THIS WEEK YOUR BASKET CONTAINS: leeks, salad mix (radicchio, spinach, and arugula), potatoes, celeriac, Red King radish, bok choy, and Brussels sprouts.
Joel Salatin is a farmer in Virginia best known as a preeminent proponents of intensive rotational grazing. His theory, which he calls the “one bite” theory, is that cattle are picky eaters who will go for their favorite, tastiest bits of the plants in any new pasture they are moved to. By moving them on quickly the cattle never go back to give plants a “second bite” of the less tasty bits. What he sees in his pastures is that the plants respond with a burst of new growth instead of being degraded by the “second bite”. I bring this up because we apply a similar system to the plants we grow for salad mixes, which we often refer to as “cut-and-come-again”. This has been especially true the past two weeks as we tend to the crops hit by the severe cold of earlier this month. The arugula is starting to show more damage to their stems and we wanted to give them the best shot of recovering by getting usable leaves off (the “first bite”) with the hope that the root system is still strong enough to revive the plant. The bok choy is in a similar state, though less severe. We hope our efforts pay off. Similarly, we are seeing more damage on the Brussels sprouts in the form of blackened wrapper leaves on the sprouts. They just need a bit more trimming than earlier in the year. The recipe below is ideal for the sprouts this week.
FETTUCCINI WITH BRUSSELS SPROUTS AND PINE NUTS
1 stalk Brussels sprouts, trimmed
1/2 pound dried egg fettuccine
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
Slice Brussels sprouts in a food processor fitted with slicing disk. Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes. Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.
We’ve been experimenting with a new variety of Daikon radish called Red King. In the past we’ve only grown them outside (we gave these to you in the fall), but this year we did a trial planting in one of our hoop houses. In anticipation of the extreme cold, we harvested and stored these radishes in the cooler. There were not a large number of them, but they are perfect for this quick-pickle type recipe. They can be eaten alone or as a garnish for sandwiches, We also like to add them to rice and/or vegetable bowls.
OVERNIGHT DAIKON RADISH PICKLES
1 1/2 cups chopped daikon
3/4 teaspoon salt
1 tablespoon rice vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil (optional)
In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.
The recipe below is a different way to use celeriac. . The roesti is best served immediately, but it can be kept on a cooling rack. loosely covered in a warm oven. Garnish this roesti with a mixture of equal parts mayonnaise and Dijon-style mustard, if desired.
CELERIAC AND POTATO ROESTI
5 Tbs. butter
1 Lb potatoes
1 Lb celeriac
2 tsp lemon zest
2 Tbs minced celery leaves (optional)
¾ tsp. salt
¼ tsp. black pepper
Pumpkin Ridge Gardens 