Weekly Share Oct 28th – Nov 3rd

Asian Greens Mix (Mizuna, Tatsoi, and Turnip)
Daikon Radish
Red Meat Radish (watermelon radish)
Japanese Red Mustards
This is a great time of year. Halloween is here and its garlic planting time, a big job and the last planting we do for the year. In addition the leaves are full swing into changing color; which is definitely the most beautiful visual displays we get all year. Our property is surrounded by dense woods, so most of the year we have limited sightlines and everything is a heavy green; but right now the woods begin to open up, the vistas lengthen, and the colors of the leaves set against the blue skies are nothing short of spectacular.
This week’s share includes carrots for the first time in a long time. We love growing carrots and hope over time, as we learn about our land, that our carrot season and availability will grow. For now though, we are learning and so thanks for being patient.  Our Japanese mustards are a fall favorite for some and a bit intimidating for others. With a hint of horseradish flavor and a silky texture, they are a crop that improves with cold weather and can be used in a diversity of cuisines from Japanese to Indian or Southern. For more information and cooking suggestions, check out this blog post about Red Mustards: http://lopezislandkitchengardens.wordpress.com/2012/04/04/red-mustard/ or this recipe for a traditional mustard pickle http://www.saveur.com/article/Recipes/Pickled-Mustard-Greens or this delicious mushroom soba and miso soup http://noteatingoutinny.com/2010/11/29/mushroom-soba-miso-braised-mustard-greens/  Have fun with this week and enjoy the share…. Brian and Autumn
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