It's been frosty here, but the sun is shining now and we are super grateful for hardy vegetables like carrots and turnips that can handle this cold weather. We are also grateful for our high tunnels, where we can continue growing bok choys, kale, collards, spinach and mizuna despite the cold temps. The most exciting news is that we will be seeding our first crops of 2021 in the coming weeks! We are enjoying the slower paced winter, but truly looking forward to the exciting growing season ahead. What vegetables do you want more of? What are you most excited about? Let us know!
What's in the box:
We are excited to announce a new partnership with HaLé Integrative Health! In each newsletter, HaLé's registered dietitians will be giving us the scoop on one of our featured veggies. This week: radishes!
photo by Love and Olive Oil
Radishes come in all shapes, sizes and colors. They can be long skinny and bicolored, or large and oblong. You'll most likely see the bright attractive red globes in the grocery store, but radishes can be black, purple, maroon, pink, or even white. The flavor and texture of the radish depends deeply on the variety of radish as well as heat and water available during the short growing span of the radish. Radishes are more than a decorative vegetable. Because they are high in vitamin C, radishes can boost the immune system and help fight cancer. When paired with iron-containing foods like meat or spinach, they can increase iron absorption to prevent anemia. Their spicy flavor can also help clear sinus passages and soothe a sore throat. Looking to decrease inflammation? Radishes are also a high salicylate vegetable. Salicylate is a compound that reduces inflammation in the body and is also found in the common medication aspirin. The levels of salicylate in radishes are much less than that in aspirin, so they accomplish some decrease in inflammation without the harmful effects that aspirin can have on the stomach. These tasty brassicas vegetables can be grown and enjoyed year round. In the winter they make an easy grab-and-go snack when paired with a bit of olive oil and salt and pepper. They are easy to marinate or pickle and can add a flavor and nutrition punch to a taco, dip, salad or protein. Too pungent? Try marinating them or roasting them to even out the spice and add a touch of sweetness. They keep well without their tops in a ventilated bag in the refrigerator storing well in cold temperatures (around 32) with high humidity.
Interested in exploring their integrative approach to health? Our CSA members can use the code CANEYFORK2021 to receive $25 off your treatment!
Recipes
Napa Cabbage Kimchi (add your radishes and turnips to this recipe!)
Parmesan Crusted Crushed Turnips
Black Bean Sweet Potato Enchiladas
Radish and Carrot Slaw with Toasted Sesame Dressing
Can't eat all your greens? Here's instructions on how to freeze them for later!
