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Radish CSA Week 24 Oct Weekly Newsletter This week we are honoring: Radish CSA Week 24 Oct. 22– Oct. 28, 2012 CONTENT 1. It’s time to order fresh turkey! "Eating pungent 2. Come to The Inn at East Lynn! radish and drinking 3. Radish Greens Soup hot tea, let the 4. Mango and Radish Salad with starved doctors beg Lime Dressing on their knees”. 5. Buttery Shrimp and Radish Pasta -Chinese proverb- 6. Radish inspired Sandwiches 7. Nutritional Benefits & Usage If you have any questions or requests, please contact us: [email protected]| (202) 253-3737 | www.eastlynnfarm.com It’s Time to Order Your Fresh Turkey! We are taking orders for FRESH THANKSGIVING TURKEYS. These turkeys are raised on pasture, outdoors and allowed to BE ACTIVE AND HEALTHY, so the birds are stronger and have MORE TEXTURED, DELICIOUS MEAT. THE DEADLINE for ordering Turkeys is November 15, 2012, but don’t wait. Our Turkeys are LIMITED and we expect that our supply will end before this date. The cost per turkey is $135*. The Turkeys weight between 16-18 lbs and SERVE 16-18 ADULTS. If you have any questions, please do not hesitate to contact us at: [email protected] * for CSA members only Come and Enjoy The Inn at East Lynn! THE INN AT EAST LYNN is a historic property (circa 1860) on 143 rolling acres nestled between the beautiful Bull Run and Blue Ridge mountains with breathtaking views of the fall in all of its glorious colors. Only 90 minutes from downtown DC and about 50 minutes from Dulles Int’l Airport, it offers a unique venue for those who cherish an ELEGANT AND STILL BUCOLIC country setting. Lovingly restored and renovated, the Inn reflects a different aspect of the house's personality and its history. Three LUXURIOUS BEDROOMS, a full and a half bath with AN ANTIQUE CLAWFOOT TUB, a cozy parlor with a FIREPLACE, sunny dining room, outdoor porches WITH A ROMANTIC SWING, and a FARM-FRESH BREAKFAST is included. Come and enjoy the world away from the rush of daily life in The Inn at East Lynn. Weekends: $600; Weekdays: $550 Current CSA MEMBERS receive 25% COMPLIMENTARY DISCOUNT. For reservations inquiries, email: [email protected] Do not throw away those wonderful radish greens; they are an excellent source of iron and taste just as good as expensive watercress. Source: http://www.marthastewart.com/ Radish Greens Soup Makes 8 cups Directions Ingredients 1. In a medium stockpot, melt butter over medium heat. Stir in onions, and . 4 tablespoons unsalted butter saute until transparent, about 4 . 1 large yellow onion, cut into 1/4- minutes. inch dice 2. Add radish greens, and cook until . 2 bunches radish greens (about 2 wilted, about 4 minutes. Add potatoes cups), cleaned and chicken stock, and cook, stirring . 6 medium baking potatoes, peeled occasionally, until potatoes are and cut into1/2-inch dice tender, about 35 minutes. 4 1/2 cups Homemade Chicken 3. Working in batches, pass the mixture Stock Homemade Chicken Stock through a food mill into a medium . 1 cup heavy cream bowl. Stir in cream, and season with . Coarse salt and freshly ground salt and pepper. Strain the pureed pepper mixture through a fine-mesh sieve . 5 radishes, zested into the original pot. Chervil, for garnish 4. Bring soup just to a simmer over medium heat. 5. Serve garnished with radish zest and chervil. With sunny mango, rosy radishes, and bright-green cucumbers, this salad's flavors are as vibrant as its colors. Mango and Radish Salad with Lime Dressing Makes 4 Directions Ingredients 1. Arrange mango, cucumber, and . 1 mango, peeled and cut into radishes on a platter. wedges 2. Whisk together lime zest and juice, . 1/2 English cucumber, thinly oil, and honey. Season with salt. sliced 3. Drizzle dressing over salad, and . 1 bunch radishes (about 8), season with salt. halved or quartered . 1 tablespoon finely grated lime zest and 2 tablespoons lime juice (from 2 limes) . 2 tablespoons extra-virgin olive oil . 1 tablespoon honey . Coarse salt If you can't find radishes with their greens attached, simply substitute carrots along with a few handfuls of spinach or another tender green. Buttery Shrimp and Radish Pasta Ingredients Directions . Coarse salt and ground 1. In a large pot of boiling salted water, cook pepper pasta according to package instructions. 