Regular shares: all the above plus 1/2 lb more swiss chard, 1 lb. more beets and more onion and garlic. Also,1 lb. of broccoli, 1 pint of sugar snap peas, 3 eggplants.
|sunrise October 23, Catherine and Cate picking sugar snap peas|
Your last box of the season has lots of roots in it. The sweet potatoes are dirty because they keep better that way. These are ready to eat but will get sweeter if you wait a couple more weeks and keep them in a dry, warmish place. Both the Japanese and all purple varieties are not as sweet as the orange. The Japanese ones have a chestnut like flavor and both are more starchy in texture.
One of the plastic bag has swiss chard and the peas in it. The other has beets in it and these will keep for weeks in your refrigerator.
Great Radish Salad
-1 bunch of radishes,washed and thinly sliced
-with the tops, cut the section off that is just stem and discard then chop the leaves and wash.
-1 small red onion, thinly sliced
-1 or 2 raw gold and chiogga beets, shredded (no need to peel)
-a small handful of sugar snap peas (optional)
-a few sprigs of fresh cilantro or parsley
- 1 tsp ume plum vinegar and 2 tsp. olive oil
- juice from 1/2 a fresh lemon
- freshly ground black pepper to taste
combine all ingredients, tossing lightly. let sit 15 minutes before eating
Thank you for being part of our CSA this year. In 16 years of farming, this has been by far the most challenging. The weather has presented us with one challenge after another and though I feel a little beaten down, I know we have made it thru and learned a great deal too. Thank you for sticking with us and we hope you have a healthy, happy fall and winter!