CSA members are enjoying their first harvest from our farm today. I will post photos of veggies soon. Meanwhile, here are some inspiring recipes for you all.
Are you new to chard, kohlrabi, garlic scapes?? Here are some tried-and-true recipes from other CSA members. Try them out yourself and share with us your own favorite recipe!
YOUR INTERNET COOKBOOK RESOURCE–Go to google and search for the name of any vegetable–you will collect many recipes this way. Garlic Scapes, even! I hope to send more information about cookbooks soon, there are some special ones designed for (and usually by) CSA members.
Here are some recipes from past postings to the CSA listserve:
A POPULAR ONE, TURNIP FRITTERS, ORIGINALLY SHARED BY MAREENA WRIGHT
Hey everybody, I made this turnip fritter recipe from my Chinese cookbook on
Saturday and they were wonderful.
2-1/2 cups shredded turnip (peel it first)
1 onion, chopped finely (the recipe called for scallions which I didn’t
2 c. flour
1 c. chicken broth (I also didnt’ have this so I used water)
1 t. salt
Mix it all up. Drop by tablespoonful into hot oil–we have a FryDaddy, but
if you did it in a wok the recipe calls for about a cup of oil–and cook
until golden brown.
Dipping sauce–3 T. light soy sauce and 3 T. sweet wine vinegar or cider
Peel the tough outer skin off the purple kohlrabi. Slice the white flesh to eat raw, in salads, or in stir-fries.
Peel turnips too, and boil until soft (same as beets). But with turnips, they are great then mashed with butter and sauteed garlic. Also add sauteed spinach, kale, and/or onions.
Here is a past posting from Debra Kattler, queen of kohlrabi coleslaw:
I made kohlrabi cole slaw. I actually mixed in some purple
> cabbage, but it was mostly shredded kohlrabi with mayo and
> whatever seasoning you would normally use for cole slaw.
> For me, that’s salt 🙂
> I also made a beet green and kale frittata. Just steamed
> the greens then put them in a mixture of eggs, milk,
> parmesan cheese, salt and pepper. Put in a pie plate, and
> baked at 350 until done.
> Finally, I steamed some kale and added it to spaghetti with
> sesame oil and soy sauce. Very simple and yummy.
> Tonight I am making stuffed chard from the Moosewood Low Fat
> Cookbook. It basically used the chard leaves like you would
> use to make stuffed cabbage. I made it once before but not
> with such beautiful chard!
> Enjoy the harvest.
GARLIC SCAPES–Chop up and sautee or bake just as you would any garlic. make into pesto except the scapes replace the garlic and the basil! Search online for recipe if you need it.
Website for flatcreekfarms.com also has a recipe for saute of garlic scapes and green beans and numerous recipes for garlic scape pesto come up on a Google search.
FROM PAST MEMBER KRISTIE TAYLOR:
3 medium kohlrabi bulbs
(about 1 ? pounds with the stalks and leaves)
10 large whole garlic cloves, peeled
2 tablespoons extra- virgin olive oil
salt & pepper
Preheat oven to 450 degrees. Peel the kohlrabi if you are so inclined and
dice into 3/4-inch cubes. Mix kohlrabi, garlic & oil and spread on a jelly
Cook 30 to 35 minutes, or until kohlrabi is browned. Stir occassionally during
cooking. Sprinkle with salt & pepper to taste and serve.
I made a yummy pizza last night with kohlrabi greens, swiss chard and spinach.
The recipe is on my website (http://www.papaya-palace.com/i-dabble/), and
Although not mentioned in this recipe, I think this pizza would be improved
by the addition of either (a) caramelized onions+mushrooms (in place of the
sun-dried tomatoes) or (b) chopped, oil-cured olives.
Red, White and Green Pizza
1 pizza shell
1/3 cup sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1 tablespoon extra virgin olive oil
1/4 to 1/2 cup red wine or chicken broth
10-20 garlic tops (chopped) + 1 garlic clove minced (or 3-4 minced garlic
3 packed cups chopped greens
1/2 cup chopped fresh herbs (basil, parsley, oregano, etc.)
2 cups mozzarella cheese
Preheat your oven (follow the directions for your shell). I was lazy and
used a Boboli shell instead of making one.
Pour the water over the sun dried tomatoes and set aside.
Heat the oil in a large non-stick pan. Add the garlic cloves and saute until
fragrant — about 1 minute. If you are using dried herbs, add them with the
Add the longest cooking greens you are using to the pan — these are usually
the ones that feel thickest and are harder to tear. If you are using them,
add the garlic tops. Saute until these begin to wilt, then add the next
longest cooking greens and saute until those wilt, and so on (I cooked the
kohlrabi first, then the chard, then the spinach). Add the wine or chicken
broth a bit at a time to keep the leaves lubricated. If using fresh herbs,
add them with the last handful of greens. The greens are finished when they
are mostly wilted and slightly wet, but not limp or soggy.
Remove from heat. Drain the sun-dried tomatoes and toss with greens.
Spread the greens in an even layer on top of the pizza shell; use a slotted
spoon to remove greens from pan and allow any extra liquid to drain off.
Cover greens with cheese.
Cook according to the directions for your shell, but no more than about 15
minutes in a 450-degree oven.
Slice and eat!
Inspired by a conversation with Debra Kattler about her Kohlrabi
Coleslaw, today I made Kitchen Sink Coleslaw
I just realized I could add anything crunchy to coleslaw. There are
probably culinary categories of items that I offended in combining so
many things, so you pick and choose some of these items to include. But
choose a bunch.
Shred cabbage, kohlrabi (I might try turnips?), bok choi, carrots,
Chop scallion, fennel, dill, garlic scapes
Chop or slice almonds or other nuts
Orange segments the way Amanda recommended, adding the extra juice to
Sesame seeds, ideally toasted, if you are doing an asian dressing
Choose a vinagrette
-olive oil and vinegar (balsalmic or apple or lemon juice) and herbs
-rice vinegar, tad of sugar or honey, orange juice (above), sesame oil,
tamari or soy sauce
-a little mayo to any of these blends things well
I guess I call it that because I raided the frig and felt like I was
adding everything but the kitchen sink.