More raw food!

Technically, it's summer, but it feels like fall here in Virginia, and we on the farm are pretty excited about that (peaches are still in, so it's really lovely). On September 1st, the weather changed noticeably- it made me laugh because it was such a clear change. So it's absolutely gorgeous here, and the smell of woodfire lingers at night.

And of course the crops are changing too. Tomatoes have slowed down, and we have fields of broccoli, kale, collards, and other brassicas growing like gangbusters in addition to butternut and kabocha (my favorite!) winter squashes. One vegetable that's come back is the radish. I love to take these to market because they're absolutely beautiful! With their bright red fruit and healthy green leaves, they jump out at you off the table. And they're so crunchy and spicy and refreshing. So I began my lunch today with this salad that I made up. It's really easy and yummy and spicy.


Sweet & Spicy Radish Salad 1 Quaker Valley ginger gold apple
10 small or 5 large Tree & Leaf red radishes
1 2" hunk of ginger
1 clove of Tree & Leaf garlic
1 Tbsp. dark honey or maple syrup
Juice of 1/2 lemon
Dashes of both cinnamon & nutmeg
1/2 avocado, sliced

Grate apple, radishes, ginger, and garlic into a bowl.
Add honey, lemon, and spices and toss.
Top with avocado slices and sprinkle with salt.