This Week’s Share Includes 10 Items:
Sweet Onion, Mixed Squash, Red Radish, Snow Peas, Panisse Lettuce, Kohlrabi, Red Russian Kale, Celery, Carrots and Red Cabbage.
Snow Peas- Although these peas are most popular cooked in oriental stir fry’s, when paired with a little mint and water chestnuts they can make a nice little refreshing cold and crisp side dish. Snow Peas with Water Chestnuts.
Mixed Squash- New this season, our Spring Squash Mix is made up of a few different varieties: Zucchini, Yellow Crookneck and Patty Pan. There is no wrong way to eat squash it’s such a versatile vegetable- skewer and grill them, sautee and stir fry, bake, cook and puree, or thinly slice and toss in salads.
Try this Summer Squash Casserole using your Squash, Carrots and Sweet Onion from this weeks share.
Red Radish- Who knew radishes had so many health benefits. I started to list all of them but then realized that it would take up my entire blog so here’s a diagram instead:
Here at Frog Song we pride ourselves in growing some very unique vegetables that are not typically grown as row crops here in the south. We love to include these in our CSA shares and allow and encourage our members to “taste” outside the box, if you will. Of course, I realize there’s lot of hesitation as well as confusion on the preparation and cooking of these vegetables and while some people are fully confident in their spontaneous cooking skills, others prefer a tried and true recipe. I gave my mother a few of those purple alien looking vegetables (Kohlrabi), along with some Fennel (another interesting and unfamiliar vegetable), and told her to go experiment. She came up with a wonderful light and refreshing bisque, her extremely easy recipe is included below. Give it a shot, let me know how it goes. Do you have a recipe you would like to share, send it to my email FrogsongCSA@gmail.com and i would love to feature it the next time we have included the ingredients in the weekly CSA share.
Mother tested and kid approved- Kohlrabi & Fennel Bisque-
In a Crock pot combine 2 cups of water, peeled Kohlrabi (chopped into 2″ cubes), onion and fennel bulb (save tops for garnish). Cook for about 3 hours on high or until the vegetables are relatively soft but not falling apart. Transfer from pot into blender or food processor and puree until all chunks are gone. Warm on stove top adding salt n pepper to taste & some fennel tops. Serve warm in small soup bowls and garnish with fennel tops n parsley. YUM, Love Mom.