Beauty of Our Thursday Morning Packing Line
Hello Members - Happy Labor Day! No way of knowing the meaning that has taken on in the last year and a half! As our labors in many areas - work - school - time to spend with family and friends - recreation - shopping - have become new challenges in our lives! I am trying to do my best to give and receive the help that I need and sure you are too - yet at times I have to admit it isn't easy! Which is why I choose our packing line picture - first as you can see it is a thing of beauty to observe those nutritious vegetables with their brilliant colors on display - and second it is a thing of beauty to observe the volunteers and staff that assemble each Thursday at 7 am to make the magic of packing and loading on the trucks a true harmony of cooperation - very grateful for their joyful labor each week!
A new veggie in this week's share is a Daikon Radish - This was our first try with this Radish - previously we have always grown the familiar red table radish - and made the change this year because the red's have been splitting on us in the ground before reaching maturity -
Daikon is considered a winter radish, which is slower growing and larger than spring radishes. Winter radishes are sown in mid to late summer and harvested during cooler weather (4).
Daikon radishes have a crispy texture and resemble large carrots. Their flavor is milder than that of other radish varieties and described as slightly sweet yet slightly spicy.
Though most commonly white with leafy green tops, daikon radishes come in a variety of hues, including red, green, and purple. They grow in three shapes — cylindrical, oblong, and spherical (1). Ours is a redish- pink in color
Daikon Radish Cucumber Salad
Ingredients for this Radish Salad
Daikon Radish - You'll need two daikon radishes for this recipe. You can use either purple, pink, red, or (the most common type) white daikon. Daikon radishes have a thin outer skin that's edible but tends to get a little scratched up, so I'd recommend removing it with a vegetable peeler before slicing them.
Cucumber - English cucumbers are longer and thinner than regular cucumbers, have fewer seeds, and a less bitter taste. If you use a regular cucumber for this recipe you'll need to peel the skin first, but with an English cucumber, there's no peeling necessary.
Sesame Dressing Ingredients - For the sesame dressing you'll need two tablespoons of sesame oil, two teaspoons of rice wine vinegar, one teaspoon of kosher salt, one teaspoon of granulated sugar, a half teaspoon of red pepper flakes, a half teaspoon of ground black pepper, and a half a teaspoon each of white and black sesame seeds.
Ingredients
- 2 Daikon radishes
- 1 English cucumber
- 2 tablespoons sesame oil
- 2 teaspoons rice wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon white sesame seeds
- 1/2 teaspoon black sesame seeds
Instructions
- Peel the daikon radishes and slice them very thinly (1/32 on a mandoline). Thinly slice the cucumber (1/16 on a mandoline) and combine the cucumber and radish slices in a mixing bowl.
- Combine the sesame oil, rice wine vinegar, kosher salt, granulated sugar, red pepper flakes, and sesame seeds in a small mixing bowl. Stir till the salt and sugar have dissolved.
- Pour the sesame dressing over the sliced veggies and toss them till coated. Let sit for 15 minutes to marinate and then toss again.
- Serve in a large bowl or spread out on a platter.
Sept 9 & 10 is our 4th Fruit Share delivery - What you can expect in your share - McIntosh Apples - Golden Supreme Apples - Bartlett and Seckel Pears - The other fruits in your share will be decided over the weekend - Please remember the fruit shares do not come with choice - the Orchard selects the best available fruit for your share.
Golden Supremes live up to their name with their pale yellow skin, often overlaid with a red, orange, or pink blush. They are also covered in small brown lenticels. This apple is medium to large and conical. The flesh is cream colored, firm, crisp, coarse-grained, and juicy, and overall pleasant to bite into. The flavor is similar to the Golden Delicious, though less complex. Golden Supremes are mellow and very sweet, with spicy notes and almost no tartness/acid.
Applications
Golden Supremes are generally best for eating fresh out of hand. The flesh does not turn brown very quickly after cutting, making it a good variety for cutting up into fruit or garden salads. This also makes them an excellent variety to include on cheese plates, particularly with strongly flavored cheeses such as camembert, gruyere, or brie. They may also be used for baking and cider. Since they are so sweet, the amount of sugar called for in a recipe can usually be reduced. Substitute in Golden Supremes for recipes that call for Golden Delicious. They will keep in proper cool, dry storage for up to three months, though they are best if eaten sooner.
Fresh Apple Salsa
Ingredients 2 cups diced peeled apple (about 3/4 pound) 1/2 cup diced red bell pepper 1/3 cup fresh lime juice 1/4 cup diced red onion 1/4 cup minced fresh cilantro 1 tablespoon honey 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 jalapeño pepper, seeded and minced
How to Make It Combine all ingredients, stirring well.
I love this salsa - I have made several times and it never disappoints! Be sure to use a nice crisp (and sweet) apple (sour will make this awful so no Granny Smiths) and you will have a great refreshing fall use for your freshly picked orchard apples. I consistently serve with simple seasoned & grilled pork tenderloin and steamed broccoli and croissants to rave reviews. Absolutely a "keeper" recipe - enjoy!
