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From our field to your table. Growing Season Share 2019- Week #31
Weekly Field Notes 

Farm Talk Notes from your farmer

 Hello CSA family! I am actually getting around to writing this email BEFORE pick up which hasn't happened in weeks and last week I completely skipped over it.  Sorry about that!  It was a scramble to get everything ready for the 22 degrees, but I am impressed with how well things did even outside of the tunnels.  Our dahlias are officially done, but I was able to save the heirloom mums and some greenery.  Heirloom mums are so beautiful and unique looking but they take a very long time to bloom and I'm afraid they will miss the end of the CSA season yet again this year.  Watch social media if you are interested to see what they look like when/if they finally bloom.
  We've had a lull in how much has been stocked in the farmstand because between CSA and our wholesale clients we have been selling out of a lot of our variety but with the upcoming end of CSA (1 more week after today!) we hope to remedy that.  The farmstand is open during the week from 8-8 and on weekends 10-6.  There is a drop box in the cooler or the iPad allows you to pay with a card near the front door.  If you've never shopped the farmstand, feel free to check it out during pick-up in case you need produce over the winter. 
Urban Roots Farm Honey now available for sale in the Farmstand!  We have small squeeze bottles for $10, Pint Jars for $14, Quart Jars for $24 and Pint Jars with honeycomb for $16. 


Any blue pint or quart size boxes!  Thanks!

Full Share:

Sunflower shoots
Leeks (4)
Pepper choice - Shishito, luchbox, colorful bells
Green Bells Peppers (4)
Purple Top Turnips
Daikon Radishes
Winter Squash (2)
Kohlrabi (2)

Small Share:

Purple Top Turnips
Daikon Radishes
Mint or Parsley
Leeks (2)
Choi, Cabbage, or Spinach
Pepper Choice- Shishito, Lunchbox or Bell
Thank you to those that were able to make it to the Birthday Bash!  We had a great time celebrating this milestone!  I'm still in awe of all the love!

Spicy Roasted Daikon
Snack Sticks

Prep Time: 10 mins
Cook Time: 30 mins
Author: Valentina K. Wein

  • 2cups  Daikon radish, peeled & sliced
  • 2 tablespoons grapeseed oil
  • 3/4 teaspoons chile paste
  • 1 teaspoon soy sauce
  • 1/4 teaspoon ginger pulp, freshly grated
  • dash granulated sugar
  • dash sea salt
  1. Preheat the oven to 475°F, and adjust a rack to the center.

  2. Cut the Daikon into sections approximately 3-inches long, then cut about 1/4-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about 1/4-inch thick. Stand these slices on top of each other, and then cut them into sticks about 1/4-inch thick. Add all of the Daikon slices to a baking sheet and set aside.

  3. In a small bowl, combine the oil, chile paste, soy sauce, ginger, sugar and salt.
  4. Drizzle this over the Daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.
  5. Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/filp them about halfway through the cooking time.)

  6. Add a double layer of paper towels to another baking sheet, and when the snack sticks are done, add them on top of the towels to drain and cool.
Add Ons:
Eggs - $5 - no extra today
Mushrooms $4
Goat Cheese $6
Coffee $14
Flowers - No extra today
You should follow us on Instagram and Periscope for daily insight to the farm happenings! 
Copyright © 2019 Urban Roots Farm, All rights reserved.

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