Monday, September 23, 2013


It's fall. You know how I can tell?

The squash are on the dance floor.

They're not dancing, they're curing. They need to sit for a bit after harvest to allow their skins to harden and their starches to break down into sugars so they'll be sweet and sturdy when we put them in the shares weeks 15 and 16. Our new location, Wintergreen Foods, is the perfect place to spread them out.

This week, which is week 13 if you are keeping track, the shares will include: Watermelon, Tomatoes, Onions, Green Tomatoes, Parsley or Sorrel, Chard or Dandelion, Winter Radishes or Gold Ball Turnips, Carrots or Beets, and fresh Herbs.

Ah, watermelon, that favorite fall treat ;)

Watermelons are tough to ripen in the U.P. Especially this year (remember June and July, when it was almost as cold as it is right now?). We ended up planting them in the hoophouse this year, or we wouldn't have gotten any. We weren't able to fit all of the plants we started in there though, so our dream of two weeks of watermelon has not yet been realized. Perhaps next year.

Some may be wondering what we're up to with the green tomatoes. Hopefully returning members already have plans for them (fried green tomatoes are even better than the movie). If not, here is a link to past posts which include my fried green tomato and green tomato relish recipes plus a few more ideas.

If anyone has a good green tomato pie recipe PLEASE let me know. I want so much for green tomato pie to be delicious, but all the recipes for it that I have tried are...not.

Gold ball turnips, which are an optional item this week, are just starting to be ready for harvest. They are honestly my favorite thing that comes out of the garden. They aren't like the hakurei, gold balls are small but all turnip, but they are sweeter than your average turnip. I suggest cutting them into quarters and sauteing them in butter until they are just soft. Then, chop the greens and add them to the pan just until they turn bright green. Mmmmm...

If you don't get turnips this week (don't worry, they'll be around for at least another week or two) you will get winter radishes. We are growing four winter radishes: Misato Rose, Green Meat, Black Spanish, and Shinden Risoh. You won't see any Shinden Risoh this week. They are a traditional daikon and, now that we thinned a few out last week, we plan to give them the chance to put on as much size as possible before we distribute them in the final two weeks of the season.

You will see Green Meat, which is a miniature daikon with green flesh, and a few Black Spanish, which are really really spicy but not quite up to size yet, and many Misato Rose. The Misato Rose are hard to describe, because they aren't all the same. Fedco, where we bought them, indicated that they would vary in color on the outside, but all would have spicy pink flesh.

But that has not been the case.
We have seen several pink fleshed misato rose, but the lighter skinned radishes we have seen (upper right in this photo - with black spanish to the left and green meat below) have been white/green fleshed and relatively mild. Still yummy though.

I am having a ton of fun with the winter radishes, because I always get excited the first time we grow something, but Scott thinks my excitement over these particular new items is a little ridiculous. 

Radishes make me sick. I really like them. I just feel like I'm going to puke whenever I eat them.

I braved it though, and came up with a simple radish recipe for those that are not sickened by them. Or those that are, but like them anyway :)

Radish Slaw

I kept this extremely simple, but it could be punched up any number of ways. Grated carrots, ginger, celery seed, parsley, or onions all come to mind as good additions. I'm sure you could come up with plenty more delicious ideas as well. The radishes stay pleasantly spicy in this recipe, but the sweet and sour flavors balance the heat.
  • Three small Winter Radishes (as in the photo above, the misato rose is about 1.5 inches across for reference), thinly sliced and chopped into small pieces, or grated
  • Two small Apples, sliced as for the radishes (you want to end up with more or less equal quantities of radishes and apples)
  • One Tablespoon Honey
  • One Tablespoon Apple Cider Vinegar
  • A pinch Salt
Combine all of the ingredients and allow them to sit, refrigerated, for at least one hour. Eat it up. Preferably with something grilled.

A spoonful of this over grilled chicken sounds perfect.
Get it while the weather holds.


No comments:

Post a Comment