This week your basket contains: snap peas, new potatoes, lettuce, kale, Swiss chard, bok choi, cilantro, spinach, kohlrabi, and zucchini or Asian broccoli .

 Welcome to our 26^th year of subscription farming!  We are very excited to be growing food for you for the next year.  These weekly notes are also posted to our web site (see address below). The password for the recipe section of our web site is always printed in the footer of the weekly notes.  Speaking of empty baskets, if you want your full basket placed in a particular location, just leave your empty basket there and we will leave the full one there.  On hot days, if you leave out a cooler we will transfer your veggies from the basket to the cooler.  If you are on Facebook, make sure you like us to get updates on farm activities and special offers on fruit and other extras.  We also put this information on the blog section of our web site.  Right now we are offering a full flat of strawberries for $30 (a $6 savings) while supplies last.

WE HAVE SET THE DATE FOR OUR FIRST SUBSCRIBER PARTY FOR THE NEW YEAR.  On Sunday, June 26^th from 11:00 to 3:00 we will have our pizza oven cranking out pizzas as our contribution to a pot luck lunch.  We’ll have tours of the farm and a chance to meet other subscribers and share a meal.

The garlic in your basket is immature garlic. At this stage, the cloves can be used without peeling as the skin is not yet papery. Otherwise, it is very similar to storage garlic, with a fresher garlicky flavor.

The kohlrabi (those purple and/or green sputnik looking things) are tender, sweet and very similar to broccoli stems.  They need to be peeled and can be used in stir-fries, sliced like carrot sticks or grated raw in green salads.  If you’ve never tried them before, eat them raw and fresh for the best flavor.  They can also be used in any recipe calling for turnip for a milder flavor.  These are a couple of our favorite kohlrabi recipes.

KOHLRABI AND CHICKEN STEW

3-4 lb. Chicken

2 lb. kohlrabi/broccoli stems

3/4 lb. Carrots

4 Tb butter

4 cups sliced onions

1 cup peeled, chopped tomatoes

2 tsp salt

1 tsp black pepper

pinch saffron threads

1/4 tsp turmeric

1/2 tsp cinnamon

2 tsp ground coriander

1 quart chicken broth or water

4 sprigs parsley

1/2 small cabbage

Cut chicken into serving pieces. Peel kohlrabis and/or broccoli stems; cut larger ones into 1-inch chunks. Cut cabbage into 1/4-inch strips. Peel carrots and slice diagonally into 1/2-inch thick pieces.  In a large saucepan, heat the butter and sauté the onions, tomatoes, salt and spices for 4-5 minutes. Add the chicken and cook for 5 minutes. Add the broth or water and parsley. Bring the broth to a boil, reduce heat, cover and simmer for 20 minutes. Add the kohlrabis and carrots, cover, and simmer for 10 minutes. Finally, add the cabbage and simmer, uncovered, 10 minutes longer or until all the vegetables are completely tender.  Adapted from The Victory Garden Cookbook by Marian Morash

AVOCADO AND KOHLRABI SALAD

3 medium kohlrabi, bulbs

2 ripe avocados

3 tablespoons lime juice

1 scallion, chopped

2 tablespoons balsamic vinegar

6 tablespoons extra-virgin olive oil

1/4 teaspoon garlic powder

salt

fresh ground pepper

1/4 cup crumbled feta cheese

Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler. Cut into 1/4-inch-thick slices, then cut the slices into chunks. Place in a bowl. Cut avocados in half lengthwise. Tap the blade of a heavy knife in the pit, twist to remove, and discard. Quarter and peel avocados, then cut into chunks. Drizzle lime juice over avocados to prevent browning and to add flavor; set aside. Whisk together green onion, balsamic vinegar, oil, garlic powder, and salt and pepper to taste. Pour dressing over kohlrabi and mix to cover. Mix together the chunked avocados and the kohlrabi mixture. Make a bed of the salad on four plates, and sprinkle each with feta cheese.

Asian broccoli is a bit different than other types of broccoli.  All parts (stems, buds and leaves) are edible.  The leaves are similar to kale and would be perfect for the stir fry that is suggested by this week’s basket.

WE NEED PAPER BAGS WITH HANDLES for Polly’s Farmers Market business.  You can leave them out with your empty basket, or stop by the Beaverton Farmers Market on Saturday (8-1:30) to check out our selection of vegetable, herb, and flower starts for your garden and Polly & Lyn’s beautiful bouquets.

NO EGGS:  We have been blessed with a family of skunks that are expert at stealing eggs and are thus very short of what you all have been ordering.  We are working on eviction, and ask for your patience while we get everything resolved (hopefully without a smelly interaction).