Spaghetti squash and radishes, that is. With the growing season rapidly drawing to a close it is interesting to note how we are able to replant the tender spring crops like radishes and lettuce (although the cute little head lettuce in your box is courtesy of our friends at Rhizosphere Farm) and at the same time harvest very long season fall crops like winter squash, of which Small Wonder is a variety.
Small Wonder
If you are watching the seasons, note that we have quietly slipped into fall, as the autumnal equinox was yesterday. And, although the first hard frost (temperatures below 28F) probably will not happen until well into October, the average date for the first dip of the thermometer below 32F is generally in late September or early October.
So, in your box, in addition to more Liberty apples and assorted other goodies, you will find Small Wonder spaghetti squash and either (or both) French Breakfast and Easter Egg radishes. Thank goodness for the moderating temperatures and shorter days of fall so that we can relive some of the simple pleasures of spring!
Easter Egg radish (kosher)
The spaghetti squash is delicious simply cut in half and baked, cut side down on greased baking pan until fork tender. Scoop it out of the skin, fluff a bit with some EVOO, salt, and pepper, and you have a lovely side dish. Or, check out this very simple, but lovely recipe.
French Breakfast
As for the radishes, little needs to be said. However, I did find this recipe from the Piedmont region of Italy that sounds pretty tasty. Try it out and blog back what you think!
Bagna Cauda
Ingredients
12 small to medium radishes
sea salt to taste
1/2 cup extra- virgin olive oil
5 or so anchovies
2 cloves garlic, crushed
Instructions
Wash radishes. (1) If some aren’t bite-size, cut them in half, and sprinkle with sea salt. In small saucepot, gently heat the olive oil (on lowest flame) with the anchovies and the crushed garlic, but don’t let the oil begin to bubble. (2) After about five minutes, gently stir the anchovies until they disintegrate into a kind of sludgy paste. Remove pot from stove. (3) Distribute the radishes into several small serving bowls, and drench them with the bagna cauda. Serve with some crusty French bread.
