What we got this week:
Kohlrabi, it is in the cabbage family. You peel the root and can use it fresh in salad, grated in coleslaw, or cooked like a potato, it tastes like a combination of cabbage and apples! The leaves can be used like Kale. (which is a good thing since we, sadly, didn’t get any kale this week)
Swiss Chard, can be used like spinach or kale but has a stronger taste. I don’t care for it in my fruit smoothies but i do have a good risotto recipe that calls for Swiss chard.
Garlic Scapes, these are the flower stem from the garlic plant. They are super garlicky and you can use them as you would use a clove of garlic, the entire thing is edible, just chop it up. I chopped some up and put them in a salad yesterday. We have a ton coming from our garden also, last fall Dan planted a pretty big garlic patch, so if anyone wants to try the scapes let me know.
Sugar snap peas
and of course, Lettuce
here’s the kohlrabi
this is everything
sugar snap peas
WHAT TO DO WITH KOHLRABI LEAVES
Mixed greens salad
- thinly slice the kohlrabi leaves (roll them to a cigar shape, then chop cross-wise to get thin ribbons, then, if you like, chop once again cross-wise to the first chop, to make shorter pieces) Place in a large mixing bowl.
- Add other thinkly sliced greens (kale, collards, chard, spinach – whatever you have handy)
- Add finely chopped onion, chopped kalamata olives, seasonings (chili powder, or curry powder are good)
- Add 1 T olive oil and 1 T apple cider vinegar
- Massage the mixture with your hand to thoroughly combine and draw the liquid from the leaves.
- OPTIONAL: Add chopped tomatoes, and/or chopped avocado, and toss.
- Allow to marinate for 30 mins. to 8 hrs. (or more)
Will keep in the refrigerator for 5 days.
For more information about this CSA you can contact:
Ben and Lisa Sippel
Sippel Family Farm