Veggie Times Week 4
On the farm
Greetings! Just a reminder, this coming Sunday July 24th at 3pm we will have our first farm tour. Please RSVP if you plan to attend.
The rain just keeps coming, and this week does not look to be any drier! All the veggies are doing well with the rain, it’s just hard for us to get any fieldwork done like weeding and getting the tractor in because the fields are too wet. Today on my walk around the fields Emmett came along and helped me decide what was going in boxes. We were excited to find one salt and pepper cucumber and a pepper, which we quickly gobbled up. A couple more weeks and we will be putting them in CSA shares. This week full shares will be getting zucchini, the plants are just starting to produce so there are only enough for full shares, but don’t worry everyone will be getting plenty soon!
Finally, my social media plug...If you are into facebook, and want to hear more regularly about farm happenings, please join our private CSA members group. We post pictures almost daily of farm happenings and recipes, and we are loving some of the pictures other folks are posting too. Keep it coming!
Stay dry out there!
Kohlrabi and Cheddar Gratin
1 1/2 pounds kohlrabi
1 cup heavy cream, divided
1 tbsp fresh rosemary, finely chopped
1 tsp coarse sea salt
1 tsp ground nutmeg
1/2 pound sharp cheddar cheese coarsely grated (about 2 cups)
2 tsp smoked paprika
Trim and peel the kohlrabi and slice into thin rounds (you may want to cut these round in half so you can arrange them better). You should have at least 4 cups packed. Arrange half of them in overlapping rows in a baking dish. Pour 1/2 cup of cream over the slices then sprinkle with half the rosemary, salt and nutmeg, plus a sprinkle of pepper. Place the rest of the slices in overlapping rows, as before, and pour the rest of the cream over the layers. Sprinkle on the remaining rosemary, salt and nutmeg, and another sprinkle of pepper. Cover with foil and bake for about 45 minutes, or until the kohlrabi is fork tender and the cream no longer runs into the corner when you tilt the dish. Remove from the oven and sprinkle the cheese over the top. Sprinkle with paprika, and then place under the broiler for 1-2 minutes until the cheese is melted and beginning to brown. Serve hot or warm. Leftovers can be reheated in the oven.
This looks really good!
Kohlrabi and Cabbage Salad
Stir Fried Bok choy with Cashew Sauce
recipe from “Asparagus to Zucchini”
While this recipe calls for just bok choy, we think other veggies like peas, broccoli or carrots would be delicious in here!
1/2 cup raw cashews (pre roasted and salted are fine-just adjust soy sauce, or do not pre roast in a pan)
1/4 cup white wine or rice vinegar
1/4 cup sugar
1/4 cup soy sauce
1 Tbsp minced ginger root
pinch of red pepper flakes
1 1/2 pounds bok choy
stir fry oil-coconut etc
Toast cashews in a dry skillet, tossing frequently until lightly brown and fragrant. Combine cashews, vinegar, sugar, soy sauce, ginger, red pepper and 2-4 Tbsp water in a blender or food processor; puree until smooth. Set aside. Wash bok choy stems and leaves well, making sure to rinse away the dirt in the ribs. Separate the bok choy leaves from the stalks. Cut stalks into 1 inch pieces and roughly chop the leaves. Heat oil in a large skillet or wok over high heat until hot but not smoking. Add bok choy stems and cook stirring often until crisp tender (2-3 minutes). Add the leaves and cook until they wilt and turn bright green, another minute or so. Remove to a platter and cover with cashew sauce, or serve the sauce on the side.
Lemon Dill Vinaigrette
Finely grated zest of 1 lemon (about 1 teaspoon)
1/4 cup freshly squeezed lemon juice (from about 2 medium lemons)
1 Tbsp finely chopped fresh dill
3/4 tsp kosher salt
1/2 tsp dijon mustard
1/4 tsp granulated sugar
Freshly ground black pepper
6 Tbsp salad oil (olive, or canola oil)
Place all ingredients except dill in a medium bowl and whisk continuously, until completely incorporated. Taste and adjust seasoning. Serve immediately. Great on salads, fish, grilled chicken, and boiled potatoes. If making ahead of time, add the fresh dill right before serving.
I’m sure you may be getting a back up of scallions these days. Like lettuce we have a lot of them in the spring. I seem to get through a lot of them just in our almost daily salads, however when I get too many I usually dehydrate them for onion powder. To do this, just chop into 1/4 inch pieces (light and dark green parts) arrange on a dehydrator tray and dehydrate until crisp (usually about 24 hours). Store in airtight jars (mason jars are my favorite for dehydrated goods). I crumble into recipes that call for onion powder, put in guacamole for extra flavor, or anything else that calls for onions/onion powder.
Here is a Kitchn article on what todo with scallions. In addition to this, I add them into chicken salad, and I also will cook with the white part in place of a regular onion.
Classic Green Monster Smoothie-Oh She Glows
This smoothie is a favorite in our house!
1 cup almond milk or other non-dairy milk
1 cup destemmed kale leaves or baby spinach
1 large ripe frozen banana, chopped into chunks
1 Tbsp almond butter or peanut butter
1 Tbsp chia seed or ground flaxseed
Pinch of ground cinnamon
1 scoop of your favorite protein powder (optional)
2-3 ice cubes
Add all ingredients in a high speed blender and blend until smooth. If you don’t have a high speed blender first puree your seeds, kale/spinach, and liquid until smooth then add your remaining ingredients.