daikon radish Tag

Fall is definitely in full swing as we begin the month of November.  The temperatures have dropped, the air is crisp, and the colorful leaves are blanketing the ground.  This week’s share is full of amazing autumn vegetables that can be combined to create a delicious fall-themed chili.   This chili blends the flavors of butternut squash, carrots, onions, radishes, cilantro, and hot peppers from our shares.

2 Tbsp olive oil or avocado oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 lb ground beef
1 cup carrots, diced
2 cups butternut squash, diced
½ poblano pepper, seeds removed and finely chopped*
1 cup daikon radish (white or purple), diced
1 Tbsp fresh cilantro, finely chopped
15 oz diced tomatoes
8 oz tomato sauce
½ tsp sea salt
¼ tsp black pepper
1 tsp cumin
1 Tbsp chili powder

  • Heat oil in Dutch oven or large saucepan.
  • Add onions and cook for 5 minutes on medium heat. Stir frequently.
  • Add garlic and ground beef. Cook for 7-8 minutes or until beef is cooked through.  Stir well throughout cooking time, breaking up the beef as it cooks.
  • Add carrots, butternut squash, poblano pepper, radishes, cilantro, diced tomatoes, tomato sauce, and spices. Cover and cook for 20 minutes, stirring occasionally.
  • Serve with shredded cheese, sour cream, sliced jalapenos (pickled or fresh), fresh cilantro, or sliced avocado.
  • Enjoy!

*Feel free to use other hot peppers instead of the poblanos, but it will affect the spiciness of the chili.

**This recipe freezes well.  I like to double it, serve half and freeze the other half for a future meal.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

This week at the farm we are gearing up for our harvest festival. We are very excited that local bluegrass band Goose Creek Pioneers will be joining us this year. They will be performing on and off from 2-5 pm this Saturday October 13th. We will also have a drum circle with Valerie Hopkins, Professional Musician and Rhythm Facilitator, of Drum Circles Heal. Join us for crafts, relay races, garlic seed splitting, a wagon ride and more! The Coffee Scoop, Bucks County Cookie Company and Owowcow Creamery will be selling their treats and hot coffee. And, drumroll, you asked and they’re here! Blooming Glen Farm t-shirts, printed by Green Changes on gorgeous organic cotton, and designed by CSA member Chris Caruso, will be for sale!!

For $1 you can participate in tasting (and voting on) all the fabulous pies in our pie bake-off contest. During dinner the winner will be presented with the “pie” trophy (a beautiful piece of ceramic artwork by tile artist Katia McGuirk), to be kept for one year, then passed on to next year’s winner! It’s not too late to enter a pie- just shoot us an email! Potluck dinner will be around 5 pm (bring a dish to share, and your own place settings and beverage). CSA members and musicians Cliff Cole and Brian Pearson will entertain us with their musical talents during dinner. See you this Saturday at 2pm!

CSA share, week 22, 10/9/12

Fall radishes are here, in the share and at our market stands. The long white daikon radish is an Asian staple: its name is Japanese for “great root”, and it’s no wonder when they can reach lengths up to 3 feet long. Daikons are said to aid the digestion of fatty foods and can be eaten raw- grated or in fine matchsticks. The daikon radish can also be used as you would a turnip, in stews and soups where they provide a bright, refreshing note. They can also be stir-fried, pickled, baked or simmered.

Watermelon Radishes on the left; Daikon Radish growing in the field

The watermelon radish is round and and could easily be mistaken for a turnip, but when sliced open it looks just like a watermelon with a green rind and a bright rosy-pink interior.  It’s a bit milder and sweeter than regular radishes, and much larger. Though they can be braised, roasted or mashed, I think they are best enjoyed raw, for in its natural state you can trully appreciate it’s stunning pink color and flavor. Slice them up and enjoy with your favorite dip, or grate them into a salad (peel off the tough outer skin first).

Photos and text by Tricia Borneman, Blooming Glen farmer and co-owner.