I was out of town this week, so my friend Mary picked up my CSA on Wednesday and I picked it up from her this afternoon. Thanks Mary!
This week there are kohlrabi,
and a head of romaine lettuce.
Madison got hit by a nasty storm last week that apparently dropped some hail, hence the sadness of the romaine and chard. They’ll still be tasty though, and once I got the lettuce apart it was beautiful.
I cut the kohlrabi into matchsticks to eat for snacks. It tastes like sweeter broccoli and is crunchy like a carrot.
I also cut the turnips (this week’s and last’s) into matchsticks to bake. I don’t really like the taste of raw turnips, but they taste 100% different once they’ve been roasted, much sweeter and more mellow. I essentially parcooked them so they are soft but not brown. That way I can saute with them much more quickly.
This week’s rundown so far:
- Kohlrabi – cut into matchsticks for snacking
- Scallions – TBA
- Radishes – to be braised this weekend, greens in a casserole
- Turnips – cut into matchsticks and roasted, greens in a casserole
- Swiss chard – to be sauteed with garlic and last summer’s tomatoes
- Mustard greens – greens casserole
- Spring mix – prepared for salad
- Spinach – to be creamed spinach, one of my very favorite foods
- Scapes – to be compound butter
- Bok choy – to be chow mein
- Romaine – prepared for salad