Red Romaine Lettuce
English Peas or Snow Peas
Purple Daikon Radishes
Murasaki Sweet Potatoes
February weather has started off more mellow and mild allowing for lots of planting over the past few weeks. It never gets old seeing rows of freshly planted seedlings nestled into fertile soil. It’s the picture of potential and you can’t help but be excited for what’s to come. The busy season is upon us!
Speaking of potential and anticipation… the strawberry plants are coming along nicely and should be ready for harvest by the end of the month. Just a few eager berries were ready for picking today and wow, they were little flavor bombs! We packed a pint of strawberries from Passion Organic Farms in your share this week to hold you over in the meantime.
Kohlrabi makes its debut this week and it can be enjoyed raw or cooked. If you’re not familiar with kohlrabi, it’s the cute, alien-looking purple bulb with long stems sticking out of it. You can’t miss it. It’s a great source of vitamin C, fiber, potassium, and B6. This week kohlrabi is featured in two recipes – one in raw form, the other pan fried, both delicious.
Scallions have also arrived this season and they’re zesty and bright. If you want to keep them fresh longer in the fridge, grab a small jar, add an inch of water, and stand the scallions root down in the water. Cover the green tops with a plastic bag to keep moisture in. If you don’t think you’ll work through the entire bunch, slice some up and freeze for later.
The first recipe this week is a winter slaw with 4 items from this week’s share: purple daikon, kohlrabi, snow peas and scallions. I made it tonight and, with some shredding help from the food processor, it was quick and tasty! Watch the ACV and scale it back if you aren’t using the full amount of veg. I didn’t have snow peas on hand, but I threw a few shelled English peas in for a splash of color and sweetness. Depending on your delivery or pickup day, your share will have either English peas (in the shell) or snow peas inside. This slaw would be great served on its own or with something hearty, like a roast or pulled pork.
Next recipe up this week – kohlrabi fries! Followed by a green goddess dressing recipe to dip them in!
THIS WEEK’S RECIPES
Winter Slaw w/Kohlrabi, Daikon and Snow Peas
- 2 green or purple kohlrabi bulbs, peeled, shredded
- 1 purple daikon radish, peeled, shredded
- 1 cup of snow peas thinly sliced, vertically
- 4 scallions, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- 2 teaspoons honey (or cane syrup)
- 1/2 teaspoon sea salt
- Place shredded kohlrabi and daikon along with the sliced snow peas and scallions in a bowl.
- Prepare the dressing by whisking together the olive oil, vinegar, mustard, honey (or cane syrup) & salt.
- Add the dressing to the shredded veggies and toss to coat.
- Cover and refrigerate for an hour or so to bring the flavors together.
- 2 medium to large kohlrabi bulbs
- 3 tablespoons of avocado oil
- 1 teapsoon garlic powder
- 1 teaspoon ancho chili powder
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon salt
- Heat over to 425 degrees F.
- Prep the kohlrabi by removing the long stems, tough ends, and peeling. (If the core seems tough, you can remove it.)
- Cut each kohlrabi into fry slices, appx. ½ inch thick
- Toss kohlrabi fries in a bowl with 2.5 tbsp. of avocado oil, garlic powder, chili powder, and salt and pepper coating all the fries well.
- Grease a large sheet pan
- Spread the fries on the sheet pan in a single layer and bake for 15 minutes.
- Remove sheet pan from oven and, using a spatula, flip the fries over. Return the pan to the oven and bake for another 15 minutes or until the fries are golden brown.
- 1 cup plain Greek yogurt, preferably full-fat
- 1 cup lightly packed fresh herbs (tender stems are fine): use cilantro, parsley, dill, basil and/or mint, with up to ¼ cup chives or green onion (sliced into ½″ segments)
- 1 medium clove garlic, roughly chopped
- ½ teaspoon fine sea salt
- Lots of freshly ground black pepper, to taste
Combine all the ingredients in the bowl of a food processor. Process until smooth and green, with tiny flecks of herbs.
Taste, and add more salt or pepper if desired. Use as desired or cover and refrigerate for later. This dressing will keep well in the fridge for 5 to 7 days.
Recipe by Cookies for Kate