Week Three of the 2010 Season

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Happy Solstice Everyone!

This morning at 8:28 CDT summer arrived with a bang! It was quite a storm that ripped through the farm. A storm pushed through at 2:00 a.m. then at 8:00. We now have 9.48″ for the month of June. Way, way too much. Produce is sitting in puddles and it appears the spinach is rotted. The spinach was doing very well to start out, but just couldn’t handle the moisture.

My hope is that you will continue receiving the best quality vegetables that can be grown. Reality is that the weather is hampering with planting, harvesting and weeding. I have been able to get some things planted but the weeds are beginning to overtake them and there will come a time when it might be wise to tear out the old and replant. It is becoming close to making that decision on the newly planted beets, carrots and lettuce. The good news is that there are carrots, beets and lettuce in your baskets this week. Hopefully there will be enough to carry you through for the next couple of weeks.

The other good news is that there are tomatoes, green peppers, green beans and sweet corn coming right around the corner. We planted tomatoes and green peppers in the hoophouse on April 15th and sweet corn in the field on April 20th. They all look good – it won’t be long!

Produce for this week:

Green onions
Broccoli
Carrots
Lettuce
New
Cabbage
Kohlrabi

The cabbage is Gonzales, a small head. Use this along with your carrots, kohlrabi and onions to make your favorite cole slaw

Many of you have had kohlrabi before. It is an interesting vegetable that can be eaten raw, included in salads for a crisp taste or cooked. This week you will get a one or two to try out. The crop is a little uneven so there is enough for people to taste and hopefully some later in the season to use in a recipe.

Kohlrabi is a crispy, sweet tasting, delicate flavored member of the Brassica family of vegetables, grown for its swollen, turnip-shaped portion of the stem which rests on the ground. It’s a distinctive looking vegetable, with a ball-like shape, pale green and purple-tinged, marked by points where the leaf-stems attached. The flesh of the bulb is juicy and crisp with a beguiling sweetness similar to that of an apple, with a hint of piquancy associated with radishes and baby turnips.

Wash kohlrabi just before using. Small kohlrabi bulbs which are young and tender generally do not require peeling. Medium to larger sizes should be peeled to remove the protective outer skin. The bulb can be sliced, cut into quarters, cubes or julienne strips and steamed until crisp-tender. Or sauté kohlrabi in butter or olive oil, or boil and mash like potatoes. The whole peeled kohlrabi can be added to braised dishes and stews. The crisp flesh can be served raw in salads, as a relish, or as a crunchy accompaniment to dips. The kohlrabi has delicious leaves that are tender and excellent in salads or stir-fried.


With only 36 calories, one cup of raw kohlrabi has nearly 5 grams of fiber and is an excellent source of Vitamin C and a good source of Potassium. Kohlrabi contains important phytochemicals such as indoles, sulforaphane and isothiocynates. Indoles are believed to be potentially significant anti-cancer compounds and are found in other cruciferous vegetables, including broccoli, Brussels sprouts, cabbage and cauliflower. These plant compounds are not destroyed in cooking, and the bioactivity of indoles may actually be increased by cooking.

Here are two websites to where there are a lot of recipes from other CSAs.

http://www.csaharvestrecipes.com/

http://www.mariquita.com/recipes/

Until next week……
Denise

By | 2016-10-14T08:15:22+00:00 February 16th, 2015|Posts|0 Comments