Thursday, September 10, 2009

CSA Update

It's beginning to feel a bit like fall already!

The stir fry greens have certainly been abundant! Some new things to look forward to include broccoli, daikon, lima beans and fresh shelling beans.


Remember that our CSA Open House/ Annual Party is this Saturday September 12th at 4 pm No worries if you haven't signed up, just show up! It is a great opportunity to meet other CSA members and partake in a great meal! We will have music and activities beginning at 4 pm. The potluck dinner will begin at 6 pm.

Bring your friends to introduce them to the farm and the work we do here!

 When you come on Saturday, you will see a sign for parking on St. Andrew's Lane, shortly after the Church playground. Please park in the lot up behind the greenhouses and walk down to the farm.


Pickling/Fermentation Workshop – Saturday September 19th- Join us for this workshop to learn about how to preserve your harvest. We will cover the differences between pickling and live fermentation and show you how to do both!  Cost $20 Time- 11 am


Harvest Full Moon Potluck Dinner – Sunday October 4th 6 pm. That's right- it's fall again! Join us for the full moon to celebrate the fall harvest!



      Daikon is an incredibly versatile vegetable. Also known as the Japanese Radish, it has a crisp texture and a slightly peppery taste. When eaten raw (like at a sushi restaurant), daikon has the ability to help digest fats. It is also effective against many bacterial and fungal infections and it contains a substance that inhibits the formation of carcinogens in the body…… all that in one root!  

      To eat it fresh, you can grate it and add freshly squeezed ginger juice and some soy sauce. Or, slice it into thin rounds and add it to salads.

      Below is a recipe for braised daikon- with this recipe, you can also make use of the nutritious daikon greens (or add some of the stir fry greens) Braising the daikon brings out its sweet taste


Butter, coconut oil, olive oil

1 daikon radish, washed and cut into thick rounds (tops washed, cut and reserved)

Water , chicken stock or vegetable stock

Zest of 1/2 lemon

Sea Salt

Heat a large sauté pan over medium high heat. Add oil to coat the bottom of the pan.

Add the daikon rounds, being careful to spread them out in a single layer.

Allow the daikon to brown slightly on one side. Gently turn and begin to brown the other side, taking care not to burn it.

Sprinkle with sea salt

Add about 2 tablespoons of liquid (water, chicken stock or vegetable stock).

Add the cut up greens and stir gently.

 Immediately lower the heat, cover and let simmer until daikon softens and the liquid evaporates.

Season again with salt as needed and add lemon zest. Serve hot.

See you on Saturday!

Annmarie and Sam

Think Globally, Eat Locally
Maysie's Farm Conservation Center
15 St. Andrew's Lane Glenmoore, PA 19343

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