In Your Share (June 27th edition)

Kohlrabi_ColorI’m a big fan of kohlrabi! It is tasty, versatile, easy to grow but often under-appreciated. Years ago, one of our farm crew was biking home with a basket full of vegetables, including kohlrabi. They were stopped on the street by a german family who asked them “where did you get those beautiful kohlrabi?” In Germany, the kohlrabi is as common as carrots and broccoli are here, but they hadn’t been able to find them in the grocery store. Long story short, Herbert & Dorothea joined the CSA the next day and were enthusiastic members for as long as they lived in Portland. They eventually moved back to Germany, but their love for kohlrabi has stuck with me and hopefully you will be similarly inspired!

Amazing recipes for kohlrabi and everything we grow on the farm are available to members at Cook With What You Have. If you joined our Summer CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Collard Greens: These are quite tender and can be sautéed relatively quickly. If you’re in a hurry then just wilt them in a hot pan with olive oil and add to pasta, fritattas or polenta. They’ll probably also hold up to the longer cooking times called for in traditional collard recipes like this vegetarian version with Black-Eyed Peas.
  • Fava Greens: These leaves have a delicate flavor just like the beans but are much easier to prepare. They have a texture similar to spinach and can be eaten raw or cooked.
  • Garlic Bulbs: This Early Chinese Pink variety is one of my favorites! It matures a month early than our mid-season garlic and has large cloves with pretty pink wrappers. The mild flavor makes it perfect in almost any dish.
  • Hakuri Turnips: These make a nice raw snack or make slow food fast by roasting them under the broiler with a little salt & olive oil. Don’t forget to sauté the greens – they are tasty too.
  • Kohlrabi: These little beauties make a great raw snack food or cut them into little chunks and roast or sauté them. Make sure to fully peel the outer layer off and so you can enjoy the  sweet crunchy center. Leaves can be cooked just like kale or collard greens.
  • Napa Cabbage: So excited to see these beautiful dense heads! Use it to make a traditional kimchi, sauté it in stir fry, or make your favorite coleslaw recipe with it.
  • Spring Onions: Use these like you would giant scallions – use raw or cooked.
  • Amish Butter Popcorn: Such a good snack!

Coming soon… new potatoes!