CSA #24 (11/4/2025)
That’s a previous week’s vegetables (thanks so much to Rae Newell for the lovely still life!), but a nice way to thank everyone who has renewed online already!
If you are a Bloomington-Normal member, you may give Henry your check (which he holds until the end of January) or credit card at the pick-up tomorrow, and check “CSA Renewal” off your to-do list!
Or you may just click the button below to do it now, no matter your CSA location. And thank you!
You may pre-pay now (Option 1), or you may choose the installment plan (Option 2), or send a check in the mail (Option 3), which Henry will not deposit until the end of January. Be sure to choose the “Renewing Member” option so you get the 2023 price — because Henry hasn’t raised prices since then!
Chinese Cabbage time — mild and sweet after the cold nights!
In Your CSA This Week
Chinese (Napa) Cabbage — Wonderful cooked or raw! This, and all the other greens are sweet and tender, thanks to the recent cold nights.
Choi — Whether you get the classic Bok Choy, or Henry’s favorite Japanese choi known as Komatsuna, or a different choi . . . they are all great in a quick stir-fry, or in a soup.
Lettuce — The fall lettuces are the tastiest, and also keep the longest.
Arugula — Ditto for the arugula!
Peppers — They are great in stir fries and soups and pastas, but if you don’t feel like making something with peppers this week, just cut them into chunks and put in a ziplock bag in your freezer to use later.
Choice of KALE (Russian or Madeley — both soft-leaved and good cooked or raw in salads) COLLARDS, BROCCOLI RAAB, or MIZUNA (also good raw or cooked)
Japanese White Daikon - Wonderful grated into a lettuce or arugula salad, or made into a grated radish salad with a light vinaigrette or your favorite salad dressing. Or try the wonderful Daikon Lemon recipe below from longtime CSA member and friend, Mrs. Takayasu.
That’s not Mrs. Takayasu, but an Evanston market customer very happy with Henry’s daikon!
Mrs. Takayasu’s Daikon with Lemon, a cure for colds and flu!
1. Thinly slice half moons of equal amounts of lemon and daikon.
2. Add sugar to taste.
3. Let marinate in the refrigerator for at least 24 hours.
4. Eat the lemon and daikon and drink the liquid – they’ll cure whatever ails you!
Other delicious things to do with Daikon!
Soup. Daikon cubes are often found in Japanese miso soup, but you can also add daikon to any soup.
Make "Noodles." Use a vegetable peeler to shave the daikon into thin strips, then quickly cook in stir-fries, or add to soups.
Salad. Peel, then grate, julienne, dice, or slice the daikon to add a light crunch to any salad.
Pickles. Daikon makes great quick pickles, or you can ferment them and make daikon kimchi with both the root and the greens.
Spring Rolls. Fresh spring rolls are easy to make. Just grate daikon, carrot, and any other of your favorite roots. Wrap the grated roots in rice paper, and dip in your favorite sauce.
Stew. Add big chunks of daikon to hearty stews, or to a curry.
Gratin. Thinly slice daikon and add to your favorite gratin.
Roasted. Like any root vegetable, daikon is great roasted, and it becomes mild and sweet.
Daikon Slaw -- instead of cabbage, just grate the daikon and dress it with mayonnaise or a vinaigrette.
