It has been an amazingly productive week on the farm. We welcomed a lovely couple from North Carolina last Friday and together we basically got the farm in perfect fall order. The high tunnels were stripped of their summer fruits and planted to fall and winter roots and greens. we planted, mulched and covered over a thousand strawberry plants. We harvested our crop of bloody butcher field corn and we got a significant start on planting the garlic. We twisted skeins of yarn readying for the fall fiber season and we found a lot of time to enjoy the amazing fall weather: the beginning of the true color change in the woods. We watched the second presidential debate together and swapped tales of farming along with political beliefs. It has been an enriching week with new friends and cool mornings. They lent their hands with the harvest today and then drove away headed to Ohio for a wedding. Now with an afternoon ahead of me, I will wrap it up here, grind some fresh cornmeal and look forward to seeing you all tomorrow at market!

Radish Top Soup and Slow-Roasted Radish
Roots with Fennel Seeds adapted from Viviane Bauquet Farre
For the radish-top soup::
3 tablespoons extra-virgin olive oil
4 shallots, skinned, halved, and finely sliced (1 1/4 cups)
1/4 teaspoon red pepper flakes
2 garlic cloves, skinned and finely sliced
8 ounces Yukon Gold potatoes, peeled and cut in 1/2-inch cubes (1 1/4 cups)
3 cups vegetable stock
2 1/2 cups spring water
1 teaspoon sea salt, or to taste
freshly ground black pepper, to taste
12 ounces radish tops without the tough stems (or 12 ounces mustard greens), leaves and tender stems
cut in 1/2-inch strips (14 cups loosely packed)
1 tablespoon crème fraîche
lemon-infused oil as garnish
For the roasted radish roots::
24 ounces watermelon radish roots peeled and cut in 1/4-inch slices
2 teaspoons fennel seeds, crushed in a mortar
1/2 teaspoon sea salt, or to taste
freshly ground black pepper, to taste
1 tablespoon maple syrup
3 tablespoons extra-virgin olive oil
1. To slow-roast the radish roots: Heat the oven to 425º F (218º C). Place the radishes in a heavy-bottomed
nonstick roasting pan large enough to hold the slices in a single layer. Sprinkle with the fennel, salt, and
pepper. Drizzle with the maple syrup and olive oil. Toss well, cover tightly with aluminum foil, and bake
for 45 minutes, until very tender, tossing once halfway through the cooking. 2. Remove foil and toss vegetables carefully so as not to break them. Return to oven, uncovered, and bake for 12 to 15 additional minutes, until golden. Remove from oven and serve with the soup. 3. To make the soup: Put a large heavy-bottomed soup pot over medium-high heat. Add the olive oil, shallots, red pepper flakes, and garlic. Stir well and sauté for 2 to 3 minutes until softened, stirring from time to time. Add the potatoes, stock, water, and salt and pepper to taste. Bring to a boil. Add the radish leaves, stir well, and continue to boil until wilted, about 1 to 2 minutes. Reduce heat to medium to medium-low, cover the pot, and simmer for 20 minutes, until the potatoes are tender. 4. Add the crème fraîche and purée the soup with an immersion blender or a food processor until silky smooth. Taste and adjust the seasoning if needed and keep warm.5. Place a small mound of the roots on a plate. Ladle the soup in a small bowl and place next to the roots.Drizzle the infused oil on the soup and serve immediately .6. The soup will keep for about 3 days in the refrigerator, or 1 month in the freezer.

Fall week 3 in your basket:
misato rose radish
turnips with greens

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