Tag: Kohlrabi

  • Spring 2021 – Week 3

    This week’s farm share will contain the following produce from our farm, and a special mushroom addition!

    • Bok Choy, baby, bunched
    • Baby Carrots, loose without tops – no need to peel them, just wash and enjoy!
    • Kohlrabi Bulb, without greens
    • Green Romaine Lettuce
    • Snow Peas
    • Pink Radish, bunched
    • Sweet Onions
    • Strawberries
    • Mushroom variety from Fungi Jon – Italian Brown, King Trumpet or Blue Oyster

    Fungi Jon Mushrooms

    We hope you enjoy these gourmet and medicinal mushrooms as much as we do! They use organic practices and an organic substrate.

    King Trumpet: Thick and firm texture; Perfect to make mushroom scallops with its solid stalk, buttery texture, and mild seafood flavor

    Blue Oyster: Savory umami, reminiscent of dark meat; One of the most versatile gourmet mushrooms

    Italian Brown Oyster (featured in picture): Ultra-tender, almost fluffy texture, with rich umami flavor, reminiscent of gravy.

    Garlic Mushroom Bok Choy – from yummly.com

    Ingredients
    Instructions
    1. Rinse the bok choy with cold water, drained. Cut and remove the lower part of the bok choy stems. Cut the (bigger) leaves lengthwise to halves. Set aside.
    2. Heat up a wok or pan on high heat. Add the oil until heated, then add the garlic and stir-fry until aromatic. Add the mushroom, do a few quick stirs before adding the bok choy. Add salt and continue to stir fry until the leaves are wilted but the stems remain crisp. Turn off the heat and serve immediately.

    Strawberry Coconut Cake from our Blog

    Chipotle-Roasted Baby Carrots – from foodandwine.com

    Ingredients
    • 30 thin baby carrots (2 to 3 bunches), tops discarded, carrots scrubbed
    • 2 chipotle chiles in adobo, minced, plus 1 teaspoon of adobo sauce from the can 
    • 1 tablespoon unsulfured molasses
    • 2 1/2 tablespoons extra-virgin olive oil 
    • Kosher salt
    • Freshly ground pepper
    • 3 tablespoons sesame seeds
    • 4 ounces watercress, stems discarded
    • Plain Greek yogurt, for serving 
    Instructions
    1. Preheat the oven to 350°. Toss the carrots on a rimmed baking sheet with the chipotles, molasses and 2 tablespoons of the olive oil; season with salt and pepper. Roast for 30 to 35 minutes, until the carrots are crisp-tender and browned. Transfer the carrots to a plate and let them cool completely.
    2. Meanwhile, in a skillet, toast the sesame seeds over moderate heat, tossing, until golden, 3 to 5 minutes. Stir in the remaining 1/2 tablespoon of olive oil and season with salt; let cool.
    3. On the plate, toss the carrots with the 1 teaspoon of adobo sauce. Arrange the carrots on 6 plates and scatter the watercress on top. Garnish with the sesame seeds and serve with yogurt.

  • Spring 2021 – Week 1

    Welcome to the first week of the 2021 Spring CSA Season! Members will enjoy the following items from our farm and partner producers in their shares:

    • Beans, Green – Big Daddy’s Organic Farm
    • Bok Choy, baby, bunch – wash and roast whole, or cut off the end and sauté leaves
    • Carrots, baby, loose (no tops)
    • Dill, bunch
    • Red Romaine Lettuce
    • Sweet Onions, bunch – use the tops as well, like you would scallions!
    • Bonita Sweet Potato Yams – Sweet and creamy, white-fleshed sweet potatoes.
    • Fresh Turmeric Root

    Lately, I’ve been trying to incorporate fresh turmeric in every dinner meal. Last night, I blanched some green beans for one minute, to keep their crunch, and tossed in a marinade of finely chopped – or grated if that’s easier – 1 inch piece of turmeric root and 1 garlic clove, a splash of good balsamic and olive oil, salt and fresh ground black pepper. The turmeric gave a lovely earthy kick, and balanced nicely with the sweet balsamic. Thinly sliced sweet onion would be a great substitute for the garlic. Thanks for being a part of Frog Song. We’re looking forward to a bountiful Spring Season and hope to see you at the farm for Strawberry U-Pick events! Have a wonderful week, everyone! – Amy Jane

    Miso Glazed Roasted Kohlrabi – from Mealz.com

    Ingredients
    • 1 Kohlrabi
    • 1 tbsp of organic miso
    • 2 tbsp rapeseed oil
    • 1 tbsp organic tamari
    • 1 tbsp sesame seed oil
    • 1 tsp coconut oil
    Directions
    1. Trim leafy greens of kohlrabi and reserve for later. Peel outer skin of kohlrabi.
    2. Discard tough skin and chop kohlrabi into one inch pieces.
    3. Mix glaze ingredients together in a bowl, add kohlrabi, and coat mixture with your hands.
    4. Spread evenly over a baking tray and roast in a preheated oven at 350 degrees for 30 minutes, checking and turning after 20 minutes.
    5. During the last ten minutes of the kohlrabi’s cooking, quickly steamfry the kohlrabi leaves in a saucepan using oil of your choice, adding a touch of water to aid in the process.
    6. Remove kohlrabi from the oven, and transfer to a bowl and combine with the greens.

