Week 20

 Next week will be the last week of the farm share.  We are entering clean up mode.  All of our hoop houses will be taken down and brought to Rochester.  I feel like we have already brought a lot of stuff down and yet looking around it doesn't appear we have done anything!  It looks like we might have a frost in the next week which will put an end to many crops.  Lots of those crops are near done anyway, but a frost is a satisfying end to it all.   Some years we continue to scrap around looking for a handful of cucumbers long after we probably should have called it quits.  

Carrots

Collards - If you didn't try these earlier in the season when we gave them to you, I encourage you to give them a try.  

Daikon - Are you unsure what to do with a giant radish?  This will be our first harvest out of this planting.  Later inn the fall daikon tends to be quite mild but I am unsure if that will be true with these ones.  If you find them to be stronger/spicier than you would like the easiest thing to do is to peel it.  That is true for all radishes but easier to do with daikons.  One of the farm share members who loves daikon shared a few ideas as to how to use them. 

- Finely cut or shred the daikon and mix it with mayo, ponzu or soy, sesame seeds, tuna or crab and top with some crushed nori.

- Cut into chunks and simmer with pieces of chicken, beef or pork in a sauce that has mirin, sake and soy sauce.

- Cut into thick matchsticks and saute with dashi, soy sauce and sesame oil.

Also if you have a dish, like a stir fry or a curry that you like to make to use up a bunch of vegetables in your fridge, daikon would make a great addition.  It is pretty mild when cooked and has a nice texture.  If you have a go to coleslaw recipe, daikon can also be a great addition to that.  It is also the radish used to make quick pickled carrots and radishes on a bahn mi, something I find fun to make at home.  

Fennel - If the anise flavor of fennel is a bit much for you cooking it can tone that down.  It is great roasted or mixed with other veggies in a gratin.  If the anise flavor repulses you, then cooking might not help enough and perhaps it would make a nice gift for a neighbor.  Like eggplant and beets, I know people are very divided fennel and there is little middle ground to be had.  Unlike eggplant and beets, I do think that cooked fennel can be enjoyed by people who don't really like it raw.  I have only one person in case study and that is Kelly.  He loves it roasted but isn't into it raw.  

Bell Pepper

Spaghetti Squash

Cherry Tomatoes - maybe

Lettuce - Large Only