This week’s share:

acorn squash

blue or yellow potato

corn shocks

daikon radish

Florence long red onion

Yellow of Parma onion

red cabbage

popcorn

pumpkin

sunflower head

watermelon



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This week we have been pulling plants out of the field, planting garlic, and spreading compost.
It’s hard to believe this season is winding down. There’s still plenty to do!

Today you have a new item in your bag. Introducing….Daikon Radish. This is the large white root in your bag. According to Wikipedia, it has been known as a Japanese radish, although it originated in Asia. It is typically much milder than a traditional radish. The roots can be stored for some weeks without the leaves if kept in a cool dry place. And good news! Daikon is high in Vitamin C!


Overnight Chinese Daikon Radish Pickles

1 1/2 cups chopped daikon

3/4 teaspoon salt

1 tablespoon rice vinegar

1/4 teaspoon ground black pepper

1/4 teaspoon sesame oil (optional)

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.

Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Have a splendid week!  ~ Kathy