What You’re Getting:
Standard Share:
1/4 lb bag Salad Mix
2 heads Pac Choi (Bok Choy)
1 bunches Hakurei summer
turnips
1 bunches Radishes
1 Kohlrabi
Family Share:
1/2 lb bag Salad Mix
4 heads Pac Choi (Bok Choy)
2 bunches Hakurei summer
turnips
2 bunches Radishes
2 Kohlrabi
1 head Napa cabbage
Farm News:
We
are so excited that this week’s weather looks like it will be sunny (Or, at
least, not rainy.). The heavy rains we got over the last few weeks and the
generally cooler temperatures this spring have really slowed some things down,
so we are really looking forward to a nice stretch of sunshine and warming
temperatures (We hope.)!
Mike
and the crew are out planting our melons today. I can’t WAIT for them to ripen,
usually in mid to late August. I
also can’t wait for peas, carrots, beets, cucumbers, tomatoes, onions, green
beans…. Jeeze, it’s a long list!
We
hope that you and your friends and family find ways to enjoy the beautiful
weather as well. Isn’t a Maine summer day something special?
Enjoy!
Christa, Mike, and Lizzy
Recipes:
Kohlrabi, that green bulbous looking round veggie with the
tough skin, is a delicious treat in disguise. Peel off the skin to get at the
crunchy, slightly sweet broccoli flavored yumminess! Wonderful for eating raw
in a salad or slaw, it can also be simply roasted with olive oil, salt and
pepper. More recipes can be found on the blog!
'Carpaccio' of Kohlrabi
with Radishes and Blue Cheese
2 small, young kohlrabi
6 young radishes
4 Tbsp (60 ml) extra-virgin
olive oil
4 tsp (20 ml) white wine
vinegar, or white balsamic vinegar
a pinch of mustard powder
blue cheese (Gorgonzola,
Roquefort, or whatever you fancy)
flaky sea salt
freshly milled black pepper
Strip the leaves off the
kohlrabi and cut off the tops and bottoms. Using a mandolin, cut the bulbs into
paper-thin slices (Note from Christa: We don’t have a mandolin, but the
slicing blade on our food processor works well, or just slicing it by hand). Do the same with the radishes. Arrange the kohlrabi
and radish slices on a platter, or on individual salad plates. Whisk the olive
oil, white wine vinegar and mustard powder together in a small bowl, and
drizzle the dressing over the slices. Season well with salt and pepper, and
sprinkle with crumbled blue cheese.
Serve immediately. From
http://whatsforsupper-juno.blogspot.com/2009/05/carpaccio-of-kohlrabi-with-radishes-and.html
Grilled Pac Choi
In case you were
wondering….Pac Choi is Bok Choy (Just like Beijing is Peking)
2 head of bok choy
1/4 cup melted butter
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon ground black pepper
1 teaspoon seasoned
1 teaspoon ground black pepper
Preheat an outdoor grill for medium-high heat,
and lightly oil the grate.
In a bowl, mix butter, garlic powder, paprika,
and 1/8 teaspoon of black pepper. Slice the bottom off the head of pac choi,
and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black
pepper over both sides of the stalks.
Lay the pac choi stalks on the preheated grill.
Brush with seasoned butter mixture, cover the grill, and cook until the pac
choi stalks show grill marks and the leaves are crisp at the edges, 3 to 4
minutes. Turn the pac choi, brush with butter mixture, cover, and grill the
other sides. Brush with any remaining butter mixture, and remove to a platter
to serve.
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