Weekly Share October 30th – November 5th

Arugula
Savoy Cabbage
Romanesco or Cauliflower
Yu Choy Sum or Bok Choy
Sweet Pepper Mix (Topepo, Corno Di Toro, Carmanogla, Giallo Di Asti, Elephant, etc.)
Winter Radish (Misato Rose, Red Meat, Green Luobo, or Kn Bravo)
Daikon Radish
Chiles

This is our first time we have had romanesco or cauliflower during our CSA season and we are excited to share the abundance with you all. Many of the crops in this week’s share were ready now and hence it is an amalgamation of crops from different cuisines, but with lots of nods to warm comforting fall dishes. The cauliflower with miso and sesame dish below would be great with romanesco as well. It is a fabulous dish paired with the bitter greens (use the yu choy sum) with soy sauce or the simmered daikon. The savoy cabbage, cauliflower, and romanesco would all be fabulous tossed with olive oil, salt, pepper, smoked paprika, and garlic and then roasted or broiled till lightly charred. The daikon and other winter radishes can be used in a multitude of facets; grated raw with other roots and tossed in a lemon and tahini dressing, thinly sliced and soaked in a vinegar, sugar, salt brine for a marinated radish to use as a garnish or snack, chopped up and used as the main vegetable in a simple Indian curry, paired with beef brisket in a traditional Korean soup, and more. Check out this Splendid Table bit on What to do with the Radish! The cabbage, radishes, and chiles will all store for a bit, so feel no rush to use all these crops. Enjoy the share….Autumn and Brian
Roasted Chickpeas with Romanesco, Peppers + Anchovies
Cauliflower with Miso and Sesame (Karifurawa No Goma-ae)
Turnip Greens With Soy Sauce (Kabunoha No Ohitashi)
Stir-Fried Cabbage, Tofu and Red Pepper
Stir-Fried Bok Choy, Daikon, Crisp Tofu
Beef and Radish Soup
Simmered Daikon with Mustard (Daikon No Nimono Karashi-Zoe) – Japanese Farm Food by Nancy Singleton Hachisu
1 medium Daikon (1.5 lb)
1 (6“ by 4”) piece of Konbu
2 Tbls Japanese Mustard
3 ½ Tbls Soy Sauce
Pour 31/2 cups cold water into a small heavy pot. Float the piece of konbu in the water to soften. Meanwhile peel the daikon and cut it into ¾” thick rounds. Bevel the edges with a sharp knife if you like. This helps the daikon to absorb the liquid and cook evenly…and it looks nifty. Snip the softened konbu into ¼” by 1 ½” strips with sturdy kitchen scissors (or slice with a sharp knife).
Drop the daikon and konbu into the pot of cold water (there should be just enough water to cover the daikon). Bring almost to a boil over high heat, decrease the heat to medium-low, and simmer for 20-25 minutes until the daikon is soft in the center when poked with a bamboo skewer. When the daikon pieces are soft but not starting to disintegrate, season with the soy sauce. Cool in the broth and serve at room temperature in small individual bowls with a dab of mustard on the side of the bowl. Eat by cutting off a manageable portion of daikon with your chopsticks, including a bit of konbu strand and dipping a corner in the mustard.

 

 

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