What can we say…. More rain last week and more headed our way! We will be thankful for all of this when we are in the middle of the late summer dry spells.
This week, according to share size, members will receive: kale, collard greens, kohl rabi, red cabbage, garlic scapes, green onions and broccoli.
RECIPES
Kohl Rabi Fries
2 pounds of kohlrabi, skinned and cut into matchsticks no larger than a finger
1 tablespoon lemon juice
1 teaspoon soy sauce
2 tablespoons olive oil
6 tablespoons brown rice flour or white flour
1⁄2 teaspoon garlic powder
1⁄2 teaspoon chili powder
1/8 teaspoon salt
Warm the oven 425 degrees and line a rimmed baking sheet with parchment paper or foil. Mix together the flour, spices, and salt in a small bowl. Toss together the lemon juice, soy sauce, and olive in a large bowl and add the kohlrabi. Sprinkle the spice mixture over the kohlrabi and mix until everything is all well coated. Spread the kohlrabi over the baking sheet and bake for about 30 minutes, turning half way through, or until the fries are golden and slightly crispy. Serve warm and with your favorite dipping sauce.
Garlic Scape Hummus
2 cans of chick peas (garbanzos), drained
1 cup sesame seeds or tahini
2 tablespoons olive oil
1/2 cup lemon juice
1/2 cup fresh chopped garlic scapes
Place the ingredients in a blender and mix on high until a thick paste forms. Salt to taste.
Sautéed Red Cabbage
2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 red cabbage, shredded
1/3 cup white or apple cider vinegar
2 rounded tablespoons sugar
1 teaspoon mustard seed
Salt and pepper
Heat a skillet over medium high heat. Add oil and onion and sauté 2 minutes. Add cabbage and turn in pan, sautéing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.
Broccoli Detox Salad
2 heads of broccoli
2 larger carrots – peeled and grated
1/2 C parsley - chopped
4 green onions – chopped
1/4 C dried cranberries (no sugar added)
1/4 C sunflower seeds
Dressing:
1/4 C olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. Dijon mustard
Juice of 1 lemon
Garlic – 1 clove minced
Prepare the broccoli – cut the florets from the stalk. Then cut the outer layer off of the stalks and discard the outer layer, saving the inside of the stalks. You can either send the broccoli through a food processor with a slicing blade, or you can chop the florets into very small pieces and grate the stalks. Combine the remaining ingredients in a large bowl. Whisk dressing together and add to salad. This salad gets better by the day, so prepare it in advance and store it in the fridge so that the flavors can get to know each other better.
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Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
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