And now, on to your CSA share. With the coming fall weather on my mind, I'm pulling a switcheroo on you. Summer squash is off the list, most likely for good, and cucumbers are waning (as is demonstrated by their increasingly smaller size). But in their place is the exciting daikon radish that feels wonderfully autumnal. Pickling is one of the most well-known ways to eat daikon (at least to me) and it pairs really well with carrots for a crunchy sandwich topping or other accompaniment. Here's a simple recipe in that vein. Other uses for daikon include stir-fries, salads, and stews. Just do an internet search for "daikon recipes" and you'll get the idea!
Dill is back in the herb rotation, and onions, against all odds, make one last appearance. Kale, on the other hand, will hopefully be with us for the rest of the CSA. I'm really happy about these big and tender kale leaves. I've been eating them twice a day this week...I think I must have been missing my greens! Also in the greens category, our lettuce hiatus is over. This week I'll be giving out the stunning dark red oakleaf, Mascara.
|Can you find the critter hiding in the dry beans?|
|How about now?|