2019 Thanksgiving Share

Tantre Farm CSA Newsletter
November 23, 2019

If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

The Polar Express steamed down upon us with ice and snow and below normal temperatures these past few weeks.   Thanks to the help of a few of our hardy CSA members, we were able to dig up tons of root vegetables with our scanty farm crew. We managed to harvest the majority of the Thanksgiving Share of tubers and roots and stack them into the root cellar by working both Saturdays and Sundays these past two weekends.  We also slid thousands of crates into the squash room and the insulated panel truck to prevent freezing of kohlrabi, cabbage, and squash.   Now after several days, the cold has lifted and the sun, so sweet and gentle, has faithfully returned to warm and thaw the earth.  So many early winter/fall field items such as kale, Brussels sprouts, parsley, rosemary are still edible, but not perfect, maybe even a bit wilted, but please be understanding of what weather extremes they have just endured.  We have met the end of our fall season with an abrupt and dramatic, instant moment. Our farm has so much to share with all of the community of hungry beings–from the red-bellied woodpecker collecting the last sweet, sagging persimmons from our backyard trees to the cows being turned out in the fields to glean the last of the stubbly cabbage and broccoli stems and to lick and gnaw the frozen taste of summer watermelons like so many giant boulders left to their jellied translucence for the cows to gently snuffle the sweet remains of this muddy, icy end of 2019.

The vegetables for this bountiful distribution have been compiled into 1 big wooden (1 3/4-bushel) crate,  1 smaller wooden crate (1 1/9 bushel), and a 1 wax cardboard box (the usual one for the Summer CSA, so 1/2 bushel).  You may want to bring your own containers or bags, if you don’t want to haul these containers home.  You can also return them anytime to the Farm or the Ann Arbor or Chelsea Farmers’ Market throughout this winter.  Most of the following items can be stored for long-term (especially the root vegetables) or preserved very simply, so please note storage or simple cooking tips listed below, or on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” on our website under CSA INFO or RECIPES tabs.

Please feel free to give us a call or e-mail throughout the fall, winter, and spring, if you are interested in a refill of any of the following produce.  We are planning on being at the Ann Arbor Farmers’ Market on Wed., Nov. 27, for any last minute Thanksgiving purchases.  We will continue coming to the Ann Arbor Farmers Market on Wednesdays and Saturdays throughout December and then also on Saturdays for Jan. – April, as much as the weather allows us.  We will also continue to be at the Chelsea Winter Farmers Market from Nov. 30 through December 14.  If you have “liked” us on Tantre Farm’s Facebook page or Instagram, you will know when we are coming, since we will try to keep you updated.  Also, throughout the fall and winter, we will continue delivering our produce into Ann Arbor to the People’s Food Coop, Argus Farm Stop on Liberty and Packard in Ann Arbor, and Agricole Farm Stop in Chelsea.

We also offer some Winter Share opportunities.  Our online registration will open soon for our collaborative Winter Solstice CSA on December 21, which honors the shortest day of the year.  We also will keep you informed about our Midwinter Morning’s Dream CSA and Summer CSA of 2020.  More descriptions of these shares on our website, and we will send a separate email announcement for each one when sign ups are ready.

Thank you for buying locally and seasonally.  We wish you a safe, healthy, and enjoyable Thanksgiving!
–Deb, Richard & the 2019 Tantre Farm Crew

Need some help for holidays? Harvest Kitchen is cooking up a  fantastic Thanksgiving feast featuring local birds, local produce, and tempting pumpkin and pecan pies.  Supplement your holiday meal or let Harvest Kitchen take care of everything you need.  Also, be sure and check out Harvest Kitchen’s website at http://harvest-kitchen.com, if you’re interested in fresh, delicious, farm to table meals delivered right to your door or some other convenient location. Just check on the various meal plan options or gift cards.

Thanksgiving turkeys are available to order from Two Tracks Acres, a 10 acre farm in Grass Lake, Michigan. These are free-range, broad-breasted white turkeys that range 11-22 pounds. Turkeys are $4.50/lb, and are fresh (not frozen) with on farm pickup the Tuesday before Thanksgiving. Contact Stephanie Willette at twotracksacres@gmail.com or visit the website www.twotracksacres.com.  


BEETS (Red Ace):  You will receive these roots in a mixed net bag with celeriac.  These round, smooth, deep red topless roots with sweet flavor when eaten raw or cooked.  
-How to use: roots good in juices, soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store:  store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.

