- easter egg radishes (1 bunch)
- daikon radish (1-2)
- spinach (.5 pounds)
- lettuce (1-3 heads)
- arugula (1 bunch)
- tatsoi or pac choi (1-2 heads)
- beets, carrots, or sweet potatoes
- green onions (1 bunch)
- cilantro (1 bunch)
- butternut winter squash (1-2)
- garlic (2-4 heads)
- dozen eggs or sprouts
- Soul Fire Fall/Winter Offerings – This is NOT a CSA. Eggs, sprouts, salad greens, spinach, kale, collards, chard and maybe even shiitake mushrooms, carrots, scallions, and radishes. Sign up here for your regular delivery of food from Soul Fire starting in November and running through March. First come, first serve basis. Some items are limited.
- RETURN YOUR BOXES. We will be around next week at delivery time to pick up your boxes, so leave the in the same place as normal. Thank you so much for being so good about this. It is an immense help to keeping things running smoothly here.
- October 30 is extra share week – For those of you who pitched in at the farm this season, next week, October 30, is your extra fall share. We have so much good stuff to share with you in gratitude for your help. It will be delivered to the same location at approximately the same time. We will most likely use bags.
- Black Farmers and Urban Gardeners Conference, November 8-10. For more info and registration.
- WASHING YOUR VEGGIES. We do not extensively wash veggies before delivering them to you. We will do some washing if there is a lot of dirt on greens and we always wash root crops. In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water. Soak greens in water for a minute. Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.
- We are still looking for a delivery van for next season that will accommodate our continued expansion. If you have any leads on something efficient, in decent shape, and affordable, please let us know!
- All of our newsletters are archived on our website, along with lots more, including educational resources and recipes.
For two 24-oz jars, you’ll need:
For brining: 1 large daikon, about 3 cups worth, cut into 1-inch chunks or strips
2 tbsp salt
For spicy seasoning:
1 2-inch knob of ginger, grated or minced finely
4 or more cloves of garlic, minced
2 tsp fish sauce (optional)
2-4 chilies or 1 tbsp chili paste
2 tsp sugar
Scallions, or chives or whatever alliums you wish
For non-spicy seasoning:
2 tblsp sugar
1/2 cup white vinegar
Cut daikon into 1-inch chunks or thin strips. In a big bowl evenly mix 2 tbsp of salt over the daikon.
1) Fill up the bowl with water until the daikon is covered. Put a plate over the daikon and something heavy to weigh it down. I use my mortar. Leave overnight at room temperature.
2) The next day, drain the brined daikon into a colander and rinse. With your hands, squeeze out excess moisture.
3) Seasoning mixture for the spicy version. Take a knob of ginger and a few garlic cloves, and whole chilies if you’re using them, and mince it in the food processor. Dump it into a big bowl and add a few tsps or so of shrimp paste, a tbsp or more of Korean chili paste (the more the spicier), and 2 tsp sugar. Mix thoroughly and taste. Make adjustments if necessary. Add any scallions or greens, then the drained daikon. Use gloves if you don’t want your hands to get smelly.
4) Pack the kimchee into jars about 75% full. You don’t want to fill it to the brim as the kimchee will actually bubble as it ferments and may pop the top if it’s too full. But do pack the kimchee into the jar tightly so that it can ferment better.
5) For the non-spicy version Add 1 cup of white vinegar and 1 or 2 tbsp of sugar, depending on how sweet you want the pickles to be. Mix with the daikon thoroughly and pack into the jar.
6) Fill the jar with water. Screw the lid on tightly and in about a week, it’ll turn to pickles. Try eating some fresh if you like, or set the jars at room temperature for a few days to ferment, then refrigerate. If you choose to ferment the kimchee, leave the lids loosely screwed on and place the jars in a dish. The fermentation process will make the liquid bubble up out of the jar. Seal after a few days and refrigerate.