CSA Week 16
Can you smell fall in the air? The weather may not feel like it, but with Rosh HaShana here, as well as all of this arugula, kale, and radishes, we know it’s not far off. We’ve begun to turn our fields and get them ready for the off-season by planting cover crops. These are usually a combination of grains and legumes that work together to hold the soil in place and prevent erosion, build soil fertility, and restock our soil with some of the best nutrients. For example: where we once have strawberries, we now have a plot of oats and winter peas. These peas don’t produce fruit we can eat, but they do provide nitrogen to the soil. Also we eat the shoots and they are delicious.
Next week is back to a Thursday pick up; we’ll see you there!
The share was:
- Cherry Tomatoes
- Squash (1)
- Garlic (2)
- Peppers (2 big, 3 little)
- Pick 2 from
- 2 bunches radishes (about 1 pound), preferably icicle, tops trimmed to 1 inch above roots
- 3 tablespoons unsalted butter
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Place the radishes in a large skillet and add just enough cold water to cover, about 2 1/2 cups. Add the butter, sugar, salt, and pepper and bring to a boil.
- Reduce heat to medium-low and simmer until the radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze, about 12 minutes.
- If the radishes are tender but the liquid hasn’t reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.