Monday, June 1, 2009

The Cornucopia Carrot Vol.3, Issue 4


It has been a busy, busy, busy day!  We did our picking in the cool of the morning and then spent most of the afternoon and early evening weeding and planting.  Last Wednesday we brought our first group of chickens for the season to the butcher and they needed to be picked up today.  Before he left for Hospers to pick them up, John, with Adrienne's help, moved the next group of chicks out of the brooder pen and into the chicken tractors.  These birds came back with an average size of 4.4# and look great!  Please contact us if you would like to place an order.  

This afternoon we also had a visit from some of the members of  the sustainable ag board from the Leopold Center at Iowa State.  We were also pleased to be able to supply the produce for their dinner on Tuesday at Dordt College.  On top of that all, it was a beautiful day for being outside and I even managed to get a walk in this evening.

Once again we thank you for your vote for local food by being a member of our CSA.  We thought that you might find the movie trailer at the link below interesting.

In your basket this week...........

PEAS!!!  Yes, peas are here and we are excited.  These are the Super Sugar Snax that everyone loves so much.  They have a juicy succulent pod that is edible, so all you need to do is string them and steam them....or you can just enjoy them raw.

Red Romaine - a twist on the standard romaine with a deep red color - very pretty.

Leaf Lettuce - This is a new stand of lettuce and a very nice mix of colors and shapes.

Radish - I've listed a recipe from  below for a new way to prepare radishes.  A friend from market told me about it and said that her children even asked for it again.  I'll be trying it this week too.  You could use those garlic greens - if you still have some, or I'm sure that green onions would substitute nicely too.  If you don't want to heat up the grill, you could also saute these.

Green onions - the flavor of these is, in our opinion, outstanding.  Try some cooked or in a salad.

Spinach - the green that just keeps on giving :)  We keep picking and it keeps producing - until it gets too hot outdoors of course.

Kohlrabi - full share will also receive purple kohlrabi this week.

Have a great week!

Grilled Radishes


"These are great matched with a simple grilled chicken breast. Use more or less garlic to taste."
Grilled Radishes Recipe




  • 20 ounces radishes, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons butter, cut into small pieces
  • 1 cube ice
  • salt and pepper to taste


  1. Preheat the grill for high heat.
  2. Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.
  3. Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.

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