CSA Newsletter – Week 2
Getting Vegucated: on Kohlrabi
Once upon a time there was an ancestral brassica—not quite a cabbage, or a kale, or a radish, but some leafy looking thing with a sulfurous flavor. Over many years of traditional breeding and selecting the best plants, humans brought the vegetables into existence that we have today, some that we are very familiar with such as broccoli and cabbage, and others that we aren’t so familiar with such as kohlrabi.
There is only so much energy in a plant that can be allocated. For the lovely bunched radishes in your box, the majority of the energy is allocated to the root. For kale, the energy goes to the leaves. And for the strange alien creature that is kohlrabi, the energy gets prioritized to create an enlarged and
sweetened stem. Kohlrabi is not a root that grows beneath the soil, but rather an enlarged stem that sits right on top of the soil as it grows, legs criss-crossed, soaking up the sun.
Kohlrabi come in a variety of sizes and colors, ranging from purples to greens to whites. They have an incredibly refreshing crunch much like jicama, with the sweetness of a hakurei salad turnip, and a flavor reminiscent of a crisp broccoli stem. It’s wonderful in slaws, salads, or thinly sliced with a sprinkle of salt and a drizzle of lemon juice.
Best, Laura Bennett
Table of Box Contents
- Swiss Chard
- Summer Squash— or what I call “summer butter” are back in season! Remember, when cooking on the stovetop wait to salt until after cooking to avoid the mush madness.
- Nicola Potatoes—waxy & buttery delicious perfection
- Sweet Slice Cucumbers—these favored bumply beauties win the crunch & flavor test every time!
- Bunched Carrots
- Fresh Bulb Onions
- Green Butter Lettuce
- Fresh Garlic—at this time of year, garlic is still quite green. No need to peel or bother with this garlic! You can easily chop up the whole head, removing the thin woody stem. Best thing about June!
- Bunched Radish
Cucumber, Strawberry & Arugula Salad with Poppy Seed Yogurt Dressing
Adapted from https://thefeedfeed.com/paleoglutenfreeguy/cucumber-
For the Poppy Seed Yogurt Dressing
- 3/4 cup Plain Unsweetened Yogurt
- 1.5 tbsp Extra Virgin Olive Oil
- 1 tbsp Vinegar of choice or lemon juice
- 3/4 tsp Poppy Seeds
- 3/4 tsp fine Sea Salt
For the Salad
- 1/2 cup Pecan Halves, roasted or toasted
- 1 lb Strawberries, halved or quartered
- 1 Cucumber, sliced thin or in chunks
- 1 small bunch Fresh Dill, minced
- Salt & Pepper to taste
Mix all dressing ingredients together, either shaken in a mason jar, or whisked in a bowl. Set
Toast pecans for 5ish minutes in a dry skillet on medium-high heat, then roughly chop and set aside.
Chop arugula or radish tops (if they’re not too hairy), cucumbers, strawberries, and dill, saving
some sprigs aside to sprinkle on top.
Pour dressing over and mix thoroughly! Enjoy
Rainbow Chard Frittata
Adapted from https://thefeedfeed.com/famtotable/rainbow-chard-frittata
- 12 Eggs
- 2 tbsp Olive Oil
- 1 Onion, diced
- 1 head Fresh Garlic, diced
- 1 bunch Rainbow Chard, chopped
- 2 pinches Salt
Preheat the oven to 400 ̊F. In a mixing bowl, beat the eggs and add a pinch of salt.
In a large non-stick skillet gently sauté the onions in the oil until translucent, or about 10 minutes. Add the chopped rainbow chard and allow to wilt. Season to taste.
Add the eggs and gently mix together. Bake in oven for about 20 mins or until the eggs have set.
For an extra touch, place under a low broil for a few mins to lightly brown the top. Be careful though, it will burn quickly if not watched!