    Turmeric Honey Glazed Carrots – from LakesideTable

    Ingredients
    • 8 medium carrots peeled and cut into wide match sticks
    • 3 tablespoons butter
    • 1 teaspoon salt
    • 2 teaspoons turmeric (1 inch piece grated, if using fresh turmeric)
    • 1 teaspoon fresh ground pepper
    • 1/3 cup honey
    • 1 inch ginger peeled and grated
    • 1/2 lemon zested and squeezed
    • 1/3 cup fresh parsley chopped
    Directions
    1. Melt butter over low to medium heat in a skillet.
    2. Put carrots into skillet and coat with butter and add salt.
    3. Gently saute for 2 minutes and add the turmeric, black pepper, honey, and ginger.
    4. Increase heat to medium high for 3 more minutes.
    5. Remove from heat, top with lemon zest, lemon juice and parsley.
    6. Serve and enjoy!

    Sweet Onion Salad Dressing – from Spruce Eats

    Ingredients
    • 1 cup sugar
    • 1 teaspoon salt
    • 1/4 teaspoon dry mustard
    • 1/4 teaspoon celery seed
    • 1 medium Vidalia onion, grated, or other sweet onion
    • 2 tablespoons vegetable oil
    • 1/2 cup vinegar
    Directions
    1. In a saucepan, combine sugar, salt, mustard, and celery seed
    2. Add grated sweet onion, oil, and vinegar. Heat until sugar is melted.
    3. Cool and refrigerate, or serve as a warm dressing.

    Makes about 1 1/2 cups.

  • Winter CSA – Week 9

    This week we’re planning to include the following produce in your CSA share, all from our farm!

    • Carrots, loose
    • Cabbage, green baby
    • Chard, Rainbow, bunch
    • Dill, bunch
    • Kohlrabi, with greens
    • Snow Peas
    • Lettuce, Red Leaf
    • Tokyo Turnips, loose
    • Murasaki Sweet Potatoes
    • Purple Kohlrabi @ FSO
    • Red Leaf Lettuce @ FSO

    We have lots of ingredients for a great stir-fry this week! Here’s a simple method for the veggies: Chop cabbage, kohlrabi and carrots. Stir-fry veggies and onion with a couple tablespoons oil of choice in a skillet or wok over medium heat. Stir frequently until veggies are slightly browned, 5-10 minutes. Add pieces of grated turmeric and garlic, snow peas and a generous splash of soy sauce (coconut aminos or tamari are yummy too). Stir for another minute or two. Enjoy over rice or noodles, garnish with sesame seeds and scallions, if you desire.

    Rosemary-Roasted Root Vegetables Agrodolce – from Food and Style

    Ingredients
    • 12 oz carrots
    • 12 oz beets (or use murasaki sweet potatoes from share)
    • 3 tablespoons white balsamic or champagne vinegar
    • 1 tablespoon honey (or cane syrup)
    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons of coarsely chopped rosemary
    • 3/4 teaspoon fine sea salt
    • freshly ground black pepper to taste
    Directions
    1. Preheat oven to 375 ºF (245 ºC).
    2. Place the root vegetables in the roasting pan. Drizzle with the vinegar, honey and olive oil and sprinkle with the rosemary, salt and pepper. Toss well with your hands and spread the vegetables in a single layer. Cover tightly with aluminum foil and bake for 20 minutes until tender. Remove foil, toss the vegetables with wooden spoons and spread in a single layer. Return to oven, uncovered, and bake for another 20 to 25 minutes until golden-brown, tossing the vegetables once during that time. Serve piping hot!

    Don’t fear eating turnips raw!

    Their crunch is accompanied by a mild, earthy, bitter-sweet flavor; Shred or grate green cabbage, carrots, peeled Kohlrabi bulb, turnip roots, and dill, and toss lightly in equal parts oil & vinegar, salt & pepper. Garnish with scallions for a perfect, crunchy side dish! I also thinly slice turnip root to spruce up my salad toppings.

    Loving this warm weather! Have a great week, everyone!

  • Winter CSA – Week 7

    We’re planning to include the following items in your farm shares this week:

    • Broccoli
    • Baby Green Cabbage
    • Pink Radish, bunch
    • Baby Lettuce, mixed bag
    • Purple Kohlrabi
    • Scallions, bunch
    • Bonita White Sweet Potato Yams
    • Yellow and/or Red Peppers – Big Daddy Organic Farm
    • Parsley, bunch – Worden Farm

    Farmer’s Market Broccoli Salad – Bird is the Word
    Ingredients

    • 1 head broccoli, chopped
    • 2 bulbs kohlrabi, julienned
    • 1 bunch small carrots, julienned
    • 1 bunch radishes, slice thin
    • 1 pint snap peas, sliced
    • 1 red onion, small dice
    • 6-8 slices of bacon, lardons
    • 1/2 cup smoked cheddar, grated
    • 1/8 cup pumpkin seeds
    • 1/2 apple, thinly sliced
    • 6 oz plain greek yogurt
    • 2 Tbsp raw apple cider vinegar
    • 1/3 cup raw honey
    • 1 tsp olive oil
    • 1 Tbsp parsley, chopped
    • 1 Tbsp chives, chopped
    • generous amount of sea salt
    • pepper to taste

