WILD HARE WEEKLY #9/11
Napa Cabbage, Carrots and Daikon seemed like the perfect post-prandial remedy to a rather epic series of Thanksgiving meals that we’ve (over)indulged in over the past several days. Are we alone? I doubt it. In short, this week’s harvest will give you everything you need to make a scrumptious pot of soup, a quick and tasty weeknight stir fry, or if you’re up for it, a little batch of kimchi. The elongated leaves of Napa Cabbage have many uses, and they get along swimmingly with daikon and carrots. We’re going to make sure we get the crop planted a couple of weeks earlier next year, but though the heads are small-ish, they’re tasty. As I type, my fridge is overrun with little jars of quick-pickled radishes and things that Mark and Kim keep churning out and trading back and forth. We typically use them in our lunches—stirring pickles or kimchi into a simple broth can make a nice warming soup of its own, and Mark just can. not. shut. up. about how good grated radishes are on leftover turkey sandwiches. I can’t blame him though. It translates into good food for gray and rainy days like these, if I do say so myself. It was a muddy day out there in the field for the crew, but they’re working diligently to make a diligent dent in the carrot harvest before the bunnies beat us to it. They don’t call us Wild Hare for nothing, I guess! At any rate, the root cellar is filling up beautifully as we head into the last three harvest weeks of 2018. Can you believe?! Must be time to sign up for Winter Share!