BRUSSELS SPROUTS:  You will receive 2-3 stalks of tiny, green cabbage-like sprouts with mildly pungent, mustard-like flavor. These sprouts are very easy to break off and seem to store better while still on the stalk until ready for use.
-How to use:  Boil or steam for 5-10 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter; excellent roasted or stir-fried.
-How to store:  Refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.  

GREEN CABBAGE (Storage No. 4): solid blue-green heads are round with a tapered base, have delicious, crisp leaves, and are capable of long-term storage into spring; cabbage has a good amount of vitamins A and C, calcium, potassium, and magnesium.
-How to use: good steamed, stir-fried, or chopped raw into salads or coleslaw.
-How to store: refrigerate for several months, and just peel off outer leaves as needed.

CARROTS (Red, Orange, and Purple):  You will receive these topless, frost-sweetened carrots in separate plastic bags.   Malbec (beautiful red roots throughout, best cooked to deepen the color and improve the texture; excellent carrot flavor for stews and vegetable dishes), Chantenay (shorter than other cultivars, but have greater girth with broad shoulders and taper towards a blunt, rounded tip; most commonly diced for use in canned or prepared foods), and Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor).  You will also receive a separate bunch of Sugarsnax (smooth, uniform, 9-inch tapered roots that are tender and sweet).
-How to use:  Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store:  Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

CAULIFLOWER (Romanesco): lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild.
-How to use: Raw for salads and dips, steamed, sautéed, or roasted.
-How to store: Sweetest and best when used within a week when stored in the refrigerator, but can last up to 2 weeks.

CELERIAC (Celery Root):   You will receive these roots in a mixed net bag with beets.  This root is a small rather ugly, knobby, brown vegetable skin with white flesh when peeled; taste is a wonderful cross between strong celery and parsley; high in carbohydrates, vitamin C, phosphorus, and potassium; any recipes in the A to Z Cookbook.
-How to use: can be eaten raw in slaws or salads or cooked in soups, stews, purees; can also be baked, boiled, or sauteed; after peeling should be soaked in lemon juice to prevent discoloration of the flesh.
-How to store: refrigerate in plastic bag for up to a month; may also be dried and used as a seasoning.

GARLIC (German White): You will receive the garlic in a net bag mixed with the onions.  Garlic is a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system.
-How to use:  Excellent in all cooking; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic
-How to store: store for several months in a cool, dark, dry, well-ventilated place; if cloves begin to get soft or moldy, break off bad part, chop, and pack into small jar filled with olive oil, then refrigerate (great gift idea) or freeze.  

FRESH HERBS:  Please keep in mind that these herbs have been through subzero temperatures and have bounced back, but may not be in supreme “summer” shape though the delicious oils and aromas are still in tact.  You will receive both Parsley (dark green leaves—curly or flat-leaf are interchangeable–strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces) and Rosemary (pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, as well as in sweet dishes such as lemonade, creams, custards, and syrups).
-How to store: Place in plastic bag and store in refrigerator up to a week or put herb bunch in jar with 2 inches of water.  

KALE:  You will receive Rainbow Lacinato (unique “purple dino” kale that has deeply curled leaves in dusky-green with bright purple stems and veins) and Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”).  These bitter greens are remarkably sweeter after several frosts!  Kale has a sweet, mild, cabbage flavor and is a rich source of phytochemicals, which may ward off various forms of cancer; very high in calcium, iron, vitamins A, C, and K.
-How to use:  Boil or steam until color brightens (Colors will darken or fade if overcooked, and then can be mushy, tasteless, and less nutritious); great in omelets, quiches, lasagna, casseroles, soups, stews, gravies, and smoothies.
-How to store:  Refrigerate unwashed in plastic bag for to 2 weeks.  
-How to freeze:  Blanch washed greens for 1-2 minutes, rinse in cold water, drain, and pack into air-tight containers, or just destem, chop, and freeze in bags.  

ONIONS:  You will receive the onions in a net bag mixed with the garlic.  Copra (medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions; same sulfurous compounds that draw tears inhibit rot, so the more pungent the onion the longer it will store) and Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions).
-How to use: good in French onion soup, great for salads, soups, sandwiches, slices, grilled.
-How to store:  can last for 3 to 6 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.  Just cut out the bad part, chop up the rest of the onion and freeze.

