Posts Tagged ‘kohlrabi’

CSA Share for 2012 Week Nine

With all this lovely basil we’re getting, don’t forget to keep making that basil pesto and then freezing it.  You’ll be happy you did come wintertime.  In our share this week:

  • basil
  • swiss chard
  • cucumbers
  • bell pepper
  • kohlrabi
  • beets
  • potatoes
  • corn
  • tomato

I thought a mid-summer collection of recipes for this week’s veggies would be helpful.  I haven’t tried any of these, so let me know what you think.  I found these over at the Mayo Clinic’s website, where they have lots of recipes and healthy living tips.

Peppers:  Pasta Salad with Mixed Vegetables.  This recipe calls for several of our farmshare veggies including garlic, onions, zucchini, and basil.  You could even throw in some of the sweet corn.  It calls for green and red bell peppers, but you could omit the red bells until they start coming in.

Cucumbers:  Cucumber Pineapple Salad.  Never had these two foods together!  I wonder if it’s good…

Beets:  Beet Walnut Salad.  In addition to beets, this recipe calls for some of our greens.

Potatoes:  Potato Soup with Apples and Brie Cheese.  Save this one till later on when the weather turns a bit cooler.  Doesn’t this one sound delicious?

(Image courtesy of www.FreeDigitalPhotos.net)

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CSA Share for 2012 Week Two

I haven’t picked up my share yet for the week due to a crazy end-of-school schedule, but wanted to post for you today so you could get started with some ideas for this week’s veggies.  In our share this week:

  • arugula
  • mizuna
  • spinach
  • baby bok choy
  • Toscano kale
  • lettuce
  • kohlrabi
  • broccoli
  • lots of garlic scapes

As was said in this week’s newsletter, all the greens can get a bit overwhelming, but they are so tasty and good for you that it’s worth the effort to learn how to master a few easy recipes.  Here’s one quick and delicious recipe that I cooked up last night:  Soy-Sesame Kale over at myrecipes.com.  It’s even simpler if you dice up your farm garlic scapes instead of using garlic cloves.  Another thought is to combine all liquids/oils (making several batches worth) and store in a jar in the fridge;  then just shake and pour for the next time.  Also, I omitted the ginger and mirin and it was still super good.  Next time I’ll try adding honey.  Even though this is a “kale” recipe, it of course would be just as good if you substituted any of our other greens (bok choy, arugula, spinach).  As a finishing touch, try sprinkling sesame seeds or peanuts over the top.  Mmmmm…

But, let’s get back to kale.  After reading about it over at wikipedia, you will be even more motivated to remember it in your veggie drawer.  It’s nutritional value is truly amazing, and after learning about what its indole-3-carbinol can do for me…well, I’m SOLD!  😉

CSA Share for 2011 Week Seven

The kohlrabi in this week’s share is phenomenal!  It is so mild and crisp, I could hardly stop eating it.  If your kids are less-than-enthusiastic, have them try dipping it in some ranch dressing.  In our share this week:

  • broccoli
  • swiss chard
  • summer squash
  • cucumbers
  • pickling cucumbers
  • kohlrabi
  • tomatoes
  • cabbage
  • green beans

What to do with all those cucumbers?  Instead of putting up more pickles, make a tasty, refreshing Cucumber Yogurt Dressing for your salads.  Just combine the following in a blender:  1 small cucumber, 1 cup plain yogurt, 1 tsp lemon juice, lots of chopped garlic scapes, a little salt, and a little olive oil.  Whir it all up and store it in a glass jar in the fridge.  The batch I made was a little runny, so I suggest trying Greek yogurt in yours.

Speaking of pickles, to make preparing the next batch easy, just re-use the pickling liquid.  We finished a jar today, and instead of tossing the liquid, I just cut up my pickling cukes from this week’s share and dropped them right into the same jar.  I did the same thing last year and they turned out just fine.

That Asian Cabbage Slaw in this week’s newsletter is a must-try for me (I need a diversion from my usual creamy-type coleslaw).  While you’re there reading the newsletter, check out the piggy poem submitted by one of our members.  Love it!

CSA Share for 2011 Week Three

In our farm newsletter this week, member Mary talked about how to stay on top of your veggies by making a post-pickup list; I certainly second that.    I’ll even carryover onto my list the veggies that I didn’t get to the previous week.  It’s so much easier to glance at a list on my counter rather than dig through my veggie drawer.  In our share this week:

  • lettuce
  • kale
  • kohlrabi
  • extra garlic scapes
  • pick your own herbs

Kohlrabi…what can I say?  The only way I eat it is raw, sliced into sticks.  If you want recipe ideas, I’ve had good luck over the years with other veggies at allrecipes.com or epicurious.com (which even has a recipe titled Sauteed Kale with Kohlrabi…perfect for this week).  I am always glad to see the first kohlrabi in our shares; it reminds me of eating it from my dad’s garden when I was a kid in Minnesota.

