This Wednesday’s Farm Share will most likely include:
Salad Mix, Carrots, Scallions, Kale, Red Radishes, Green Tomatoes, Green Sweet Peppers (like Bell Peppers but shaped differently), & Watermelon Radish
Plus: Kohlrabi @ Hallsley
Reminders: Farm Share pick up continues until the end of November… your final share is Wednesday Nov 30. Next week pick up is on TUESDAY Nov 22nd so that everyone can spend Wednesday travelling or preparing for Thanksgiving.
*What is a Watermelon Radish?*
Modest on the outside, stunning on the inside, Watermelon Radishes are vibrantly beautiful. Their taste is lovely, but it’s their color that makes them noteworthy. We use them to make a salad quite stunning, or make a tray of vegetables a real conversation starter. You can peel them and discard the peel or leave the peel intact. Plus, see more ideas below. Enjoy!
Want to purchase bread to pick up with your Farm Share on Wednesday? See our Bread ordering page here. Ordering is open until 7 am on Tuesday. (Feel free to bookmark this link and visit anytime on future Mondays…it opens by 8 am each Monday morning.)
Market Share CSA Members:
Ordering is open until 7 am on Tuesday for…Arugula, Eggplant, Hearty Greens Mix, Kale, Lettuce Mix, Parsley, Jalapenos, Salad Mix, Green Tomatoes, and our Organic, Naturally Leavened, Hearth-Baked Bread (Seed, Raisin, & Sunny Greens varieties). Reserve your selection online to pick up on Wednesday, Nov 16.
Vegetable Notes…also cataloged on our Recipe Page and Pinterest Page
Red Radishes – We are still lapping up our Radish Dip recipe around here: 2 bunches of radishes, 1 8 oz. package of cream cheese softened, 1/2 of a medium red onion, 1 tsp. dried dill, 2 cloves of garlic, 1 tsp. lemon juice, 2 Tbsp. mayo. Put the radishes, onion, and garlic in the food processor and processes until finely chopped. Transfer to a bowl and mix in the cream cheese, and rest of ingredients. Refrigerate until ready to use. OR – Slice them and mix with olive oil, lemon juice, salt and pepper and add on top of any salad, sandwich, eggs, or any dish. Radishes are vitamin rich!
Green Peppers – We are big fans of stuffed peppers. Go ahead and stuff these with your filling of choice. Slice lengthwise and fill/top them. (No need for bell pepper shape for stuffed peppers.) Try Cheesesteak Stuffed Peppers, or Slow Cooker Stuffed Peppers, or Vegetarian Stuffed Peppers (with Quinoa).
Scallions – Treat like Onions and add these to anything! Including the recipes listed above.
Watermelon Radish – These blah-on-the-outside radishes are stunning-on-the-inside. Slice them and enjoy (looking at and) eating them raw, or make Pickled Watermelon Radish (serve with baguette, charcuterie, and cheese), or Watermelon Radish and Arugula Salad, or Herbed Goat Cheese & Radish Tartines.
Green Tomatoes – The cold has set in hard now and thus only green tomatoes (not red) remain for this season. Embrace the crunch and tartness! Make Dill Pickled Green Tomatoes. OR Cook them: Make Roasted Green Tomato Salsa, or Oven Baked Fried Green Tomatoes. OR go the sweet route and make Green Tomato Pie (tried by us! We love it!)
Kale – Stay warm with easy Kale Quiche.
Enjoy ~
Janet, Dan, & the whole Broadfork crew
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