CSA: Week 14
Red Leaf Lettuce, Merlot
Winter Squash, Delicata
Winter Squash, Kabocha
Winter Squash, Buttercup
Featured Medicinal Herb: Chickweed
A Few Notes...
Daikon Radish: Sweet, tender, crunchy, and spicy, we are stoked about these giant daikon! First time growing these for both of us. Use them thinly sliced in salads, make kimchi, roast them, or add them to soups. Hit us back with any great recipes you come up with! Here are a few links with more idea:
Carrot Daikon Salad (adapted from The Farmer's Market Cookbook, by Julia Shanks and Brett Grohsgal)
a few carrots
1 tsp salt
1/4 c water
1 clove garlic, sliced
2 tbsp fish sauce
1 tbsp rice vinegar
1 tbsp lime juice
3 tsp sugar
Thinly slice carrots and daikon. Toss with salt and let stand for 5 minutes. Rinse. Heat water to a boil. Add all other ingredients except lime juice and stir until sugar dissolves. Remove from heat and add carrot, daikon, and lime juice. Stir and serve at room temperature or refrigerate.
Keep these in a cool dry part of your house and they should store until you are ready to eat them. When ready, cut them in half and scoop out the seeds.
Delicata are the most tender and can be baked, steamed, or sauteed, and eaten with the skin on.
Kabocha (also called Red Kuri - this is the bright orange one) and Buttercup (dark green) are somewhat thicker skinned and usually the skin is removed before eating. Delicious and versatile, they can baked, roasted, or made into soups or stews. I love making curried squash soups in the fall. Another one of my favorite seasonal comfort recipes is Acorn Squash & Roasted Garlic with Ziti (you can substitute buttercup or kabocha) from the cookbook Vegetarian Planet by Didi Emmons.