Included in this weeks share:
Sweet Onion, Panisse Lettuce, Strawberries, Red Cabbage, Rainbow Carrots, Red Russian Kale, Tokyo Turnips, Kohlrabi, and Black Spanish Radish!
Kohlrabi- Don’t be intimidated by this purple alien vegetable, once you get familiar cooking with it you will love it. I must admit I was a little skeptical at first but after experimenting with it a few times I have grown to enjoy it’s tasty, nutritious, satisfying crunchiness. Simply cut off the stems and peel the purple skin. Cut up and toss in your salad, top a pizza or cook it as you would a turnip. Kohlrabi and Carrot Slaw from the Kitchn
Red Russian Kale-Russian Red kale is one of the heirloom kale varieties dating back to before 1885, also known as Ragged Jack kale and Communist kale. Heirloom kale is the term used to refer to varieties handed down from one generation to the next and like other varieties of heirloom kale it grows from and produces viable seeds. The color leaves of this kale variety change depending on the air temperature. In colder weather the leaves turn a bright magenta, and in warmer weather, the entire leaf is more green or gray. The stems are thick and fibrous so I recommend discarding them if your going to eat it raw. Chop the leaves very fine and add them to a green salad with other herbs and a tasty dressing, or use them braised with the sweet onion in your share and enjoy a Delicious Kale Quiche.
Strawberries- Our strawberries are one of a kind. Strawberry Cheesecake Turnovers
Black Spanish Radish- They have coarse, charcoal-colored skin, and creamy white flesh with a spicy bite. If you’re worried that you won’t be able to handle the heat, salt the radishes before you use them to take the edge off, or try them pickled. I used them in my Kohlrabi and Carrot Slaw to add a spicy flavor, make sure you peel them first.
Sweet Onion- First of the spring season. These pearly white onions are so beautiful they’ll make you cry! Cooking them really brings out the sweetness in which they are named for.
Tokyo Turnips- These small delectable turnips are super easy to cook but just as tasty eaten raw, eat the greens too! Tokyo Turnip Salad -Full Belly Farms
Red Cabbage- Nutrient dense red cabbage is popular among dietitians as it has a relatively high ratio of nutrients and vitamins to calories and fat. For the maximum benefit, eat a mixture of raw and cooked purple cabbage. When you cook the cabbage, avoid boiling it, as the water will sap the nutrients from the vegetable, sauteing works well for most dishes. When comparing purple cabbage to other varieties, the notable difference is the antioxidant levels. The deeper pigmentation in purple cabbage indicates a richer supply of anthocyanins, which can help lower your risk of cancer, heart disease, macular degeneration and many other diseases.
Panisse Lettuce- This bright, lime green, oakleaf variety is tender and delicate so its best tossed with a light vinaigrette. Moisture can cause lettuce go bad quickly so make sure its dry before storage after you wash it. It is also recommended to rip the lettuce with your hands rather than chop it with a knife.
Rainbow Carrots- Taste the rainbow. Make sure these carrots stay fresh by lopping off the tops as soon as you get home. The tops of the carrots suck out the moisture of the carrot and can make it dehydrated and limp but not to worry, if that happens simply soak the carrots in some cold water overnight in the fridge, they will be crispy and delightful in no time. Given it’s springtime and Easter is just around the corner I thought you might enjoy a little carrot history lesson…. Carrots are a root vegetable originating in Afghanistan. They are a member of the Umbelliferae family, which also includes celery,parsley, dill, cilantro, caraway, cumin. They originated as purple, red, white, and yellow, but never orange. In the 16th century, Dutch carrot growers invented the orange carrot in honor of the House of Orange, the Dutch Royal Family. They did this by cross breeding pale yellow carrots with red carrots. The settlers at Jamestown in 1607 introduced carrots to North America. -HealthDiaries.Com
Make sure you order your beautiful colorful array of carrots in time for Easter as they make great a beautiful addition to any Easter basket, use them as edible decoration or and ingredient in your Easter supper. Order Now!
Colorful Slaw: Red Cabbage, Black Spanish Radish, Watermelon Radish, Carrots, Cilantro
Tune in for Next Week’s Share
Peace, Love and Good Clean Food. -Shani