Week Two Summer CSA

....So lovely to meet all of our wonderful new members last week.  I'm looking forward to a fantastic season with all of you!

  This week we have:

·         Kohlrabi

·         Salad Mix or Arugula

·         Zesty Sprout Mix

·         Salad Turnips or Radishes

·         Scallions

·         Lacinato, Red Russian, or Green Afro Kale

·        Mizuna, Pac Choi or Tat Soi

·         Baby Carrots or Beets


Just a reminder here to make sure that when you get your produce home you put it in a plastic bag before putting it in the fridge.  It will last longer and stay fresher that way.  With beets, carrots or salad turnips, even kohlrabi...anything with "tops" cut them off and discard them, or store them separately.  This will help the roots stay tasty and more nutritious.





Kohlrabi is an other- worldly looking veggie that is sweet and crisp, reminiscent of broccoli stems.  We Like to eat it fresh, peeled, sliced and dipped in dressing, but for more creative ideas take a look at this article:  http://www.huffingtonpost.com/2012/06/15/kohlrabi-recipes_n_1597114.html.   Whatever you do, make sure you peel it, as its skin is very chewy and fibrous.



Massaged Kale Salad


    1 large bunch kale

    ¼ teaspoon fine sea salt

    1 tablespoon fresh lemon juice

    1 tablespoon olive oil

    Any desired toppings



Remove the kale stems and slice them thinly.  Cut or tear the leaves into large bite-size pieces. Put it all in a bowl with the salt and lemon juice and “massage” them with your hands for five minutes or so. They will reduce in size a bit and look darker and juicier.  Then add the olive oil and massage a bit more.  Now it’s time to add any additional toppings you might like.  Some of my favorites are roasted nuts, dried fruit, roasted squash, sprouts or pea shoots.  You can get creative with this one!