This week your basket contains: Potatoes, KOHLRABI, radish, Swiss chard, Purple sprouting broccoli or cauliflower or Asian broccoli, and salad mix (lettuce, spinach, and watercress)
WE ARE GETTING CLOSE TO THE END OF THE 2021-22 YEAR, but not as close as you might think! As everyone knows, a year is 52 weeks, but this year your year-long subscription will be 53 weeks. We’ve decided to do this due to something we call “calendar creep”. Because 365 days don’t divide evenly into 52 weeks, over the course of several years our start date for the subscription year creeps earlier and earlier in May instead of the first week of June. Every once in a while, we need to correct this to keep our planning on track and this year we decided the best way to do that is to add week 53 to the year. This means that your last delivery of the 2021-22 year will be on Tuesday, May 17th.
The kohlrabi (those green sputnik looking things) are tender, sweet and very similar to broccoli stems. They need to be peeled and can be used in stir-fries, sliced like carrot sticks or grated raw in green salads. If you’ve never tried them before, eat them raw and fresh for the best flavor. They can also be used in any recipe calling for turnip for a milder flavor. The recipe below is something of a tradition for us when we have the first kohlrabi of the year.
KOHLRABI AND CHICKEN STEW
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
We held off harvesting purple sprouting broccoli for a bit, and it responded well! We grow Asian broccoli (use the stems, leaves and head) as a “bridge crop” between PSB and regular broccoli, but this year the timing seems a bit off and the Asian broccoli is just starting to produce. We also have a few overwintering cauliflowers (seeded in June and transplanted in July but just now producing!). Some of them are looser than you might be used to, but just cut them up and cook them more like broccoli.
GARDEN STARTS are ready. You can purchase them for delivery with your veggies from our online store (PumpkinRidgeGardens.square.site WE HAVE AN EVER-EXPANDING LIST OF PLANTS, SO CHECK BACK REGULARLY FOR NEW ITEMS AS THE GET READY.
RHUBARB is ready! We can deliver a bunch (approx. 1 lb.) for $5.00. Just email to order.
TULIPS HAVE FINISHED FOR THE YEAR. We will have gorgeous mixed bouquets (approx. 25 stems) soon for $10 each. Just email to order one time or standing order.