Week #5 (6/26 & 29)

This week your basket contains: Asian broccoli OR broccoli, kohlrabi, bunching onions, ZUCCHINI OR CUCUMBERS, snap peas, and lettuce. 

Thank you to everyone who came out to the farm for the subscriber pot luck.  We always enjoy getting to meet new subscribers (and putting a face to the names on the baskets).  We shared some very good food, much of which included kohlrabi.  One popular salad was the avocado and kohlrabi salad we put in the note a couple of weeks ago (you can find it on our web site).  One family also told us that they like to make kohlrabi mashed potatoes simply by using kohlrabi instead of potatoes.  We’ve found that in this stew recipe the kohlrabi come out very creamy and smooth (as they would in mashed potato), but if you prefer the fresh crunch of raw kohlrabi the salad with avocado is a good way to go.


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

This is another great salad.


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

As they are wont to do, the zucchini and cucumbers are coming on quickly.  We are pleased to have some for everyone today.  There will be more of both in your near future, especially as the outside plantings kick in in the next couple of weeks.

One of the more popular salads at the pot luck was dressed with a dressing enhanced with one of the NO BULL SCRATCH STARTERS we mentioned a couple of weeks ago.  For more information on these amazing veggie concentrates check out their web site nobullsf.com.

For her farmers’ market booth, Polly is in need of PAPER BAGS WITH HANDLES.  Just leave them out with your empty basket, and our driver Terrance will pick them up.  Thanks.