For those of you who view your food as medicine as well, Black Spanish radishes pack a nutritional punch, that can give your immune and digestive systems a good detoxifying boost that's always welcome in the winter. Don't forget to eat the leaves as well - and these roots come with some impressively large bunches of leafy greens. Saute, steam, or juice the greens just like you would any other leafy green specimen.
Then there's the brussel sprout leaves. (I'm just going to go ahead and dub this "Weird Vegetable Week.") Brussel sprouts grow on a long stalk, with large leaves growing all along that stalk in between each sprout. When the sprouts are roughly mid-sized, we need to pinch off all those lower leaves, so the sprouts have room to fill out. I mentioned this step in sprout-growing a year or two ago, and some of you asked for those leaves. Huh - never thought of that - but why not? The leaves have a mild cabbage or sprout-like flavor. They are a bit more tender than collards; maybe not as delicate as Red Russian kale. Use them just like you would any other dark, leafy winter green - sauteed, steamed, etc - I particularly like using them for wraps.
We need to give our kales a little R&R for a week or two in order to let the plants put on more new growth - it will be back soon. Many of you have been asking where this winter's carrots have gotten to. We're still waiting on the carrots - and other crops we typically have this time of year - to size up. Thanks to prolonged rains and flooding at our farm throughout the bulk of the fall/winter-crop planting season, a lot of our plantings were delayed. A few never materialized at all, and frankly, looking back at that time, I'm gratefully amazed that we got anything up and growing at all. The carrots shouldn't be too much longer; we also have a big bed of romanesco that should mature within a few more weeks, more broccoli and head lettuces on the way; and the brussel sprouts ought to get up to size...eventually. Hang on; they'll get there!