LDF News: Daikon and napa cabbage!

​We planted our native plants! Everyone had a hand in it, dogs included. We decided to experiment a little bit and direct seed some of the R. pinnata this fall to see how it goes. Exciting!

Wasps! These are my guard wasps that live by my kitchen door. Did you know that they can recognize human faces? Any way, I have had a great year of watching these creatures live. Here they are sharing a meal. Not how you imagine dinner with the family for humans but community none the less. ​

Napa cabbage! It is so beautiful! I can't wait to eat it. It makes such a good salad and is so good in soups and stirfrys.

Pictures:
Carrots!
Cute yellow beets with big tails!
Broccoli heads are forming!

These watermelon radishes do not have the characteristic red heart. I am disappointed in that but not in the flavor! That part is out of control!

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Ahoy!

Enjoy the last of the lengthy days. Enjoy the golden sunlight and the warm evenings. Enjoy the tomatoes and the dishes with every ingredient. Summer is bowing out. But we can love it until it is over. 

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • Whelp, maybe we will be at Stockbridge! Not this week but seeing what we can sort out. 
  • A link to our Stockbridge Community Outreach Project 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Napa Cabbage and Daikon Soup with Pure Umami

Fresh From the Field- 
​
Greens:
Collards
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil- on it's last legs! Make those tasty pestos to freeze while you still can! (Or take a cutting and keep it on your window sill)
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Napa Cabbage
Cabbage: personal and LARGE for your kraut needs
Cabbage sprouts "basically brussels"
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Eggplant (limited)
Garlic
Ground Cherries
Kohlrabi
Kabocha squash!
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes
Watermelon radish
Daikon radish
Big tomatoes: slicers, paste, heirlooms. 
Cherry Tomatoes

Coming Soon
Arugula
Broccoli!
Cone and Savoy Cabbage!
Broccolini
Turnips

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Napa Cabbage and Daikon Soup with Pure Umami

From Kikoman 

*From Helen* This recipe is from the Kikoman website. You do not have to use everything Kikoman. They're good! Use what you have. Also, I would triple this recipe. And maybe exclude the pork. And maybe add tofu and a high protein micro (radish micros, I'm looking at you!)
 
Ingredients

• Napa Cabbage 6 oz
• Daikon Radish 6 oz
• Kikkoman® Sesame Oil 0.5 tbsp
• Thinly Sliced Pork 4 oz
• Grated Ginger 0.5 tbsp
• Kikkoman® Shiro Dashi 2 oz
• Water 20 oz
• Ground Black Pepper A pinch

Instructions

1. Cut the napa cabbage into bite-sized pieces. Peel the daikon and slice it into 0.5-inch thick strips.
2. Heat sesame oil in a pot over medium heat. Add the pork and grated ginger and stir-fry until the pork changes color.
3. Add the napa cabbage and daikon. Stir-fry until they become slightly translucent. Then add 20 oz of water and the shiro dashi. Simmer for 7-8 minutes.
4. Serve in bowls, drizzle with an additional 0.5 tbsp of sesame oil (optional), and sprinkle with black pepper.

Notes