Weekly Share October 19th – 25th

Bok Choy
Mustard Greens (Red and Green)
Salad Turnips or Daikon Radish
Assorted Eggplant
Serrano Peppers

So frost has come and it seems a little early; but there is no turning back. This is our first, not so gentle reminder that colder days will come and we have to prepare our crops to handle colder temperatures, frigid winds, etc. Our best methods for crop protection are straw mulch and row fabric. Root vegetables can withstand very cold temperatures, especially if we use straw mulch to insulate around the crown of the plant. Greens are obviously a little more susceptible to exterior damage. Even if the plant does not die, all the leaf matter can be damaged enough to yield the plant unsellable while also slowing down growth, since all plants utilize their greens to capture energy from the sun. So a combination of mulching and covering the plant beds with row cover, creates a barrier from the elements and helps the plants recover quickly during the daylight hours. Anyhow this recent frost will not kill our fall crops; but it has wreaked havoc with the okra, peppers, chiles, tomatoes, and eggplant. We had to harvest massive amounts of crops this past Friday as we knew this frost would either kill the plants or end their production for the season. It is always sad with the chiles and peppers, because they still have so many fruits waiting to ripen; but alas their time has come to an end.
This week’s share includes a last assortment of ripened tomatoes and eggplants along with some tasty Japanese bok choy, the first of our fall broccoli, and delicious mustard greens. We are listing some of the same recipes from this time last year from a wonderful cookbook Japanese Farm Food by Nancy Singleton Hachisu, as they are perfect for cool fall nights. Enjoy the share…..Autumn and Brian
Broccoli with Tofu and Yuzu Japanese Farm Food by Nancy Singleton Hachisu
Sukiyaki Japanese Farm Food by Nancy Singleton Hachisu
Steamed Eggplant with Miso and Sesame Japanese Farm Food by Nancy Singleton Hachisu
Daikon and Daikon Leaf Salad Japanese Farm Food by Nancy Singleton Hachisu
1 medium-small daikon
1 TB Sea Salt
2 small or 1 medium Yuzu (or substitute Meyer Lemon)
2 TB Organic Miso
2 TB Organic Rice Vinegar
4 TB Organic Rapeseed Oil
2 TB Slivered Scallions
Slice the daikon into manageable lengths.  Cut those pieces in half vertically and slice lengthwise into fine slabs.  Lay those slabs flat on the cutting board and slice into fine julienned strands about 1.5 inches long.  Put the julienned daikon into a medium-sized bowl as you go.  Chop a large handful of the most tender leaves medium -fine and add to the julienned daikon.  Sprinkle with the salt and massage in gently.  Let sit for 10 minutes.  Pare off the yellow zest of a yuzu or meyer lemon with a sharp knife, avoiding the white pith.  Stack roughly and slice into fine slivers.  Muddle the miso with the vinegar and whisk in the oil until emulsified.  Squeeze the daikon and daikon leaves in handfuls and drop into a clean bowl.  Toss with the yuzu peel and onion greens.  Give the dressing a quick whisk and fold into the daikon right before serving.  Ratio: miso:rice vinegar:oil – 1:1:2 
Sarson Ka Saag Recipe (Mustard Greens Curry)
Chowing Down on Bok Choy! 10 Ways to Love This Asian Green
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