September 18, 2016
Fall crops begin
By Linda Dansbury

Crops are beginning to change - you have seen this by the kale and Swiss chard in the pick up room the past couple of weeks. Salad radishes, salad turnips, and beets will be a part of our shares off and on over the next month. Lettuce also returned.

The obvious thing is to either just eat the radishes and turnips out of hand or slice and put them into salads. They are also delicious when eaten with a very simple dip. I tried this in the spring and look forward to having it again. I have posted it to the site - Radishes with Goat Cheese Dip. It is delicious with all sorts of other veggies too - and healthier than most store purchased dips. Check out this site for delicious cooked salad turnip recipes.

Summer veggies allow us to make robust and delicious salads. Slice sweet peppers, scallions, radishes and carrots, chop tomatoes and mix a simple vinaigrette. The salad is crunchy, nutritious and delicious and it has enough flavor that to make it a meal, you can add canned tuna or other flaky fish, leftover cooked chicken and even thinly slice steak and top the salad with it for a lean and tasty dinner.