POTATOES:  Everyone will receive a few mixed net bags of the following varieties of potatoes including: Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good specialty/salad potato variety; good roasted, mashed, or in salads), Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured; extra nutritious, and high in antioxidants; excellent baked, mashed or fried), Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried).
-How to store:  keep unwashed in cool, dark place in paper bag; ideal temperature is 38-45 degrees with high humidity (80-90%).  A basement or very cool closet will work.  If too warm or stored with onions or apples, they will shrivel and sprout; light turns them green; don’t refrigerate, since the starches turn to sugars.

PIE PUMPKIN (Baby Bear): bright orange skin with dry, sweet flesh
-How to use: Excellent for pies (For other ideas see winter squash)
-How to store: store whole pumpkins at room temperature up to a month or for 2 to 3 months in moderately cool conditions (45-60 degrees with 60-75% humidity).

DAIKON RADISHES: These purple daikon will be in a mixed net bag with watermelon radish and the white daikon will be by itself.  Alpine (the smooth, attractive roots are white with green shoulders; looks like an overgrown green carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut) and K-N Bravo (looks like an overgrown carrot with beautiful, lavender-purple color; good, sweet, eating quality).
-How to use:  excellent julienned, sliced, used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled
-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks

WATERMELON RADISH:  This radish variety will be in a mixed net bag with the purple daikon.  Watermelon Radish is an heirloom Chinese variety; large, 2-4”, round radishes with unique dark magenta flesh and light green/white skin along with a sweet, delicious taste; very mild.
-How to use:  soups, stews, steamed, roasted, eaten raw in salads, pickled, excellent julienned and tossed with favorite dressing.
-How to store: Store dry and unwashed in plastic bag in refrigerator for up to 2 weeks; can last for 2-4 months if stored in cold, moist conditions like beets.

SAUERKRAUT:   We are pleased to offer TWO jars of the Brinery’s Sauerkraut: Galaxy Rose (featuring Tantre Watermelon Radish) and Shielding Rose (featuring Heirloom Garlic).  The Brinery is a local foods business, specializing in naturally fermented local vegetables and operated by long time Tantré farmer alum, David Klingenberger.  For more information, please visit www.thebrinery.com.  
-How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.  
-How to store: Must be REFRIGERATED up to 1 year or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: This sauerkraut jar has NOT been canned, so store in refrigerator.
Sauerkraut Background & Recipes:  http://articles.baltimoresun.com/2013-11-27/entertainment/bs-md-sauerkraut-and-turkey-20131125_1_sauerkraut-reuben-sandwich-cabbage!

WINTER SQUASH:  You will receive all of the following varieties:  
*Acorn (small, green ribbed squash with pale yellow flesh)
*Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash)
*Carnival (multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin)
*Jester Acorn (about the size of Carnival squash, but with better eating quality; an oval, ivory-colored squash with green striping between the ribs that is tapered on both ends with small to average ribs)
*Black Forest Kabocha (smaller size kabocha; dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry and sweet)
*Spaghetti (3-5-pounds, golden yellow, oblong, smooth, medium size with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet)
-How to store:  Keep for several months (depending on the variety) at 45-60 degrees with 60-75% humidity; will also store at room temperature.  **Here is a great link, which offers good advice for storing winter squash: https://bonnieplants.com/library/how-to-store-winter-squash/

**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar”, and many recipe ideas will pop up.  

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large carrots (any color), grated
1 watermelon radish, grated
sesame or sunflower seeds, toasted
olive oil
lemon juice
salt and pepper to taste
Grate vegetables into a bowl.  Chop onion, if desired, and add to bowl.  Toast sesame or sunflower seeds.  Add when cooled.  Add olive oil and lemon juice as a salad dressing to suit your taste.  Be careful of too much liquid.  The tartness of the lemon should be prominent.   Serve immediately or marinate for a few hours in the refrigerator. Variations:  Add shredded cauliflower, daikon radish, Brussels sprouts, chopped parsley, etc.

