Week 16 Summer 2016 CSA

Produce for This Second Week of October 8th through the 14th 2016

Daikon Radishes, Salad Mix with Edible Flowers,  Summercrisp Lettuce,  Komatsuna or Kale,  Spaghetti Squash,  Bok Choy,  Cherry Tomatoes

Kale kissed by frost at Eight Mile Creek Farm

Daikon Soup

Fill a large pot with water.  Add sea salt and chopped onions and a few cloves minced garlic and bring to a boil.  Meanwhile clean daikon radishes and grate.  Add to boiling water and reduce heat.  Simmer covered at least 6 hours.  Chop radish leaves and add to soup during last 40 minutes.  Serve as it, or add browned hot sausage or ground beef.

Bok Choy with Garlic

1/2 cup chicken stock

2 tsp cornstarch

1 Tbsp vegetable oil

2 garlic cloves, minced

1 bunch bok choy, stems cut into 1 inch lengths, leafy tops left about 4 inches long

salt and freshly ground pepper

In a bowl, whisk stock with cornstarch.  In a large skillet, heat oil.  Add garlic and cook over high heat until fragrant, 20 seconds.  Add bok choy  and stir fry until the leaves start to wilt, 2 minutes.  Add the stock and cook, stirring until slightly thickened, 30 seconds.  Remove bok choy from the heat, season with salt and pepper and serve.

from Food and Wine

Next week….tomatillos, cilantro, red butterhead lettuce