- 2 kohlrabi
- green onions
- garlic scapes
- napa cabbage
- .5 lb arugula
- 1 lb greens
- green lettuce
- 2 frisee
- swiss chard
This week our CSA brought us…
1 head of Lettuce
1 head of Bok Choi (The last until fall, better make a stir-fry this week!)
1 bunch of Swiss Chard
1 Purple Kohlrabi
Cilantro (With the coming heat this might be all we see of it.)
1 bunch of Radishes
To me it is (in-)affectionately referred to as a space turnip, obvious visual reasons. I say (in-)affectionately because I’ve had somewhat of a testy relationship to kohlrabi in the past 5 years of being in a CSA. Our second year of CSAs we hit a bumper crop of them that pretty much knocked them out of my favor. It didn’t help that I really didn’t know what I was doing in cooking them yet. The following years exacerbated my negative views of the space turnip… it wasn’t so much that I didn’t like them… I just didn’t like cooking them! They were fine when I was eating them, but I just didn’t develop a good repertoire of recipies for them. This would result in me eating some of them the same way each time and the rest of the kohlrabi ending up a moldy mess in the fridge.
This year is different. I hereby resolve to mend my relationship with kohlrabi. I will seek new and pleasing ways to enjoy the space turnip. And thanks to Rachel, we’ve now gotten a good start on it.
(A quick note from Rachel: The kohlrabi is related to cabbage and has a cabbagey flavor, but a crispy apple like texture. You eat the bulb part of it -and as you can see from the photo above, the bulb is not a root, though it looks like one.)
Simple Sautéed Kohlrabi (Farmer John’s Cookbook)
Serves 2 -4
2 medium kohlrabi bulbs, grated
1/4 cup butter or light oil
1 medium onion, diced (about 1/2 cup)
1 clove garlic, minced or presssed (about 1/2 t)
2T chopped fresh thyme, chives, or sage
1. Mix the kohlrabi and salt in a colander and let stand for 30 minutes to drain.
2. Melt the butter in a medium skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and sauté for 1 minute more.
3. Stir in the kohlrabi. Reduce the heat to low, cover, and cook for 10 minutes.
4. Increase the heat to medium, uncover the skillet, and cook for 2 minutes. Remove from heat and stir in the fresh herbs. Let stand for a couple minutes to let the flavors develop.
I forgot to write about what we picked up last week:
-radishes and greens
-turnips and greens
And then like very bad CSA members, we didn’t use ANY of it until Sunday, when I put some of the spinach into Dan’s Father’s Day Scrambled Eggs. Today we ate all our radishes on butter and radish sandwiches, some with salami and some plane, all were served open-face. All the rest of the veggies remain in our fridge.
On another note, we tried a really super heirloom bean this week -Yellow Indian Woman Beans. By far the best textured of any beans I’ve had. Creamy and firm at the same time. I’m planning on buying more next time I see the bean farmer at the market. Unfortunately, they were expensive, over $5 for a pound. More than I want to spend for my regular bean use…though I suppose I would spend that much on meat. That gives me something to contemplate, I suppose.
We ordered organic strawberries today -$48 a flat. Ouch. But, strawberries are one of the dirty dozen and it is important to me to buy organic for this crop. We’ll make jam this week and then freeze the rest of the berries.
1 head bok choy, 2 heads lettuce, 1 bunch kale, .3 lbs arugula, .2 lbs spinach, purple scallions, rhubarb
“If you really want to make a friend, go to someone’s house and eat with him…the people who give you their food give you their heart.” -Cesar Chavez