In this week’s share we have a great selection of greens, roots, and a few seasonal surprises!
In your share this week we will be including:
Kohlrabi: This bulbous cabbage cultivar, also known as a “German turnip”, may be eaten either raw or cooked. You can thinly shave the peeled bulbs into thin, crunchy, juicy strips and toss into a slaw, saute the leaves and stems like salt, pepper and olive oil, or chop and roast the bulb until tender in the oven.
Snow Peas – we are hoping to pick enough to include these this week: Snow peas (along with snap peas and unlike field and garden peas) are notable for having edible pods and a high Vitamin A & C density. Aside from the value as an edible crop, we find value in snow peas due to their ability to host beneficial bacteria, rhizobia, in their root nodules, which fix nitrogen in the soil! Here’s a great recipe for pan seared peas!
Fava Shoots: We harvest these tops consistently to maintain the tenderness of the leaves and stems. May be enjoyed raw or cooked, but my personal favorite preparation involves a simple sear in a skillet dressed with olive oil.
Bok Choi: This Chinese cabbage is best friends with finely minced garlic and freshly grated ginger or turmeric. Combine with a cooking oil of choice (sesame oil or ghee butter work great) over medium-high heat and cook until stalks and leaves are tender.
Mustard Greens: These greens are packed with vitamins and minerals and carry a very pungent, peppery flavor that is made more mild by cooking. Included here is a wonderful recipe for a mustard side dish.
Sweet Potatoes: Many of our afternoons on the farm the last few weeks have been spent in full-crew sweet potato harvest mode, filling large bins, storing until the roots no longer “slip” and brushing and cleaning before we bring them to you! This crop may be the staple of the late fall/winter season, and with so much volume, we’re always thinking of new preparations. Here is a link to 25 creative sweet potato recipes, please feel free to let us know which recipes worked for you or if there are any preparations you’ve come up with from home!
Romaine Lettuce: Full of phytonutrients, fiber, vitamins, minerals, and antioxidants, green romaine is crisp in texture and carries a slightly mild flavor. Here is a great site detailing romaine’s wide range of health benefits.
French Breakfast Radishes: Known for their oblong shape and vibrant fucshia coloration, these radishes tout a mild peppery kick and a crisp texture. Whether enjoyed raw or cooked, these French Breakfasts won’t hang in your fridge for very long. Here’s an accessible recipe for sauteed radishes.
*Farmer’s Note: Select locations will be receiving either Red Russian Kale or Curly Kale, based on availability. Be sure top check your weekly pick-up reminder emails to see whether kale is coming your way!