Seed+soil Blog CSA: Week Twelve

A LITTLE MORE INFO ON YOUR GOODSFrench Breakfast Radish: a pre-1885 French heirloom radish. This charming bright rose scarlet radish is a one-bite treat prized for its sweet mild spicy flavour and succulent crunch. Truly perfect on their own, or as they do in France: sliced lengthwise, spread with butter and salted, or placed atop a buttered baguette for a 'tartine'.Peppermint Swiss Chard: wide, dark green rumpled leaves sit atop pink and white striped stems. Not only one of the most eye-catching greens on the block, its blazing fuchsia streaks reveal a potent antioxidant content; beautiful AND a health ninja. Kincho Scallions: a Japanese-type green onion with dark-green leaves and a tall, straight, single-stalk stem, these are a perfect topping to salads, soup (particularly a big bowl of ramen), and main dishes.Cilantro: a herb with wide delicate lacy green leaves and a pungent, often-argued-about, flavour. It pairs well with Asian and Mexican food (read: a big bowl o' Phở, avocado toast, or delicious pork and rice). Unless, or course, you're one of those weirdos that thinks it tastes like soap.Dill: fresh dill is abundant at markets and in gardens just waiting to be used in salads, on fish, making pickles. It's fragrant and versatile; use simply, mix with plain yogurt (or better, labneh) with cucumbers on toast, use to season wild-caught trout, or pack into jars when you pickle in the last days of summer.We hope you enjoy this week's CSA box and can't wait to share more with you!