3/4 pound linguine or other Reserve 1 cup pasta water; drain pasta and long pasta return to pot. Add 2 tablespoons butter and . 1/4 cup (1/2 stick) unsalted toss until butter is melted; keep warm. butter 2. Meanwhile, in a large skillet, melt 1 . 2 garlic cloves, thinly sliced tablespoon butter over medium-high. Add . 1 large bunch radishes, garlic and radishes and cook, stirring thinly sliced, greens rinsed occasionally, until radishes are crisp-tender, well and roughly chopped 3 minutes. 1 pound frozen large shrimp 3. Add radish greens and cook until wilted. (peeled and deveined), Season with salt and pepper, then add to thawed pasta and stir to combine. 4. In skillet, melt 1 tablespoon butter. Add shrimp, season with salt and pepper, and cook, stirring occasionally, until opaque throughout, 4 minutes. Add shrimp to pasta and toss, adding enough pasta water to create a light sauce that coats pasta. The French love radishes so much that they eat them very thinly sliced on a baguette, sprinkled with sea salt — nothing else. And Germans eat large, mild, black-skinned radishes with butter and salt as an accompaniment to beer. Radishes can be soaked in cold water for several hours for added crispness, if desired. Radish and Avocado Radish Butter on Sandwich Toasted Baguette Ingredients Directions . 8 medium radishes (about 1 bunch), 1. Toss radishes with oil, lemon cleaned, root ends trimmed juice, salt, and pepper. 6 tablespoons unsalted butter, room 2. Repeat with avocado, and temperature mash onto bread. One 8-ounce baguette 3. Pile on radish mixture, and . Coarse salt and freshly ground pepper sprinkle with lemon zest. 4. Drizzle with oil and serve. Directions 1. Preheat oven to 375 degrees. Grate radishes on the large holes of a box grater; place on paper towels, and Ingredients squeeze out excess liquid. Combine radishes and butter in a small bowl; mix . Thinly sliced radishes well. Extra-virgin olive oil 2. Slice baguette in half lengthwise, and . Fresh lemon juice place in oven; toast until crisp and . Coarse salt browned. Remove from oven, and cool . Freshly ground pepper slightly. Sliced avocado 3. Spread radish mixture on toasted . Whole-grain bread baguette; season with salt and pepper. Finely grated lemon zest 4. Slice each half into four pieces, and serve. SELECTING Look for roots that feature fresh, stout and firm in texture. Their top greens also should be fresh and feature crispy greens. Avoid roots that have cracks or cuts on their surface. Look carefully for the change in their texture and color. Yellowness indicated the stock is old. If the root yields to pressure and soft, the interior likely be pithy instead of crispy. STORING Separate radishes from their greens. Store the radishes in a plastic bag in the fridge. Eat the greens within 1-2 days of their harvest, or toss them. Radish greens are delicious to eat, but they don't 'hang out' for long. USING Both root and top greens are used for cooking. Peeling may be avoided as the anti-oxidant allyl-isothiocyanates, which gives peppery pungent flavor to radish, are thickly concentrated in the peel. Just wash the root thoroughly, trim the tip ends and if you have to peel, then gently pare away superficial thin layer only. BENEFITS Radishes are a very good source of vitamin C and also contain significant amounts of calcium, magnesium, folate, and potassium. Vitamin C provide about 15 mg or 25% of DRI of vitamin C per 100 g. Vitamin C is a powerful water soluble anti-oxidant required by the body for synthesis of collagen. Vitamin C helps body scavenge harmful free radicals, prevention from cancers, inflammation and helps boost immunity. Practitioners of natural medicine prize radishes for their ability to stimulate digestion, cleanse the system, and alleviate congestion and a sore throat. In China, radish along with cabbage and soybean curd (tofu) is believed as healthy food. A Chinese proverb says, "Eating pungent radish and drinking hot tea, let the starved doctors beg on their knees". .
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