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