Week 3; July 1st

First I must say that we are really enjoying the enthusiasm of all of our members!  The constraints of the CSA model can be very challenging for some folks due to the lack of choice, especially here in the high desert where the extremes of weather restrict the growing window for many crops.  We strive to bring our members diversity in the crops we give throughout the season….which translates into some crops that are unusual and that you might not be familiar with.  We really appreciate our peoples stepping up to the plate ready to cook with an open mind….so thank you.

Kohlrabi is a cole crop (or brassica) that can be prepared in many ways.  The kohlrabi you received today are pretty young which means that you don’t necessarily need to peel the skins off…especially since they are a nice purply color.  Eat them raw or cooked.  You can cut them into chunks and throw them into a stew, thinly cut or julienne and add them to a cole slaw (letting it marinate over night is best so it can absorb as much flavor as possible),  add them to your favorite stir-fry, add slices to a pizza, or even boil them and give your mashed potatoes a little zing.  Be creative, and if you strike gold please tell us about it.

Garlic scapes are simply divine.  They too can be eaten either raw or cooked, but if you cook them make it brief since their flavor is more delicate than garlic cloves.  Add them to a salad, stir-fry, pizza, the mashed potatoes you made with kohlrabi, or practically anything savory!

Garden cress (or pepper grass) can be used on salads, sandwiches, and/or as baby greens.  They have a light peppery taste that allows many uses including lightly wilting them.

Mustard greens are bitter and require a bit of cooking, but not too much!  Mince some garlic (or chop up the garlic scapes!) and briefly sautee on medium-high heat in olive oil, then add the mustard greens cut into strips.  Constantly turn the greens while they sizzle and then turn the heat down and add either water, broth, or white wine, cover and let simmer for 10 minutes or so.  They should be tender, including the white ribs running down the middle of the leaves.  At the very end add some acid such as lemon juice or apple cider vinegar.

Most of all, be sure to enjoy the food that has been safely grown right up the street by your friendly neighborhood farmers.  🙂

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