I hope everyone enjoyed all of the produce from their first CSA box of the summer!
This week’s box will include:
- Salad turnips aka butter turnips
- Red Russian kale
- Romaine lettuce
- Green onions
- Cut lettuce
- and the option of cilantro
Again, your boxes will be available from 3:30-5:30 pm this Wednesday June 7th in the Cook Field parking lot. This week we have your official CSA boxes!
For those of you who aren’t familiar with kohlrabi, the raw leaves can be added to salads or cooked and eaten similarly to collard greens. The bulb can be cooked or eaten raw; it is tender and tastes like a more mild broccoli stem. A great kid friendly option would be to shred several bulbs, combine them with eggs and bread crumbs, and fry them in butter or cooking oil to form fritters.
Our Red Russian Kale is a gorgeous heirloom variety who’s stems will not cook down so be sure you are only using the leaf portion! The leaves are tender enough to use in salads. Kale is an excellent source of vitamin C, iron, vitamin A, calcium, magnesium, potassium, protein, carbohydrates and dietary fiber. Enjoy knowing you are getting many of you necessary daily vitamins.
If you are looking to learn a bit more about eating locally and what it takes to produce your own food I would highly recommend “Animal, Vegetable, Miracle” by Barbra Kingslover. The book includes some great seasonal recipes, one of which utilizes several of the vegetables included in this weeks box! If you would like to put your Romaine lettuce, cilantro, and green onions to good use these Asian Vegetable Rolls do just that.
Here Are a few recipes to try with this weeks vegetables courtesy of Aisha Fichtner and Dr. Beth Miller.
Serving size: 4
4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste
1/3 cup grated parmesan cheese
Preheat oven to 450⁰F
Cut peeled kohlrabi into ¼ inch thick slices. Cut each of the slices in half.
Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in olive oil mixture to coat.
Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Cinnamon kale crisps
Serving size: 8
12 large whole kale leaves
3 tablespoons olive oil
½ tablespoon sugar
½ tablespoon cinnamon
Preheat the oven to 390⁰F.
Rinse and dry the kale leaves before removing most of the stalk, leaving long, thin pieces of kale.
Toss the kale in the oil, then sprinkle with the sugar, cinnamon and ½ tablespoon of sea salt.
Arrange the leaves in a single layer on a couple of baking trays and bake for 5 minutes, until crisp.
Transfer the kale to a rack to cool, then serve.
Can’t resist adding some of our weekly photos…