This week our CSA members will enjoy the following produce in their bins!
- Bunched Beets
- Napa Cabbage
- Purple Kohlrabi
- Panisse Lettuce
- New Red Potatoes
- Squash Mix – Little Pond Farm
- Stone Fruit Medley – nectarines, plums and peaches
FEATURED PRODUCT OF THE WEEK: PURPLE KOHLRABI
One of the most inquired about products at our markets, kohlrabi, the interesting looking bulb that grows above ground, is part of the cabbage family. Kohlrabi is frequently described as a hybrid turnip/cabbage (its name is derived from the German words for cabbage -Kohl and turnip-rübe), and has great versatility in cooking; it can be steamed, fried, roasted, and sautéed. Moreover, it is delicious raw in slaws, salads, or with sea salt as a snack. Just make sure to peel the tough outer layer before preparing.
Kohlrabi Citrus Slaw– (or a take on a vegan ceviche)-
- One Kohlrabi, peeled and cubed or julienned
- Chopped 1/2 sweet red onion
- Chopped Cilantro, about 1/4 cup
- Juice of one lime
- One tbsp on fresh orange juice
- Cherry tomato 1/4 pint, halved
- Avocado, diced
- Jalapeno, minced with seeds and ribs removed
- Sea Salt
- Cracked pepper
- Olive Oil
In a bowl, stir coat the kohlrabi with lime and orange juice. Let stand for 10 minutes, and marinate in the fridge for an hour covered. Stir in onions, tomatoes, and jalapenos and pepper. Before serving, top with sea salt and olive oil (the salt will extract water from the kohlrabi if it marinates too long). Eat as a stand alone, with chips, or topping for tacos. Serve with a lime wedge.
Chimichurri sauce or marinade
- One bunch parsley- lower half of stems removed
- Two scallions
- 2 garlic cloves
- 1/4 cup of olive oil
- 1 tbsp of red wine vinegar
- Juice of a lemon to taste
- Red Pepper flakes
- Salt & fresh cracked pepper
- Optional- jalapeno (add to food processor)
Pulse garlic and scallions in a food processor, and then add parsley bunch and chop very finely. Place in a bowl and stir in vinegar, lemons and pepper flakes. Top with olive oil and salt and pepper to taste. This is great as a steak marinade or finish.
Rosemary Potatoes & Tomatoes – EatingWell
- 1 pound tiny new potatoes, scrubbed and quartered
- 2 tablespoons olive oil
- 1 teaspoon chopped fresh rosemary
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 4 plum tomatoes, quartered lengthwise
- ½ cup pitted Kalamata olives, halved
- 3 cloves garlic, minced
- ¼ cup shaved Parmesan cheese (1 ounce)
Preheat oven to 450 degree F. Spray a 15×10-inch baking pan with cooking spray; place potatoes in pan.
Combine oil, rosemary, salt, and pepper in a small bowl; drizzle onto the potatoes, tossing to coat. Bake for 20 minutes, stirring once.
Add tomato quarters, olives, and garlic; toss gently to coat. Bake for 5 to 10 minutes more or until the potatoes are tender and brown on the edges and the tomatoes are soft.
Serve warm. Sprinkle with Parmesan.