This week your basket contains:  kale, Chinese cabbage,broccoli, leeks, sweet peppers, carrots, beets, and Red King Radish

THANKSGIVING DELIVERIES:  Your 2-week basket will be delivered next Tuesday  ; we will skip delivery on Nov. 28^th, and resume normal deliveries on Dec. 5^th. Please let us know if you have any questions or concerns.

We are still learning about the Red King Radish (a type of daikon).  We feel like our timing was a bit off this year; while they grew well, trying to get them this late in the year was a bit of mistake in that all the rain we’ve had has made them start to split.  We’ve planted some in a hoophouse (seeded later than the outdoor crop) and will see how they do.  One nice thing about the Red Kings is that they have large greens that would work well for the Radish Top Soup recipe in our web site’s recipe database.  Check it out.

This week’s basket is perfect for kimchee.  Below is Polly’s favorite recipe (she’s made some very good kimchee this fall!).

EASY KIMCHI

1 Napa cabbage, cut into 2-inch strips

1/4-1/2 cup kosher salt

2 tablespoons garlic, minced

2 tablespoons ginger, minced

1 teaspoon sugar

3 tablespoons water

1 diced mild hot pepper

3 carrots cut into 1-inch matchsticks

Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and cabbage water has been released.  Discard cabbage water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow it to drain in a colander for another 15-20 minutes.

Combine cabbage with garlic, ginger, sugar, and water and mix. Add the hot pepper and mix well.  Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow it to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting. Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.  After 2-5 days of fermentation, store kimchi in refrigerator.

BRAISED BEETS WITH LEMON AND ALMONDS

1 ½ Lbs. beets

1 ¼ cups water

Salt and pepper

3 Tbs. cider vinegar

1 Tbs. light brown sugar

1 onion, thinly sliced

1 tsp. grated lemon zest

½ cup toasted almonds, chopped

2 Tbs. chopped fresh mint

1 tsp. fresh thyme, chopped

Halve (or quarter) the beets and place them in a single layer in a Dutch oven.  Add water and ¼ tsp salt.   Simmer until beets are tender to a fork.  Transfer the beets to a cutting board to cool.  Meanwhile, increase heat and reduce cooking liquid until the pot is almost dry.  Add vinegar and sugar, return to boil and cook, stirring constantly until the spoon leaves a trail when dragged through the glaze.  Once beets ae cool enough to handle, rub off skins and cut into ½ inch wedges.  Add beets, onions, lemon zest, ½ tsp. salt and ¼ tsp pepper to the glaze.  Toss to coat.  Transfer to serving platter and sprinkle with almonds, mint and thyme and serve.  Adapted from Vegetables Illustrated by America’s Test Kitchen

The beets have amazing greens that, for all intents and purposes are Swiss Chard.  Try them in a recipe like this one.

WHITE BEANS AND WINTER GREENS

3/4  Lb dried navy beans

1 cup finely chopped celeriac

1 medium carrot, chopped

1 cup chopped onion

1 bay leaf

2 cups stock or water

2 tsp salt

2 Tbs olive oil

2 lbs winter greens

2 Tbs lemon juice

black pepper

Soak the beans in a large saucepan with water to cover by three inches.  Boil for 2-3 minutes, cover remove from heat and let stand 1 hour.  Drain and rinse beans.  Put them in large pot and add celeriac, carrot, onion, bay leaf and stock or water.  Heat to a boil, reduce heat, cover and simmer, stirring occasionally, for forty-five minutes.  Add the salt and olive oil.  There should be enough liquid to barely cover the beans.  If not, add stock or water as necessary.  Continue simmering uncovered until the beans are tender, about 15 more minutes.  Stir occasionally.  Chop greens and wash.  Shake out as much water as possible, preferably in a salad spinner.  Stir the lemon juice into the beans.  Add the greens a handful at a time, stirring until wilted before adding another handful.  When all greens have been added, simmer for five minutes.  Check seasonings, adding salt and pepper as necessary.