I love that the Watermelon Radish, so humble looking on the outside, is shocking pink on the inside! They have a sweet peppery radish flavor, but are usually more mild than a little red radish. They are a good source of Vitamin C and calcium and they are are full of healthy isothiocyanates. This radish is actually an heirloom daikon, so can be used similarly. The color often fades when cooked so to preserve that gorgeous magenta color, use them raw or pickled.
Speaking of winter root crops – we are signing people up for our Winter CSA Share which is starting SOON!
Amazing recipes for watermelon radish and everything else in your share are available to members at Cook With What You Have. If you joined our Summer CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!
This week your share may include…
- Broccoli: The first heads of fall broccoli are often small, but the size will continue to increase over the next few weeks. The heads are tasty, but so are the leaves and stem so don’t forget to eat those too!
- Collard Greens: Fall greens are beautiful and delicious this time of year.
- Dill: Tasty with fingerling potato salad or in a yogurt sauce for dipping sweet peppers and radish.
- Candy Sweet Onions: We had a great crop of sweet onions but they don’t store long so this will likely be the last week of this variety. If you’re joining us for the winter share we’ll have white, cippolini, yellow and red onions in addition to garlic and leeks!
- Red Cabbage: Makes a great slaw or cook it up with this quick and easy recipe for Roasted Cabbage Wedges. And if you are looking for more inspiration there are almost 3 dozen cabbage recipes at the Cook With What You Have website.
- Red & Yellow Italian Style Sweet Peppers: Happy to have more Stocky Red Roasters and Gathers Gold. Both of these varieties were developed locally by Frank Morton at Wild Garden Seeds. He de-hybridized some italian peppers, spent a few years selecting the beautiful, tasty and productive progeny and we’re happy to be growing the results.
- Hot Peppers: Tasty in any dish where you’d like to add a little heat! Plenty of jalapeños this week so I’m planning to make poppers! A couple of my favorite recipes are Baked Rings and Whole Roasted Jalapeños. Hot peppers can also be frozen for future use – take stems off and remove seeds if you want to, then sauté or roast them and freeze in single serving size containers. Nice to be able to add some summer spice to winter soups and stews.
- Fingerling Potatoes: Not that you probably need a recipe for potatoes, but just reminding you that this Calabrian Recipe with roasted peppers is really good!
- Watermelon Radish: Try this simple Radish & Apple Salad at the Cook With What You Have website.
Coming soon… Winter Share!!