This week your basket contains: kohlrabi, Asian broccoli or European broccoli, SPRING ONIONS, kale, zucchini, cucumber (half shares only), TURNIPS, snow peas, snap peas, and new potatoes

SPICY KOHLRABI NOODLES 

2-3 kohlrabi

4 oz. cooked (and cooled) rice noodles

½ jalapeño, sliced and/or a few Thai red chiles

½ avocado, sliced

herbs: cilantro, basil, and/or mint

handful of crushed peanuts

sriracha, to taste

extra lime slices

optional: tofu or a protein of your choice

DRESSING:

juice and zest of 1 lime

2 tablespoons fish sauce

2 tablespoons rice vinegar

1 clove of garlic, minced

1 teaspoon minced ginger

Mix the dressing together.  Peel the kohlrabi if you like, (I just try to peel off the fibrous nubby sections and I leave the more tender skin on). Use a mandoline to slice kohlrabi into planks and then slice the planks into thin matchsticks. Toss the sliced kohlrabi with the dressing and chile peppers. Chill for about 30 minutes. Toss the marinated kohlrabi with noodles, avocado, herbs, crushed peanuts and sriracha. Taste and adjust seasonings. Serve cold or at room temp, with extra lime slices on the side. Adapted from loveandlemons.com

We are very happy with our turnips seeded outside.  Below is the dish we always make with our first turnips!

MORROCAN TURNIP AND CHICKEN STEW

2 cups cooked chickpeas

2 small (2 1/2 lb) chickens

3 Tb butter

1 Tb oil

2 onions

5 cups chicken stock

1/2 tsp white pepper

1/4 tsp ground ginger

1/8 tsp powdered saffron

1/2 tsp turmeric

1 lb small  turnips

2 cups chopped turnip leaves and stems

1/4 cup lemon juice

salt and freshly ground pepper

Rinse chickpeas in water and rub lightly to remove skins; drain and set aside. Cut chickens into quarters, removing wing tips and backbones; put them aside for stock. Melt butter and oil in a casserole and lightly brown chicken on all sides, cooking in two batches if necessary. Slice onions and stir into butter and oil to color. Then add the chickpeas, stock, pepper, ginger, saffron, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add turnips and greens and simmer 20 minutes more. Remove chicken and turnips to a covered warm dish. Boil sauce to reduce, mashing some of the chickpeas against the side of the pan to thicken the sauce; it may take 10-15 minutes to produce a nice thick sauce. Add lemon juice and salt and pepper to taste. Reheat the chicken and turnips in the sauce and serve.   Serves 6 to 8.  From The Victory Garden Cookbook.

Most people know kale as a staple of winter cooking, however it also makes a great summer salad.  One key to this recipe is massaging the greens well (a great task for someone who likes to play with their food!)

KALE SALAD

1/8 cup flax or olive oil

1/8 cup lemon juice

1 Tbs. soy sauce

1 bunch kale

1 small onion thinly sliced

shredded carrot

¼ cup  sunflower seeds

sesame seeds

sprouts (optional)

sliced mushrooms (optional)

Mix oil, lemon juice, and soy sauce.  Add the thinly sliced onion and set aside to marinate while preparing salad greens.  Wash and coarsely chop the greens and place in a large bowl for easy mixing.  Add carrots, seeds, and any optional ingredients to the greens and mix gently by hand.  Pour dressing and onion mixture over greens and continue mixing by hand to insure even coating and aiding absorption of the dressing.  Let sit for 20-30 minutes before serving.