Tag Archives: oyster mushrooms

Jupiter Ridge CSA 2019 | Week 15

Hi there CSA folks!

We can’t believe week 15 is already here. Though the cold is definitely shutting down and slowing production at the farm, we still remain pretty busy pulling all the last of our produce out from the field long before the first hard freeze appears on the forecast – and there’s still quite a bit out there!

Just today, we pulled in several cases of kale and DELICIOUSLY sweet carrots, plus daikon radishes, parsnips (!), and more that you’ll be enjoying at some point in these coming weeks before CSA ends. By the end of next week, the fields should be empty – but our walk-in cooler will be stocked quite full for the winter with plenty of variety to deliver to you up until Thanksgiving!

This week for you, we’ll have:

  • Oyster Mushrooms New!
  • Black Spanish Radishes New!
  • Carrot Bunch
  • Kale
  • Baby Beets
  • Kennebec (White) Potatoes
  • Sweet or Green Peppers
  • New England Pie Pumpkin New!
  • Oregano Bunch
  • Garlic
  • Shallots

We like to keep every share exciting and fresh with some new items each week, and we have a good handful of brand-new veggies for you. Most exciting of all: you’ll be getting oyster mushrooms this week! They’re both beautiful and delicious, needing only light heat and a short time cooking, with flavor similar to oyster and chicken combined. Very tasty…

Oyster Mushrooms | Jupiter Ridge Farm
Oyster Mushrooms.

With the recent cold temperature dips, our oyster production has been going crazy. So we hope you enjoy these!

Also new in your share are some veggies we’ve had harvested and stored for a while due to the cold, and which are finally available in rotation: namely, Black Spanish radishes and pie pumpkin!

In the true spirit of autumn and Halloween this week (and with Thanksgiving not too far away), we thought pie pumpkin would be perfect. Yes, it looks like a pumpkin you could carve into a jack-o-lantern – but it’s actually a variety that’s better for eating (and making into pumpkin pies especially) rather than carving!

And, last but not least, no– they’re not beets. They’re black Spanish radishes! We’ll tell you a bit more about them below…

Black Spanish Radishes | Explanation and Wellness Info

Just like the watermelon radishes and purple daikon radishes you’ve received in CSA shares prior, black Spanish radishes are also a type of “winter radish.”

Black Spanish Radishes | Jupiter Ridge Farm
Black Spanish radishes pictured with watermelon radishes below.

This means that, unlike spring radishes, you can store them for a long period of time without perishing under the right conditions – in a dark, cool place, preferably your refrigerator (or a root cellar if you have one). You can even keep a few throughout the entire winter if you like, not unlike a turnip, rutabaga, beet, or potato.

Not sure how to use them? We recommend using them much like watermelon radishes (discussed here in last week’s CSA newsletter) or like purple daikons (from CSA week 12 here). To summarize quickly, they can be sliced and eaten raw (on salads, etc.) or roasted much like a turnip or rutabaga. (Try pickling them – they’re incredibly delicious that way, too!)

What stands out most about Black Spanish Radishes, though? Their very unique health benefits. Studies show this root vegetable has heavy duty detoxification capabilities (it can even remove heavy metals!), it has tons of antioxidants and protects the liver, and may even greatly reduce cancer risk, boost immunity, help you fight the common cold, and lots more (some basic benefits are outlined here at CureJoy).

A warning: when eaten raw, it is quite spicy! Not as spicy as a daikon radish, however – but again, roasting and cooking it will turn it into a mild and tame veggie with similar taste to a turnip.

For those who don’t mind spicy foods though (and also for those of you who are interested in home herbal remedies), my herbalist recommendation? Try using it in a homemade Fire Cider recipe. (For reference, here’s a really good one from the original maker herself.)

Garlic is an important ingredient in Fire Cider.

This concoction is a vinegar-filled (and sometimes fermented) combination of horseradish, garlic, hot peppers (usually cayenne), other cold-fighting herbs, sometimes ginger, and lots more, all geared towards keeping colds, flu, symptoms, and bugs at bay when taken a tablespoon at a time. Black Spanish radish was apparently a classic cold-fighting remedy back in the day, and I think its spicy, pungent flavors could be the perfect compliment to this creation (especially as a replacement for or compliment to horseradish).

Need more ideas for eating Black Spanish Radishes (or anything else, for that matter)? Want more health info? Have your own recipes to share?

Email Us! | jupiterridgefarm@gmail.com

2015 News – Mushroom Grower’s Workshop Next Month!


It’s been a busy number of months since Oak Savanna invested in some precious online time, and with good reason- the business has been up to a lot, and changed considerably from 2014 to 2015.

Firstly, Oak Savanna’s Swine CSA has officially gone on hiatus, taking a little vacation after 3 successful seasons (totaling near 30 participants over the period!)

We do apologize if that bums anybody out, but rest assured: Farmer Will’s Swine and “Pork-Trade” operation is not gone for good.  The CSA was a real success, but 2015 has simply become a year all about focusing on the fungal-side of the business, and getting the mushroom end of things up and running…which will then in turn financially support piggies in the future.

But hey….if you’re interested in future Swine CSA seasons, we do have a waiting list we could put you on, perhaps at a discount further down the road.

IMG_0972Which leads us to a number of exciting mushroom updates!  Shiitake mushrooms are alive and kicking, and in high numbers this year.

Due to the hard work of Will, mushroom-growing associates, and plenty of help from some good friends, volunteers, workers and fungus-loving buddies, there are over six hundred shiitake logs in operation over the season, which have flushed out pounds upon pounds of beautiful shiitakes- and some gorgeous photos.  

He hopes to get an oyster mushroom operation flourishing before and even during winter, for some exciting season extension!

Oak Savanna is proud to now have its shiitakes available around all corners of the local food scene of Iowa City and surrounding areas.  Find them every week at the Downtown Iowa City Farmer’s Market, or if you live in Cedar Rapids, you can get shiitakes Saturday at the weekend farmer’s market there too.  Look for our shiitakes at the Echollective Farm stand!

IMG_1612We’re also a part of culinary dining experiences all over the area.  Find our shiitakes in delicious meals served at Share or Basta restaurants in Iowa City, or Sauce up in Cedar Rapids.  The Palisades Cafe features our mushrooms in downtown Mt. Vernon, while Salt Fork Kitchen in Solon, Iowa has been another frequent, happy buyer.

If you’re lucky, you can also stumble upon our photogenic shiitakes on New Pioneer Co-op shelves!  Check out store locations in Iowa City, Coralville, and Cedar Rapids.

As you can tell, Oak Savanna is growing just as fast and beautifully as its mushrooms, and we’re excited about what the future holds.  But what else is new?  Well, it looks like Farmer Will is to represent Oak Savanna at an upcoming lecture and workshop this September!

IMG_1670Joining forces with fellow area mushroom grower Todd Mills of Mushroom Mills, a thorough tutorial, demonstration, and walk-through on all the tidbits of mushroom growing and business running will be given at a price, including a full, local and organic meal prepped and cooked by Farmer Will himself!

Both growers will be sharing their unique methods, techniques, and approaches to the trade, whether you’re an aspiring home-grower or want to attempt your own business venture.  Get acquainted with their operations, and who knows- maybe even get involved!

Interested in attending?  Check out the flyer below for more details, and feel free to contact the Mushroom Mills hub at http://www.facebook.com/Mushroom-Mills and send them a message if you wish to sign up.  Do us a solid if you like, print them out and post them around your community!

Hope to see you there!