We are happy that the last several weeks we have had the maximum number of items in your share. We hope to keep the shares robust this year as we head into the summer, and plan for the fall.
Making its first appearance of the year, kohlrabi is no longer the unknown vegetable it used to be. For you first timers, try the kohlrabi pan au gratin, or eat it fresh. To clean it simply pull off the leaves and peel off the tough outer skin. The cleaned bulb can be cut into half-rounds and eaten with your favorite dressing or dip.
A lead in to next week, when you will get Italian basil, the Thai basil is known for its purplish tint and licorice flavor. It is one of the must have ingredients for spring rolls. Check out The CSA Chef's blog for the spring roll how-to. It also is an excellent garnish for cooked Asian greens.
Recipe-Mashed Hakurei Turnips with Garlic Scapes
This is a recipe is one of many that seem to appear to us in the field, after a day of picking turnips and pulling garlic scapes. Our intern Kara tried it last week, and tonight we tried our hand at it. Here's our version.
1 large bunch hakurei turnips
3 to 4 garlic scapes
pinch of salt
1 tbsp butter
1/4 cup water
Cut the tops off the turnips, save the greens. Cut the turnips into a medium dice (see photo), chop the garlic scapes, and coarsley chop 1/3 to 1/2 cups of the turnips greens
Saute the scapes and greens in the olive oil over medium heat for 2 minutes. Add the turnips, mix. Add the water. Cover and cook over medium low heat for 20 to 25 minutes, or until tender.
Add butter and mash with a potato masher. Serve hot.
Bulk Order List (week of June 15)
Kale - $3.00/bunch
Swiss chard - $3.00 per bunch
Sugar snap peas - $2.00/half pound
Spring carrots - $2.50/bunch
Hakurei turnips - $3.00/bunch
Lettuce - $2.50/head
Green onions - $2.50/bunch
Oregano, mint - $1.75/bunch