1 cauliflower (about 2 lbs), cut into 1-inch florets
1 lb fresh Brussels sprouts, thawed and patted dry, halved if large
1/4 cup olive oil
1/4 cup minced onion
2 garlic cloves, minced
1 Tbsp grated orange peel
1/2 cup fresh orange juice
1/3 cup chopped fresh parsley
Orange slices
Additional chopped fresh parsley for garnish
Preheat oven to 450 degrees.  Combine first 6 ingredients in large bowl; toss to coat.  (Can be made 2 hours ahead. Let stand at room temperature.)  Spread vegetables on large rimmed baking sheet.  Sprinkle with salt and pepper.  Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes.  Pour orange juice over.  Roast until vegetables are tender and juices evaporate, about 8 minutes.  Stir in 1/3 cup chopped parsley.  Transfer to serving dish; garnish with orange slices and chopped parsley.

CELERIAC AND APPLE SALAD (from Victory Garden by Marian Morash)  Makes 5 cups
1 large celeriac (about 1 lb)
1/2 cup orange juice
3 firm tart apples
1/2 cup mayonnaise
1 cup chopped celery
1/2 cup chopped walnuts
Salt and freshly ground pepper, to taste
Peel and julienne celeriac into matchstick pieces.  Toss with orange juice until coated.  Peel, core, and chop apples; mix with celeriac.  Marinate for 10 minutes, turning often; strain, reserving juices.  Place mayonnaise in a large bowl, and little by little, add orange juice marinade until thinned to the point where it coats a spoon thickly.  Beat smooth and combine with the drained celeriac, apples, celery, and nuts.  Marinate for 2 hours, season with salt and pepper, and serve.

SCALLOPED SQUASH AND POTATOES (from Farm-Fresh Recipes by Janet Majure)
3 cups dry winter squash (kabocha, butternut, or red kuri), peeled and cut into chunks
2 cups diced potatoes
1/3 cup chopped onion
1/2 cup chopped cooked ham
1/4 cup flour
1 Tbsp chopped parsley
1 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1 1/3 cups whole milk
2 Tbsp butter
Place half of squash and potatoes in a greased 1 1/2-quart casserole dish.  Sprinkle half the amount of ham and onions.  Whisk together flour, parsley, salt, pepper, and nutmeg with milk.  Pour half the mixture over vegetables.  Dot with half the butter.  Repeat layers.  Cover and bake at 350 degrees for 45 minutes.  Uncover and bake 10-15 minutes, or until vegetables tender.

STIR-FRIED DAIKON (from Farmer John’s Cookbook: The Real Dirt On Vegetables by John Peterson) Serves 4.
2 tablespoons peanut oil
1/4 cup sliced scallions or 1 small onion
3 medium daikon or watermelon radishes, thinly sliced (3 cups)
10–12 red radishes, thinly sliced
2 tablespoons water
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon hot chili oil or more to taste (optional)
2 Tbsp finely chopped parsley
Heat the peanut oil in a wok over high heat. Add the scallions; stir-fry for 30 seconds. Add the daikon and red radishes; stir-fry for 1 minute. Add the water and continue stir-frying until all the water has all evaporated.  Add the soy sauce, sugar, and chili oil, mixing everything together vigorously and cooking for 30 seconds more. Immediately transfer to a serving platter.  Serve hot.  May garnish with finely chopped parsley.  This makes a great meal with teriyaki salmon and a bowl of rice!

SPICY COCONUT PUMPKIN (from Farmer John’s Cookbook by John Peterson and Angelic Organics)  Serves 3-4
3 Tbsp butter
1 Tbsp vegetable oil
1 large onion, thinly sliced (about 2 cups)
1 Tbsp minced fresh ginger
2-3 tsp curry powder
1 tsp finely chopped jalapeno or Serrano pepper
1/2 tsp ground cloves
1/4 tsp ground cardamom
1 1/2 lbs pie pumpkin (about 1/2 medium or 1 small pie pumpkin), peeled, seeded, and cut into 1-inch pieces
1 1/2 cups coconut milk
1 Tbsp raisins
1 tsp maple syrup or brown sugar
Salt and freshly ground black pepper, to taste
1 bunch kale
Heat the butter and oil in a heavy pan over medium heat.  Add the onion; saute until lightly browned, about 20 minutes.  Add the ginger; cook for 3 more minutes.  Stir in the curry powder, jalapeno, cloves, and cardamom; cook for 2 minutes, stirring constantly.  Add the pumpkin chunks, coconut milk, raisins, and maple syrup.  Cover; cook over low heat until the pumpkin is tender, about 30 minutes.  Uncover; if the sauce is thin, let the coconut milk boil away until the mixture thickens to your liking.  Season with salt and pepper to taste.  For a hearty meal, enjoy this over a bed of basmati rice accompanied by kale and chutney.

