9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Is there an alien in my CSA box???

Posted 5/20/2017 4:21pm by Jill Rendleman.

No, there is not an alien spaceship in your share...... that light green bulb with leaves is kohlrabi!  Wonderful with a tart crisp apple as it's compliment, like a good relationship, each is enhanced by the other!  Look below my too long email for a great kohlrabi apple salad.  

Kohlrabi, the word, in Swiss/German means the marriage of cabbage and turnip.....which is just the way it tastes!  Its a lovely vegetable, hard to find in stores anywhere....and the leaves are wonderful.   The root crops are going well this year cause we seeded them in Feb, and got them in the ground when it was April in March, and with good rains, members get to enjoy the bounty.

A simple recipe is to take a combination of root crops, say turnips, two or three different colored beets, kohlrabi, carrots.....and slice them into quarters or halves if small.  Then put them in a bowl and drench with olive oil, salt, and pepper.  Line a baking sheet with alum foil, drop the sliced root crop onto sheet, cover with foil, then bake at 375 just until you can just barely get a fork in, then take off the foil and turn up the heat to 450 or broil if you are brave, and in a few minutes, after browned and caramelized, take out.  If you have any good leaves from your root crops, you can braise them in a skillet right before the root crops come out of the oven.  They make a pretty and tasty bed for the root crops.  When I cut the leaves from the root crops, I always leave about one inch of stem on the root crop for good reason.  The stems are so tender and tasty.....and they make an interesting look and tells your eaters...... these root crops are at the height of freshness.......versus store bought root crops which generally have no leaves, because in order to ship well, the leaves being cut off to the core of the bulb.  Why?  because the stems of root crops will deteriorate fast, whereas the bulb itself, with a little help from the agricultural chemical industry, will keep a long long time.  

Ok long enough email.....final word, eat the strawberries raw and fast!  Just savor the taste of no chemical, no toxin, berries grown in real soil without fuel or synthetic based additives.  Our soil is sweet because we feed it with care........ clover, farm vegetable compost, organic materials, and spring water from the Cedar Lake aquifer.   Hopefully you are inspired by your share this week and are learning that creativity with the contents starts with your own eating desires and imagination.  When I set up my first high tunnel, I remember that I asked the seller of the high tunnel parts, what should I grow there first?  His answer was a question, "what do you like to eat?"  It took me a long time to understand that what he was saying was...... grow what you are passionate about, and what you love....all the rest will come.    Below, baked young carrots and beets.  Note the stems on addition......more color, more texture, more flavor.  

carmelized fresh beets and carrots with stems

Apple and Kohlrabi Salad

I forgo the tarragon and the gouda annnnd the sunflower seeds.....why interfere with the perfectly simple and delicious tastes of two greats.......apples and kohlrabi????  note: lemon is essential, a tart crisp apple is also essential......the rest just interferes, but thats just me.  

Apple Kohlrabi Salad

 

This super simple kohlrabi salad features honeycrisp apple, lemon and olive oil! It’s a delicious and unique fall side salad. You’ll love it! Recipe yields 4 side servings or 2 large.  

 

I forgo the tarragon and the gouda, as they interfere with the full flavor of the kohlrabi and apple....

INGREDIENTS

  • 2 small kohlrabi (about 1 pound, I used the green variety but purple would be nice), cut into matchsticks about ¼″ wide
  • 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
  • ⅓ cup grated gouda cheese (optional, not shown)
  • ¼ cup fresh tarragon leaves (optional)
  • 3 tablespoons toasted sunflower seeds (why complicate things?)
  • Lemon zest, to taste
  • 1 to 2 tablespoons olive oil, to taste
  • 1 to 2 tablespoons lemon juice, to taste
  • Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

INSTRUCTIONS

  1. In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
  2. Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.
 


 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

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