We hope everyone enjoyed their share last week. This week we will have a few new additions, broccoli and kohl-rabi. If you a unfamiliar with kohl-rabi, it is a popular vegetable in the Midwest, and both the tops and the bulb are edible. The greens or tops can be treated like collards; just saute or boil. For the bulb, it needs to be peeled like a potato until the interior white has been reached. There are several different ways you can eat it; raw, steamed, boiled, or my favorite...shredded into cole slaw (see recipe below). There are a few crops that are on their way out of season including mizuna and arugula. This will be the last week for these two items. Cantaloupe and watermelons are going in the ground this week. The first planting of sweet corn is knee high. Just a few things to look forward to!
This week, according to share size, members will receive: lettuce, Swiss chard, bac-choi, napa cabbage, garlic scape's, kale, kohl-rabi, broccoli, green onions, and sugar snap peas.
Kohl-rabi Slaw
2 medium kohlrabi, peeled,shredded
2 small carrots, shredded
1 tablespoon shredded onion
1/3 cup white vinegar
1/3 cup granulated sugar
4 tablespoons extra virgin oliveoil
1/2 teaspoon salt
1/4 teaspoon celery seeds
1/8 teaspoon freshly ground pepper
Combine the shredded kohlrabi with the shredded carrots andonion in a bowl. Combine the remaining ingredients and blend well. Pour overthe shredded vegetables and toss to coat well. Cover
and refrigerate for atleast 2 hours.
Garlic ScapeVinaigrette
2 garlic scapes, cutinto 1-inch pieces
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 tsp dried mustard
1 tsp Italian seasoning
Salt and pepper, totaste
Combine the garlic scape pieces and olive oil in the bowl ofa small food processor. Process until emulsified and the garlic scapes arechopped into tiny bits. Add the red wine vinegar, dried mustard, Italian seasoning, salt and pepper. Pulse until well combined. Store in an airtightcontainer in the fridge for up to two weeks. Makes one half pint.
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