Our members will enjoy the following produce in our first share of the year!
- Sweet Baby Carrots (no need to peel) – Special harvest this week just for our CSA Members!
- Bok Choy
- Red/Pink Radishes
- Baby Squash Mix
- Spring Mix
- Kale -Green Curly from Frog Song or Italian Kale from Worden Farms
- Cherry Tomatoes – Worden Farms – Yes, they are green when ripe! I have been enjoying these delicious, slightly citrusy, maters on sandwiches and salads, and are also great when stewed or roasted.
Kohlrabi and Carrot Slaw – The Spruce Eats
- 2 bulbs kohlrabi
- 4 carrots
- 3 tablespoons vegetable oil
- 2 tablespoons cider vinegar
- 1 tablespoon whole-grain mustard (or Dijon-style mustard)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Trim and peel kohlrabi and carrots. You can use a vegetable peeler on carrots, but to properly peel kohlrabi, you’ll have better luck with a paring knife: Trim tops and bottoms of kohlrabi and set flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing thick, tough peel (with this method you’ll easily be able to see where tender white-ish inside ends and the green or purple peel begins, working around vegetable until all the peel is removed). Set peeled vegetables aside.
- In a salad bowl or large mixing bowl, whisk together oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.
- Using large holes on a standing box grater or a mandoline set up for fine julienne, grate kohlrabis and carrots into salad bowl.
- Toss everything together until kohlrabi and carrot are evenly coated with dressing. Taste and add more salt or pepper, if you’d like.
What to do with all these Jalapenos? Try them pickled for a perfect topping of burgers, tacos, and more!
Wow we sure grow some spicy jalapenos! That’s why I love to pickle them from time to time. The simmered brine of vinegar and sugar cuts some of the heat, while adding a tangy zip! I use Apple Cider Vinegar, and often I add some sliced red onions, radishes, carrots or kohlrabi too! Check out this recipe from Love and Lemons that I used as a guide:
- 10 jalapeños, thinly sliced
- 2 whole garlic cloves, peeled
- 1 cup white distilled vinegar
- 1 cup water
- ⅓ cup cane sugar
- 1 tablespoon sea salt
- Divide the jalapeños into 2 (16-ounce) lidded jars and place a garlic clove in each jar.
- In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.
Kohlrabi Carrot Fritters with Avocado Cream Sauce – Boston Organics
- 2 kohlrabi
- 1 carrot
- 1 egg
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne
- ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
- ½ avocado
- ¼ cup plain yogurt
- ½ lemon
- ¼ teaspoon kosher salt
- Cut the leaves off the kohlrabi and peel the bulb. Chiffonade (shred) a few leaves and set aside. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea or cheese cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
- Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture 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.
- In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
- Serve fritters with avocado cream and garnish with the shredded kohlrabi leaves.