Offerings
- Cilantro (2 oz)
- Sugar Snap Peas (4oz)
- Spring Onions (3)
- Kale (8 oz)
- Rainbow Chard (8 oz)
- Sweet Salad Turnips (2-3)
- Strawberries (2 pts paid share only; work shares pick your own available from the farm)
- Kohlrabi (1 lg)
Recipes of the Week: Spring Greens Slaw with Warm Bacon Dressing Though this recipe calls for kale, beet greens, and chard I think using spinach or any mixture of greens works well. Its also just as good with vegetarian bacon crumbles.
Ingredients
1 teaspoon olive oil
½ cup sliced onion
¼ cup of cream cheese, softened
¼ cup of fat free milk
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon dry dill
½ teaspoon honey
1/8 teaspoon freshly ground pepper
2 cups thinly sliced kale
2 cups thinly sliced beet greens
2 cups thinly sliced chard leaves
2 strips of turkey bacon, (or regular bacon) cooked and chopped
Directions
1. Heat the oil in a pan over medium heat. Add the onion and saute until tender and browned.
2.Reduce heat to low, add the cream cheese, milk, vinegar, mustard, dill, honey, and black pepper. Stir until all is well blended then remove from heat.
3. Place sliced greens in a bowl, pour on the cream cheese mixture, and toss until the greens are evenly covered.
4.Divide on plates and top with the chopped bacon.
Serves 4. From The Organic Cook's Bible by Jeff Cox.
Quick Purple Kohlrabi PicklesI thought it would be nice to include a simple pickle recipe. White Kohlrabi will be just as good, but will not be that gorgeous purple color. If you don't want to pickle, kohlrabi is also delicious braised (see recipe below). Enjoy!
Ingredients
3/4 lb young purple kohlrabi bulbs, stems trimmed, and cut into large matchsticks (do not peel)
3/4 t. fine grain sea salt
1/2 c. unseasoned rice vinegar (or if using seasoned, leave out the 1 T. sugar called for in the recipe)
1/2 c. water
2 medium garlic cloves, coarsely chopped
Zest of 1/2 a lemon, in strips
1 T. sugar
1/4 t. black peppercorns, crushed
2 thin slices fresh ginger
1/4 t. hot pepper flakes
Directions
1.In a bowl, toss kohlrabi with salt. Let stand for about 1 hour
2.Drain the kohlrabi and pack into a pint jar or other piece of Tupperware. Bring the remaining ingredients to a boil and immediately pour them over the kohlrabi and mix.
3.Cover and let cool to room temperature.
4.Once cool, place jar in the refrigerator. Let pickles mature for about 1.5 – 2 days.
Enjoy! Pickles will keep (refrigerated) for about three weeks. Adapted from Linda Ziedrich’s The Joy of Pickling
Braised Kohlrabi
Ingredients
2 pounds untrimmed kohlrabi, about 1 pound trimmed
1 small onion
2 tablespoons butter
salt and pepper
Directions
1.Heat butter in a heavy skillet.
2.Chop onion and saute in butter over medium heat.
3.Peel kohlrabi to remove fibrous skin. Slice thinly, or grate coarsely. Add to skillet, stir to coat with butter, and cover.
4.Reduce heat to medium-low and cook until kohlrabi is tender, about 15 minutes for slices, less if grated.
5.Add salt and pepper to taste. Serve hot.
