Week 24

In the Bag

Cippollini Onions (Red Marble)
Carrots (Chantenay)
Turnips (Purple Top)
Daikon (Miyashige)
Broccoli (Thompson)
Sweet Red Peppers (Corno di Toro, Lipstick, Jimmy Nardello)
Green Poblano Peppers (Mulato Isleno)
Eggplants (Diamond)
Celery (Ventura)

Daikon Quick Pickles:
Peel daikon and slice into thin rounds or spears.
Place in a small bowl or container and dress generously with rice vinegar.
Sprinkle with a little salt, hot chile pepper flakes, and sesame seeds to taste.
Let marinate for 1 hour or longer.
What you don't eat right away may be stored in the refrigerator for 1-2 weeks.

Turnip and Apple Salad:
Peel and shred turnips.
Shred an equivalent amount of apples.
Finely chop one bunch of fresh parsley.
Dress with fresh lemon juice, olive oil, salt and pepper to taste.
Mix all ingredients together.

Veggie Stock
Get the most out of those fresh veggies. It's really easy to make a rich hearty soup stock as we move into the colder time of the year.
You can use leafy celery tops, onion skins, carrot tops, and just about any other vegetable scrap.
Put all the scraps in a big pot and fill it with water, and simmer for an hour or so. Let it cool, then transfer into containers to freeze for the next time you plan on making soup this winter.