A small share went home without any brussel sprouts last week.  It was one of the first boxes to be picked up.  Please let us know if it was you.

I am pleased with the boxes this week - lots of stuff I like to eat.  I hope you enjoy it too.

Carrots
Bok Choy 
Lettuce
Korean Daikon Radish - Do you ever eat banh mi, those delicious Vietnamese sandwiches?  Do you love the carrot and radish pickle that is on them?  Well, you now have a big ol' radish to make some of your own.  Like many Southeast Asian pickles it is eaten shortly after mixing.  It also makes a yummy side dish.  We had some last week with grilled salmon.  I will also include a link for a radish kimchi if you are feeling a bit more adventurous.
Butternut Squash 
Shallots - These would be good roasted with some butternut squash cubes!  They would also be good sliced and fried until crisp and then used as a garnish on your butternut squash soup.
Mixed Hot Peppers - If you don't think you can use all of these at once you can throw them in a Ziploc bag and put them in your freezer.  Then you can just pull one out when you need it this winter.


Diakon and Carrot Pickle

Put a half cup white vinegar in a pan and add 1/8 to 1/4 cup of sugar to it.  Heat over medium heat, stirring occasionally and remove from heat once sugar has dissolved.

Cut one or two radishes and one or two carrots into matchsticks.

Slice up a red chile pepper and add it to the above veggies.  Use your own judgement on how much to use and if you should include the seeds.

Mix everything in a bowl with a bit of chopped cilantro.  If you are a speedy chopper and your vinegar mixture is still piping hot you may want to let a it cool just a little before you add it to the veggies.  Put in the fridge to chill and marinate.  I usually like to eat it within a day of making it.


Radish Kimchi