Winter Colors and Enriching Radishes

Winter colors are starting to seep into the CSA share these coming weeks. Out in the fields we have the Alcosa Cabbage with its crinkly green leaves and yellow interior, bright orange carrots, blood red beets, and forest green broccoli (though the broc hasn’t been loving this surge in heat again these past two days– thanks a lot climate change) getting closer to being ready for harvest.

One of the colorful items coming into the share this week is the Shunkyo Long Radishes. These ruddy-pink radishes are a variety from Japan. While radishes can vary in shape, size and color as a whole they are well known for being beneficial for the liver, to ease digestion and as a blood cleanser. The roots as well as the leaves are edible and are good raw or cooked.  The radish leaves have a similar nutritional content to other dark leafy greens such as kale and collards.  If the flavor of radish root is a little to strong for your taste try cooking them to help dull their potency.

If you are looking for new ways to strive to stay healthy through the winter season, check out Willow LaMonte’s new workshop “Herbal Help for Colds and Flu” tomorrow during the Sunday Market from 1:00-3:00pm.

See you at the farm!

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