Happy day to give Thanks!
We’ve reached the last CSA for 2011. The box is filled with roots and squash to nourish and fill you up during the colder, darker days. Several volunteers braved the rain and came out to pick the harvest. It was fun and celebratory. We pulled up the rest of the carrot and parsnip row, which didn’t take long because the nutria had come in the last week and cleaned out a few! This was the first sign of them this year since the blackberry habitat was taken down this winter.
We’ll still be out sporatically this winter, covering a few rows with leaves and burlap sacks, cleaning up, planting microgreen flats in the propogation house and doing restaurant harvests.It’s already time to get planning for next year’s projects too.
I hope this winter you all stay well and are able to relax some. Be on the lookout for a CSA survey next week. Thank you so very much for your support of your local farm!
This weeks box:
*The holly branch is for decoration:)
Parsnips – cream colored roots that look very similar to carrots
Daikon – white roots
Herbs – Sage, rosemary
Braising Mix – Brassicas, fava bean tops, and endive. Great sauteed like other greens.
Winter Squash – Butternut, kabocha, or delicata.
Braised Greens with Red Wine Vinegar
Adapted from SynergyFarmRecipes.blogsspot
1 small onion or leek equivalent, sliced into thin half moon
2 garlic (or 2-3 regular), minced
2 Tb olive oil, divided
1/2 tsp sea salt, divided
12 lb braising mix (or straight kale) , (entire bag this week
2 cups water or broth
2 carrots, ribbons (~1 cup)
¼ tsp garlic powder
1/5 cup red wine vinegar
- Heat a heavy bottom large stock pot over medium heat. When pan is hot add 1 Tb oil, onion, garlic and 1/4 tsp sea salt. Stir to coat the onion and sweat the onion on medium heat until soft and translucent.
- Chop the braising mix into 2 inch chunks. You can pull the leaves off of the midribs or leave them intact if you want to save time. The leaves and mid ribs are small and not too fibrous right now so the choice is yours.
- Add the braising mix and the 2 cups of water/broth. Stir frequently for 1-2 minutes to get all the greens wilted and wet. Cook on medium heat for 10 minutes.
- Uncover and give the greens a stir. At this point they should just be peeking out from the liquid. Leave the pot uncovered and cook for 10 more minutes.
- Meanwhile use a vegetable peeler to make long ribbons out of your carrots. Shoot for about 1 cup of carrot ribbons.
- Add the carrots, garlic powder, red wine vinegar, 1/4 tsp sea salt, and 1 Tb olive oil. Stir to combine and simmer for a couple more minutes.
Pan Fried Daikon Cake
- 1 1/2 cups grated daikon radish
- 2 teaspoons salt
- 1 clove garlic, minced
- 1/2 red onion, chopped
- 1 egg, beaten
- 1/2 cup Italian seasoned bread crumbs
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon chile-garlic sauce (such as Sriracha®)
- 1 1/2 cups vegetable oil for frying
- Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
- Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
- Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.