Weather: current status = raining.
Now that we have our super duper rain gauge installed (as of Monday), we will know exactly how much rain our crops are getting. Typically, vegetables need 1 inch of rain per week. If there is no rain, we will use irrigation. So far this year though, we've only used the irrigation once so we're off to a really great start. So, not only is the rain helping out with the crops, but it's giving us farmers a much needed rest after a very busy two weeks. We just want to take a moment to say thank you for making our first harvest such a great experience! Also thanks to those who submitted comments and new recipes. Keep the feedback and recipes coming!
We had a lovely weekend at the Hunters Valley Winery Open House craft fair. We sold some herbs and veggies and got the word out about the CSA a bit more. The pottery and crafts were beautiful and everyone had a lovely time chatting and enjoying the local wines. The waiting list is already filling up for next year!
Weeding was the name of the game out in the fields earlier this week. The root crops and lettuce field got a makeover and we are just about to jump into weeding the alliums (onion family) and bean row. We also did lots and lots of planting. We got our cucumbers and melons in the ground, planted more flowers and 4 varieties of BASIL!!! We intercrop the basil in with the tomatoes. Not only do they taste good together, they help one another grow. Just like peanut butter and jelly. So, make sure you plant your peanut butter plant next to your jelly plant.
Okay, so let's talk about our crop of the week. This week it's KOHLRABI! Woo-hoo!
CROP OF THE WEEK
Kohlrabi
The alien looking life form in your share this week is known as kohlrabi. It is odd looking and uncommon but we hope you enjoy trying it this week. Cruciferous vegetables, including kohlrabi appear to lower the risk of cancer more effectively than any other vegetable or fruit. Also known as the German
turnip, Kohlrabi was originally bred from the wild cabbage plant. All parts of this plant are edible, though in the Western world, it's usually the bulb that is used. The taste is reminiscent of a sweet broccoli stem or a mild turnip. In Kashmir, India, it is known as Monj and is one of the most commonly eaten vegetables. The variety you will receive in your share is known as Early White Vienna Kohlrabi and is one of the smallest kohlrabi varieties out there. And now for the recipe!
RECIPES OF THE WEEK
Kohlrabi a la Charlton
Peel and dice as many kohlrabi bulbs as you have.
Saute diced kohlrabi in 1 TBSP butter on medium low heat.
Cook until tender (easily speared with fork).
Eat or add to soups or stews (as you would potatoes).
Do your dishes.
Kohlrabi Slaw
2 small kohlrabi
1 cup radish
1 TBSP white wine vinegar
1 tsp sugar
2 TBSP fresh parsley, chopped
2 TBSP olive oil
Peel two small kohlrabi.
Shred the kohlrabi and radishes.
Mix 1 TBSP vinegar, 1 tsp sugar, 2 TBSP fresh parsley. Whisk in 2 TBSP olive oil.
Add shredded veggies and toss.
Chill for 30 minutes and serve.
Charlton asked me to post this recipe for a great way to use a wide variety of vegetables.
ReplyDeleteO-konomi-yaki, a Japanese savory vegetable cake, basically translates to "grilled whatever you like" and can contain most anything. This recipe is a lighter version that normal that allows the vegetables to shine through.
This week's bok choy, kohlrabi, kale, turnips, and radishes along with some mushrooms would make a great variation served over a bed of mixed greens!
1 head Napa cabbage, thinly sliced (about 6 cups)
1 medium carrot, julienned about matchstick size
1/2 lb fresh mushrooms sliced 1/4 inch thick (shiitake if available)
2 Tbs freshly grated ginger
4 scallions, both green and white parts, thinly sliced
2 Tbs cilantro, chopped
2 Tbs soy sauce
1 Tbs Mirin (sweet cooking sake) - optional
1 Tbs Sesame Oil
salt
1 Tbs hot pepper flakes -optional
1 Tbs sesae seeds - optional
2 Tbs flour
2 eggs, beaten
light vegetable oil for cooking
Heat the sesame oil in a large skillet and cook the cabbage and 1/4 tsp salt over medium heat until it wilts - about 5 min.
Add carrots, ginger, soy sauce, and mirin and saute until tender - about 5 more min.
Add scallions, mushrooms, and pepper flakes and cook off excess liquid - about 3 min.
Transfer cooked vegetables to a bowl and let cool.
Beat eggs and flour together and pour onto the vegetables along with the cilantro and toss to evenly coat.
Spoon the vegetable mixture into lightly oiled skillet over medium-high heat. (you can make several 3" pancakes or fewer larger ones)
Cook for about 3 minutes and turn cooking for another 3.
Serve sprinkled with the sesame seeds.
Serves 4
A dipping sauce can be made by combining soy sauce, honey, ginger powder, garlic powder, sesame oil, chili flakes, and scallions however you see fit.
Enjoy!
I made the turnip au gratin tonight, and I added in some kohlrabi. It was very good!
ReplyDeleteI also used some cilantro in a marinade for chicken. I found the recipe on the internet at http://mybackyardeden.blogspot.com/2010/05/cilantro-chicken.html
This was very good as well!
Try this recipe when you have the munchies.
ReplyDeleteBaked Kale Chips
1 bunch of kale
1 Tbsp Olive oil
1 tsp seasoned salt
Wash & thoroughly dry the kale. Remove the thick stem & cut the leaves into bit size pieces. Toss with oil & salt. Place on a parchment paper covered cookie sheet.
Bake at 350 for 8-12 minutes or until edges start to brown.
For a refreshing summer drink try a Lemon Balm Mojito.
5 leaves lemon balm
1 tsp sugar
1 ½ oz rum
1 ½ oz lime juice
Sprite or tonic water to top off
Muddle leaves & sugar. Add rum & lime juice. Fill the glass with ice & Sprite.