In this week’s box (Monday and Wednesday):
5 pounds asparagus
4 pints sugar snap peas
2 jars Snead’s Farm Seedless Blackberry Preserves
1 dozen eggs
2 bunches beets with greens
2 bunches spring onions
2 bulbs kohlrabi with greens
2 heads butter crunch lettuce
Total retail value of this week’s box: $68.00
Total retail value of goods distributed so far this year in Monday’s box: $240.50
Total retail value of goods distributed so far this year in Wednesday’s box: $240.00
Kitchen notes from Emily Freehling:
Looking for a new way to eat asparagus? I usually serve it grilled, after marinating the spears in a mixture of olive oil, lemon juice, garlic, red pepper and salt. But I stumbled upon this New York Times recipe for Shaved Asparagus with Arugula and Parmesan last week, and I love the change of texture. Although I think the arugula is perfect here, for the peppery notes it adds to the dish, when I’m in CSA mode I am all about using what I have, so I would serve this this week over the butter crunch lettuce in your box.
So, this week we come to kohlrabi. You knew it was coming, that funny-named, funnier-looking vegetable that always confounds in the kitchen. I shared this link to the Yankee Kitchen Ninja’s post about 6 ways to use kohlrabi last year, and it’s a great starting point for ideas of how to use this vegetable. Basically, once you remove the tough outer peel, you can chop kohlrabi into planks, sticks, cubes or whatever shape you’d like to cook in stir fry, on the grill, in casseroles or empanadas…I hope you see here that a big part of being in a CSA is learning to use your imagination in the kitchen.
Don’t forget that both your kohlrabi and your beets this week come with greens on top. When you get your box home, make a point to chop those greens off and save them separately, wrapped in paper towels or, better yet, chopped and washed and dried in a salad spinner. This will make both your greens and your beets and kohlrabi last longer. I have been known to eat kohlrabi greens raw in salads (mix them with your butter crunch lettuce for a nice variety of textures, along with the green tops of your onions).
A few years ago, I cooked beet and kohlrabi greens into a spanikopita-like dish. This recipe from the Land’s Sake CSA blog probably comes closest to what I made. As you can see, you will be able to use your onions, and you could use this recipe with kale or really any other greens that you receive this year.
As for the beets, I love them simply roasted (Wrap in foil and roast at 400 degrees for an hour or so, then let them cook enough to handle and rub off the outer skin.) and dressed with vinaigrette and a cheese like feta, but if you’re looking for new ideas, try a smoothie. Both beets and kale are called for in this recipe for a beet, berry and apple smoothie. Beets pair well with goat cheese, so consider this beet and goat cheese tart recipe from last year’s blog.
Welcome, sugar snap peas! Teach your kids to pull the string off the peas by pulling from the stem-like attachment at the top and down along the shorter length of the pea. Then pack these up in school lunches for a healthy, crunchy alternative to potato chips. To serve at the dinner table, saute for no longer than 3 minutes with butter, salt and pepper. Place in a serving bowl and toss with lemon juice and lemon zest for a tasty side dish.