This week we will rip out the last of the tomatoes, eggplant, and start removing peppers.  All of these items will be composted since they no longer will produce for us.  It is a good feeling to be able to remove a crop from the field.  One less area to weed, manage, and harvest.  All of the fallow areas will now receive a cover crop to keep the soil in place for the winter and allow for soil improvement.  

   There are only a few weeks of CSA left, hope you guys enjoy!

Turnips --

   I wanted to offer some insight on the turnip varieties we grow and how they differ.  The one you are most familar with is the white Hakurei turnip.  It is an 'early' [meaning it takes only 38 days to full maturity].  It is characterized by a sweet soft flavor.  It works well raw or cooked.  Another fall turnip we grow is Scarlet Queen.  It takes only about 10 more days to mature than the Hakurei.  It is known for its flat globe shape with red skin.  It is best cooked and has really nice greens.  Purple Top White Globe is the most traditional turnip that we grow.  It is known for that 'ole time turnip flavor'.  It is a compact globe shape with purple coloring at the top and a standard white base.  It takes 50 days before it reaches maturity and is known as the traditional southern turnip.  

 

Purple Top Turnips

  Radishes -- 
   Hopefully you guys love radishes as much as we do.  The genus name for radish means 'quick appearing', which is very true.  Radishes are quick to germinate and some are mature in as little as 19 days.  Our most versatile radish is the Icicle radish.  It's cultivation dates back as far as the 16th century.  It is known for it's resistance to pithiness and turns out to be one of the few radishes that can take the GA summer heat.  
   We can take advantage of the cooler temps and broaden our radish plantings in the winter.  We will be planting the french breakfast, davignon, and a couple other short maturity varities that you will see soon.
   We also plant a lot of long maturity radishes in the fall time.  These include watermelon and daikon.  Many of these kind take up to 50-60 days for maturity and are more sizeable than the quick maturing short day kinds. 

Asian Greens --
   Tatsoi, Yukina Savoy, Komatsuna, Tokyo Bekana, Mizuna, and Red Mustard.  Unfamilar names bring unfamilar flavor.  Most of us are familiar with arugula or other gourmet greens, but when we see these guys we don't know what to expect.
   Basics first.... These greens offer a change of pace from the norm.  The typically have nice crunchy flavors occassionally with a little spice.  Most work well raw or cooked.  Not many farmers bother growing these guys but we feel they offer some culinary education as well as some variety.  One of my favorite dishes to  make with these greens is a simple salad with sesame vinagrette.  Other dishes we make include steamed asian greens with tuna, stir fries, and using the asian greens as a lettuce replacement for our 'cobb' salad.  I personally love the flavor of Komatsuna and for a cooking green Tokyo Bekana accompanies fish and pork very well.