Radishes

There is so much information “out there” about so many different things.

Today, I came across “radishes”. Radishes are something that I’m not extremely familiar with. I know they come in a variety of shapes, sizes, and colors and with varying tastes. I found this guide to be helpful in learning more about them: http://www.field-goods.com/food/132-radishes.html

From that site:

Nutritional Value: Radishes are a great source of Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese, Dietary Fiber, Vitamin C, Folate and Potassium. One cup of radishes contains just 19 calories!

Storage: Cut off the greens and store in a plastic bag in the refrigerator. Scrub radishes right before eating.

Tips: Radishes can be roasted, boiled or steamed!

To roast: Preheat oven to 425º F. Toss sliced radishes with olive oil, spread onto baking sheet and roast for 30-45 minutes until tender and brown.

  • To boil: Bring water to a boil, drop in whole or sliced radishes, and simmer until tender. Simmer for 10-30 minutes depending on desired tenderness.
  • To steam: Steam whole radishes in steamer for 5 to 15 minutes, depending on desired tenderness.

News from the Farm, May 14

Last time I started out saying something about “It’s becoming a trend: each time we get precipitation, I write a newsletter.” So maybe you were expecting to receive some news a couple days ago? We did get a nice 1.2″ of rain, and now I’m getting out another newsletter.

At this point, the only part of the field still covered with the cover crop is the part of the field too wet to till. I’m ready for it to be dry, because I’d like to get that part of the field tilled under and ready for sweet potato planting!

The (regular) potatoes started popping through the ground this week – that is a nice sign! We have had some pest problems – mostly a rabbit. He seems to really enjoy young cauliflower and broccoli plants. I’ve been trying some different things – today it was a spray that I made up from our eggs, some milk, and cayenne pepper. The smell is supposed to deter the rabbits – so I’ll be watching closely to see if it works!

Soil temperatures were up to the upper 50′s last week. That meant we could plant a few rows of sweet corn. Now we hope that it does not come up yet – tomorrow night’s expected low of 34 (!!!!) degrees might be pretty cold for it.

Here are some kohlrabi! These were started in the greenhouse about four weeks ago, and they should be ready for our first deliver in the middle of June.
We are still a few members short of our goal for the summer CSA! If you want to partake in a share of the produce that’s going in the ground now, be sure to sign up!

Here is that rascally rabbit – captured by an infrared camera at 3 in the morning. Maybe we should start feeding him carrots outside the fence, so that he doesn’t feel obligated to find a way to share in the vegetables we are trying to grow.

It’s time to start thinking about our first delivery! The current plan is to start as scheduled – the week of June 16th. If you’ve signed up for the CSA, I’ll be in touch during the first week of June regarding delivery details.

For the first delivery, you can look forward to peas, lettuce, arugula, radishes, kohlrabi… and possibly spinach, turnips, greens, green onions, and maybe a few other surprises. The weather has been cool, which means things are taking longer than expected to get going. A few good, warm weeks and we’ll be in good shape!

Thanks for your support – at all levels! Just reading our newsletter is nice – there is so much work going on here, and we’re glad that people care (about us, and about where your food comes from). We would appreciate you passing on this newsletter or information about New Family Farm to anyone who might be interested in joining our CSA.

Always growing-
Tony

Potato Fritters

Ingredients:
2 lbs potatoes
3 onions
2 shallots
Parsley
4-6 eggs
2 tablespoons flour
Salt
Pepper
Oil for frying

Preparation:Wash, peel and coarsely grate the potatoes. Put them in a cloth and press them. Chop the parsley, shallots, and onions, and mix them in. Add the beaten eggs. Salt and pepper to taste. Prepare with the flour. Heat the oil in a pan until very hot. Form flat cakes out of the potato mixture and fry them in the oil until golden brown on both sides. Special tip: eat them with applesauce!