CSA Share #2, Tuesday June 17th, 2014

What You’re Getting:

Standard Share:

1 bunch kale

1 head lettuce

1 bunch hakurei summer turnips

1 bunch radishes

1 head pac choi

1 bunch baby carrots

1 kohlrabi

 

Family Share:

1 bunch kale

1 head napa cabbage

2 heads lettuce

2 bunches hakurei summer turnips

1 bunch radishes

2 heads pac choi

2 bunches baby carrots

2 kohlrabi

Farm News:

Happy Father’s Day! We hope you all got to spend a relaxing day with the Dads in your lives. Mike spent with day with the kids while I took our goods up to Bar Harbor for our weekly farmer’s market there.

Summer is here (almost, anyway!) and the plants are starting to respond to the warming soil with more growth and production. Our crew is out everyday working hard to get things seeded, transplanted, weeded and otherwise healthy for you. This year we have 4 apprentices, our biggest crew ever. With their help we’ve gotten all of the important planting projects in for 2014 and we’re moving into the time of year better known as weeding season with a good handle on things.

Enjoy! See you next week!

Christa, Mike, and Lizzy

Recipes:

How to eat: Kohlrabi (Light green bulb with long leaves)

Ok, last year we got way too carried away and gave our CSA WAY too much kohlrabi, so we promise to cut it way down for 2014… you’ll only be getting it twice.

Peel the touch skin to expose the crisp, juicy bulb beneath. SO good grated into coleslaw or sliced thin to dip in sauces… or just eat it whole, like an apple.

How to eat: Hakurei Summer Turnips

These are SO different from storage turnips that you may be used to. Juicy, tender and slightly sweet, they are meant to be eaten raw. The greens can also be used in salads!

Easy-Peasy Hakurei-Kohlrabi Tuna Pasta Salad

1 bulb kohlrabi

2 large hakurei turnips

2 cans chunk light tuna fish, drained

½ lb spaghetti, cooked

¼ lb salad mix

3 T mayonnaise

1 T rice vinegar (or balsamic, if you prefer)

Freshly ground black pepper to taste

Peel kohlrabi and wash turnips. Dice finely. Combine vegetables in small mixing bowl with tuna, mayonnaise, vinegar, and ground black pepper to taste. If you don’t like mayo, try using an Italian salad dressing instead.

Arrange salad mix on two plates.  Place pasta over salad, and tuna mixture over pasta. Light and delicious!

  Kale, Radish and Avacado salad

    1 medium bunch kale (any type), shredded

    1 avocado, pitted and flesh removed

    1 lemon, juiced

    ½ medium onion, red or yellow, thinly sliced

    ½ bunch radishes, sliced thinly

    ½  tsp sea salt (optional)

   Seed and spice blend:

    1/4 cup sunflower seeds

    1/4 cup sesame seeds

    1 T nutritional yeast

    1 teaspoon chili powder

    1/2 tbsp ground cumin

    1/2 tbsp onion granules

In mixing bowl combine the kale, avocado and lemon juice. With your hands, press to cream the avocado until thoroughly mixed. Mix in the onions and some of the radishes, reserving a bit of the radishes for garnish.

Finish with sea salt as an option. Sprinkle with seed and spice blend.