The spring abundance is on it’s way! This week, our members will enjoy the following produce from our farm:
- Broccolini
- Bok Choy
- Sweet Baby Carrots
- Dill, Bunch
- Baby Romaine Lettuce
- Kohlrabi
- Murasaki Sweet Potatoes
- Black Spanish Radishes
- Curly Green Kale (FSO) or Lacinato Kale (WF)
Did you know that Black Spanish Radishes induce the body’s detoxification enzymes and support healthy liver and gallbladder function? They have an enjoyable little kick. If you’re not a fan of spice, you may peel the skin. I love to thinly slice them and add to salads. Or my favorite taco topping is shredded radishes marinated with a squeeze of lime juice and chopped cilantro!
Air-Fryer Kohlrabi Fries – Life’s Little Sweets
Ingredients
- 2 lbs. 4 ounces Kohlrabi, tops removed, peeled, cut into 1/2 inch wide pieces
- 1 tablespoon regular olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 fresh ground black pepper
Instructions
- In a large mixing bowl, add the prepared Kohlrabi pieces, add the olive oil, salt, onion powder, garlic powder, smoked paprika, cumin and black pepper. Mix to combine.
- Turn the air fryer to 400°F. Add the prepared Kohlrabi and set to 30 minutes. Halfway through cooking, toss the pieces, so that they cook evenly and pull out pieces that are cooked first. The time may differ between different air fryers. Make sure to check the Kohlrabi pieces when they are close to being done, so they don’t burn.
Dill Roasted Radishes – A Kitchen Hoor’s Adventures
Ingredients
- 1 pound radishes, sliced and cleaned
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped dill
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 425.
- Toss the radishes with the olive oil, dill, salt and pepper. Spread out on a baking sheet coated with aluminum foil coated with cooking spray.
- Bake at 425 for 15 to 20 minutes or until the radishes are crisp tender. Cool slightly before serving.
Bok Choy Stir Fry – Love and Lemons
Ingredients
For the Sauce:
- 1 ½ tablespoons tamari
- 2 tablespoons rice vinegar
- 1 teaspoon fresh lime juice, plus extra lime slices for serving
- ½ teaspoon honey (or maple syrup if vegan)
- ½ teaspoon minced ginger
- 1 small garlic clove, minced
- ½ teaspoon sesame oil
For the Stir Fry:
- 1 tablespoon sunflower oil (or any high-heat oil)
- 4 ounces shiitake mushrooms, stems removed, sliced
- ½ small head broccoli, florets chopped, stems peeled into strips
- 2 scallions, chopped
- 2 baby bok choy, sliced vertically into quarters
- ½ cup edamame
- 1 carrot, peeled into thin strips
- 4 ounces brown rice pasta *(see note)
- 2 teaspoons sesame seeds
- sambal or sriracha, for serving
Instructions
- Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
- In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping).
- Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant.
- Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side.
Garlicky Broccolini – Food & Wine
Ingredients
- Salt
- 2 pounds Broccolini (about 4 bunches)
- ¼ cup extra-virgin olive oil
- 4 garlic cloves (thinly sliced)
- 1 teaspoon crushed red pepper
Instructions
- Bring a large pot of salted water to a boil. Add the Broccolini and cook until bright green and barely crisp-tender, about 5 minutes. Drain, reserving 1/2 cup of the cooking water.
- In a very large skillet, heat the olive oil with the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Increase the heat to high, add the Broccolini and toss to coat with the oil. Add the reserved cooking water and toss occasionally, until the Broccolini is crisp-tender, about 2 minutes. Season with salt and transfer to a platter. Serve warm or at room temperature.
Lemon Dill Kohlrabi Fritters – It’s A Veg World After All
Ingredients
- 2 heaping cups grated kohlrabi
- 1 cup diced yellow onion
- ⅓ cup whole wheat flour – can sub all-purpose or oat flour; may need up to ½ cup
- 2 teaspoon dried dill – or 2 tablespoon fresh
- 1 teaspoon dried minced garlic – sub 2 garlic cloves or ½ teaspoon garlic powder
- 1 teaspoon lemon zest
- ¾ teaspoon Kosher salt
- 2 eggs – lightly beaten
- Olive oil – for cooking; can sub canola or avocado oil
Instructions
- Remove the skin from the kohlrabi with a paring knife. Grate the kohlrabi using a hand grater, box grater, or julienne peeler. Transfer to a clean dish towel and squeeze as much water as possible out of it over the sink.
- Add the drained, grated kohlrabi to a mixing bowl with the diced onion, flour, dill, garlic, lemon zest, and salt. Pour in the lightly beaten eggs, and mix until the batter comes together. You may want to start with just one egg to see if that is sufficient to bring the batter together. If the batter appears too wet, add one or two more tablespoons of flour.
- Take a scoop of batter from the bowl and form a fritter with your hands. They should be about ½-inch thick and 2 inches wide. Place the fritters on a plate, and warm a tablespoon of oil in a large skillet.
- Cook the fritters in batches for 2 to 3 minutes on each side until golden brown. Enjoy warm with a dollop of sour cream, yogurt, and/or applesauce, or just plain!
Notes
- Use about three heaping cups of veggies total. You may need to adjust the amount of onion you add based on how much kohlrabi you get after grating it.
- Leftovers will last for up to five days in an airtight container in the fridge.
- To keep the fritters you already made warm while you cook the other ones, place them on a baking sheet and keep in an oven preheated to 250 degrees F (or use the “warm” setting if you have one).