Week Two Electric Boogaloo!

VEGGIE OF THE WEEK: KOHLRABI!

The beautiful Kohlrabi is not quite a cabbage, and not quite a turnip. In fact, it tastes much like a sweet sweet broccoli stem.
Maggie fell absolutely in love with the little devil on a farming venture in France, and would no doubt dedicate the whole of Tiny Farm to a kohlrabi monoculture if given the chance. In my humble opinion, this cultivar of the Brassicacea family is a triumpth for plant breeders, and proof that sometimes humans do things right.

KOHLRABI AND FENNEL SALAD

This is simply the most delicious salad in the world! The following recipe has precise measurements that I have never precisely used. I have, however, made this many times by winging it with delicious results. Enjoy!

2 kohlrabi bulbs* peeled, cut in half, and sliced thinly
1 oz. fennel leaves ( chopped finely) or 2 bulbs fennel (sliced thinly)
1 bunch spring onion tops cut at a diagonal into 1/2 inch pieces
Juice from 2 lemons or 1/3 cup apple cider vinegar
1/8 cup olive oil
Pinch of Salt
Dash of Black Pepper
Optional: 3 sprigs of parsley and 3 sprigs of mint chopped finely

* Note: Kolhrabi bulbs are not technically bulbs. They are simply a swollen stem. However, swollen stem sounds like a problem so I have tried to limit its use.




SAY WHAT?

Kohlrabi comes from the German word Kohl which means cabbage and the word Rube which means turnip.

WHAT'S IN YOUR BOX?

Arugala
Braising Mix
Radish
Pac Choi
Garlic Scapes
Kale (Red Russian and Lacinato)
Lettuce
Rainbow Chard
Kohlrabi
Parsley and Mint
Spring Vidalia Onions


STORAGE TIPS

Cut off kohlrabi greens and store seperately from the bulb. Both should be stored in plastic bags in the refrigerator.

Spring 2010 CSA Begins!

WHAT'S IN YOUR BOX?

WEEK ONE:

Pickled radishes
Lettuces
Rainbow Chard
Spring Vidalia Onions
Sweet Peas
Arugula
Kohlrabi Greens
Kales (Red Russian or Lacinato)
Parsley, Oregano and Mint!

FEATURED VEGGIE OF THE WEEK: RADISH

French Breakfast (the long dog) and Cherry Belle (the fat dog).

Our first crop of beautiful radishes was a smashing success! Only it came a week early. Well, like any good farmers would, we made lemons out of lemonade! Which is to say, pickles out of early radishes! So enjoy them pretty much the same way you would a fresh radish, in salads, sliced thinly and mixed with a bit of thinly sliced onion and fresh parsley to accompany a nice piece of fish or chopped up like relish to top a sausage sandwich (don't forget the sauteed vidalia there!) or straight from the jar! There will be fresh radishes to come, so hang on to this recipe and try it on them in a few weeks! Enjoy! And by the way, WELCOME!

RECIPE: Radishes with Hard-Cooked Eggs

6 large hard cooked eggs, halved, then quartered
1 scallion chopped
2 TB butter
1 bunch radishes, quartered
1 tsp ground cardamom
1 tsp cinnamon
1 tsp seasame seeds
1 tsp ground cumin
1 1/4 cup plain yogurt
1/3 cup chopped cilantro
juice of 1 lemon
1 tsp paprika
Arrange hard cooked eggs in shallow serving dish. Season with salt, pepper, scallions. Melt 1 tb butter in skillet over medium. Add radishes, cook until tender. Set aside to cool. On low heat, add remaining butter and spices; cook, stirring constantly until fragrant (about 4 mins). Put yogurt in bowl, add cooled spices, cilantro, lemon juice, paprika. Stir. Arrange cooked radishes over eggs. Pour yogurt sauce over dish. Serve with rice.
From Farmer John's Cookbook

STORAGE TIPS!

When storing radishes, remove greens and store seperately. The greens are tasty finely chopped in a salad or slightly steamed with lemon juice as a side dish. Radish roots deteriorate quickly so eat as soon as possible.