This is the last Fall CSA share. We are so grateful for your membership this year! We will have a gift for you at pickup (you can choose from a bin of items that will include some AMF dry goods and other veggies). You can stock up on some extra items this week by purchasing extras available in your harvie share. Tips for how to store roots below...
Black Spanish Radish is in the week's CSA share. This stunning radish with black skin and white flesh is a SUPERFOOD. You can buy supplements in the vitamin section made of this radish for immune support, but why not just eat the radish in Mother Nature's beautiful form?! Eat it raw in salad for a wonderful crisp flavor. Or, my favorite is to roast chopped black radish along with other root veggies.
A quote about radishes from Life Changing Foods by Anthony William (he spearheaded healing with celery juice ):
"Radishes are an immune system replenisher. When consumed, the sulfur in radishes repels any type of pathogen and acts as a wormicide to kill off intestinal worms and other parasites. The organosulfides in radishes also keeps arteries and veins clean.....Radishes are an incredible heart food, excellent for helping to prevent heart disease and other cardiovascular issues, in part by increasing good cholesterol and lowering bad cholesterol. Meanwhile the skin of the radish repels virtually every type of cancer.... Black radishes are the most powerful variety. “
Napa cabbage is also featured in this share. This will last the longest of anything in your fridge, so feel free to let it be until you are ready to use it. Napa makes great Caesar Salad and packs more nutrition than lettuce! Slice the Napa thinly and find a Caesar dressing recipe you like (with fresh pressed garlic, lemon juice, etc.. ). You can use anything crunchy for the croutons. It is worth the couple steps for a great tasting winter salad! Napa is also great in soup, stirfry, in Kimchee, on tacos, or quartered and roasted- Yum!
Here are a few tips for storing roots for several weeks....
The photo above shows your typical roots on the left (Black Spanish radish, beet, parsnip) and on the right, roots that have been cleaned up for longer storage. Gently rub the veggie with an abrasive cloth (like loofa, burlap, or veggie scrubber) to remove all the little side roots (don't scrub too hard- you don't want to remove skin). Trim off the long tail at the bottom. Gently and carefully dig out any green parts on the top where the green part of the plant grew (best to use a butter knife). These steps will deter the growth of bad spots that can spoil the veggie and sometimes the veggies next to it. All types of winter radish, carrot, rutabaga, celeriac, turnip, beet, and parsnip can all be cleaned up similarly and YES they all need stored in the fridge. They can be stored for 2-3 months. The longer you store them, some may develop some little white roots at the bottom and sides and the tops may start to grow some green leafy parts again. You can simply repeat the steps I have offered to deter such growth and continue storage. If you find a bad spot or a little bit of mold, just cut that part off and rinse off along with nearby veggies. Refrigeration is needed in order to maintain a consistent cool temperature (35-39 degrees). It is pretty hard to replicate that consistency elsewhere in the home, but it can be done for short periods (maybe a cooler in an insulated garage covered with a blanket, but you have to be very careful that they don't freeze or get too warm for a period of time).
2022 CSA shares will be available soon with new improvements!! Please check your email over the next week for important CSA information and please let us know if you have any questions or feedback for us! We do hope to open our Farm Stand for a pop-up day sometime this winter (think Spinach, roots, grains, and more) and will send out an email to announce.
Thank you so very much for your membership with us this year!!! We love growing good food for you!
