CSA Harvest #7

Happy.... errr.. summer???? We have our doubts at this point if it is summer after all! Today when getting a head start on the CSA harvest Asinete dug out the rain gear that we had buried away for later months. I braved the drizzles to get some of the delicate raspberries harvested. Rain and ripe raspberries are not a good combination, the berries are so delicate that the rain turns them to mush and then to mold. For this week the raspberries will begin their rotation through the half share baskets. We still do not have enough of them for all but we do foresee that being a possibility soon (when the sun and warm weather return anyways).

Also this week marks the first week we were able to fill a bowl with our early Glacier and Oregon Spring tomatoes. Not enough to share with you yet but in another week or two yes!

Yesterday with some much needed help we were able to get the garlic all harvested.. just in time too as we need it to be dry to avoid molding. It is now hanging in the storage sheds to dry further. In the next week or so you will be getting some dried garlic bulbs to add to your recipes.

Asinete is still doing 98% of the harvesting and farm work on his own.. it is amazing to see how much work one person can do. Especially considering we are growing on 5 acres. I find that I no sooner step outside to try to help Asinete then the baby monitor is filled with Tione's wails and he needs feeding again, or a changed diaper, or a cuddle (but really no complaints here! Just don't let Asinete know I prefer taking care of baby more than I enjoy weeding :) ) Really just relishing in enjoying these first few weeks of our baby's life... they are going fast and we will not get them back.

We hope you are enjoying your produce so far! Next week we will have our first potato harvest so you can look forward to some potatoes along with some walla walla onions!

Harvest This Week Includes:

Carrots

Kohlrabi (recipe ideas below)

Green Onions

Head Lettuce

Bok Choy

Chinese Cabbage (please see recipes from last week!)

Raspberries (on rotation)

Summer Squash (on rotation)


Kohlrabi~ We know we threw you a curve ball the week Tione was born and you received this Dr. Seuss looking vegetable in your CSA share with nary a note or recipe to accompany it. Well this week we will let you in on the wonderful world of kohlrabi! Kohlrabi can be eaten raw or cooked, and it taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. We usually eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked.

ROASTED KOHLRABI
Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn't get squishy).


NUTRITION ESTIMATE
Per Serving: 64 Calories; 3 g Tot Fat; 0 g Sat Fat; 8 g Carb; 4 g Fiber; NetCarb 4; 31 mg Calcium; 1 mg Iron; 23 mg Sodium; 0 mg Cholesterol; 2 g Protein;

Kohlrabi Puree
4 kohlrabi bulbs with leaves
2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
4 ounces mushrooms quartered (*optional)
3 Tablespoons cream (or milk, chicken stock, olive oil, or water)
salt and pepper to taste

1. Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. Cut the bulbs into 1-inch chunks.

2. Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes.

3. Meanwhile, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Don't let the garlic brown.

4. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all the liquid has evaporated, 3 minutes. Set the skillet aside.

5. Drain the kohlrabi chunks and place them in the bowl of a food processor. Add the mushroom mixture and the cream (or whatever substitute you're using). Purée until smooth. Salt and pepper to taste.

6. Transfer the purée to a saucepan and reheat over low heat, stirring, 2 minutes. Serve warm.

Makes 6 portions