CSA–Week Four


Thursday, June 14, 4:00-6:00pm, Cook Field Parking Lot

Your Week 4 Box….

  • Kohlrabi
  • Swiss Chard
  • Green onions
  • Cut lettuce

Tentative list for Week 5

  • Kale
  • Beets
  • Green onions
  • Chinese cabbage

Thanks for doing such a great job cleaning out your boxes.  Don’t forget to return them each week once they are cleaned out.

A few notes about kohlrabi…

Kohlrabi is a close relative of broccoli, but as the name suggests (kohl + rabi) it is better described as a cabbage turnip.  Some botanists actually believe kohlrabi is a hybrid of these two vegetables.  Like other brassicas, kohlrabi is rich in vitamins  A and C, as well as high in potassium and calcium; best of all it is high in fiber and contains only 40 calories.  The leaves are also edible.

Kohlrabi can last for up to a month in the refrigerator in a plastic bag, but don’t let it sit.  It is a wonderful snack food eaten raw.  Wash it, cut off the outer skin and slice it in thin sticks.  You can make the dip Stephanie shared (cream cheese mixed with diced green onions, salt and pepper) as a garnish.  You can also grate it and make a coleslaw or salad.  Mix it with parsley and green onions and the dressing of your choice.  Or you can try it with lime juice, cilantro, and  chili powder to spice it up.    To turn it into a meal, add this to fish tacos.

Last week, CSA subscriber Mary Henry shared this note and recipe to use up those greens….

If anyone needs more ways to use greens, please share this recipe (my mom forwarded to me years ago from a garden nursery newsletter). You can use non-dairy cheese if preferred and any greens (e.g., lacinato kale) instead of the chard. It’s really good!
Rainbow Chard & Cauliflower Pizza

One 10” pizza serves 2

  • One 10” pizza crust
  • 1 bunch rainbow chard, leaves and stems cut into thin strips
  • 1/2 head white, purple or yellow cauliflower, cut into small florets
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1/4 teaspoon red chili flakes
  • 3 Tablespoons extra virgin olive oil
  • Salt and freshly ground pepper to taste
  • 2 ounces part skim mozzarella, coarsely grated

Preheat your oven to 450 degrees. Toss the cauliflower florets with 1 Tablespoon olive oil. Season with a little salt and pepper. Scatter on a baking sheet and roast them while the oven preheats until they are starting to brown —- 15 to 20 minutes. Rinse and drain the chard. Cut the leaves off the stems, leaving them wet. Line up all the stems in a bunch and thinly slice them crosswise. Stack the leaves, roll them up then slice them thinly crosswise. Over medium heat, warm the remaining olive oil and add the shallots. When they are starting to get translucent, add the garlic, chili flakes, and cook for about a minute. Add the chard stems and leaves. Season with a little salt and pepper. Sauté until the leaves are wilted. The volume will reduce a lot.

Sprinkle the cheese over the crust. Layer on the chard. Top with the roasted cauliflower. Bake the pizza for about 10 minutes. What a great way to get your veggies!

This recipe is from the Kaiser Permanente website under Dr. Maring’s Farmer Market and Recipe Update.

If you have a go-to recipe to share, please send it to Ifmiami@miamioh.edu, and I will make sure it gets added to the weekly blog.