Week #3 (6/9 & 12)

This week your basket contains: Lettuce, new potatoes, snap peas, kohlrabi, Asian broccoli (full shares), snow peas (half shares), spinach, and SPRING ONIONSTo make the ordering easier Fraga have created an online cheese shop for you.  You can place orders 24 hours a day at fragafarm.com. When placing your order please select the “Pumpkin Ridge CSA” as a pick up location. The cheese of course will be delivered to you on your regular CSA schedule day. Please indicate Tuesday or Friday in the special instructions field. And for all of you that have waited for this: the raw aged Feta is back in stock & aged to perfection. They can also include young Camembert in your order. Typically, you want to enjoy it between 4 and 6 weeks of age. They mark the cheese with the “make date” so you’ll know how long to wait.  They sell it young because it travels better before it becomes soft.  Some things are worth the wait.

As you may have noticed, kohlrabi is not only tasty on its own, it also takes on other flavors well.  This makes it a good candidate for pickling.  This is an easy method.

PICKLED KOHLRABI

3 kohlrabi, peeled and sliced ¼ in. thick

2 carrots cut into sticks and parboiled 3 min.

2 cloves garlic, crushed

1 bay leaf

3 sprigs fresh dill

PICKLING MIXTURE

¾ cup white vinegar

1 ¼ cups water

3 Tbs. sugar

1 tsp. mustard seed

½ tsp. dill seed

¼ tsp. red pepper flakes

1 tsp. salt

Combine the carrots and kohlrabi and pack into a 1 quart jar along with the garlic, bay leaf, and fresh dill.  In a sauce pan combine pickling mixture ingredients and bring to a boil.  Pour boiling mixture over the kohlrabi and carrots filling the jar completely.  Cover the jar.  When cool, refrigerate for 3-4 days before using to allow the flavors to blend.  From More Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff.

Spring onions are very versatile.  The bulbs are used like any storage onion, and the tops can substitute for scallions or chives.  In the recipe below, you can use them both ways. One thing we do to moderate the flavor of raw onion is to chop it then marinate it in vinegar for a few minutes.  The onion is quickly “pickled”.  After you remove the onions from the vinegar you can use the vinegar in a vinaigrette.

SALAD NICOISE

Steam the new potatoes until you are just able to penetrate them with a fork (this will be quite quick) and let cool.  Make a regular vinaigrette (see below), but add 1-2 Tbs. of soy sauce.  Add chopped scallions, 1 tsp. dill weed and any other herbs you might like.  Drain one can of tuna and mix into the vinaigrette.  Add snap peas, capers, shredded carrots, chopped black olives and/or hard-boiled eggs and stir.  Add the potatoes, along with lettuce and/or spinach, toss well and serve. 

VINAIGRETTE

1 clove garlic

1 tsp salt

3 Tbs red wine vinegar

1 tsp wet mustard

5 Tbs extra virgin olive oil

black pepper

Press garlic into the bottom of  your salad bowl.  With a fork, mix well with salt until it forms a paste.  Mix in vinegar and mustard until salt is dissolved.  Whisk in olive oil to make an emulsion.  Add black pepper to taste.  These proportions are in no way set in stone.  You should experiment to find the proportions you prefer.  Also, other spices, herbs and vinegars can be used to vary the dressing.