In your share this week will be:
(From Bon Appetit)
Rainbow Carrots: These are incredible cooking carrots, be they roasted, boiled, steamed, sauteed or grilled!
Fennel: Fennel may not be around for many more weeks as we face increased heat (and therefore pest) pressures. To get into summer mode, try tossing the bulbs on the grille after soaking in a homemade barbeque marinade. Follow the link here for the recipe!
Red Russian Kale: Red-stemmed Red Russian Kale may be the sweetest of all the Kale varietals, and is sweetened and tenderized even more with a very slow simmer with a little bit of olive oil and garlic in a pan.
Kohlrabi: You’ve got to try my new favorite way to prepare kohlrabi: fritters! Shred the bulb and mix with an egg and a few tablespoons of flour or breadcrumbs. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy.
Scallions: Scallions are excellent in stir-fries, soups, salads or root vegetable roasts. For those interested, I found an awesome article detailing different knife techniques associated with different scallion preparations. I learned a lot from the embedded Youtube video. Follow the link here. Enjoy!
Mixed Squash: Cousa, crooknecks, patty pans and zucchinis, you can’t go wrong with summer squash. Steamed, grilled, or sauteed, squash always improves a dinner plate.
Baby Tokyo Turnips: These very small roots are incredibly tender and make for easy pre-cook processing (most can simply be halved to be cooking ready). If our Turnips haven’t graced a stir-fry yet for you this season, time is running out!
Cucumbers: Most of us know about cucumber’s amazing health and revitalizing benefits...we all know cucumbers are excellent juicing or thinly sliced into a salad. I think what we’re really missing is this fantastic cucumber-mint-basil-simple syrup recipe. As it gets hotter and hotter outside, it doesn’t hurt to have a crisp, cooling and refreshing cocktail base waiting in your fridge! Follow the link here and make your own!