We got a big and beautiful bunch of kale this week.  Our newsletter has three kale recipes, and Farmer Anne and I seem to be on the same page with one of them, the Kale Salad.  It’s very similar to my Kale Salad post from last year.  And I know I keep harping on about making sure to freeze your extra greens, but…FREEZE YOUR EXTRA GREENS!!  Frozen kale is my top choice for my Crockpot Greens and Beans that I make weekly when winter comes to New England.

Since we were out of town last week, I had frozen some of our spinach from our Week One pickup and, along with frozen peaches, blueberries, a banana, orange juice, and some honey, made a smoothie with it yesterday.  Several years ago, a member explained “green smoothies” to me, and I’ve been making them ever since, using any type of greens.  These smoothies are a perfect way to eat your greens during the really hot weather, when you don’t want to stand over a pan for even a few minutes to saute them.

CSA Share for 2010 Week Fifteen

Yes, more kohlrabi!  I love this stuff.  I don’t do anything but eat it fresh; just peel, slice and eat.  In our share this week:

  • bell peppers
  • broccoli
  • eggplant
  • garlic
  • green beans
  • kale
  • kohlrabi
  • lettuce
  • onions
  • potatoes
  • summer squash

I also am glad to see more broccoli because I want to make more of that Creamy Broccoli Slaw (see bottom of my previous post).  I’m happy to have another go at the eggplant because I found a good-sounding Eggplant Parmesan recipe recently in Prevention magazine, and then found it online here for you.   I’ll let you know how that turns out.  For the bell peppers, onions, and garlic, try them on Tortilla Pizza tonight.

CSA Share for 2010 Week Nine

Here in New England, the farmers NEED rain!  When we keep getting all the beautiful veggies week after week, it can be easy for me to forget that there’s a ton of work going on in the fields every day keeping everything watered and lush.  After 12 years, I think that I treasure every veggie, but I find that I still need to be continually reminded that it’s not so easy, and that makes me realize all over again how precious these veggies are and how much I truly love my farmers.

We are on vacation this week, so I picked up my share early and worked at preserving most of it, while giving some away to friends.  In this week’s share is:

  • basil
  • beets
  • broccoli
  • cucumbers
  • kale
  • kohlrabi
  • lettuce
  • peppers
  • summer squash
  • tomatoes
  • watermelon

I made the best salad out of the lettuce, broccoli, cucumbers, peppers and tomatoes (with Balsamic Vinegar Dressing), and took it on the road with us.  What a treat!   Also, I did pick a few delicious cherry tomatoes and brought them to snack on; I can’t wait till they really start kicking in.   Also from the pick-your-own beds, in this week’s farm newsletter is a recipe for Indian Okra, which I am really looking forward to trying.  I remember years ago a recipe in the newsletter for Cabbage with Indian Spices, which became one of my favorite dishes, so I have high hopes for this current recipe.  I would be very interested to hear if anyone has made any successful dishes using okra.

Try the Pasta with Lentils and Kale recipe from epicurious.com.  I made it last night and had the leftovers for lunch today, although instead of lentils, I mixed in white navy beans.  Also, sauteing the onions for a long time is the way to go.  Yum!

CSA Share for 2010 Week Three

A very colorful share this week!  Mounds of red radishes, white turnips, and purple kohlrabi looked great in the veggie shed.  In this week’s share is:

  • Haikurei turnips
  • lettuce
  • bunch of radishes
  • purple kohlrabi
  • swiss chard
  • summer squash
  • chinese cabbage
  • garlic scapes
  • pick your own herb bunch

Right when I got home, I cut off all of the tops to the radishes, turnips and kohlrabi, and combined them all in a bag in the fridge; I will work on freezing these tomorrow.  All the bottoms went into one bag in the fridge.   I then washed and spun the whole head of lettuce to use over the next few days.  For the herbs, if I remember, I will bring a glass to the farm with a little bit of water in it.  Then I just put my snipped herbs right into the water glass and they stay extra fresh.  When I get home, the herb glass simply goes right into the fridge.

We started out tonight with shredded lettuce on our homemade subs. Since I don’t have much time before dinner on pickup day, and after spending time separating and storing my share, I don’t usually do much with the veggies for dinner that night.  I keep it simple by using the fresh lettuce or maybe a plate of raw kohlrabi, etc.  The zucchini would also be quick and easy to slice and toss with olive oil and salt/pepper, then broil or bake for just a bit in the toaster oven.