Welcome to week twelve of the CSA! Things at the farm have been going really well due to the mild cooler weather we have had recently, and we hope you all have been doing really well thanks to the weather too. Today while we were working at our nursery it randomly poured for about 15 minutes, and instead of cringing and thinking "everything is ruined" we finally welcomed the rains, since this little storm was more manageable. When it rains and rains day after day, its hard for the soil to drain, it gets full of water and holds that water, making the soil hard to work for replanting and such, but when its nice and dry for a while the plants appreciate a bit of rain.

This week we are including a fun new variety of radishes that are large, black and rough skinned. We kept seeing pictures of them on instagram and from other farms and hip restaurants, so we ordered seeds, as did Verde and French Farms, so now Miami also has access to this cool unique variety. They are pretty strong raw so why not try cooking them, we often cook our large radish varieties, they chop and bake really well. Also, there sure isnt anything wrong with thick slicing them and sauteeing in butter, which is the most traditionally French way of cooking a radish. Sprinkle with sea salt before devouring. 

The other unique offering in the share this week is our herb: Cuban Oregano. If you have a kitchen garden at home then you probably have come in contact with this pervasive tropical plant. Its a beautiful succulent ground-cover that is impossible to kill, so we plant it in many gardens and food forests in the shade of larger trees. Its large, succulent leaves are incredibly fragrant and used around the world. Tiffany included it in her foraging book, "Forager", that many of you know was published  by local small book makers Jai Alai Books (check it out here), heres the info page about it, for you to check it out further. The most common uses for it seem to be in marinades for fish and meat, but the most fun use is a traditional dish wherein it is battered in chickpea flour and fried. Seeing this recipe and how cute and heart-leaf shaped the fritters were when done makes us totally want to try this out! If you are feeling less ambitious just use it like you would oregano, or in an iced tea... or plant a stick of it in your garden, its super easy to root from cuttings (in the shade). 

Small Shares:
Butternut squash from C&B Farms
Kale from Verde Farms
Black spanish radish from Verde Farms
Arugula from Verde Farms
Escarole from our fields
Carrots from French Farms
Cuban oregano from our fields

Large Shares:
Butternut squash from C&B Farms
Kale from Verde Farms
Black spanish radish from Verde Farms
Arugula from Verde Farms
Escarole from our fields
Carrots from French Farms
Cuban oregano from our fields
Romaine lettuce from French Farms
Cucumbers from Teenas Pride
Grape tomatoes from Teenas Pride

See you all on Saturday! We have increased our bread order since we have been selling out so fast, hopefully there will now be enough for everyone.. even the late comers.