Produce Guide:

1) Mixed Winter Squash

*(Flat White Boer Pumpkin pictured)*

2) Live Oak Farm Dried Persimmons

3) Icicle Radishes

4) Fuyu Persimmons

5) KN Bravo Daikon Radishes

6) Mixed Fingerling Potatoes

7) Mixed Winter Greens

(Red-Veined Sorrel, Frill, Romaine, Flashy Trout, Little Gem)

8) Pomegranates

Friends of the Farm-

Winter is upon us. The mornings have been cold & frosty, the forecast rainy, and even Icicle Radishes have found their way into this week's produce box! With this time of the year we love to lean on warm meals, hearty vegetables, and the art of preserving. All of which are represented in today's CSA. Try our dried Persimmons, roast your winter squash, and enjoy the comfort that comes with the first bite of a tender, warm fingerling potato. More rain is on its way this weekend so enjoy the warmth of your kitchen and the bounty and color of this week's produce in contrast to the grey skies outside.

This week's recipe features my favorite way to enjoy our purple KN Bravo Daikon radishes- grilled & charred. Incorporated with the beautiful colors of this week's fingerling potatoes, this dish brings color and nutrition to an easy recipe. These fingerling potatoes are also a nice compliment to the Winter Mixed Greens. A warm, mustard-heavy German potato salad recipe would also be a strong recommendation with this produce in mind.

Lastly, we welcome you to enjoy our weekly music playlist.

Jazz, bluegrass, rock, and songs about rain...that's this week's music accompaniment in a nutshell. Two hours of music to keep you warm. Dancing, air guitars, and wooden spoon microphones are always encouraged in your enjoyment of our weekly mix. Enjoy!

All our best from the farm,

Tom & William and Live Oak Farm team

Skillet Potatoes, Daikon Radishes & Greens

Ingredients:

all Fingerling Potatoes

all KN Bravo Radishes, and their greens

1 clove Garlic, thinly sliced

Pinch, Aleppo chili

2 Tbsp Olive Oil

Coarse sea salt & black pepper, to taste

Method:

Begin by boiling a medium sauce pot of well-salted water. Add potatoes and reduce heat to a simmer, cooking until just tender, roughly 10 minutes. Prepare your radishes by removing the greens and setting aside. Thinly slice the radishes into 1/4-inch discs and set aside.

Heat oil in a large skillet or grill pan over medium-high heat. Add potatoes and radishes and cook to achieve a charred / blistered outer skin, stirring as needed. Add greens, garlic, and chili flake and continue to cook until greens are wilted and tender.

Season & serve warm.