Week #20!
In Your Share This Week
- Bok Choy
- Chard
- Potatoes
- Radishes
- Shallots
- Squash
Crop Highlights
Joi Choi: We are excited to bring you bok choy again! Like in June, we wanted to preserve the delicate leaves and only gave them a light dunking, so give them a rinse before use. Here’s a picture of the beautiful choy we harvested Monday morning:
Ostergruss Radishes: Ostergruss, this magenta, carrot-shaped radish, is a German variety and translates as “Easter Greeting.” They are crunchy and definitely have a kick, so if you want to tone down the spiciness, I suggest cooking them. Unfortunately a lot of them came out of the field with splits and rot, so we had to lower our originally intended distribution. We hope you enjoy the beauties you are getting, though, and our fingers are crossed that the later planting will be more successful!
Yukon Potatoes: I don’t think I’ll ever get tired of potatoes, especially SIO potatoes. This week’s potato distribution is a large one…impress your friends with a diverse potato platter! These yukons came out of our “Howell” fields, the northern fields closer to Kruger and west of Howell Territorial Park (see satellite image below). The soil in these acres contains more clay and is more rocky than elsewhere on the farm, so the yukons suffered some skin damage when dug up with the tractor. Not to worry! While they may not look as pretty as past potatoes, they are certainly just as tasty.
Want to make a choi-radish stir fry, a chard and potato pie, or roasted delicata squash with shallots for dinner? Check out Katherine’s recipes for this week! Yum.
http://www.cookwithwhatyouhave.com/sauvie-island-organics-recipes-tips/
