Wednesday, September 25, 2013

Week 14 - Sept 25th, 2013

We have radishes!  They are at a perfect stage right now.  Enjoy them raw with a little salt or experiment with cooking them.  Don't forget you can use the greens as well!  We have included an excellent radish greens soup recipe at the end of the blog for you to try out. 

Mushroom share folks... as promised we have a special treat for you this week!  In addition to your shiitake you will find a decent amount of Chicken of the Woods mushrooms.  These are a beautiful saprophytic polypore that we usually find on dead oak.  These can get a little tough if you get them when they are too mature but the ones in your box are at a great stage.  You can saute them with a little butter and add them to a cream sauce (or just eat them plain).  As with any wild mushroom we give you, make sure you cook them before eating them.  Enjoy!


Sweet Peppers
Hot Peppers
Romanesco Cauliflower

Isn't this cauliflower cool?!  You can use it as you would broccoli or any other type of cauliflower.  Or just keep it in your fridge and look at it every once in a while :). 

One last reminder that the Mushroom Workshop is this Sunday.  Let us know if you would like to sign up and we will give you the CSA Member Discount!

Your Farmer's

Bryan and Katelyn


Radish Raita

Spicy Roasted Romanesco Cauliflower and Tomatoes

Radish Leaf SoupForgotten Skills of Cooking

3 tablespoons butter
5 oz potatoes, peeled and chopped
3/4 cup onion, peeled and chopped
salt and freshly ground black pepper
3 cups of water or stock of your choice
1 cup whole milk
5 oz radish leaves, chopped

Melt the butter in a heavy bottomed sauce pan. When it foams, add the potatoes and onions, and toss until well coated. Season with salt and pepper. Stir well, cover and sweat on a gentle heat for 10 minutes. When the vegetables are almost soft, but not colored add the stock and milk. Bring to a boil and simmer until the potatoes and onions are fully cooked. Add the radish leaves and boil with the lid off for 4-5 minutes, until the radish leaves are cooked. Do not overcook or the soup will lost its fresh green color. Puree in a blender. Taste and adjust seasoning.

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