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Welcome to Week 21 of The Farm Share Newsletter!
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A few years ago, upon feeling overwhelmed by an enormous bag of watermelon radishes from our winter CSA, I made this salad, and it's now become something I look forward to making every winter.
It's a simple mix of shaved watermelon radishes — a mandoline helps here — arranged on a platter and topped with diced oranges, toasted walnuts, and goat cheese. To dress it, macerate a diced shallot in vinegar, then sprinkle it over the salad along with a drizzle of olive oil and a handful of chopped chives. That's it!
Every time I slice into a watermelon radish, I am astonished by its beauty — it's like nature's salami! — and while this salad is especially striking when made with watermelon radishes, know that you can use turnips or kohlrabi in their place as the fall and winter progress.
Note: If you have trouble artfully arranging the radish slices on a platter, salt them, and let them sit for 5-10 minutes. In this time they'll soften, becoming more malleable and receptive to twisting and folding.
| Watermelon Radish Salad |
Crisp Oven-Baked Fries
We are not receiving potatoes in the CSA this week, but this is such a good recipe to have in your fall and winter cooking repertoire — I make these fries at least twice a week this time of year, and I finally have my method down.
I've updated the recipe with notes, but in case you are unfamiliar, let me quickly tell you about this recipe, which I learned from America's Test Kitchen.
The ATK method calls for soaking the cut potatoes in hot water for 10 minutes before baking them. When developing the recipe, the Test Kitchen sought inspiration from the technique used when making traditional French fries, which is a brief blanching in hot oil or water before the final fry.
This blanching step "not only disrupts the starch molecules inside the potato (encouraging a fluffy interior), but also washes away some of the starch on the outside of the potato (preventing a leathery exterior)."
Interesting right?
Science mostly makes my head hurt, but I can attest from many many experiences that the method works, and the recipe overall is very simple — the hardest part is cutting the potatoes into 1/4-inch thick sticks:
Hope you love them!
| Crispy Oven-Baked Fries |
7 More Recipes to Make this Week
Herby Buttermilk Mashed Potatoes... put this week's scallions to good use and maybe start planning your Thanksgiving menu? I can't believe it's just about 3 weeks away.
Lighter, Better Broccoli-Cheddar Soup
Quick-Pickled Jalapeños — it is so nice having a stash of these on hand. I made two Detroit-Style Pizzas on Sunday for a small Halloween gathering, and the one topped with the pickled jalapeños was the unanimous favorite. The pickled jalapeños keep (and stay crunchy!) for weeks.
Raw Collard Greens Salad with Roasted Delicata Squash
Carrot-Ginger Soup with Coconut Milk
Roasted Eggplant Lasagna. I was shocked to see we would be receiving eggplant today — it feels so late! — but in some ways the timing is perfect: this chilly weather calls for making big hearty dishes like this roasted eggplant lasagna. This is my favorite tomato sauce using canned tomatoes.
Sweet Potato Quesadillas with Radish Salsa
Farm Share Week 21
- Sweet Potatoes → Sweet Potato Recipes
- Onions → Recipes Using Onions
- Carrots → Carrot Recipes
- Kale → Kale Recipes
- Collards→ Favorite Raw Collard Greens Salad
- Eggplant → Eggplant Recipes
- Radishes → Radish Recipes
- Jalapeño Peppers → Recipes using Jalapeños
- Broccoli → Broccoli Recipes
- Scallions → Scallion Recipes
There is some overlap in this week's share with previous weeks, so please see previous newsletters for more recipe ideas. Here's an overview of the previous newsletters:
- Week 1: Basil, Salad Dressings, Radishes, Zucchini, Scallions, Greens
- Week 2: Broccoli, Bok Choy, Reviving Greens, Tomato-Basil Sauce
- Week 3: Garlic Scapes, Fried Green Meatless Balls, Cabbage
- Week 4: Snap Peas, Schug, Eggplant, Swiss Chard, Herby Sauces
- Week 5: Salt-Roasted Beets, Zucchini Bread, Banana Bread, Vegetarian Tortilla Casserole
- Week 6: Zucchini Fritters, Crispy Eggplant, Fennel Salad, Pepperonata
- Week 7: Poblano Peppers, Potatoes, Simple Cherry Tomato Sauce
- Week 8: Blistered Green Beans, Raw Sweet Corn Salad, Twice-Roasted Carrots
- Week 9: How to Quick-Pickle Anything, Eggplant Involtini, Green Enchilada Sauce, Corn Pasta, and More
- Week 10: Roasted Eggplant Lasagna, Swiss Chard Fritters, Samin's Corn Soup, Whole Roasted Garlic
- Week 11: Roasted Ratatouille & Oven-Dried Tomatoes
- Week 12: A Tale of Three Gazpachos
- Week 13: Two No-Peel Pepper-Roasting Methods
- Week 14: Delicata Squash, Collard Greens, Bok Choy
- Week 15: Leek-y Pasta Carbonara, Spicy Chickpeas with Tomatoes & Kale
- Week 16: Silky Smooth Butternut Squash Sauce
- Week 17: Homemade Vegetable Stock, Potato-Leek Soup
- Week 18: All-Purpose Sweet Potato Taco Filling
- Week 19: A Go-To 8-Minute Green Bean Recipe + The Right Way to Cut Spaghetti Squash
- Week 20: Parmesan-Roasted Cauliflower + How to Cut up Butternut Squash
Enjoy your vegetables 🥦🥬🥒🌶🫑🌽🥕🧄🧅 See you next week :)
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