“But when fall comes, kicking summer out on its treacherous ass as it always does one day sometime after the midpoint of September, it stays awhile like an old friend that you have missed. It settles in the way an old friend will settle into your favorite chair and take out his pipe and light it and then fill the afternoon with stories of places he has been and things he has done since last he saw you.”
I can’t wait for fall. This summer started early and lasted too long. I’d like to walk outside and have the brisk air energize me.
Farm News: We are calving right now. We have 10 calves on the ground so far. It’s our favorite time of year. Curtis and I love watching the calves run and play, and the mothers fuss and frett over them. it is our form of entertainment.
What’s in the bucket: kohlrabi, mustard greens, turnip greens, beets, radishes, napa cabbage, arugula, braising greens.
What’s at market: okra, summer squash, beets, radishes, kale, turnip greens, mustard greens, arugula, kohlrabi. Circle S Beef: ground beef, roasts, liver, sirloin steak. EAT YOUR GREENs special: buy one bunch of greens, get one free.
My Dad said he has been eating radishes raw dipped in dijon mustard – double the kick!
Following, a recipe for roasted radishes – in case you run our of options.
Roasted Radishes and radish greens
INGREDIENTS
- 1 bunch radishes (halved if large) and their greens
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground black pepper
Directions
DIRECTIONS
- Heat oven to 375 degrees.
- Separate radishes and their greens and arrange on 2 rimmed baking sheets. Drizzle each with olive oil and season with salt and pepper. Toss to combine.
- Bake, until radishes are tender and caramelized and greens are crisp, 15 to 20 minutes. Let cool.