Not sure what the cream and pale green root vegetables are in your share this week? Cut them open and the magenta interior may give you a clue.

They're watermelon radishes!

An heirloom variety related to daikon radishes, the watermelon radish is larger in size and milder in flavor than the small red radishes that you may be used to.

Slice them thinly to add a beautiful pop to your spring salads. Do you find radishes too spicy? Roasting them will remove the heat but also the gorgeous pink color in this variety. Or, try this recipe for radish relish. It's amazing on fish, as a topping for salads and as a palate cleansing side.

Spicy Radish Relish from Milkweed Diaries   

The delicate oyster mushrooms in the spring share this week are grown by our friend, Farmer Elizabeth at Fat Moon Farm in Westford, MA. Plan to use these delicacies first. They are best consumed or dried within a day or two of getting home. Try gently sauteing them or add to a stir fry in the last few minutes. Check out this article from Wild About Mushrooms for more information about delicious oyster mushrooms!  

 

For recipe ideas, tips and resources, be sure to friend us on Facebook and follow us on  Pinterest. We have two Facebook profiles. Our  "personal" Facebook page is where we encourage our CSA members to share pictures, recipes and create a community.  This is also where we will make CSA related announcements like weather delays. We also use our  Facebook business page for promoting sales and events, discounts, and more at the two farm stands that we operate and the many farmers markets that we attend.

 

As always, you can refer to our  recipe blog and resources page on our website for more ideas!

 

Thank you so much for allowing us at Farmer Dave's to grow for you this spring! We hope that you enjoy your share and encourage you to reach out to us with any questions that you have!

 

The Farmer Dave's Team 

Put everything but the kitchen sink in a bowl and pour hot broth over it! Riff on this versatile and simple recipe by Farmer Cassie for a quick, nourishing weeknight dinner.

   

Ingredients:

For the Broth:

• 4 cloves garlic
• 3 Tablespoons sesame oil
• 1 Tablespoon vegetable oil
• 2 small onion, one diced and one thinly sliced
• 2 carrots, thinly sliced
• 2 boxes broth or stock of your choice
• 2 Tablespoons soy sauce

For the Soup (use any combination of ingredients that sound good to you):

• Ramen or udon noodles prepared according to package directions and rinsed under cold water
• 1 watermelon radish, thinly sliced
• 1 purple top turnip, thinly sliced
• 1 carrot, thinly sliced
• Greenhouse greens (spinach, spicy mix, bok choi or tatsoi)
• Green onions, thinly sliced
• Oyster mushrooms
• Poached egg
• Go crazy with garnishes. Chili sauce, lime juice, bean sprouts, ginger, spicy basil, cilantro, etc.

Directions:

1. In a large stock pot, saute garlic and diced onions in sesame and vegetable oil over a gentle heat until soft. Add carrots and saute for about 5 minutes. Add sliced onion and saute until translucent.
2. Add stock and soy sauce and bring to a boil.
3. Meanwhile, divvy up the noodles and assorted thinly sliced vegetables in warm bowls.
4. Pour hot broth over noodles and vegetables. Add garnishes and serve.