I wanted to thank many of you for interest and concern with what's in your shares' lately. The round white roots that look just like radishes are actually a type of salad Turnip called "hakurei" (its confusing because radishes come in many colors, including white). These white salad turnips are mild and sweet,- less spicy than a radish, and less turnipy than a turnip. They stay crisp and juicy as they enlarge, unlike many of their radish cousins. They are good for fresh eating--- just chomp on them like they are little apple; or dice/shred them on salads. They are also good roasted, steamed, and stir fried, or in soups.
So the reddish orange winter squash you got earlier (the ones that look sort of like pumpkins) are called "sunshine". They have a creamy dense flesh, and tend to be sweet. the thickness of their flesh varies within a given squash, so cook appropriately.. As with all winter squash, it can be diced up and steamed, or cut up as desired and grilled, roasted, or baked. You should flavor/season to make it taste the way you want.
Regarding GREENS :
The greens you've got in the bags are several different varieties of mild/spicy Asian greens, as well as baby lettuces.. The exact names are hard to pronounce and harder to remember For what it is worth, the purplish spikey ones a few of you have asked about is called komatsuno..
When in doubt, I just consider them to be "Exciting New Greens from Japan". We seed a bunch of different types, then we harvest the good ones. We don't get too hung up on what something is called!!! WE focus on what really matters---how to eat them...... So you should Just Taste Them, if you like them raw, throw it in your salad. If you find them strong, cut them up small and sprinkle just a bit over whatever your eating. They do contribute.
Another option is to stir the raw greens into a hot dish right after you take it off the heat. It'll wilt down a bit and soak up the flavors. With the denser greens (kale/chard/collards/pac choi/larger tops/etc, just throw them into the pot/pan a few minutes before cutting the heat. Of course you can stir fry any of them. add the lightest ones in last.
Really, any kind of green can be added to any kind of dish. The way you cut it up and the length of time you cook it has a large influence on the flavor and texture that they will contribute - As always, it's what you make it, man.
The crop of the week is Delicatta winter squash. (the hard oval yellow things).. Relative to most other winter squash, delicatta is thin fleshed,---- so don't overcook. (10 min boiled, 20 min in oven).
For all winter squash, you can dice it up and boil it then mash or not mash. Or you can cut it in half and grill it or bake it. When baking, placing it cut side down will cook it quicker and more uniform, but give you more watery flesh. If you leave the squash half's upright in the pan, you have the option of adding butter/maple syrup/nutmeg/etc. These can always be added at the end as nec
It's done when you can stick a knife thru it, and/or when it chews nicely.
Here's a few pics - my dad, my dogs, and some of our fields as they now stand....