2025 Roots Farmshare – Week 18

On the Farm

Fall is here, and the crops are shifting right along with the season. Root vegetables and greens are thriving in the cooler weather, and we’re still harvesting the last of the cucumbers and peppers before the first frost arrives.We hope to start harvesting winter squash this week! Thank you for sharing the harvest with us each week—it keeps our farm moving forward.

What’s in Your Share This Week

• Carrots

• Daikons

• Salad Mix

• Cucumbers

• Onion

• Sweet Pepper

• Jalapeños

• Kale

• Parsley

  
  

Recipes & Kitchen Inspiration

Kale Chips

A light, crunchy snack or side dish—these never last long!

Ingredients

• 1 bunch kale, stems removed, torn into large pieces

• 1–2 Tbsp olive oil

• Sea salt

Instructions

1. Preheat oven to 300°F.

2. Toss kale with olive oil and spread on a baking sheet in a single layer.

3. Bake 20–25 minutes, turning once, until crisp.

4. Sprinkle with salt and enjoy immediately.

   
   

Chimichurri Sauce (with parsley from your share)

This fresh sauce livens up roasted vegetables, grilled meats, or even grain bowls.

Ingredients

• 1 bunch parsley

• 1 small bunch kale leaves (optional, for extra green)

• 3–4 garlic cloves

• 2 Tbsp red wine vinegar

• ½ cup olive oil

• ½ tsp red pepper flakes or minced jalapeño

• Salt and pepper to taste

Instructions

1. Finely chop herbs and garlic (or pulse in a food processor).

2. Stir in vinegar, olive oil, and red pepper flakes/jalapeño.

3. Season to taste and let sit 15 minutes before serving.

   
   

Daikon & Carrot Quick Pickles

Crisp, tangy, and great on sandwiches, rice bowls, or tacos.

• Julienne carrots and daikon.

• Heat 1 cup water, ½ cup rice vinegar, 2 Tbsp sugar, 1 Tbsp salt.

• Pour over vegetables in a jar, let cool, and refrigerate overnight.

  
  

Fermented Daikon & Carrot Kimchi

A tangy, probiotic-rich ferment that keeps well in the fridge.

Ingredients

• 1 medium daikon, peeled and cut into matchsticks

• 2 carrots, cut into matchsticks

• 2 tsp salt

• 2–3 cloves garlic, minced

• 1–2 tsp grated ginger

• 1–2 Tbsp Korean chili flakes (gochugaru) or minced jalapeño for heat

• 2 green onions (optional), chopped

Instructions

1. Toss daikon and carrots with salt and let sit 30 minutes to draw out water. Drain liquid.

2. Mix with garlic, ginger, chili flakes, and green onions.

3. Pack into a clean glass jar, pressing down firmly so liquid covers vegetables.

4. Cover loosely and leave at room temp 2–5 days (burp daily to release gas).

5. When tangy to your liking, refrigerate.

   
   

Salad Mix with Cucumber & Sweet Pepper

• Toss salad mix with sliced cucumbers, sweet peppers, and thin onion rings.

• Dress simply with olive oil, lemon juice, salt, and pepper.

• Add fresh parsley for a bright finish.

  
  

Jalapeño & Onion Sauté

• Thinly slice onions and jalapeños.

• Sauté in olive oil until soft and lightly browned.

• Use as a topping for roasted veggies, tacos, or scrambled eggs.

  
  

Garlic-Sautéed Kale with Carrots

• Slice kale into ribbons and carrots into matchsticks.

• Sauté in olive oil with garlic until tender.

• Finish with a splash of soy sauce or lemon.

  
  

Pickup Details – Wednesdays, 5–7 PM

Poulsbo Pickup

Echoes Brewing

Jen Clark –

360-689-5926

19479 Viking Ave NW

Poulsbo, WA 98370

Bremerton Pickup

At Farmer Nikki's House

Nikki Parks 360-551-5103

1105 N. Lafayette Ave

Bremerton, WA 98312