Fall 2017 Week 2 (Oct. 10th)



Small: napa cabbage, kale, radishes (x2), baby bok choy, mustard greens, arugula, pumpkin (Galeus D’ Eysines), pea shoots, red pepper, Japanese eggplant, cucumber, bitter melon, beets, spinach, onion.

A couple new items from last week, pumpkin, beets, pea shoots, bok choy. Here are some winter squash/pumpkin ideas and information.  There are so many radishes you could roast them, with beets and pumpkin if you want. Of if you want a salad I like to slice radishes thin with mandolin, toss with salt to wilt/take out bitterness, rinse, and mix with favorite vinaigrette. A stir fry would be a good way to use pea shoots, bitter melon, bok choy, eggplant, pepper, and some napa cabbage.

Summer 2017 Week 5 (July 11th)


Small: arugula, collard greens, kale, bok choy, radishes, green leaf and romain lettuce, zucchini, broccoli, cucumber, beet, goji berries, carrots, cilantro, garlic chives, spring onions.


Medium Add: Swiss chard, extra zucchini, extra beet, peas, salad mix, broccolini, extra radishes.

Goji berries are an exotic surprise. I’m having a hard time finding any recipes that call for them fresh since most people can only find them dried.  Try on top of a smoothie bowl or anywhere you might put pomegranate seeds.  David recommends the onion chives in eggs, scrambled or omelette.  I’m excited for a good amount of radishes.  I will thinly slice (with mandolin) and toss with salt and let sit for at least half an hour. Then rinse, add splash of vinegar, pinch of sugar, and a clove of grated garlic. You can add the persian cucumber to this for a little variety in color.

Using Greens and Roots

First, a few pics and updates to help out.  The share included a kale that wasn’t mentioned in the list — Siberian Kale.  Great firm leaves that store well and taste great.

On roots and peppers…

Image from Kitazawa Seed Co.

One of our radishes was called a Chinese Red radish, but it isn’t red on the outside.  It is also called a Watermelon, Red Meat, or Beauty Heart radish.  Great in a salad, as a quick pickle, or treated like a turnip (roasted, sauteed, mashed, or stirfried).  The peel can be eaten, and apparently the white outer flesh is spicier than the pink inner.

We also have a largish, black skinned radish.  It isn’t dirty — just black. These are supposed to have a stronger, peppery flavor.  Generally peeled before eating, the size and firmness holds up well to cooking.

(BTW, here is a great reference on radishes)

With the peppers, none of them are very hot.  The mirasol (reddish) and mariachi (yellowish) are both fruity, slightly spicy peppers for raw or cooked eating.  You’ll recognize the poblano from chile relleno, and they’re good stuffed or turned into a mole sauce.

On turnips and greens…
Trying to figure out what to do with those turnips and greens?  You can eat them by themselves, or you can eat them together.  Root vegetables make great accompaniments to their own greens, but they go well with others as well.

For these young turnips, you can eat them sliced with some nice cheese and apples.  Snacky dinner.

Or try this:

Roasted roots and greens
2 double-handfuls of cubed turnips, radishes, banana squash (3-4 cups?)
olive oil to coat
1-2 T diced garlic
salt and pepper to taste
spice according to taste (coriander, curry powder, garlic, or chili)
2 double-handfuls of chopped greens (kale, broccoli raab, turnip greens)

Toss the roots and garlic with olive oil and spices.  Roast in the oven at 400 for 20 minutes, or until nearly done (depends on how small your cubes are).  Mix in the chopped greens, add a little more oil if it is dry, and return to the oven until the greens are tender (5-10 minutes).  Serve, maybe with a splash of vinegar.
(This can be made a single dish meal if a can of rinsed garbanzos is added at the start.)