Week 21 – Kohlrabi

Here’s what’s fresh this week:
 
Veggies:
-Baby lettuce mix
-Arugula
-Spicy salad mix
-Green leaf lettuce
-Red butter lettuce
-Butter crunch lettuce
-Kohlrabi
-Japanese salad turnips
-French breakfast radishes
-Pink beauty radishes
-Pea Shoots
-Green onions
-Green beans
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Cucumbers
-Lemon cucumbers
-Green (unripe) heirloom tomatoes
-Shishito peppers
-Ground cherries
-Tomatillos
-Red thumb potatoes
Fruit:
-Pluots
Herbs:
-Garlic
-Cilantro
-Parsley
-Mint
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Farmer’s choice flower bouquets (includes zinnias, sunflowers, 
dahlias, cosmos and/or marigolds)
-Organic, estate grown, fair trade black and green tea from 
Young Mountain Tea
 
Veggie of the Week: Kohlrabi!
Kohlrabi looks like a weird alien vegetable and it can be intimidating for many people who have never cooked with it before. A relative of broccoli and kale, kohlrabi tastes kind of like sweet broccoli stems and is great steamed, fried, sauteed or eaten raw. Try it in this Kohlrabi Coleslaw recipe:

Kohlrabi and Carrot Slaw

Serves 4 to 6

  • large kohlrabi, peeled, stems trimmed off, grated
  • 1/4 head purple cabbage, shredded
  • medium carrots, peeled and grated
  • 1/2 red onion, grated
  • 4 tablespoons chopped cilantro
  • 1/4 cup golden raisins (optional)
  • 1/4 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

 
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers
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