In this week’s share:
Lettuce: ‘Black Seeded Simpson’ and ‘New Red Fire’; Spring Onion Mix ‘Evergreen Hardy White’ and ‘Red Long of Tropea’; Summer Squash Mix: Zucchini, Patty Pan and Yellow Crookneck; Kohlrabi ‘Kolibri’, Basil, Yukina Savoy (leafy green similar to spinach and tat soi), Cabbage ‘Early Jersey Wakefield’, Radishes ‘Champion’ and ‘Easter Egg Mix’
U-Pick: Green Beans
You can pick up your share in the same place as last week: the north/far side of the red barn (to your left when pull in to the parking lot).
Wondering how to store your produce so its stays fresh? Here is a link to produce storage and general use tips: http://www.farmfreshtoyou.com/index2.php?cmd=storageusetips
A recipe for Kohlrabi from Farmer Steve:
Kohlrabi can be used in many ways. The leaves can be steamed, sauteed, stir fried or used in soups in the same that its relatives cabbage, kale and collard greens are often used. The turnip like bulb at the base of the leaves is what makes kohlrabi distinct. The bulb can be peeled, then cut into slices, strips or chunks to be eaten raw, used for dipping, or in a salad. The bulb is also great for roasting, baking into kohlrabi sticks, chips or fries.
My personal favorite use is for Kohlrabi is making Kohl-slaw. Numerous variations of this are possible.
Kohl-Slaw:
- Peel and grate 2 medium kohlrabis
- Shred 1 cup of radishes
- In a bowl, mix 2 tablespoons of olive oil and 1 tablespoon of apple cider vinegar or white wine vinegar
- Add chopped parsley, radishes and kohlrabi to the bowl and toss vegetables
- Add salt, pepper and sugar to your liking
- Chill kohl-slaw and enjoy!
Best,
Farmer Steve