Sunday, May 27, 2012

CSA Week #5

We hope everyone is having a wonderful Memorial Day weekend.  We take time to pause and thank all of our armed forces members, current and past, for their service and sacrifice.
This week according to share size, members will receive, napa cabbage, bok choy, kohlrabi, swiss chard, broccoli, kale, garlic scapes, onions, and sugar snap peas.


Napa Cabbage

Napa Cabbage has MANY uses.  Here is a great website that has several quick and easy ways to use it.

Napa Cabbage Salad with Buttermilk Dressing

1/2 cup well-shaken buttermilk

2 tablespoons mayonnaise

2 tablespoons cider vinegar

2 tablespoons minced shallot

1 tablespoon sugar

3 tablespoons finely chopped chives

1 pound Napa cabbage, cored and thinly sliced crosswise

6 radishes, diced

2 celery ribs, thinly sliced diagonally

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.  Toss cabbage, radishes, and celery with dressing.


Roasted Bok Choy

Bok choy

Olive oil

Kosher salt

Black pepper

Heat oven to 450. Halve the bok choy. Toss with a bit of olive oil and kosher salt and pepper to taste. Spread boy choy in single layer on cookie sheet. The oil should keep them from sticking to the pan, but you can use parchment paper or a silicone baking mat if you prefer.  Roast at 450 until leaves are crispy and beginning to blacken. Watch them carefully or you'll end up with blackened bok choy.

Kohlrabi Chips

Very thinly sliced, unpeeled kohlrabi

Olive oil

Coarse salt

Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they're done to a paper-towel-lined plate. Season with salt.


Kohlrabi and Potato Salad

2 cups new potatoes scrubbed and cut into bite size pieces

2 cups kohlrabi peeled and cut into bite size pieces

2 tablespoons white wine vinegar

¼ cup sour cream (or Greek yogurt)

1 teaspoon whole grain Dijon mustard

2 tablespoons fresh dill (optional)

2 tablespoons finely chopped onion

Salt and pepper to taste

Place potatoes and kohlrabi in large pot and cover with cold water.  Bring to a boil, add salt, reduce heat and simmer until tender, about 15 minutes.  Drain in a colander and return to pot and set aside so they can steam dry.  Sprinkle vinegar over vegetables and let cool to room temperature.  Stir occasionally.  Stir together the sour cream, mustard, dill, and onion.  Season generously with salt and pepper.  Stir in potatoes and kohlrabi.  Refrigerate until chilled, at least 30 minutes. 

Cold Water Creek Farms

Eric Williamson
Brad Hinckley 828.406.0849
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