Week #5 (6/27 & 30)

This week your basket contains: kohlrabi, snap peas, SNOW PEAS (full shares only), SPRING ONIONS, broccoli(full shares) or Asian broccoli (half shares), zucchini, and lettuce.THANK YOU TO EVERYONE WHO CAME TO THE SUBSCRIBER POTLUCK THIS PAST SUNDAY.  Despite the heat, we had a great time getting to know you all better.  If you missed this past Sunday’s event, we will have a work party DIGGING GARLIC, THIS SUNDAY, JULY 2ND  10:00 to 12:00 (pizza lunch to follow the work). See our Facebook page for details.

Because we grow so many different crops, no matter what the weather does some things in the garden love it, and some hate it.  This week our greens have responded poorly to the heat.  On the other hand, the snap peas have gone nuts!  We have heard many times that we could never give you too many peas, but I think this time we may have.  If you want to freeze some peas, simply blanch them in hot water until they turn bright green, rinse or dunk in the coldest water available, allow them to dry the freeze in bags for later use. While this recipe calls for beans, we have always done it with snap (or snow) peas with great results.


1/2 lb. beans, cut to 1-2 inch pieces

2-3 small carrots, chopped

1 small onion, chopped

2-3 cloves garlic

1/2 cup chopped filberts

1 Tbs. olive oil

1 Tbs. butter

salt to taste

Heat olive oil and butter in a heavy frying pan.  Sauté onions and garlic until the onions are translucent.  Add carrots, chopped nuts (almonds or walnuts can be substituted for filberts) and salt.  I tend not to use much salt when I cook, but this is one recipe where I use more than usual.  The effect you are shooting for is for the nuts to take on a salted, roasted taste.  Cook for 3-5 minutes.  Add the beans and cook stirring until they take on a dark green color.  This recipe is also great with snow peas instead of green beans.

Kohlrabi is another crop that has been doing well this summer.  This is a fantastic recipe that makes good use of your kohlrabi.


1 14 oz. can light coconut milk

½ tsp. kosher salt

1 cup black quinoa

3 medium kohlrabi, peeled

2 green oions, thinly sliced

¼ cup cilantro

1 jalapeno pepper, minced

2 Tbs. lime juice

2 tsp. grated fresh ginger

½ cup roasted cashews

¼ cup unsweetened grated coconut

Place 1 ½ cups of coconut milk in a saucepan, reserving the remainder for the dressing. Add 1 cup of water and the salt and bring to a simmer.  Add the quinoa, reduce the heat to medium low and simmer until half the liquid is absorbed (about 15 minutes).  Cover and simmer until all the liquid is absorbed and the the quinoa is tender (about 10 minutes)  Transfer the quinoa to a large bowl and let stand until cooled to room temperature.  Cut the kohlrabi into matchsticks and add to the quinoa along with the green onions, cilantro, and jalapeno (or red pepper flakes).  In a small bowl, stir the remaining coconut milk, lime juice and ginger to blend for the dressing.  Pour the dressing over the salad and toss to combine.  Stir in the cashews and grated coconut and serve.  From Salad For Dinner by Jeanne Kelley

While this recipe is for purple sprouting broccoli, it would be excellent with either Asian broccoli or European broccoli.


1lb purple sprouting broccoli

1 yellow onion

2 Tbs.  olive oil

1 Tbs. lemon juice

grated Parmesan cheese

salt & pepper

Blanch purple sprouting broccoli in salted boiling water for 30 second to 1 minute.  Refresh immediately in ice water that you have prepared ahead of time.  Slice yellow onion into half moons, saute in olive oil until clear (5 minutes over medium heat).  Remove from heat, add refreshed broccoli, mix, season with salt and pepper.  Add fresh lemon juice, mix in Parmesan and serve.  You can add cooked pasta such as penne or orchiette to make into a main course dish.