Weir River Farm Blog 10/25

Happy Tuesday! We have arrived at the final CSA; a bittersweet end to a roller coaster of a summer.  I'd like to personally thank all of our gracious CSA members who stuck it out through a devastatingly dry summer to support their local farm.  It means the world to me and I know Des at Chestnut Hill feels the same.

In exciting farm news, our meat sale will finally commence!  On November 8th (and every subsequent Tuesday until the meat is gone) meat will be sold out of the yellow house from the afternoon late into the day.  There will be pork, beef, and chicken: all of the essentials.  Its been a long road to get here but the meat sale is always worth the wait.

Thanks again for a wonderful season.  Here's Des with the final share:

hat's in Your Share this Week (maybe):

      Salad mix
      Lettuce
      Kale/Chard
      Arugula
      Baby Bok Choi
      Pac Choi
      Red Cabbage
      Salad turnips
      Carrots
      Garlic
      Daikon Radish
      Red Radishes
      Broccoli/Cauliflower
      Winter Squash
      Celery/Celery root
      PUMPKINS- don't forget to take home your PUMPKIN!!!!

      Recipes: 

    Daikon radish- If you have never seen Hayao Miyazaki's Spirited Away, you will be confused by my adoration of this incredible radish. In the movie, which is animated, a young girl is confronted by a number of spirits as she tries to free her parents and a strange dragon from a spell that binds them to a witch. One of those spirits is a Daikon Radish spirit- a benevolent spirit who briefly helps the main character. It is massive, white and kind. These massive roots bend and twist their way through the soil- and, like carrots, often come out looking remarkably man-shaped. I so love the idea of a vegetable spirit and so delight in the growing of these radishes, which grow huge in a small amount of time. They are mild, slightly tangy and don't have much bite. They are fantastic pickled, great crunch in your favorite stir fry or cole slaw. Enjoy them anywhere you would use carrots for a nice change. I've got a link here to a website with 10 ideas for using daikon in your next meal. 
   
   Daikon Radish Cakes- a twist on the latke. Yum.....from Allrecipes.com

    
      

Ingredients

• 1 1/2 cups grated daikon radish
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/2 red onion, chopped
• 1 egg, beaten

  

• 1/2 cup Italian seasoned bread crumbs
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon chile-garlic sauce (such as Sriracha(R))
• 1 1/2 cups vegetable oil for frying

Directions

1. Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
2. Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
3. Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.