This week your basket contains: snap peas (full shares) or Asian broccoli (half shares), kohlrabi, spinach, NEW POTATOES, kale, herbs, and lettuce mix.
New potatoes are one of the crops we wait for with bated breath. Because these little gems are harvested while they are still developing, their skins are extremely tender and the sugars the tubers are storing have not been converted into starch. Your herb bunches (which contain some combination of dill, cilantro, tarragon, oregano, sage and/or chives) pair very well with new potatoes whether you simply steam them or prepare them in this way:
EASY ROASTED NEW POTATOES
Last night Polly roasted new potatoes in a very simple way. While I was grilling other things on the barbecue, she made a simple tray by folding up the edges of a small (1 foot square) piece of aluminum foil. She poured in 2 –3 Tbs. of olive oil then placed halved new potatoes face down on the improvised tray. She sprinkled them with salt, pepper, chopped scallions and dill. We placed the tray on the lower level of the barbecue and turned it occasionally to insure even cooking. When the spuds were tender to a fork, they were easy to pop off the foil and they came out with a nicely crisp cut face and a light fluffy center. Yum!
For a quick and easy and tasty snack (that just happens to be healthy), this recipe from American Test Kitchen is perfect.
MICROWAVE KALE CHIPS
5-10 kale leaves
4 tsp. olive oil
Remove stems from the kale leaves and tear into 2 inch strips. Wash and thoroughly dry the leaves and toss them with oil in a large bowl. Spread approximately 1/3 of the leaves on a large plate and sprinkle with salt. Microwave for three minutes. If leaves are crispy, transfer them to a serving bowl; if not, continue to microwave leaves in 30 second increments until crispy. Repeat with remaining leaves in two batches. The kale chips can be stored for up to a week in an air tight container.
This is perhaps the best way to serve kohlrabi, but I may say that in part because I love avocado, too!
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
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.
STRAWBERRIES ARE READY (thanks to our friends at Blooming Junction). They cost $3.50 per pint, $18 per half flat (6 pints), $34 per flat (12 pints). Please let us know your order (via email) by noon the day before your delivery. Thanks!
OUR FIRST SUBSCRIBER DAY OF THE YEAR IS RIGHT AROUND THE CORNER! Sunday, June 24th from 11AM to 3 PM has been set aside for subscribers to come out to the farm to meet us, share a pot luck lunch (we’ll be baking pizza in our wood-fired oven), tour the farm, and get to know other families who get our veggie baskets. Bring along a dish to share and your preferred beverage and enjoy your farm!