Braised Muu Radish with Asian Greens

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.