(final) harvest 18 – October 16 & 18 – radishes, broccoli

Last night arrived home from Mt Pleasant CSA delivery. It was already dark. There was a bad roadkill. Very smeared and dragged. Gnarly.  The dog pointed it out to me. She was ecstatic.

Someone had already pulled it enough out of the road to be safe for traffic.This morning, could still see the mess in the school busses headlights.

At first light, we found a deer dead, down a small hill. We loaded it into a trailer and took it way out back.

Then we proceeded to spread 9 full, round bales of straw mulch over the top of four 275′ beds of already planted garlic. The mulch will maintain the soil moisture there now, and it’ll get rain and wetted very soon too. Keep the weeds back. More manageable. Moderate everything. Build the soils when we work it all in next July. Here’re some of the straw bales, stored before rolling out. 

 

Recently we’ve had the very timely, and good, fortune of a Volunteer! His name’s Jack. He needs volunteer farm hours to satisfy his Peace Corps application. We’re all about that! Jack has been a burst of fresh and enlightened energies for us. He and his presence have been awesome.

We spread those 9 round bales in two hours. Quite fast. Quite fantastic.

I’ll have to see if he’ll allow me a picture of his mug. That way, when you see him in Mt. Pleasant minding his own business heading to class, you can all thank him for his gargantuan garlic efforts. He’s broken garlic, planted garlic, hauled stones out of garlic, and now, mulched garlic too. Next year he’ll have to come to weed garlic and harvest garlic too! Then he’ll be a true garlic guy.

Thank You Jack!

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We’ve got radishes! Again! I know, I know: “What to do with all these radishes, Chris?”

Don’t throw them out! Fortunately, they’ll keep a good long time in your fridge. In the meantime, look at this awesome assortment of recipes and mull over which one you’re gonna try first. Radishes are hardly radishes anymore! Some recipes I pulled from cookbooks (From Asapragus to Zucchini. MACSAC). Some from our website. Do remember that you can search our website. Go right up, click on Search this Blog.Type your search right there. Whiz Bang, it’ll give you a list of possible search results. Micki and Karen are two of our many talented CSA cooks. I included a couple of their recipes, which are tried and true, tested through the years even!  

Radish and Feta Salad  Dog Hollow Farm

4 cups thinly sliced radishes

1/2 pound crumbled feta cheese

sliced black olives

chopped scallions or fresh mint

lemon vinaigrette

combine radishes, feta, olives, scallions or fresh mint. Dress with vinaigrette. Marinate at least 30 minutes. Makes 4 servings.

Micki’s Cool and Creamy Radish Recipe

1 cup plain yogurt
1/2 cup radish chopped
1 ounce goat cheese
mint chopped
salt optional
Mix together and enjoy as a tasty side.  I imagine this would be good with some spicy Indian recipes.

Radish Dip by CSA member Karen

Hi all,
Just made vegan radish dip (a variation on Kate’s recipe from last year).

2 cups radishes
1 8 oz Tufutti non-dairy cream cheese
2 tsp granulated garlic
1 tsp onion powder
2 tsp dried dill
Salt and pepper to taste
Put it all in a food processor for few minutes to mix

Sautéed Radishes

¼ cup butter              
1  pound radishes, quartered             
4  cups cooking greens
2 TBS lemon juice       
freshly ground pepper                       
Salt
 Melt butter in large skillet over medium heat.  Add radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes.  Transfer to a bowl to cool.  Return the skillet to the stove.  Put the greens in the skillet with the wash water still clinging to the leaves.  Cook over medium heat, stirring constantly, just until wilting, 2-3 minutes.  Turn off the heat.  Add the lemon juice and radishes to the skillet; stir until well combined.  Season with salt and pepper.
 
harvest 18 – in your crate
acorn winter squash
garlic
onions
broccoli
cabbage (full shares only)
parsley
salad mix
brussels sprouts
carrots
radishes
 
 
harvest 18- recipe:

Broccoli & Tofu, in Spicy Peanut Sauce

 *Chris’ note : don’t get too hung up on the ingredients or quantities. Come close enough. Skip some (though not garlic or peanut butter) if you have to. Don’t worry, it’s delicious any ways!
 
Begin cooking your rice about 10 minutes before you begin your stir-fry.
 
for the sauce:
 
4 teaspoons peanut butter (or 4 tablespoons roasted peanuts ground to a paste in a clean coffee grinder)
4 teaspoons soy sauce
4 teaspoons distilled white vinegar
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon oriental sesame oil
2 teaspoons sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon chili paste
4 tablespoons finely chopped fresh cilantro leaves
 
you also need
 
4 teaspoons finely diced fresh cilantro stems
 
Combine all ingredients for sauce, except cilantro leaves, in a bowl and mix well. Hold aside until the broccoli is bright green and just tender (about 5 minutes), see below. You will pour the heated sauce over the saute. Toss gently until everything is coated with everything else. Serve over rice.
 
The Saute:  
 
1 1 lb bunch of fresh broccoli
3 Tbs peanut oil
2 tsp freshly grated ginger root
4 med cloves garlic, minced
1 lb tofu, cut in small cubes
a few dashes of salt
2 cups thinly sliced onion
2-3 Tbs tamari sauce
2 freshly minced scallions
 
1.) Cut off the bottom half-inch of broccoli stems. Shave off the tough outer skins of the stalks . Cut stalks diagonally into thin slices. Coarsely chop floweretts. Set aside.
 
2.) Begin heating wok or heavy skillet. When hot, add 1 Tablespoon of peanut oil. Add half of the ginger and half of the garlic. Salt lightly. Saute over medium heat 1 minute, then add tofu. Turn heat up little, stir-fry tofu 5-8 minutes. Transfer it, including liquid, to saucepan of peanut sauce. Mix together gently.
 
3.) Wipe pan with paper towel, return to stove, begin heating again. Add remaining oil to hot pan, then ginger and garlic. Salt lightly. Add onions, grind in freh black pepper. Saute, stirring frequently, over medium heat, until onions soft (about 5 minutes).
 
4.) Gently re-heat the sauce, just warming, no more.
 
5.) Add broccoli and chopped peanuts to wok. Add 2-3 Tbs. tamari sauce, stir-fry over medium-high heat until the broccoli is bright green and just tender(about 5 minutes).
 
6.) Pour heated sauce over saute. Toss gently and add cilantro leaves as you toss.
 
Serve over rice.
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