I am taking a break from the harvest. Paul and I are in for a mid morning break and I am sneaking in a spell at the screen. The simultaneous sounds alert me to the greatness of today: a slow steady drizzle of rain on the metal roof and Paul making coffee in the kitchen. It has been a wonderful year, and it is ending with the picture perfect harvest. From an outside view, temperatures solidly in the 40’s with a cold steady rain might not appear ideal, but to us, the leisure that such harvest conditions offer for us this day, our final harvest day of the market season, can not be understated. No fear of wilting or frosting, the produce remains in great shape as the day moves along. We are gleeful.
I will get a bit teary eyed as I bid farewell to the 2013 season, as with all other final delivery days we are awash in both joy and sorrow. I think the joy goes without saying, we did it, we rocked out 30 straight weeks of vegetable deliveries to the Nashville Farmers Market. We’ve met new friends and old in the farm shed, shared successful new crops, and greeted the dawn of each Saturday with you all, our community. Now, we are ready for a Saturday off. We look ahead to the slowness of the off season, the family time, the season of the year when our needs are met here, in the hollow. But it gets lonely down here, and we miss your smiling faces, we long for the weekly conversations, the updates, the recipes, the feedback. So, it is with a lovely mix of emotion that we say thank you and happy holidays. Wishing you all feasts of gratitude in the days ahead. We will count each and every one of you amongst our blessings as we gather over our own harvest celebration. Without you, our community, our work would be for naught. It is you and your choices for a local sustainable food supply that make our farm viable. It is with the deepest appreciation that I wrap up the season and look ahead to 2014. With a handful of restful Saturdays ahead, I know we’ll be back, winter is brief around here. The greens will grow and we will find away to get them to your tables. Spring will come and we will meet again. Until that moment, with heartfelt thanks, enjoy!
Winter Radish Salad
3 or 4 large winter radishes, any variety, peeled and sliced paper thin
¼ cup coarse salt
1½ cups vegetable oil
½ cup wine vinegar
Salt and pepper to taste
Place radish slices in a bowl and sprinkle with the salt. Cover with a heavy plate and refrigerate overnight.
Drain off all the liquid and wash in cold water in a colander. The slices will be transparent and tender.
Prepare a dressing by combining the oil, wine vinegar, salt and pepper, and pour over the radishes.
Refrigerate until ready to serve. Add soy sauce and sesame oil if you want to give the salad an Asian twist.
Sweet and Buttery Roseheart Radish
2 tablespoons butter
3 medium rose heart radishes, cut into wedges or half moons
1 teaspoons brown sugar
½ teaspoon red wine vinegar
fresh ground black pepper to taste
Melt the butter in a skillet over medium heat.
Add radishes and toss to coat. Cover the pan and cook for 4-6 minutes, shaking occasionally.
Add the sugar and vinegar and toss over medium heat for 1 minute.
Season to taste with pepper. Serve immediately.
2013 final delivery, a thanksgiving share:
misato rose radish
options to round out your basket