CARROT PUDDING (from AllRecipes.com by Judith Nees)
1 1/2 lbs carrots, chopped
2 eggs
3/4 cup white sugar
1/2 tsp vanilla extract
3/4 Tbsp baking powder
1/4 cup all-purpose flour
Preheat oven to 350 degrees.  Steam or boil carrots until tender; mash.  In an electric mixer with whisk attachment or by hand, beat eggs into carrots, one at a time.  Beat in sugar, vanilla and baking powder.  Fold in flour.  Pour into a 2-quart baking dish.  Bake in preheated oven 30 minutes, until puffed and set.

6 cups greens (arugula, bok choy, kale, spinach, chard, collards, etc.)
2 large cloves garlic
Sea salt
1 bunch parsley leaves
1 or 2 Tbsp olive oil
1 tsp paprika
1 tsp cumin
1 lemon, cut into wedges
Make a mixture of greens.  Wash greens well and cut away stems.  Put greens in a pot, cover, and steam (putting tougher greens on the bottom) until tender, about 8-10 minutes.  Chop roughly.  Put garlic, a little salt and fresh parsley in a food processor.  Mix until everything is finely chopped (or by hand chop garlic, then add parsley and salt, and chop into rough paste).  Gradually warm oil with paprika and cumin in a large skillet.  Add the parsley paste and mix with oil.  Add greens and cook everything together for about 1 minute, until excess moisture has evaporated from skillet.  Garnish with lemon wedges.  

ITALIAN POTATOES WITH ONION AND ROSEMARY (from www.gardenguides.com)  Makes 4 servings
2 1/4 lbs potatoes, scrubbed, and thinly sliced (about 4 cups)
1 large onion, peeled and thinly sliced (about 1 3/4 cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp chopped fresh flat-leaf parsley
2 tsp chopped fresh rosemary
Salt and freshly ground black pepper, to taste
Cook the potatoes in a microwave oven at full power for 7-8 minutes, until fork-tender.  (You can also boil the potatoes for 30-35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.)  Set the potatoes aside until cool enough to handle.  Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft.  Add the potatoes, parsley, and rosemary.  Mix well and mash with the back of a wooden spoon to form a large pancake.  Season with salt and pepper to taste.  Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath.  Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan.  Cook for about 15 minutes more, until the second side is crusty.  Serve hot.

ROSEMARY-ROASTED MASHED POTATOES (from The Maine Potato Catalog 2003 by Wood Prairie Farm)  Serves 6
8 cups (2 lbs) dry potatoes cut into 1-inch cubes
1 Tbsp olive oil
1/2 tsp dried rosemary, crushed or 1 Tbsp fresh
1/2 tsp pepper
Cooking spray or light amount of oil
3/4 cup hot water
1/4 cup chopped onion
1/4 cup grated fresh Parmesan cheese
1/4 tsp garlic powder or 1 clove garlic, minced
8 oz container sour cream
Preheat oven to 425 degrees.  Combine first 5 ingredients in a shallow roasting pan coated with cooking spray; toss well to coat.  Bake for 30 minutes or until tender.  Combine water and remaining ingredients in a large bowl; add potato mixture.  Mash with a potato masher to desired consistency.  Serve immediately.

ROSEMARY-SPIKED CABBAGE (from https://www.bbcgoodfood.com/recipes/2435/rosemaryspiked-cabbage)
1 cabbage
4 Tbsp goose fat (or olive oil)
4 shallots (substitute onions)
1 rosemary sprig
2 whole garlic cloves
Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well. Heat the goose fat in a pan and sauté the shallots, rosemary sprig and garlic cloves for 5 mins, until golden. Discard the garlic and rosemary, toss in the cabbage, stir-frying until reheated. Season and serve.

WATERMELON RADISH SALAD (from http://www.inerikaskitchen.com/2011/01/watermelon-radish-salad-recipe.html)
2 large watermelon radishes
Juice of 1/2 lemon
2 Tbsp olive oil
Sea salt, to taste
Peel the very outer layer off the radishes–not too much, because you still want the outer layer to look green.  Grate or shred the watermelon radishes using a Kyocera julienne slicer, or the largest holes of a box grater, or your food processor.  In a large bowl, toss the watermelon radish shreds with the lemon juice and olive oil, and add a pinch of salt. Taste and add more salt if you like.  Serve chilled.

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