I thought this was great- I will make it again and will share it with company. It was wonderful with grilled chicken. I made it for my sister & brother in law- they are making it tonight to go with salmon. I think it would be great with grilled pork too.
Store Your Pears in Brown Bags
Pears will ripen off the tree. To ripen them at home, put hard fruit in a punctured paper bag and keep it at room temperature until the fruit is aromatic and gives slightly when pressed with your thumb. But beware: Pears ripen very quickly. Overripe pears are pulpy and the flesh will be mealy.
Seckel pears are very small in size, averaging 2-5 centimeters in diameter and 5-8 centimeters in length, and are tear-drop shaped with a wide, round body that tapers to short neck and woody, brown-green stem. The bite-sized pears have smooth, thin, olive green skin and are covered in a glossy red blush that slightly darkens and becomes matte when ripe. The creamy, white to ivory flesh is dense, moist, and coarser than other pears and encases a central core with a few black-brown seeds. When ripe, Seckel pears are crisp, juicy, and possess the sweetest flavor profile of all the pear varieties.
Applications
Seckel pears are best suited for both raw and cooked applications such as baking, simmering, and poaching. Known as a dessert pear, Seckel pears lend a very sweet flavor to any application and are commonly consumed fresh, out-of-hand. Seckel pears ripen from the inside-out, so the center softens first. To check for ripeness, press the fruit at the base of the stem. They will keep 2-7 days when stored in the refrigerator and only a couple days at room temperature.
Brown Butter Seckel Pear Bread Pudding
Seckel pears sautéed in brown butter syrup and slices of brioche dipped in cinnamon sugar elevate this simple seckel pear bread pudding recipe.
- 6 tablespoons room temperature unsalted butter, divided
- 2 cups sliced seckel pears
- 1 loaf stale brioche loaf crusts removed and cut into 1/2-inch thick slices
- 1/2 cup brown sugar, plus 2 tablespoons for topping, divided
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon sea salt
- 4 large eggs
- 2 1/4 cups whole milk
- powdered sugar, for dusting
- lightly sweetened whipped cream, for serving
The forecast looks good for Saturday Sept 11th for our first Pick Your Own Day - Vegetables that will be available are Cherry Tomatoes, Okra, Green Beans, Snap Peas, Cilantro, Peppers (sweet & spicy), quantities will vary based upon the vegetable - we will monitor - so that no matter what time you arrive - you will still have an equal amount to pick - time is 9 am to 12 noon - you may bring your children or another family member or friend - We do ask you to observe a couple of our policies for pick your own that we have put in place for the well-being and safety of everyone who visits - please do not bring any pets - and if you bring your children, we ask that you remain with them at all times for their safety - we have containers and bags which you may use for picking - you are welcome to bring scissors or small clippers to harvest the veggies or herbs - please bring a mask - you might want to bring a pair of gloves - if you have questions please email me - bobb@regionalfoodbank.net Thank you!
Will follow up with an email next Friday the 10th to confirm and update our first Pick Your Own Saturday on September 11th
Directions to the Farm
The Patroon Land Farm is located at 132 Ketcham Road, Voorheesville, NY 12186.
From Schenectady
- Rt. 890 east to Exit 9B (Rt. 146).
- Left onto Rt. 146 (Carman Rd.).
- Go about 4 miles to intersection of Rts. 20 & 146.
- Left on Rt. 20 & 146 for .5 miles.
- Right onto Rt. 146.Stay on 146 about 5.5 miles into Altamont.
- Go straight through Altamont bearing right up the hill onto Rt. 156 at the Stewart’s Shop. Go 2.7 miles and turn left on Rt.157 (Thompson’s Lake Rd.).
- Go 1.7 miles.Turn left on County Route 256 (Ketcham Rd.).
- Farm is 1 mile down the road.
From Albany
- Take I-90 to Exit 4, merging onto Rt. 85S toward Slingerlands.
- Enter next roundabout and take the 2nd exit onto Rt. 85 W.
- Pass through 2 roundabouts, staying on Rt. 85W.
- Enter next roundabout and take the 1st exit onto New Scotland Rd / Rt. 85.
- Turn slight right onto Rt. 157 / Thacher Park Rd.
- Turn right onto Ketcham Rd.
- #132 is on the right.
Alternative from Albany
- Take Rt. 20 (Western Avenue) to Rt. 146.
- Left onto Rt. 146 – following through Altamont (Main Street Altamont turns into Rt. 156).
- Follow Rt. 156 to Rte. 157 Thompson Lake Road (first left past Highlander Restaurant).
- Follow Thompson Lake Road to Ketcham Road.
- Take Left onto Ketcham Road.
Today looks like the best day of the weekend for outside activities - hope your weekend has some fun - good food and relaxation with your family and friends -
Very best, Bob
