Week #52 (5/23 & 26)

This week your basket contains: spinach, green garlic, KOHLRABI, CARROTS, and lettuce.THIS IS THE FINAL DELIVERY OF THE 2016-17 YEAR!  Thank you all for your support and encouragement as we worked our way through what was, at times, a challenging year.  We are happy to be on the threshold of our 28th season that begins next week.

The kohlrabi (those green sputnik looking things) is 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.  This is one of our favorite ways to serve kohlrabi.

AVOCADO AND KOHLRABI SALAD

1-2 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.

SPINACH, GREEN GARLIC AND MUSHROOM PIE

¾ Lb spinach and/or other greens

1 cup sliced green garlic

2 Tbs olive oil

2 eggs

1 Lb ricotta cheese

½ cup grated Parmesan cheese

2 cups chopped onion

½ Lb oyster (or other) mushrooms

2 Tbs vermouth

1-2 tsp lemon juice

salt and pepper to taste

Prepare a dough as you would for pizza crust.

Chop the spinach coarsely.  In a heavy pan, sauté the garlic in 1 Tbs of olive oil until limp.  Add the spinach with some salt and pepper and cook until the spinach is wilted and the water it releases is boiled off.  Remove from heat and toss with the lemon juice.  Beat one egg into the ricotta along with the parmesan cheese and mix with the cooked spinach mixture.

In another pan, sauté the onion in the remaining olive oil until it begins to brown.  Add mushroom and continue cooking until they begin to brown.  Add salt, pepper and vermouth and stir until the vermouth evaporates.

Lightly oil a cookie sheet and sprinkle with cornmeal.  Roll out the dough to about 15×20 inches and place on cookie sheet.  Spread the Ricotta and spinach mixture onto the dough leaving approx. 3 inches around the edges and cover the cooked mushrooms over the spinach.  Pull the edges of the dough over the filling and fold together.  Beat the remaining egg with a spoonful of oil and brush onto the dough.  Bake in a 400 degree oven for about 35 minutes.  When it is fully cooked, allow it to cool for a few minutes before slicing into wedges for serving.

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FLOWERS are ready!  If you would like to receive one of Polly’s amazing bouquets (only $7) with approximately 20-25 stems just email to order.

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