Week #4 (6/20 & 23)

This week your basket contains: new potatoes, kohlrabi, snap peas, zucchini, Asian or European broccoli (full shares), beets, kale, and lettuce.

 Happy summer solstice!  We hope you make good use of the longest day of the year and enjoy the extra sunshine with your family.  . OUR FIRST SUBSCRIBER DAY OF THE YEAR IS THIS SUNDAY FROM 11:00 TO 3:00.  We look forward to seeing all of you here on the farm.  We will have tours of the gardens and chicken tractors, pizza, and (the best part) time to share a pot luck lunch with all of you.  Of special interest for the kids is our new tractor! We have a great (hand drawn!) map to the farm on our web site or just use the address below in google maps or your favorite GPS system.  If you choose to do the latter, Please be aware that most GPS systems direct you past our driveway in an attempt to get you to the middle of our farm.  Look for our farm sign (partially obscured by Lillies right now) and if you take a 90 degree turn to the right, you have gone about 400 ft. too far. 

Our kohlrabis continue to produce very well.  This recipes was passed along to us by a subscriber.  We think you will like it.

SPICY KOHLRABI NOODLES

2-3 kohlrabi

4 oz. cooked (and cooled) rice noodles

½ jalapeño, sliced and/or a few thai red chiles

½ avocado, sliced

herbs: cilantro, basil, and/or mint

handful of crushed peanuts

sriracha, to taste

extra lime slices

optional: tofu or a protein of your choice

DRESSING:

juice and zest of 1 lime

2 tablespoons fish sauce

2 tablespoons rice vinegar

1 clove of garlic, minced

1 teaspoon minced ginger

Mix the dressing together.  Peel the kohlrabi if you like, (I just try to peel off the fibrous nubby sections and I leave the more tender skin on). Use a mandoline to slice kohlrabi into planks and then slice the planks into thin matchsticks. Toss the sliced kohlrabi with the dressing and chile peppers. Chill for about 30 minutes. Toss the marinated kohlrabi with noodles, avocado, herbs, crushed peanuts and sriracha. Taste and adjust seasonings. Serve cold or at room temp, with extra lime slices on the side. Serves: serves 2-3.  Adapted from Loveandlemons.com

BEET RISOTTO WITH GREENS AND FETA

2 Tbs. olive oil

1 ¼ c. chopped onion

1 ½ c. arborio rice

1 ½ Tbs. minced fresh ginger

1 tsp. crumbled dried rosemary

½ c. red wine

3 ½ cups finely chopped peeled beets

2 vegetable bouillon cubes

3 c. water

3 ½ c. chopped greens

4 oz. feta cheese

½ c. chopped toasted walnuts

To toast nuts, heat in a dry skillet over medium heat until they barely start to brown.  Stir often to avoid scorching.  Heat oil in a Dutch oven over medium-high heat, add onion and cook until translucent.  Add ginger, rosemary and rice, stir to coat and cook a minute or two.  Add wine and cook until wine is absorbed, stirring constantly.  Add beets, bouillon cubes and water.  Cover and reduce heat.  Simmer for 20 minutes or until beets are tender, stirring occasionally.  Stir in greens and cook an additional 5-10 minutes.  Add cheese and stir until blended.  Sprinkle each serving with toasted walnuts.  Makes 8 servings.

This recipe calls for one large potato, but it would be even better with the new potatoes in your basket this week.

PENNE WITH KALE AND POTATOES

½ lb. kale

2-3 Tbs. salt

1 large yellow-fleshed potato, ¾” cubes

14-16 oz. uncooked penne pasta

1-2 cloves garlic, chopped

3-4 Tbs. olive oil

fresh black pepper to taste

Clean the kale, removing tough ribs, and cut it into thin strips.  Bring 5-6 quarts of water to a rolling boil, add salt, potatoes and kale, cook for 5 minutes.  Add pasta and cook for ¾ of recommended time (should offer considerable resistance to the tooth).  Meanwhile, put the garlic in a large skillet and drizzle with 1 Tbs. olive oil over moderate heat.  When garlic begins to sizzle, remove from heat.  Drain pasta and vegetables, reserving 2 cups of the cooking water.  Add the pasta and vegetables to the garlic in the skillet and add 1 cup of the cooking water.  Cook over high heat, covered, until the pasta is done and surrounded by a creamy sauce.  Add more cooking water as needed.  Serve in bowls, topped with a drizzle of remaining olive oil and pepper.  Serves 8.  Adapted from Red, White and Greens by Faith Willinger. 

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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