We’re harvesting a new radish variety for you this week: icicle! These radishes are long and white in color. Icicle is a mini-Daikon radish with a peppery bite that is great for pickling and adding to salads. They’re also perfect for adding to your next batch of kimchi! If you’re interested in making your own kimchi, we’ll also have the first Napa cabbages for you next week!

In addition to the icicle radishes, we’ll also be harvesting the first kale, mustard greens, and cilantro of the season. We’ll have two different kale varieties available for you at the farm stand: Lacinato and Red Russian. Lacinato kale tends to be a bit sweeter than other varieties making it ideal for a kale salad. If you’re looking for some kale recipe inspiration, Farmer Alex recommends braising your kale with some miso or adding it to a strata.

Remember the section of the farm that was planted with a cowpea cover crop? The cover crop was mowed down back in September and the rows were prepared in anticipation of fall planting. Last week we planted those rows with the next succession of fall crops! As you can see in the photo below, our fall crops are thriving! We’re optimistic that these crops will continue to flourish thanks to our nitrogen-fixing cowpeas. This block is planted with a couple of broccoli varieties, cauliflower, purple cabbage, and Napa cabbage.

In Season at the Farm Stand: Kale, Mustard Greens, Collard Greens, Swiss Chard, Arugula, Cilantro, Dill, Radishes, Cucumbers, Okra, Eggplants, Sweet Peppers, and Marigold and Sunflower Bouquets.

Upcoming Events: Harvest Market on Saturday, November 5th from 9am-noon at the farm

When raw, daikon radish can be a bit spicy or pungent. But, if you cook it in a flavorful broth until it is meltingly tender, it becomes earthy and a bit sweet. Flavored with miso, ginger, garlic, and star anise, the braising liquid not only tastes delicious, but is good for the digestive system. Serving the braised daikon over steamed rice or quinoa makes it both filling and comforting.

As summer draws near I start to seriously crave dill pickles. In an effort to help satisfy that craving and use up the gigantic daikon radish I had, I whipped up some pickles! Daikon can often be a little too spicy for my tastes so pickling was not only a great option to use it up but to mellow out the strong flavors. Since these are refrigerator pickles, there’s no need to bust out the canning equipment. Simply follow the recipe then park the jar in the fridge.