Sunday, June 09, 2013

Week 1

Yeah for Week 1!

I've been working in some form or another since the end of last year, now we've had people helping us for a few weeks even (yeah working members! yeah Nolan and Nicolette!) and now we are finally giving some vegetables to our members.

A few notes about the tail-end of Spring before this week's line-up (I love to build tension): it was such a weird Spring, but part of that weirdness was just getting actual "normal" temps for the first time in three or four years.  Other odd things were a little dry spell followed by a super-wet spell, which finally ended with temps actually 5-10 below normal for a week or two. 

What does all this mean for OHF? Actually, that things are going quite well. A little slow, but quite well.  I wish I had a picture of the melons and winter squash (note to self, I do have a camera this year), they got the best start they have maybe since we've been in the Intervale.  We also finished mulching the onions in leaves, something that worked well for us last year.  And I kind of like how the coolness is treating the tomatoes, they are moving a bit slower and hence beefing up and looking deep green.  Well, knock on wood, don't want to say too many good things just on week 1, so, without further ado:

This week's share:

head lettuce

yep, it's that classic Vermont first week.  Lots of greens but we've been digging into the head lettuce this past week and that first head of fresh lettuce packs a delicious juiciness that is so satisfying.

But what to do with those radishes many people ask me, check out the recipe below.  It is from the Martha Stewart website, which I have really taken a shine to this winter (you will see at least three or four recipes I've been using from them).  This recipe takes that basic principle I've always enjoyed, but really makes it table or party worthy, as opposed to sandwich on the run worthy, which is how I so often operate.

 Fresh Radishes with Flavored Salts and Butter

Softened butter soothes the peppery bite of fresh radishes. Serve the flavored salts, the softened butter, and the whole radishes in separate dishes, and allow guests to dip as they like.


  • 3 tablespoons whole fennel seeds
  • 2 tablespoons whole cumin seeds
  • 2 cups coarse salt
  • 2 teaspoons ground paprika
  • 1 1/2 teaspoons cayenne pepper
  • 24 medium radishes, trimmed
  • 8 tablespoons (1 stick) unsalted butter, room temperature


  1. Toast fennel seeds in a dry skillet over medium heat, shaking pan continuously, until aromatic, about 4 minutes. Transfer to a spice grinder; grind until seeds are no longer coarse. Repeat with cumin seeds.
  2. In a small mixing bowl, stir ground fennel seeds into 1/2 cup coarse salt; transfer to a small serving bowl. Wipe out mixing bowl, then mix ground cumin seeds into 1/2 cup coarse salt; transfer to another small serving bowl. Wipe out mixing bowl, then stir paprika and cayenne pepper into 1/2 cup coarse salt; transfer to a third serving bowl.
  3. Arrange radishes on a serving platter. Pour the remaining 1/2 cup salt into another serving bowl. Transfer softened butter to a slightly larger bowl. Serve.


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