The purple and green space-creature in your CSA boxes for the past few weeks has been a Kohlrabi. I like to describe it as "two vegetables in one" and a cross between an apple and a broccoli stem. The bulbous stem is crispy, crunchy and a little sweet. I like it sliced thinly or in match-sticks in salads and stir-frys. I like it in a kale salad in a small dice. I like it sauteed and steamed down with the greens, think turnip and turnip-greens style. The greens are like a collard or kale leaf, ... continue reading...

Dill is excellent in potato salad, creamy salad dressing, with salmon, and in herbed cream cheese spreads. Try it mixed with some fresh yogurt, on top of an omellette. Sauteed Radishes and Sugar Snap Peas with Dill (Epicurious.com). This recipe uses many seasonal ingredients, and your fresh herb of the week, Dill! 1 tablespoon butter 1 tablespoon olive oil 1/2 cup thinly sliced shallots 12 ounces sugar snap peas, trimmed, strings removed 2 cups thinly sliced radishes (about 1 large ... continue reading...

Included in your CSA shares this week is an ounce or so of fresh turmeric.  Turmeric is a powerful anti-inflammatory and has a mildly spicy-bitter flavor. You can eat a piece raw, grate it, juice it, make it into tea and more! I asked around at the farmers market and got lots of great suggestions on how to use it: Tea - plain or with honey Add to chai tea Golden Yogini Milk from Katie Silcox's blog: Tantra Yoga Ayurveda Salad Dressing (add it to a blender or grate it) Add to ... continue reading...