In your share this week will be:
Jalapeno Peppers: If you like a bit of kick like me, you won’t have a problem finding a use for these peppers in soups, on sandwiches, or finely diced into a black bean and rice dish. If spice isn’t your thing, I’d recommend pickling them to save for a later date and to neutralize a bit of the heat. Here is an excellent recipe from Simply Scratch.
Sweet Potato Fingerlings: The skin on these are thin enough where you won’t have to feel them should you throw these beauties in the oven and bake them with a little cinnamon or nutmeg. Here is a great link breaking down the best roasted sweet potato methodology.
Squash: Your squash medley may include any combination of cousa, zucchini, crookneck, or patty pan squash. These fruits are very tender and carry a relatively high water content which makes for easy cooking, whether thats baked, sauteed or grilled!
Carrots: These slender and sweet beauties (a cultivar known as Mokum) are best enjoyed raw as a crunchy snack. For longest storage, remove tops from the roots. You can use carrot tops, finely chopped in soups or pestos, or throw the entire things into veggie stock.
Red Russian Kale: The LA Times has a great little profile here for Red Russian Kale, including preparation and storage tips, plus recipe suggestions!
Kohlrabi: According to Local Harvest: “Kohlrabi belongs to the cabbage family and got its name from a German word meaning “cabbage-turnip”. They were popular in Germany during the 16th century and only recently have they been appreciated elsewhere….Diced or julienned kohlrabi is good in salads, stir-fries, coated in batter and deep fried or steamed, and accompanied with a cheese sauce.”
Kohlrabi is one of the few vegetables I do recommend peeling. The outer skin can stay rather tough even after cooking. You can also eat the greens of the kohlrabi. Treat them just like collards or kale, and remove the stem. Kohlrabi is low in calories, and is a good source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese. It also contains Thiamin, Folate, Magnesium and Phosphorus.
Recipe: Roasted Kohlrabi with Parmesan Cheese
Kohlrabi bulbs, peeled
Salt and Pepper to Taste
1/3 cup grated Parmesan Cheese
1 clove garlic, minced
Preheat an oven to 450 degrees F (230 degrees C). Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
Bake 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.
Optional: add other root vegetables like turnips to the mix, season with herbs like oregano and thyme
Red Leaf Lettuce: Our Red Leaf is nutrient dense, flavorful, and adds vibrant color to any salad mix. Try one of our favorite farm house salad dressings:
Olive Oil – 1/2 cup
Lemon Juice – 1/4 cup
Tahini (sesame seed paste) – 2 tbsp
Soy sauce – 2 tbsp
1 clove of fresh garlic (finely minced if you don’t have a blender)
Chopped cilantro or sesame seeds are optional additions
If you have a blender, puree all the ingredients until smooth. You can add water to thin it out if it gets too thick. If you don’t have a blender, put everything in a tightly lidded quart jar and shake vigorously until well combined. Check seasoning and enjoy on your salad.
Easter Egg Radishes: The crisp flesh carries a mild pepperiness and is a great source of Vitamins A, C, potassium, zinc and dietary fiber. Include in a simple sautee with butter and salt OR try chopping and adding them to tacos and sandwiches for satisfying crunch and radishy zing.
Dill (Wednesday members only): Dill is excellent in potato salad, creamy salad dressing, with salmon, and in herbed cream cheese spreads. Try it mixed with some fresh yogurt, or on top of an omelette!
Carmen Peppers (Thursday/Saturday members – not pictured above): A “bull horn” (corno di toro) pepper type from plant breeder at Johnny’s Seed, Carmen Peppers carry a dynamic sweetness to them that make them a tempting option for raw preparations like slaws, salads or dips!