Tuesday, June 28, 2011

CSA Week 3

Can you see it?? Greens are starting to fade as we get into more colorful and hearty summer veggies! As much as I LOVE greens, this really excites me. I love having things to grill! I love the different flavors of squashes, tomatoes, various root veggies... well, let's face it. I really love farm-fresh vegetables in general. So let's talk about what this week includes:

Kohlrabi
Kale or Swiss Chard
Fennel
Butterhead Lettuce
Red Leaf Lettuce
Squash!
Garlic Scapes
Scallions
French Breakfast Radishes
Potted Parsley Plant

CSA Week 3
 First let me say... Squash! Oh delicious squash! Marinate it, rub it, grill it, stuff it, saute it, roast it... it's so versatile and so yummy, and you really don't have to do much at all. If you haven't tried the quinoa with grilled squash and garlic scapes I posted a few weeks ago, NOW is the time! Here's a little factoid: the green and yellow squash we gave youi is the Zephyr squash, our farm's namesake and one of Michele's personal favorite (and I definitely agree)!

I'll take a moment to talk a little about the kohlrabi. Besides that they look cool, these purple and white balloon-looking veggies are versatile, easy to prepare and seriously refreshing for these hot summer days. You can eat them raw or cooked, and may choose to enjoy the leaves as well. To prepare these, simply cut or snip the stems/leaves, peel and slice, dice or grate the bulb. They are crunchy, light, low in calories and packed with Vitamin  C and Potassium. Here's some ideas of what you can do with these:

Roast 'em
Grill 'em!
Cut into sticks and have them as a crunchy snack (dipped into a light vinaigrette would be nice! Or toss with a little lime juice and salt.)
Put them in a salad
Make a slaw out of 'em
Play catch with them

I decided to make a nice slaw on this hot day. It went really well with some Cajun Porgy (a white fish) fillets that I seared up. Here's my recipe:

Kohlrabi & Apple Slaw


5 ea     Small Kohlrabi bulbs, peeled and grated
1/2 ea  Sweet Apple, not peeled, grated
1/2 c   Carrot, peeled and grated
3 tbsp Chopped Scallions
1 ea    Minced Garlic Scape
1 tbsp Chopped Parsley (optional-  can also use Cilantro)

1 tbsp Cider Vinegar
2 tbsp Orange Juice
1/2 ea Lime, squeezed
1 tsp   Honey
To taste S&P

To Prepare:
1. Mix vinegar, OJ, lime juice, honey and s&p together.
2. Mix together remaining ingredients, and pour dressing over. Toss well. Chill and serve!

Variations and serving suggestions: 
This is so refreshing and can go great as a stand-alone side or as a topper for fish tacos, burgers (veggie burgers too!) or in wraps. Make it Asian by subbing rice vinegar and adding ginger, sesame seeds and sesame oil. Try different vinegars or citruses (lime, pineapple, mango, etc) for a different taste. Add a tablespoon of mayo if you like it creamy, or Sriracha for a tangy heat.

This 4th of July weekend would be a perfect opportunity to try this easy recipe out at a cookout! Speaking of, we hope you all enjoy the holiday and use this as a great opportunity to show off your local veggies! Bon Appetit and we'll see you next week!

-Leah, on behalf of the Zephyr Farm Team

2 comments:

  1. Hey Leah... i'll try the cole slaw recipe and let you know how it goes, but, an ideas you can toss our way for the Fennel?

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  2. Hey J!

    Look at this week's blog, and I mention some fennel ideas. Also make sure you check out the orange-glazed fennel I posted under week 2!

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