2015 week 5

Returning from previous weeks:
Kohlrabi
Kirby Pickles
Bok Choy -- It's back!

New this week:
Swiss Chard - Another delicious green! It is so versatile, put it in soups, eggs, or sautée it.  Here is a link to a Coconut curry with Swiss Chard.  Here is a link to a simple sautéed swiss chard recipe.
Snap peas- so delicious eaten raw. Sweet! Or add to a stir fry.
Dill -  perfect combination with our kirby pickles!
Purple top turnips and greens.  Here is a link to a previous post all about turnips and turnips greens.  the recipe all the way at the bottom, turnip souffle -- soooo good!


Saturday was our annual Spring Open House! Good times, good food, good people.  Thank you for coming out, we really enjoyed sharing the farm with you.

2015 week 4

It's June! Boo-yah!

Returning from previous weeks:
Romaine! Let's enjoy this, since it will be the last lettuce we see for awhile.
Kale
Hakurei Turnips
Strawberries in pints, not quarts. Just barely squeaking these out for you. We hope......

New this week:
Kirby pickles//you can use these just like cucumbers, but they are especially great for pickling. Here is a link to a great refrigerator pickle.

Garlic Scapes// We are so excited to have garlic scapes in the share this week from our friends and neighbors Obis One.   Garlic scapes are the tender stem found on a garlic plant. Use your garlic scapes raw in salads and they will have a hot peppery flavor. Cooked garlic scapes will have a mellow, sweeter flavor.  Here is a link to a garlic scape salad dressing

Kohlrabi// I know this is a weird one.  But trust me, it is good and easy to use. 
--Here is a link to make the famous Kohlrabi Ham Bake
--Here is a link to a post I wrote on Kohlrabi

***Special Announcement*** The Spring Open House is this Saturday June 6th 2pm-7pm 
-Enjoy a wagon ride farm tour with our farmers, Andy and Eric, where you will get to know them, here a little of our farm history, and learn all about how your food is grown!

-You-pick strawberries.  Once a year we open the strawberry patch for CSA members only.

-Light refreshments will be available. Strawberry shortcake and lemonade.

Crazy for Kholrabi

I am so glad I have the wonderful opportunity of introducing many of you for the first time to Kholrabi.

It is SO delicious.  I just know you will love it! Just try it!

Kholrabi Ham Bake ( from Simply Recipes)

Absolutely delicious!  We had it for dinner, but it could be a breakfast/brunch food!

So lets get this party started.

 Melt 3 tablespoons of butter in a large-ish pan.

Add 2-3 kholrabi (peeled and diced) to the pan.

Dice 8oz of thick sliced ham.  I bought a ham steak and cut it into bite sized pieces

Her comes the good stuff. CREAM.  Mmmm.

Separate 3 eggs.  We need the yolks for this recipe.  Add 1 cup of heavy cream.

Add 2 tablespoons of all-purpose flour

Add 2 tablespoons of fresh, chopped parsley. And season with salt and pepper.

Whisk together.

Your kholrabi has been cooking for about 10 minutes and is lookin' gooooood!

Now it's time to put it all together.  Add half the kholrabi to a 9x9 baking dish.

Add the ham.

Add the rest of the kholrabi and pour on the sauce.  Bake 350 for 30 minutes.

 

This food was accepted by all members of the family.  Even the pickiest, little guy.

Kholrabi Ham Bake

3 Tablespoon butter

2-3 kohlrabi, peeled and diced

8 ounces thick ham, diced

2 Tablespoon fresh chopped parsley

3 egg yolks

1 cup heavy cream

2 Tbsp all-purpose flour

Salt and black pepper

Preheat oven to 350°F. In a large skillet, melt the butter on medium heat. Add the diced kohlrabi and gently cook for 8 to 10 minutes. In a bowl add the egg yolks, cream, flour, parsley, salt and pepper.  Whisk until well combined. Place half of the cooked kohlrabi on the bottom of an 9x9 casserole dish. Add on the diced ham. Top with the remaining kohlrabi. Pour the sauce ingredients over the kohlrabi and ham.  Bake for 30-35 minutes or until lightly browned on top.

Enjoy!

CSA Share 2012: week 4

What a week we have had!  The constant threat of thunderstorms, that never amounted to anything, followed by high heat and humidity! Whew! But it was great weather if you were hanging by the pool, ocean, or lake!  The eggplants are loving this heat wave too!  Sadly, the strawberries despise this heat and humidity.  The berries are limping along so you CSA members can come U-pick on Saturday.

Even though the strawberries are out of the picture
Here are 4 reasons why I am SUPER DUPER EXCITED about this weeks share.

#1 Broccoli and Cauliflower--   We planted broccoli in the csa field 2 years ago, and got nothing, nada, zilch.  This spring I got the urge to try growing these cruciferous veggies again.  I tried to be optimistic, but I really was anticipating another flop.  Just look at those beauties! Yummy, yummy!

#2 Spinach-- Spinach is another on of those things that we have been trying to grow with little success for the past few years.  Last years spinach I got from a neighbor.  This year I am proud to announce that this was grown on our farm right next to the turnips. We leads me to #3

#3 Turnips--  I love that part of the whole CSA experience is trying new things.  Turnips fall in the "new things" category for many of our members.  I have this Turnip souffle recipe that will knock your socks off.  Sidenote*** You can eat the turnip greens too! These are the most beautiful turnip greens I have seen in a while!

#4 Pickle Cucs--  I love pickles I eat them right out of the field and so does Auggie Dog

Oh yeah, the asparagus and kholrabi is pretty cool too!

Alien Invasion!

Kholrabi 
Excuse me, what did you say?

Kholrabi.

Huh? What is this alien looking stuff?

Kholrabi. German Cabbage.  Basically it tastes like broccoli stems.   

So WHAT do I do with it?

First rinse the kholrabi to get any sand off.  Then cut the bottom end off.

Then cut off all the little "alien" arms.

Then slice in half.

Kholrabi has a bright white flesh.  Now this kholrabi that I brought in was on the smaller size, so the skin isn't very thick or woody.  But if you end up with a bigger one you will notice more of a thick, greener skin.

Now peel your kholrabi. 
There are many ways to get this done, just do it however you feel comfortable.  I laid the rab flat and worked my way around peeling it with my big knife.

Now you need to choose how to slice.  You could grate the kholrabi to throw onto your fresh salad, or into your coleslaw.

You could cut into cut little matchstick size to eat raw or on top of your salad.  

Or you could cut into bigger sticks to dip into a nice veggie dip 

-or-

If it's 6:30 on a Friday night and you just finished cleaning up CSA, and you're starving, then you could just grab the peanut butter jar and start dipping.  Yum!

Here are some links to some kholrabi recipes:
Kohlrabi Ham Bake from Simply Recipes (I have made this one, and it is very good!)
Kohlrabi & Apple Slaw from A Veggie Venture
Roasted Kohlrabi from A Veggie Venture

Enjoy the Kholrabi in your CSA share this week!