Monday, July 20, 2009

The Cornucopia Carrot Vol.3, Issue 11

Good evening!
Another rainy afternoon brought us inside, but not before we accomplished a lot of work outdoors.  It is time for garlic harvest and I am estimating that about 1/3 of it is pulled and stacked in the barn waiting to be trimmed and hung to cure.  The girls think it looks really "cool" hanging in long strings from the rafters to the floor.  Adrienne took some pictures before supper and we will get those posted soon.  It is actually a fairly messy job due to the rains.  Ideally we would have a few weeks of drying weather before garlic harvest, but it looks like that is not to be, so we must forge ahead and hope that it dries well without any fungal problems.  We cannot wait too much longer, or the bulbs wrappers will start to deteriorate or worse, the bulbs will "shatter" as they get overripe. 
Our helpers did a great job of prepping your veggies today and John also had some help clearing out old plants.  We rented a big mower for the tractor to even out the pasture and mow off the old strawberry plants in preparation for plowing.  While all of this was going on, I managed to transplant about 800 Kohlrabi which will benefit from the cloudy damp conditions, and plant a row of late basil.  The girls donned rain gear and hosed each other off along with the potatoes and carrots :0)
Our little piggies continue to thrive and are a good source of entertainment.  The turkeys also continue to grow and do well.  If you are interested in a turkey for Thanksgiving be sure to reserve one now - thank you to those of you that have already ordered.  We ordered the turkeys a little later than usual so that they would be ready just before the holiday and we are hoping to offer them as a fresh (not frozen) bird.

In your basket this week......

Kerr's Pink Potato - this is a wonderful tasting Irish masher.

Tomatoes - either cherry or regular

Carrots - crispy and sweet

Daikon Radish - wonderful in salads or sliced up on a sandwich

Onions - these are really getting "huge", but are wonderfully sweet and delicious - red or white.  If you find yourself getting ahead on onions, just chop them up and put them in the freezer - ready to pull out and add to a cooked dish  when you are in a hurry.

Green Beans - we are amazed at how the cool weather has affected the rate of growth of the beans.  We really could use some warm days of sunshine

Broccoli - we had really hoped to bring you some zucchini this week, but once again the cool weather........., anyway, zukes for sure next week!

Whole shares will also have a cucumber this week.

Some Recipe ideas that I tried this week that you may also enjoy.....

Root Veggie Slaw 
I heard the idea for this on my way home from market last week while listening to the public radio show "The Splendid Table".  The great thing about it is that you can use just about any veggies you have on hand, and the dressing is a nice light change from traditional creamy slaw dressings.  (from The Improvisational Cook by Sally Schneider)

1 small celery root (@12oz)
4 med. parsnips (8oz)
2 parsley roots (8 oz)
1 tsp lemon  or orange zest
8 oz yellow or red beets

Dressing:  whisk all ingredients together and pour over vegetables and stir - taste and adjust seasonings.
2 Tbsp. cider vinegar
Kosher salt - to taste
Pinch of sugar
2 1/2 Tbsp. Extra virgin olive oil or roasted hazelnut or walnut oil
1 tsp. warm water
Freshly ground black pepper - to taste

I used the dressing recipe above, but my veggie mix consisted of:
chopped cabbage
peeled, finely chopped raw beets (these add nice color)
minced onion
grated carrots
grated daikon radish
You could also use small chunks of broccoli or cauliflower - use your imagination!

Listed below is another root veggie salad recipe.  I think this would also be nice with equal parts daikon and carrot.

Japanese Daikon Carrot Salad Recipe


  • 3 1/3 c peeled & finely shredded daikon radishes .
  • 1 tsp sesame seeds, toasted .
  • 1/3 c finely shredded carrots .
  • 3 tbsps granulated sugar .
  • 1/4 c rice vinegar or white vinegar .
  • 1 1/2 tsps salt


  • Step #1 Toss radish, carrot & salt together in large bowl.
  • Step #2 Let stand for 10 mins.
  • Step #3 Knead until soft.
  • Step #4 Squeeze dry. (or let drain in a colander)
  • Step #5 Combine rice vinegar & sugar in small c.
  • Step #6 Stir until sugar is dissolved.
  • Step #7 Pour over radish mixture.
  • Step #8 Toss until well coated.
  • Step #9 Sprinkle top with sesame seeds.
  • Step #10 Makes 2 c.
  • Step #11 Company�s Coming.
  • Enjoy the Japanese Daikon Carrot Salad recipe
Have a great week!

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