Winter CSA Workday

I spent some time this morning out at Turner Farm working as part of my winter CSA agreement. Many CSAs operate this way: In addition to the share cost, a sharer works a specified number of hours each week helping with farm chores.

Today I washed radishes, carrots, and Jerusalem artichokes and bundled the radishes and carrots for sale at tomorrow's farmers' market down at Findlay. It was cold, but I got to work inside a heated building for which I was very grateful! I was there about two-and-a-half hours, so I've made a dent in the 20 I'll need to put in over the entire 20-week season.

If you're down at Findlay tomorrow, stop by the Turner stall and check out the radishes. I found two I'd missed after I'd bundled and packed away all the others, and they were delish! I was telling Melinda, the Garden Manager at Turner, that most of them were the perfect size for sauteed buttered radishes, a recipe I've posted before. I sorted them into bundles of similar-sized radishes, so grab two or three like-size bundles for a wonderful side dish on a cold day.

BUTTERED RADISHES
serves 4

2 T butter
salt to taste
~25 small tender radishes, trimmed
2 t sugar
1 t red wine vinegar
1 1/2 t ground pepper

In a small skillet, melt butter. Add radishes and salt, coat radishes with butter, then cover pan and leave over low heat for 4-5 minutes depending on the size of the radishes. Add sugar and vinegar and saute 2 minutes, add pepper, remove from heat, and serve.