Week 5

This weeks CSA share will include white scallions, lettuce, snap peas, zucchini & summer squash, cucumbers, shelling peas, a choice of cabbage & kohlrabi.

For those that don’t know what kohlrabi is, it is a space ship looking vegetable that has the texture of a turnip but tastes like sweet cabbage.
This is what it looks like:
Kohlrabi needs to be peeled the skin is tough and less than desirable. It can be used to make kohlrabi fries, kohlrabi slaw, in stir fry, as a spring roll filling or grilled. Because of our “friend” mr. woodchuck we don’t have a lot of kohlrabi, but before you breath a sigh of relief kohlrabi will make a return this fall so everyone can have a taste.

Kohlrabi Slaw

2 kohlrabi, sliced into matchsticks or shredded
1 carrot, shredded
2 green onions
2/3 cup sugar
1/2 cup white vinegar
1/4 teaspoon Salt
1/2 teaspoon Celery seed
1/2 teaspoon Dijon mustard
1/4 cup olive oil
Mix dressing, pour over vegetables and toss. Let sit overnight or at least a few hours before serving.

Grilled Kohlrabi

1 medium kohlrabi, peeled and cubed
Olive Oil
Balsamic Vinegar

Toss the kohlrabi in olive oil, sprinkle with salt and pepper. Wrap in foil. Grill over medium heat for 45 minutes, until kohlrabi is tender. Remove from the foil. Adjust seasoning and drizzle with balsamic vinegar.

Grilled Cabbage with Honey Mustard Dressing

1 cabbage cut in to 6 wedges with core still attached
olive oil
salt & pepper to taste
1/4 cup dijon mustard
1/4 cup mayonnaise or greek yogurt
1/4 cup honey

Preheat grill. brush cabbage with olive oil and sprinkle with salt and pepper. Whisk dijon mustard, mayonnaise and honey in a bowl and set aside. Place the wedges on the grill and cover. Cook for 5 minutes or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 5 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don’t burn. Don’t be afraid of the blackened edges. Take the cabbage off the grill and place on a serving plate. Pour the dressing over the top of the cabbage and serve immediately

5 thoughts on “Week 5

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