THE BEET: Volume 14, Issue 4

In this week's BEET:

  1. This Week's Share
  2. News from Windflower Farm
  3. Recipes 
  4. Storage Tips

CSA Pickup Today 5-7:30pm

PS 56 at Gates and Downing (enter on Downing)

FULL SHARE PICK UP &YELLOW HALF SHARE PICK UP

This Week's Share

  • lettuces
  • collard greens
  • kale or swiss chard
  • garlic scapes
  • scallions
  • radishes
  • turnips
  • kohlrabi
  • cucumbers
  • squashes

News from Windflower Farm

So far, it’s been a cool and wet growing season, which favors greens and members of the Allium family, including scallions, onions, leeks and garlic, but which slows the growth of squashes, peppers and tomatoes. Nevertheless, squashes, peppers and tomatoes are coming along, and should be in your shares in a week or two, along with our earliest onions.

Woodchucks are invading from every quarter. The damage has been so extensive that Jan has brought in reinforcements in the form of a mannequin she bought on the internet. He is a striking figure, standing about 6’-4,” built like a football player, handsome and quite convincing. Visitors wonder what the tall guy is doing that requires him to stand so still in the squash field. Jan has him dressed in old work clothing, the scent of which, she thinks, has been every bit as effective as his size in frightening the little beasts. Deer, on the other hand, are oblivious to his presence. We found three of them grazing on old strawberries not 30’ from where he stood.  

Pete, from Yonder Farm in Kinderhook, our primary fruit share provider, tells me that his cherries have ripened, but that rainfall over the weekend has caused many of them to split and that they have been discovered by birds. His lack of certainty about a crop he has invested so much in makes me wonder why anyone would choose to grow cherries. But I hope he has success, not least because cherries are my favorite fruit. The good news is that it sounds as if they will make their way into your fruit shares this week.     

Best wishes, Ted

How to Keep Radishes Fresh and Crisp

  1. Trim the leaves and the roots from the radishes.  The leaves draw water from the radish, causing it to dry out faster.
  2. Thoroughly wash the radishes to remove any dirt.
  3. In a large jar, or bowl- cover the radishes with water and place in fridge.  They will keep for up to a week.

Radishes can be enjoyed raw, cooked or pickled.  Both the bulb and the leaves can be consumed.  Health benefits include detoxification of the liver and stomach, as well as helping to clean out the kidneys and cleansing of the urinary track.

 

Turnip Storage

  1. Wash turnip bulbs and greens
  2. Remove greens and store separately with other greens
  3. Place bulbs loosely in your vegetable crisper, or in a plastic bag in the fridge away from the cooling vent.
  4. Alternatively you can store in a root cellar if you have one.

Turnips are rich in vitamins: the bulbs have vitamins B & C, and the genes contain your daily dose of vitamins A & K & calcium.

Recipes

 

These Miso-Glazzed baby turnips go well with any fish entree or asian inspired week night dinner.

Need more ideas for Kale Salads?  The KitchN has put together a collection to help you get inspired.  Beyond Romaine: 10 Delicious Kale Salads

Cookbook and Blog author, Heidi Swenson has a great collection of swiss chard recipes that vary from soups, to stir fry, and to soba noodle salads.  101 Cookbooks Swiss Chard Recipes.

Southern Style Brooklyn chef, Bryant Terry has my personal favorite way to cook collard greens.  Click here for the recipe, or watch the demo video below!

 

Veronica