autumn Archives | Page 28 of 75

I’m so happy to be getting my Loam CSA share again! Not only is it nice to have local farm fresh veg around the house, it gets me out of my ruts and makes me more creative and adaptable in the kitchen. If I can be completely honest, I’m not the biggest fan of daikon radish. But I wanted to find a way to enjoy it since it grows really well here. Enter lovely miso paste. Raw daikon radish can be a bit too spicy and pungent for me so I decided to cook it in a flavorful broth until it became meltingly tender and a touch sweet. Flavored with miso, ginger, garlic, and star anise, the braising liquid not only tastes delicious, but is good for your digestive system. Serving the braised daikon over steamed rice or quinoa makes it both filling and comforting. You can find the recipe here on the Loam Agronomics blog.

One of my favorite things about supporting local farms is the plethora of new vegetables I’ve been able to try over the years. You can’t walk into a grocery store and find wasabina mustard greens, papaloquelite, or fresh green coriander seed. With these new variants comes inspiration and an ever-expanding knowledge. And some damn tasty dishes, too.

After Harvey a lot of our farms in Texas were hit pretty hard. And while weather is always part of the gamble with farming, nobody ever thinks 53 inches of rain from one hurricane is in the cards. But nonetheless, we persist. You keep moving forward because there is no other option. You keep pushing and grinding. And eventually, you make it through to the other side.

After 3 months of recovery and countless man hours, my favorite local farm Loam Agronomics is re-starting their CSA program this week! I was able to get some veggies in advance of the official start so that I could develop a couple of recipes to get people excited about their share. This one involves a type of mustard called tendergreen or Komatsuna. As the name suggests, it is tender like spinach and has a mild flavor compared to that of traditional mustard greens. Since it has such a tender leaf it can be eaten raw. Check out the recipe for this holiday-inspired salad over on their blog, and maybe sign up for a CSA share while you’re at it 😉

Loam Collaboration: Miso Braised Daikon Radish

Loam Collaboration: Tendergreen Salad with Maple Dijon Vinaigrette