2015 CSA Week 24November 11, 2015
2015 CSA week 24 November 11th
In The Box
Russian or Dino Kale
Beets OR French Breakfast Radish OR Winter Radish
Russet Norkota Potatoes
A couple of quick logistical notes for today:
Both the Fremont and Multnomah Cafes will be closing at 4:00PM today for meetings. There will be people at the Fremont cafe until 5:00 but if you get there after 4:00 you’ll have to use your bread coupon on another day. At Multnomah any boxes not picked up by 4:00 will be put on the front porch of the cafe. (I hope, as I’m waiting on confirmation from the cafe manager)
A strange bright yellow orb hung in the cloud filled sky for a few moments this morning causing the crew to cower in fear like some ancient civilization being visited by UFO’s. After explaining that it was in fact just the sun everyone went back to work. A little short handed due to a nasty cold making it’s way around the farm means that some items may not be as well washed as we would have liked. A mad rush that went well into the dark hours last night had the healthy portion of our crew going above and beyond to get everything ready for this mornings box pack.
A few of you will receive winter radishes in your boxes today. The black ones are a Spanish heirloom “Nero Tondo” The white ones are a Chinese “watermelon” radish. One slice into these crisp roots will explain why. Best eaten raw, thinly sliced and drizzled with oil and vinegar, they can also be cooked in a stir fry or soup.
The baby beets are best roasted whole in a shallow covered baking dish with a little water at 400 until tender. remove, cool and the skins will slip off easily under running water. Toss with your favorite dressing and serve over a nice kale salad.
The Russet Norkota potato is a good masher or roaster and makes excellent oven fries.
Beijing Radish Salad
This can be made with watermelon radishes or other types…
1 bunch watermelon radishes or one medium daikon radish
2 tablespoons rice or balsamic vinegar (or a combination)
1 tablespoon soy sauce
1 teaspoon sugar
2 teaspoons sesame oil
2 garlic cloves, finely chopped
Wash and julienne radishes. They can be peeled or not as you like. I often use a mandoline to do the julienne-ing, or you can grate them. Mix together the rest of the ingredients and dress the radishes with the dressing.This entry was posted in General. Bookmark the permalink. ← 2015 CSA Week 22 2015 CSA Week 25 →
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