Box #17: Return of the Radish

Animal Place News

Looking for something to do on the weekends?  Animal Place will be presenting at three upcoming events!

Close to home, we’ll be tabling at the Fair Oaks Chicken Festival this Saturday, Sept 21. We’ll be one of the few organizations supporting chickens, not jan 5 2013 tour smsexploiting them! Learn more about our adoption program!

At San Francisco’s World Veg Festival,  education director Marji Beach will  offer unique perspective to the debate on “humane” animal products through the lens of a sanctuary.  Join her Sept 29th at 2:15 pm in the Garden Club Room.

At Portland’s VegFest, animal care director Jamie London will host a Q&A for the screening of the Turlock documentary, the largest animal rescue in California history.

What’s inside:

Watermelon Radishes – They’re back!  By request of one brave member, we’ve included the tops.  (They are very bitter, but taste OK cooked).  Most folks just eat the spicy and colorful root, raw or cooked.

Lettuce – You’ll find either a Romaine, Butterhead, Green Leaf or Little Gem head of lettuce.

Delicata Squash – times two!

Mixed Tomatoes – Yes, the yellow and green striped variety are ripe!  Those are green zebras, and are super sweet even though they’re green.  We’ve also included brandywine heirlooms and Rutgers beefsteak varieties.

Rio Grande Russet Potatoes

Rainbow Bell Peppers

Listada di Gandia Eggplant

Walla Walla (Spanish) Onions


Row of recently germinated radishes

Lemon Cucumbers and/or Green Cucumbers

What’s happening on the farm:

With less than six weeks to go, almost all of the fall crops have been planted.  If all goes well, this fall you will taste our broccoli, spinach and cabbage.  We are also growing celery for the first time, and have been watching it inch up for many weeks.  Celery will need 100 days to reach it’s full height.

Radishes are our quickest growing vegetable, with some varieties maturing in just 25 days.  This fall we are growing more of the pink beauties from springtime, as well as a purple variety and some “french breakfast” reds.  Farmers Andy and Kim have been “succession planting” one row per week to spread out in your October boxes.

Watermelon Radish + Carrots Salad with Sesame Vinaigrette– by Vegan Miam

2 small watermelon radishes, sliced thinly, and cut in half into half circles
1 medium carrot, julienned
1 1/2 tablespoons apple cider vinegar
1/2 tablespoon cold-pressed coconut oil
Pinch garlic powder
1/2 teaspoon toasted sesame oil
1/2 teaspoon tamari
1/2 teaspoon vegan sugar
1 teaspoon toasted sesame seeds (white or black)
Sea Salt and Pepper to taste
Prepare to julienne carrots and slice watermelon radishes and place them in a medium bowl.
Whisk vinegar, coconut oil, garlic powder, toasted sesame oil, tamari, and sugar in a small bowl until it starts to emulsify.
Pour your vinaigrette over the vegetables. Mix, add sesame seeds and season with salt and pepper.
Refrigerate for at least an hour, covered with a lid to allow the salad marinate and serve immediately.


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