Summer CSA–Week Six

Cook Field Pick Up: Thursday, June 26, 3:30-5:30pm

Produce this week…

  • Beets
  • Cabbage
  • Carrots
  • Collards
  • Garlic scapes
  • Radishes
  • Swiss chard
  • Turnips

Tentative produce for July 2 On Farm pick up….

  • Carrots
  • Chinese cabbage
  • Kale
  • Kohlrabi
  • Spring onions

Farm Up-dates…

Next week’s CSA pick up will be on the Institute for Food Farm on Tuesday July 2 from 3:30-5:30. The farm is located about a mile north of the central Miami campus. Here is a link to directions and a map showing how to get there. You just follow Main St. north out of Oxford–it will become Morning Sun Rd. once you cross Sycamore. Cross Four Mile Creek–on your left will be Black Covered Bridge. Turn right on Somerville Rd. and the farm is the first drive on your right about 800 feet after the intersection.

What to do with you produce this week by farm intern Kelly Adams

Radishes are root vegetables that can be a multitude of colors, ranging from white to red to yellow and even black! Most radishes are consumed raw, resulting in a spicy, crisp, and zesty flavor. However, cooking radishes brings out the sweetness and lessens the spice. Radish roots are high in vitamin C, folic acid, and fiber, which can help to promote a healthy digestive system and prevent cancer.  If you store your radishes in a plastic bag in the crisper of the refrigerator, they can last you for at least a week.

Hoping to avoid food waste? The radish greens are edible, too! Radish greens should be eaten within a day or two after pick up. The greens have a peppery and bitter taste when consumed raw, but much like radish roots, cooking the greens will decrease the bitterness. They contain high quantities of vitamin C, vitamin A, vitamin K, calcium, and iron. They should be stored in a plastic bag with a dry folded paper towel in it to absorb moisture, and then placed in the crisper drawer of the refrigerator.

Raw radish roots should be washed, sliced, and then added to salads, wraps, or even eaten with some hummus or dressing. They can also be roasted for about 15 minutes at 400° by cutting them into equal-sized pieces, tossing in olive oil, and sprinkling with salt and pepper. You can roast them for more or less time to satisfy your own taste.

Here is a recipe for an easy radish salad with a lemon dressing:

Radish greens are typically sauteed over medium heat until they are tender and wilted (about 6-8 minutes)  in olive oil or butter, and tastes great with garlic or thyme. They can also be added raw into salads or wraps.

Here’s a link to many ways to prepare radish greens, including pesto, soup, and salads:

Looking for a way to include most of your produce in one recipe? Here’s a recipe for a nutritious collard green vegetable wrap. This wrap includes collard greens, carrots, and cabbage, but the addition of raw or roasted radish beets and greens would add extra flavor, color, and nutrients. You can also add protein to your wrap like tofu, chicken, pork, or beef from your local farmer’s market!