Yeeehawww! Welcome to week 19 of your Tumbleweed Farm CSA. It's been a lovely week here at Tumbleweed Farm (with a few minor hiccups thrown into the mix) and we are super stoked for the harvest today. Rainbow carrots, winter squash, peppers, onions, bok choy, spicy braising mix and more! We hope this week you're ready to pour some red wine and crank up the oven temperature because it's roasting season. All of these autumn treats are perfect for slow roasting in the oven and pair well with hearty soups, chili, meat, pasta or whatever you fancy. There's no wrong way to prepare this week's box.
The weather is changing (I know we talk about the weather a lot but the 10 day forecast is our boss so that's why I bring it up every week!) and it looks like we're due for some rain in a few days-yay! With that being said, we've also experienced a few frosts over the past couple of nights which can wipe out some of our tender greens. Thankfully, we've been on top of it and are using row covers to protect some of our most vulnerable plants. The deer continue to make themselves at home under the blanket of darkness and decimated all of our Fall spinach -unfortunately, there won't be any in your boxes this fall. It's been an incredibly frustrating year with the deer but we have a plan for next season and hopefully they won't be an issue.
Anyhow, on a high note, we want to thank everyone for taking the CSA risk and joining us for the 2015 season. You all are rock stars and we are forever grateful to every single one of you for supporting our farm, cooking our recipes, and clinking glasses along the way. You're the best!
Enjoy the week 19 harvest and the really tasty recipe of the week. It's a great recipe that uses quite a few items in your box-including the daikon radishes which are spicy and delicious! Anyhow, have a wonderful week everyone. Cheers from your farmers. xo
Week 19 Box
- bok choy
- spicy braising mix
- scallions
- garlic
- bell peppers
- acorn squash
- rainbow carrots
- daikon radishes
- yellow onion
Diakon Radish & Soba Noodle Salad with Chickpea-Miso Ginger Sauce
Noodles
- 2 Tablespoons grapeseed oil (or olive oil)
- 1 bunch of scallions, minced (white and light green parts only) Reserve a few greens for garnish
- 1 1/2 cups cooked chickpeas (if from the can rinsed and drained)
- 1 head of bok choy, greens and ribs coarsely chopped
- 4 ounces buckwheat soba noodles
- 1 large daikon radish, julienned with a vegetable peeler
- 2 carrots, julienned with a vegetable peeler
- fried eggs for serving (optional)
- toasted sesame seeds for serving
ginger miso sauce
- 1 Tablespoon minced fresh ginger
- 1 large garlic clove, minced
- 1 teaspoon chili paste (or sriracha)
- 2 Tablespoons chickpea miso (can sub with traditional white miso)
- 2 1/2 Tablespoons tahini
- 3 Tablespoons rice vinegar
- 1 Tablespoon pure maple syrup
- 2 teaspoons toasted sesame oil
- 1 Tablespoon water (plus more to thin if necessary)
- Heat the oil in a large skillet over medium heat. Add the scallions and cook until fragrant, about 2 minutes. Stir in the chickpeas and continue to cook, stirring often, until the chickpeas are lightly browned. Add the bok choy ribs and cook for about 3 minutes longer. Add the bok choy greens and cook until the greens are tender and slightly wilted. Remove from heat.
- Cook the soba noodles according to specific brands instructions.
- Prepare the ginger miso sauce by combining all the ingredients and whisking until smooth and creamy. This works well with an immersion blender. Taste test and adjust seasonings if need be. Add additional water if the sauce is too thick.
- Drain the soba noodles and add them to the vegetable mixture. Stir in the julienned daikon and carrots and toss well. Drizzle the noodles with the ginger miso sauce and continue to toss until well combined.
- Divide noodles between bowls and top with fried eggs, toasted sesame seeds and minced scallion greens. Season with salt and pepper if necessary. Serve warm.