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Happy Thanksgiving Weekend! I hope each of you has gathered with friends or family and eaten lots of delicious local produce! We are off to my parents today to enjoy some Thanksgiving feasting. I have so many things to be thankful for. The two that seem most relevant today are the daily opportunity to work in partnership with nature and our full pantry stocked with healthy and homegrown foods. I am privileged indeed to live in a country that allows me the freedom to run my own business and provide others with the fruits of our labour. This past week, Kimmy and I were busy planting all our garlic for 2016. You can look forward to greater quantities and several different varieties next year! Rob is also experimenting with growing garlic from the bubils (the seed of the garlic). This is a much more economical way of increasing your yields, but it takes two years to produce full size cloves. Thank-you to everyone who reserved a fall box: we are now sold out. If you are still interested, I can put you on the wait list in the event that we have enough extra vegetables to fill another box. Weekly Share Contents: Potatoes Carrots Onions Arugula or Kale Daikon Radishes Squash Winter Kohlrabi  Recipe Ideas:
Two new items in this week's share are daikon radishes and winter kohlrabi. Winter kohlrabi is very similar to spring kohlrabi, except that it generally grows bigger and the skin is thicker, so should be peeled. It stores very well at fridge temperature and is yummy made into fritters, fries, or grated raw into salads. Daikon radishes are a winter radish that are white and oblong. Similar to spring radishes, they have a bit of spicy bite and are best used raw in salads. They are also the classic radish used when making fermented kim chi. For more information and recipe ideas on these new vegetables, check these links out: http://www.thekitchn.com/top-five-ways-to-prepare-kohlr-60321 http://www.fruitsandveggiesmorematters.org/top-10-ways-to-enjoy-daikon-radish Comments are closed.
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