• Kohlrabi
• Daikon Radish
• Spinach
• Garlic
• Purple Broccoli
• Red Potatoes
• Thyme
• Head Lettuce
• Raspberries

News from the Farm
By Rebecca Claypool

By Rebecca Claypool

Beets: This week we have a variety of Detroit Red and Chioggia beets. Both are very sweet and good. The Chioggia beets are bright pink, and the Detroit’s are dark red. If you are going to eat the greens (which taste very similar to Swiss chard), I would use the beets soon, otherwise they will store well in the crisper drawer. 

Kohlrabi: Here is some green Kohlrabi. Pluck off the leaves, cut into slices and eat raw with some salt. It has a broccoli apple-like flavor.

Daikon Radish: These have grown quickly this year, and are looking great. They are large, long, white radishes called Summer Cross. These are used for cooking, in salads, pickling, and often grated with ginger and soy sauce. These will store well in the crisper drawer as well.

Spinach: This cutting is from a summer planting, and should be used sooner than later. Keep the spinach loose in a plastic in the refrigerator.

Garlic: Here is some more Red German hard neck garlic. It is in the process of curing, so it does not need to be refrigerated, but keep it in a cool dry place.

Purple Broccoli: The purple broccoli is a cross between cauliflower and broccoli. It tastes like broccoli, but has some growing characteristics of cauliflower.

Thyme: This herb was grown by Jan Taylor and Co-op member at Zephyr, where Featherstone is located.

Head Lettuce: This week we have Red Butter head lettuce from our first fall planting. It should be tender with a fresh flavor.

Broccoli Stuffed Popovers
Adapted from Horn of the Moon Cookbook by Ginny Callan

Popovers

• 2 tbl butter, melted
• 3 eggs
• 1 cup milk
• 1⁄4 tsp salt
• 1 tsp honey
• 1⁄4 cup whole wheat pastry flour
• 3⁄4 cup unbleached white flour

Filling

• 1⁄2 cup chopped walnuts
• 2 tbl butter, melted
• 3 cups chopped broccoli, stems and florets
• 3 large cloves garlic, minced
• 1⁄2 tsp basil1/2 tsp dried thyme
• 2 cups sliced mushrooms
• 1⁄4 tsp salt
• 2 cups grated mozzarella cheese
• 1⁄2 cup grated cheddar cheese

1. Preheat oven to 425 degrees.  Put melted butter, eggs, milk, salt, honey and flours in a blender or food processor.  Run until smooth.  Butter a muffin tin and fill each cup half full with batter.  Bake 15 minutes.  Lower oven temperature to 350 degrees and bake popovers 10-15 minutes more until lightly golden.  Do not open oven door during baking process until the popovers are nearly done.  Take out of oven immediately and make a 1 inch slit across the top of each popover.  Tilt onto its side in the muffin tin and allow to cool.
2. On a cookie sheet, roast walnuts 5 minutes in the oven and set aside. 
3. In melted butter, sauté the broccoli, garlic and herbs over medium heat.  When broccoli turns bright green add mushrooms and salt.  Continue to cook until mushrooms are just done.  Remove from heat, drain vegetables if they are wet, then combine broccoli mixture, walnuts and cheeses.  Mix well.  Now widen slit in popover to form an X across the top.  Gently stuff with filling and bake at 350 degrees for 15 minutes. 

Middle Eastern Beet Salad
Adapted from Horn of the Moon Cookbook by Ginny Callan

• 2 lbs beets, trimmed and peeled
• Juice of 1 lemon
• 1⁄2 tsp cumin
• 1⁄2 tsp paprika
• 1⁄4 tsp cinnamon
• Salt and pepper
• 1⁄4 cup safflower oil
• 2-3 tbl chopped fresh parsley
• Leaf lettuce

Cut beets in half and steam 20 minutes until crisp tender.  Refresh under cold water and dice. While the beets are cooking mix together the lemon juice, cumin, paprika, cinnamon, salt, pepper and safflower oil.  Toss with diced beets and parsley. Cover and chill one hour.  Serve over lettuce leaves.

Miso Soup with Daikon Radish and Spinach

• 6 cups water
• 4 dried shiitake mushrooms, soaked in hot water 20 minutes
• 1/3 daikon radish, peeled and sliced
• 1⁄2 carrot, peeled and sliced
• 4 oz tofu, cubed
• 1 tsp honey
• 1 tsp tamari
• 4 tbl miso
• Chopped scallions
• 1⁄2 cup spinach leaves, roughly chopped

Trim mushrooms, strain mushroom water and add to soup pot.  Add water, daikon, carrot, honey, spinach and tamari.  Simmer 15 minutes.  Stir in miso and tofu, simmer until heated through, but do not boil.  Serve, garnished with chopped scallions.