    Directions

    1. Render bacon on medium heat. Drain & chop into lardons.
    2. Clean & chop broccoli. Peel & julienne carrots & kohlrabi. Slice radishes thin, slice up snap pea pods, dice red onion and thinly slice apples.
    3. Mix veggies with bacon, grated cheddar and pumpkin seeds.
    4. In a separate bowl, mix yogurt, chopped herbs, vinegar, oil, honey and s&p.
    5. Pour over veggies, mix well & adjust seasoning.

    *A Japanese mandoline comes in super handy when prepping all these fresh veggies!

    Kohlrabi Carrot Fritters with Lemon Tahini Sauce – The Wholesome Kitchen
    Ingredients

    • 2 kohlrabi bulbs, peeled
    • 1 medium carrot
    • 1 green onion, chopped
    • Bunch of parsley, chopped
    • 1 egg
    • ¼ bread crumbs
    • Salt and pepper to taste
    • Oil for frying

    Lemon Tahini Sauce

    • 1/4 cup lemon juice
    • 1/4 olive oil
    • 1/4 tahini
    • 1/4 cup warm water
    • 1 clove of garlic, grated
    • 1/2 tsp cumin
    • salt and pepper to taste

    Directions

    To peel the kohlrabi, remove the outer leaves and peel the bulb with a knife or a potato peeler. Shred the vegetables in a food processor, or by hand using a grater. Season with salt and allow to sit for up to ½ hour.  Using your hands, squeeze out moisture, then add to a medium bowl with 1 egg, chopped green onion, bread crumbs and salt and pepper to taste.  Mix to combine.

    Add about 2 tbsp of avocado or coconut oil  to a heavy or cast iron pan. Heat the oil over medium high heat. Form small patties of the fritter mixture  and carefully place into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil. Add another tablespoon of oil if needed.

  • Winter CSA – Week 5

    CSA members will enjoy the following items in their shares this week:

    • Broccoli Raab (Rapini)
    • Red Bok Choy
    • Kohlrabi
    • Spring Mix
    • Snow Peas
    • Purple Daikon Radish, bunch
    • Slicer Tomato – The Family Garden
    • Fresh Turmeric
    • Rapini has a nutty, pleasantly bitter flavor. Cooking tip: Blanch for a few minutes in salty water to coax out the sweetness!

    Broccoli Raab is a perfect side to pork or mushrooms. To keep the rapini a star, follow this simple sauté method: Heat oil over medium heat. Stir in 2 minced cloves of garlic. Stir in broccoli raab bunch, salt, red pepper flakes. Add a couple tbsp of water, and cover for five minutes. Crock Pot Italian Chicken and Rapini Chili, from mealgarden.com

    Although I love to eat purple daikon raw because they’re just SO pretty, they very versatile in cooking; I’ve even enjoyed them as a pizza topping! Here’s Seven Ways to Get Your Daikon On for some more inspiration, from Food & Wine.

    Asian Chicken Salad with Bok Choy from Martha Stewart

    • Coarse salt
    • 4 heads baby bok choy, trimmed and halved lengthwise
    • 3 tablespoons fresh lime juice
    • 2 tablespoons fish sauce (or 2 teaspoons soy sauce)
    • 1 teaspoon sugar
    • 1/8 teaspoon cayenne pepper
    • 2 cooked chicken breasts, sliced crosswise
    • 1 cup snow peas, thinly sliced lengthwise
    • 3 small shallots, thinly sliced (scallions will do!)
    • 1/4 cup fresh mint leaves, coarsely chopped
    1. In a large pot, bring 1 inch salted water to a boil; add bok choy. Cover, and cook until tender, 3 to 5 minutes; drain, and let cool
    2. In a bowl, whisk together lime juice, fish sauce, sugar, and cayenne. Add chicken, snow peas, and shallots; toss to combine. Top chicken mixture with mint, and serve alongside bok choy

    Turmeric Tahini Dressing

    Turmeric Tahini Dressing – Amy made a variation of this for farm lunch this week, and it was so fresh and tasty! Use a blender and throw everything in for a smoother consistency. If you don’t have a blender, grate/chop all ingredients very fine, add ingredients to a jar with a lid and shake vigorously.

    • 2 TBSP tahini
    • 2 TBSP lemon juice, or rice vinegar
    • 2 TBSP extra virgin olive oil
    • 1 Clove garlic
    • 1 raw carrot (grated or chopped for blender)
    • 1 tsp cane syrup or other sweetener like maple syrup, agave, honey
    • 2 tsp grated turmeric (can use one thumb sized  piece, chopped and added to blender)
    • 2 TBSP hot water to thin out to desired consistency, adding more as needed
    • optional finely chopped fresh herbs like dill or cilantro
    • Salt and pepper to taste

    Have a good week ya’ll!