Well, we warned you last week that zucchini season was around the bend and this week’s box holds the first of many to come. Be warned that you may want to lock your car if you visit the farm or risk finding a green freak of nature waiting for you on your front seat!
The large white root in your box is not a carrot, but a Daikon radish. It’s a mainstay of traditional Japanese cuisine.
Versatility certainly sums up daikon. According to Wikipedia daikon can be prepared and eaten in many different ways; shredded, grated, dried, and with sushi, just to name a few. It has a mild peppery flavor and is said to aid in digestion. We’ve given you two RECIPES this week using radishes — Roasted Radishes with Brown Butter, Lemon and Radish Tops and Pickled Daikon and Icicle Radishes with Ginger.
Please check them out by clicking here!
What else is in your box this week?
In your boxes this week:
- Daikon radish
- Icicle radishes
- Swiss chard
- Head Lettuce (Romaine or Bibb)
- Granola for bakery shares
- Eggs for egg shares
- Poultry for all chicken shares
How can we not mention something about the weather this week? Let’s hear if for the monsoon! At the time of this writing, Monday afternoon, it’s showering again, although the monsoon won’t be back in earnest until Wednesday or so. Nevertheless, we received one and one-quarter (1.25) inches of rainfall since last week. It was badly needed. We’re so grateful! The grasses are greening up again, although the springs on the mesa will still need more moisture to re-charge again. Keep your fingers crossed.
Tomatoes ripening on the vine
Growing tomatoes at or above 7,000 feet is no easy endeavor. For sure, many a good gardener has been frustrated to no end trying. Nevertheless, we thought we’d share with you a few of the clusters growing at Woody and Fumie’s greenhouse on Oak Hill. They’re lovely.
Microbiomes explained on NPR
If you didn’t catch it this morning, we’re providing you with a link to an an excellent health feature on National Public Radio.
We frequently discuss the importance of healthy micro-organisms, especially in soils. We maintain that their health is vital to a healthy plant filled with nutrition, vitamins and minerals. That’s also why we advocate grass-fed meats, especially chickens, eggs and turkeys. A free-ranging animal takes in the healthy nutrients provided from the soil via the grasses and forages they eat, which we then consume. According to the Weston A. Price Foundation and the research they’ve done, consuming raw milk fits into this category as well. Of course, micro-organisms are killed whenever a chemical insecticide, pesticide or herbicide is used. (They’re also killed through the pasturization process for dairy products.) For that reason, we follow organic growing practices.
But this NPR feature focused on the health of microbiomes in human beings. The story even went so far as to say that unhealthy microbiomes may be the root cause of diseases like celiac, lactose intolerance, gluten allergies, diabetes, etc.
Check it out. And here’s to our health! Hope this finds everyone well.