Hellgate CSA

Raise your hand if you spent an hour soaking greens and herbs last night, all the while worrying a little about eating salad every day, three meals a day all week. Fret no more!

First of all, I just want to give a nod to Meg's post of a Clotilde recipe and say there are so many vegetables that make tasty and interesting pestos. Radish greens, while excellent simply sauteed with salt and oil, are certainly an excellent choice for pesto.

In June of this year a top 11 list appeared in the New York Times titled "The 11 Best Foods You Aren't Eating". Guess which food was number one! Honestly, I think a lot of people aren't eating them because they imagine that there is a lot of effort involved or they have had them prepared in a way that is unappealing to them. Maybe you had them too sweet or perhaps yours (or, dare I say, Grandma's?) lacked savory flair.

From Mother Earth News:

Esteemed by the Greek god Apollo, cultivated by Egyptian pyramid builders and eaten for breakfast by American settlers, the radish has been around forever.

Because of the surprise July 4 delivery, we will end the vegetable season one week earlier than in the contract. So there are two weeks of produce after this week. Then the vegetable season will be done. Hard to believe it's almost over!

Volunteers are still needed for the final two weeks' setup shift, from noon to 3:00 on November 13 and November 20.

Solved!

Apparently the spaghetti squash are resting peacefully in the barn and storing well.

From the Kitagawa Seed Company:

This graceful vegetable with Chinese origins has spread throughout Asia and beyond, developing a wide range of varieties. The most typical Pak Choi features dark green leaves atop white spoon-shaped upright stems.

As tomato season and tomato shares have been arriving, I'm sure the one thing we've all been thinking about is how to make a good tomato sauce.

Tatsoi (Botanical name Brassica rapa) is a close relative of chinese cabbage and bok choi.  It has dark-green, spoon-shaped leaves, a subtle peppery flavor, and a crunchy texture.  Originally cultivated in Southern China, tat soi is a cool weather crop that is grown in the spring and fall in the Northeast.

Tat soi can be eaten raw, tossed into salads (you can chop larger leaves), or as a garnish on sandwiches.  It can also be c

At distribution today you may have been mystified at those funny looking root vegetables at the end of the table. Well, that's kohlrabi, one of the brassicas; the most familiar brassica is broccoli, so they are related. And actually, it's not a root vegetable, technically - the edible globe is the plant's swollen stem.

Similar to spinach and beets with a flavor that is bitter, pungent and slightly salty, Swiss chard is truly one of the vegetable valedictorians with its exceptionally impressive list of health promoting nutrients.