February 12th, 2021
Radish Soup
Sauté the leek and celery root in olive oil, add a little sherry as it begins to stick, then water and Mediterranean herb mix. Separate and clean radishes and their greens, keeping an inch of head on each bulb. Cut bulbs into fourths. Add to stock and simmer until celery root gets very soft. Adjust seasonings as desired, add 1/2 tsp cumin. Add greens, bring to boil, then turn off heat. Add seasoned rice wine vinegar to taste.
Shared by FEED Bin subscriber Katie King
From our Producers :: Field Notes
Kibo Farm is a small family farm on Sonoma Mountain outside of Santa Rosa where husband and wife duo Vince & Jenny Trotter (with their 8 year old son Evan) grow mixed vegetables and tree fruit on about 4 acres, surrounded by the grapes that go into Belden Barns estate wines.
Kibo (pronounced kee-bōh) means “wish” or “hope” in Japanese. The choice of a Japanese name comes from Vince’s connection to Japan, where he lived and worked for three years after college. Teaching in a remote farming village in the mountains of central Japan, he developed a love of the food, language and community spirit that defined his life there. Years of travel around Asia only deepened his connection to the region.
Many years later, after having worked for several other farms, Kibo Farm became the fulfillment of Jenny and Vince’s wish to find a place where they could farm for themselves. In a county where affordable land is very difficult to come by, the Trotters found grape-growing landowners committed to diversified agriculture, sharing resources, and connecting people to the source of their food. In 2015 Vince and Jenny planted their first crop on the Belden Barns property and have been expanding Kibo’s field and orchard production ever since.
This time of year Jenny and Vince are focused on the orchard. F.E.E.D. customers get to enjoy their winter-time citrus (Meyer lemons, mandarins and sweet limes) but much of their time during the colder months is spent tending to their dormant fruit trees - apple, peach, pear, plum and quince – which mostly means pruning, pruning, pruning!
As the weather warms up it will be time to plow in the cover crop and plant out the fields, where the Trotters grow an array of greens, grains and beans. They are constantly experimenting and expanding their mix of crops, growing unique varieties and many Asian vegetables at the special request of chefs from around the Bay Area. Once the season gets under way, F.E.E.D. Bin customers will also be able to enjoy Kibo Farm’s baby mustard mix, watermelons, celtuce, cape gooseberries, winter squash and more...
Thanks to Paige Green Photography for the first two featured images of Kibo Farm!