If the bugs don't want to eat it, neither do I...

If the bugs don't want to eat it, neither do I...

Organic isn't just a marketing buzz word. At least not on small diversified farms like mine. Organic means risk, it means more work, and it means inevitable losses. It takes extra time and labor to produce food that is safely grown without pesticides, fungicides, herbicides or chemical fertilizers - and it doesn't always work! Sometimes the bugs are too quick, the weeds get away from me, or our radishes have some bug bites.
 
As a younger, perhaps naive farmer just starting out, I had no sympathy for 'conventional' aka chemical growers who sprayed their crops. I could not fathom how you could justify mass killing of bugs and soil life - which impacts the entire food web, contaminates water, and harms the humans that eat the crop, too. Even large scale certified organic growers, like those that supply grocery stores, still spray pesticides - just those that are considered 'safe' by the USDA.  I vocally opposed these practices, condemned conventional growers, and chose not to get certified organic by the USDA because I did not want to be complicit. And then one day, I had my first big crop loss.

A bed of carrots that I had nurtured through weather swings, watered daily for two weeks, painstakingly hand-weeded and cared for was destroyed by pests almost overnight, right before harvest. Demoralizing, sure. But the biggest hit was not just the loss of income, but also the loss of labor, resources and revenue. That bed of carrots did not just net me $0 - I lost money on it. In that moment, I had some sympathy for conventional growers. For just a moment, I thought about how much easier it would have been to just spray the crop and not have to worry about it again. Especially when farmers already have a laundry list of worries to stress about. Then, the moment passed. I looked around at the butterflies and the nesting birds and the soil teeming with life. I remembered the big picture: the ecosystem that I have the privilege to steward, the trust of my customers, the satisfaction of this work.

Even when a crop is lost or has some imperfections due to pests, it's still worth it to me to see the frogs hunting among the turnips, the birds catching caterpillars for their nests full of hatchlings, and your kids crunching into radishes straight from your Veggie Box. That radish may have some bug bites, but if the bugs aren't eating it, then honestly, neither should we...
Read on for easy meal ideas based on this week's harvest!

In this week's Veggie Box:


Encompass Farm Radishes & Salad Turnips, Hedge Family Farm Lettuce or Strawberries, Olivette Farm Baby Kale & Asian Greens

No strawberries this week? Your location will get them next week as we alternate the harvest to meet demand!

 

Although usually simplified to the name 'Asian Greens' this week's mustard-y, slightly spicy greens mix is anything but simple! These flavorful, colorful greens are great lightly steamed into a rice bowl like this one, and topped with the special sauce in the recipe that you don't want to miss.
https://www.rainbownourishments.com/asian-greens-and-tempeh-buddah-bowl/

 

One of the best things about joining the Veggie Box Subscription is getting to enjoy all the vegetables that you may not typically purchase at your grocery store - like the Mizuna in this week's Asian Greens Mix!

Use this mix in similar ways that arugula is used. As a simple salad, tossed onto a hot pizza (where it’ll wilt down and become extremely tender) or even turned into a simple pesto. Where arugula has a slight peppery bite mizuna has a slight “mustardy” bite. It’s mellow but stands out enough that the green is extremely flavorful and does not need a lot of doctoring  up. This salad that I’m sharing below is as simple as salads come but more delicious than anything I’ve had in a while. When you’re working with fresh produce I like to use the approach of “less is more.” 

https://dishingupthedirt.com/farm-fresh/radishes/simple-mizuna-salad/

 

These oven roasted turnips are perfectly crispy and served with a melted butter and fresh chive sauce to drizzle on top. A simple yet delicious side dish that’s the perfect alternative to potatoes.

https://www.runningtothekitchen.com/roasted-turnips/

 

Continuing on with the theme of making dinner and having lunch ready for the next day, this turnip salad uses one of my favorite ways to eat this root vegetable: roasted. The turnips are roasted with sesame seeds, soy sauce, and honey which makes them just a little sweet which is great when paired with the earthiness of the quinoa/turnips. Add your radishes here too, and use a mix of this week's lettuce, kale and mizuna!


Thai style tuna burgers with radishes! I consider myself a canned tuna connoisseur, so when I saw this recipe and imagined it with this week's radishes, turnips and mizuna, I was sold. That's dinner sorted.

https://www.feedtheswimmers.com/blog/2017/8/28/tuna-burgers-thai-style?rq=radish

The perfect side dish to whatever proteins you have planned this week: Kale and Brown Rice Gratin

https://www.feedtheswimmers.com/blog/2017/11/15/kale-and-brown-rice-gratin?rq=kale

This potato chowder with Hakurei turnips is cozy, comforting, and packed with flavor! Onion, leek, garlic, and herbs create an aromatic flavor base while jalapeños lend subtle spice. Chunks of potato and turnip are simmered until tender then finished off with a drizzle of cream. Enjoy this vegetarian chowder as-is or garnish it with shredded cheddar and sliced scallions.

https://www.sweetmiscellany.com/potato-chowder-with-hakurei-turnips/

This spring panzanella salad pairs fresh spring veggies with sourdough croutons and a zingy lemon dressing. Edamame or grilled chicken adds a touch of protein while crumbled feta adds a salty bite. Enjoy this salad when spring produce is at its peak! The recipe calls for cucumbers and peas, but I love it with radishes and salad turnips.

https://www.sweetmiscellany.com/spring-panzanella-salad/

Tender roasted radishes perfectly pair with juicy chicken thighs in a guest-worthy dinner.

https://www.southernliving.com/crispy-chicken-thighs-with-roasted-radishes-7197595

 

This colorful farro salad comes together in under 45 minutes thanks to quick-cooking grains and an easy dressing. The perfect salad with this week's radishes, turnips, Mizuna and kale.


 

Fresh Salmon Cakes with Buttermilk Dressing Recipe
 

In this easy kale pasta, caramelized radish and onion combine to make a light yet luscious sauce. On top of the veggies, there’s Italian sausage, which adds more than just a dose of protein, but a number of spices that helps keep the ingredient count low and the dish full of flavor. The butter mixed with the sausage drippings is the secret to richness of this simple pasta, as it helps to add a rich creamy texture without added cream or cheese.

As for the star of this dish, kale gets beautifully coated in the sauce, making it super easy and delicious to enjoy eating your vegetables. 
 

What i'm eating as we speak: wilted Mizuna, rice, steak with radish top chimichurri, radishes + salad turnips roasted in the steak drippings. Divine! 

 

Farm Member Feedback

"I’ve been getting Vannah’s weekly veggie bag for a few years now! Access to super local and super fresh seasonal veggies has changed the way I cook and eat. I especially love her olive oil, seasoning mixes, and beautiful wreaths!"
- Lydia Crystal

 

Use your Farm Member discount to add our line of pantry staples onto your Veggie Box order here

Ship Farm Grown Goods Nationwide for the perfect gift here

Farm Grown Goods + Seasonal Recipes + The Veggie Box
= Farm to Table made easy

Enjoy! - Farmer Vannah

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