It's the last official day of Summer and we cannot believe we've made it to this point in the season! We love this time of the year and are happily embracing the cooler mornings, warm afternoons and crisp evenings. The farm is still producing a few summer crops but the transition into Fall is happening quickly. With the majority of the winter squash and potatoes out of the ground we've begun to till under huge sections of the farm and are sowing our winter cover crops. The farm is looking more brown and less colorful but this is just how it goes this time of the year. We're looking forward to putting Tumbleweed to bed for a few short months so we can start from scratch next season!
Anyhow, this week your boxes contain quite a few tasty treats with winter radishes making their seasonal debut. If you haven't had the pleasure of eating a winter radish--watermelon, nero tondo (the black radish variety) or daikon radishes you are in for a real treat! Winter radishes are different from regular radishes because they store well for longer periods of time. Remove the greens and keep them in the fridge for 3-4 weeks or even longer. These winter radishes have a nice spicy kick and we love slicing them super thin and spreading a dollop of good quality butter and sea salt for a light snack. They also taste fantastic tossed into pasta, on pizza or shredded raw and added to salads. The long and short, there's no wrong way to eat a radish!
Alright we hope you all enjoy the week 17 bounty. Below the recipe of the week is a few links to other recipes to help inspire you to cook through your boxes. Cheers from Tumbleweed!
Week 17 Box
- Winter Radishes (either watermelon radishes or nero tondo-the black radishes)
- Eggplant
- Arugula
- Potatoes
- Scallions
- Broccoli
- Elegance Mix-This is great for braising or tossing into hot pasta. We also love cooking eggs with these greens!
- Bell Peppers
- Garlic
Tahini-Miso Crostini with Winter Radishes, Sesame Seeds & Sea Salt
- 3 Tablespoons black sesame seeds
- 1/8 teaspoon flakey sea salt
- 1/4 cup tahini
- 1 Tablespoon mellow white miso
- 1 clove of minced garlic
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon tamari or soy sauce
- 3 Tablespoons water + more to thin if necessary
- 2 medium-sized winter radishes, very thinly sliced
- 4 slices of good quality bread, lightly toasted
- 2 scallions, minced, white and light green parts only
- Heat a small skillet over medium heat. Add the black sesame seeds and lightly toast, stirring often until fragrant, about 3 minutes. Remove from heat and let slightly cool. Using a mortar and pestle (or the back of a spoon) lightly crush the sesame seeds and sea salt together.
- Using an immersion blender or small food processor combine the tahini, miso, garlic, lemon, vinegar, soy sauce and water. Blend until smooth and creamy-you want a thick consistency but smooth enough to spread on toast. Add more, 1 teaspoon at a time until you reach the right consistency. Taste test and adjust seasonings if need be.
- Spread the tahini-miso sauce over 4 slices of toasted bread and top with a few slices of radishes and sprinkle each piece of toast with minced scallions and a few pinches of the sesame seed/salt mixture.
