/2 cup water

2 tbsp sugar

Toss the daikon with the salt and let it sit in a colander in the sink for about 30 minutes.  Toss once or twice to remove as much liquid as possible.  Combine the vinegar, water, and sugar in a saucepan.  Cook over medium heat, stirring until the sugar is dissolved.  Let the brine cool to room temp.Rinse the daikon under cold water to remove the salt and pack into a container.  Cover the daikon matchsticks with the brine and let them stand for at least 4 hours at room temperature.  Pickles are best if refrigerated overnight.

Spicy Chinese Slaw (The Joy of Cooking)

Slice into 2-inch matchsticks- Daikon, cucumbers and cabbage (to equal 3 cups)

Place in bowl and toss with 4 tablespoons of salt.  Let stand to drain for 30-45 minutes. 

Rinse veggies with cool water to remove the salt.  Drain well and place into serving bowl. 

Stir in: 1 tsp minced garlic Red pepper flakes (to taste)

1 tablespoon sugar

1 tablespoon rice wine vinegar

1.5 tablespoons olive oil

1.5-2 tablespoons of sesame oil

salt to taste. Marinate for at least an hour.  

The 3rd recipe I chose should use some of the root veggies in this share…YUMMY!

Roasted Roots with Vinaigrette (modified from The Smitten Kitchen)

1 cup of cooked grains – quinoa, barley, couscous, farro (your choice!)

salt

3 small shallots or 1 small garlic clove

olive oil

3-4 cups mixed root vegetables (possibilities:  radishes, turnips, beets, carrots, potatoes, squash, cabbage, zucchini) – you can also include any non-root veggies from your shares.

2 tablespoons lemon juice

Preheat oven to 400 degrees F. Peel shallots (or garlic), break the shallot into clove-sized portions and wrap in aluminum foil with a few drops of olive oil. Place in oven. Coat baking sheet or roasting pan lightly with olive oil. Arrange the root veggies in one layer and drizzle with as much olive oil as you like to use (at least 2T). Sprinkle with lemon juice, sprinkle generously with salt and pepper to taste. Add roasting pan to oven. Roast veggies for 20 minutes, flip them over and roast for 10-20 more (until tender and slightly brown).  Remove both veggies and foil packet from oven.

Vinaigrette

2 tablespoons mild vinegar (sherry is good)

1 tablespoon balsamic vinegar

1/4 tsp salt

3 tbsp olive oil

pepper to taste

Remove the shallot or garlic from the foil packet and toss into blender with the vinegers and salt.  Drizzle in olive oil and sample the dressing.  Add salt and pepper to taste.  
To assemble:  spoon the grain onto a platter.  Arrange roasted root veggies over the grains and drizzle with the dressing.