I’ve been meaning to tell you that when I mention Stick & Stone Farm as our Summer and Winter CSA, what I really mean is the Full Plate Farm Collective. Stick & Stone Farm happens to be the place we’ve chosen to pick up our weekly goods in the summer (and venture into the fields to pick more). However, the produce is assembled from three different farms, which is marvelous for the farmers because they don’t feel the burden of having to produce a full variety of flavors every season for us eaters! They can take turns each season growing different fruits and vegetables; rotation helps keep soil healthy and theoretically creates less labor (though “less labor” and “sustainable farming” are polar opposites).
In our second to last weekly box this winter (now long gone), our CSA coordinator Kate Church introduced a new delightful radish: Muu. According to Stick & Stone’s farmers Chaw and Lucy, this is a Korean radish similar to daikon (and apparently better for kimchi!). This radish stores well! I pulled some greens from the freezer and whipped up this simple recipe.
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 1-inch ginger root, minced
- 3 cloves garlic
- 1 muu (or diakon) radish, thinly sliced
- 1/3 cup white wine, whatever your drinking this week
- 2 tablespoons soy sauce
- 1/4 teaspoon sea salt
- 1/2 lemon juice, freshly squeezed
- freshly ground black pepper, to taste
- 1 small bunch or bag of Asian greens (I used Komatsuna and Yukina Savoy, but others like bok choy, mustard or dandelion greens will work)
- 1 small bunch Red Russian Kale, or any kale
- Hot sauce, for garnish
- Heat the olive oil in the pan over medium-high. Add the onion and saute until translucent. Add the ginger and garlic, and saute. Add the radish with the wine, soy sauce, lemon juice, salt and pepper. Stir, cover and simmer on medium heat for about five to ten minutes - until radish is the tenderness you want - it can be crunchy or soft! Add your greens and cover again for about seven minutes, stirring once or twice, or until fully wilted.
- Serve with a garlicky hot sauce - Nora gifted us a blend of garlic, ginger, chilis, and peppers - a flavorful kick!