Spring CSA News: Week Four

Harvest List—this week’s share will include some combination of the following seasonal produce:
  • lettuce
  • spinach
  • radishes
  • swiss chard
  • cilantro
  • hakurei turnips
  • kale
  • salad mix
  • green garlic
  • beets
  • sugar snap peas
  • spring onions
  • fennel
  • broccoli
  • sorrel
  • summer squash
  • Chinese cabbage
  • mint
  • collard greens
  • strawberries
Please visit our Vegetables We Grow page on our website for information and recipes on each item. It’s a work in progress, so please bear with us. 

P’Saw Wah’s Radish Salad

If you’re tired of eating radishes with salt and butter on dense rye bread (my personal favorite), roasted, or in salads, you’re in luck. Farmer Tri Sa’s daughter, P’Saw, came up with this delicious way to prepare all those Spring roots. Sauteeing radishes and turnips may sound odd but I promise this salad is addictively good. 
Take a couple bunches or radishes—NOTE: you can also use turnips or a combination of radishes and turnips—and slice them very thinly. Squeeze some lemon juice over them in a bowl, add a spoonful of brown sugar, a generous pinch of salt, and toss. Toast a handful of peanuts in a skillet over medium heat til fragrant and then give them a rough chop or crush them up in a mortar and pestle. Thinly slice an onion and heat the skillet over medium high heat with a glug of peanut, sesame, or olive oil. Saute onions for a few minutes and then add the radishes and/or turnips and the peanuts. Finally, toss in a couple spoonfuls of sesame seeds (P’Saw uses black ones which are beautiful—see below) Saute everything for a minute or two (radishes should still have some crunch) and serve warm or put it in the fridge to eat later (keeps well for a couple days).


P'Saw Wah's Radish Salad
P’Saw Wah’s Radish Salad
Cingh Neam's Egg Curry
Cingh Neam’s Egg Curry
A Transplanting Traditions Birthday
Food and celebration is very important to the Karen people. I should also say Burmese and Chin because this year we have some families from these ethnic groups in addition to the Karen families. Our farmers love to share their traditional food with Americans and I understand why; all of their home cooking I’ve had has been unlike anything else I’ve ever eaten, in a good way. This week, we had a farm birthday and the farmers took the opportunity to organize a surprise feast complete with coconut rice and two curries and a huge radish salad. The only thing we were missing was fish paste! I hope y’all have the chance to try traditional Burmese food at one of our farm dinners in the future.