Final Market and Finally COLD!

10:22 AM Jessica Kruse 0 Comments

“October extinguished itself in a rush of howling winds and driving rain and November arrived, cold as frozen iron, with hard frosts every morning and icy drafts that bit at exposed hands and faces.” 

~ J.K. Rowling, Harry Potter and the Order of the Phoenix

Oh, how the winds have been howling!  The past couple of nights I have had whistling and blustering winds outside my bedroom window, fore telling of the cold weather to come.  The past couple of weeks have been a dance of covering and uncovering plants as we work to keep them producing.  So far, things are still looking really good.  We ARE expecting lows in the twenties this weekend, which marks the end of our farmers market season this week and may mark the end of some of our plantings.  We will see. 

Wednesday is the final market of the year for us and the final four weeks of CSA boxes can now be picked up at Tim's on Thursdays, after 5pm.  Again, if you miss your pick up on Thursday your box will sit and you can still get it on Friday.  Otherwise, you can always donate it to the Kirkwood School for Children if you miss your box for a week.  It will not go to waste! 

Boxes will include:

Braising Greens
Red Onions
Yellow Onions
Winter Squash
Bunched Spinach
Bok Choi
Watermelon Radish
Black Radish

It has been a surprise this year as a lot of market goers have revealed to me that they had no idea you could cook radishes!  Radishes are a smashing hit cooked and here is a recipe with which you can use your radishes/turnips and carrots from your box.  The ones in your box will NOT have greens on them but we will be selling some at Wednesday's market so you can grab one with greens if you would like to include them with this recipe.  Otherwise, you can easily substitute the braising greens that come in your box for the green tops in the following recipe.

Roasted Radishes and Carrots with Radish Greens and Lime

  • 2 bunches of radishes, cleaned and trimmed
  • 2 cups chopped carrots 1
  • 1/2 tablespoons olive oil
  • coarse sea salt
  • handful of cleaned, chopped radish greens
  • 2 teaspoons fresh limes juice

Pre-heat oven to 450 degrees. Clean and cut radishes lengthwise (save some greens for later). In a medium bowl toss radishes, carrots, olive oil and salt. Spread on a sheet pan and roast for 15-20 minutes. Radishes should be tender to the touch. Put vegetables on a serving platter, toss with radish greens and lime juice.

Serves 4

Super easy and compliments of:

As always, thank you so much for farming and eating locally grown food with us.  Your support and participation is why we do what we do!  We look forward to bringing you more goodness from Iowa soil as the holiday season approaches.

Root down,
Your Echo Team


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