For the first time since April, we started out the day shivering while working – the first chilly nights of September are upon us – in the forties at night for the next few days! That doesn’t mean that the CSA is anywhere near its end, though – only that we are beginning to transition to delicious fall crops. The first of the winter squash are coming in, to be cured and ready to go soon. This past week we also harvested the first of the potatoes, which will be distributed this week! We are going to start with the fingerling potatoes, then move into the full-size potatoes next. For those who haven’t worked with fingerlings before, they are tasty little morsels that are easiest halved (or used whole if small enough) and boiled or roasted. This week also brings the long-growing daikon radish, which – if you haven’t cooked with it before – you will recognize from Japanese cuisine. Daikons can be used in making kimchi (we have a recipe available here), it can be sliced and sauteed, added to soups, slivered and made into pickles (recipe below), or you can cube it and use like any other root vegetable (think turnips).
Out in the fields, the tomato plants are starting to show their age, but we should get quite a bit more out of them before they are through. We took a break from the peppers last week to allow more of them to ripen from green to red, so this week they should provide you with a splash of color. The bell peppers are still sluggish to turn red, but the sweet, sweet Nardellos (the ones that look a little like hot peppers) are like dangling rubies in the field. Meanwhile, many of the old cool-weather favorites that refuse to grow in the summer heat are back. This fall should be a great combination of new goodies and well-known delights.Here is the share this week:
- Cherry Tomatoes
- Daikon Radish
- Haikurei Turnips
DAIKON QUICK PICKLES
1 cup water
1 cup vinegar
1 cup sugar
1/4 teaspoon turmeric (you can try substituting in mustard or curry, but it won’t be quite as exquisite!)
1/4 cup salt
1 large daikon radish
Combline water, vinegar, sugar, turmeric in saucepan and bring to boil. Once sugar is dissolved, remove from heat and let cool.
Peel the radish, cut in half, then slice into 1/4-inch think sections. Put in a bowl with the salt and stir, to allow salt to coat the radish pieces. Then place in a colander and let drain for an hour.
Rinse the radish pieces well and let dry. Put in a clean (sterilized) jar and poor the cool brine over it (ideally poor it through a cheesecloth or coffee filter to strain). Refrigerate for at least half a day.
Enjoy! These pickles should last for a couple weeks in the refrigerator.
SAUTEED HAKUREI TURNIPS WITH GREENS
Unlike the turnips that most people think of, hakureis are mild (often eaten raw on salads) and crisp. Here is a simple recipe for the turnips alone, or to be combined with kale or other good sauteing greens.
1 bunch hakurei turnips
1 bunch kale (optional)
1 tablespoon olive oil
salt and pepper (to taste)
1/4 cup white wine
Rise turnips and cut off greens. Discard any greens that don’t look appealing. Cut greens (and kale or other greens if you are using them) into 2-inch pieces. Trip any roots from the turnips and cut them into quarters (or eighths, for larger ones). In a frying pan, heat the olive oil and add the turnips. Stirring and adding salt and peper, cook about five minutes. Remove the turnips and add the greens (you may want to add more oil if you’re doing a lot of greens here). Sautee the greens until tender, probably five minutes or so, stirring constantly. Add the white wine toward to end and allow to mostly evaporate (we’re interested in the flavor here, not getting drunk on vegetables!). Return the turnips to the pan, cook for another minute or two, then serve.