Another couple of community service opportunities are upcoming:
We are committed to sponsoring a Mini March to raise money for the Cystic Fibrosis Foundation in May. If anyone wants to run that fundraiser who owes us hours, please let me know and I’ll give you the job! It shouldn’t be very hard to do.
Below read a letter from Maria, our Purple Dragon Coordinator, who could use some help on May 2nd with the next order. Anyone wishing to help there, feel free to email her directly from the message!
I hope you all were pleased with the vegetables and fruits you got in your share yesterday. If there were any quality issue please let me know immediately as we can report them in 24 hours.
As many of you know, the school play is on 5/2 which is the same day as the next delivery. Since we will all be busy in the morning we are planning to do the splitting immediately following the play. I am estimating the shares will be ready around 2pm.
The kids will not be helping this week so if you are available to help after the play we can have it ready for everyone that much faster. Deb mentioned that there are community service hours available for this if you are interested.
Final orders for 5/2 are due to the office today so please let me know if you want to make any changes to yours. Also please remember to leave your check or mail it to me prior to pickup.
Enjoy your weekend, Maria
Wondering what to do with a Daikon radish? One of our members sent me this recipe.
Easy Daikon Salad Recipe Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 1 hour, 5 minutes Yield: serves 4 Ingredients
2 cups julienne cut daikon radish (I used my food processor to cut it) 1 tsp kosher salt 1 tbsp seasoned rice vinegar 2 tsp granulated sugar 1 tsp sweet rice wine (mirin) OPTIONAL: crushed peanuts Instructions
Place the daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Mix well. Let sit for 30 minutes. Squeeze out excess water and then rinse well with cold water. Drain. In a small saucepan, combine the seasoned rice vinegar, sugar and rice wine. Cook over medium heat, stirring constantly, until the sugar dissolves (this will only take a few minutes). Transfer the daikon to an airtight container and pour the rice vinegar mixture over. Shake or stir well to combine. Chill for 20 minutes before serving. This can store for up to a few days in the fridge, if it lasts that long. If desired, serve topped with crushed peanuts.