CSA Week Three
CSA Week 3 |
|
Small Share |
Large Share |
Kohlrabi |
|
Watermelon Radish |
|
Dill and Cucumbers |
|
Bananas |
|
Rapini (Broccoli Rabe) |
Hon Tsai Tai |
Pac Choi |
Baby Tatsoi |
Arugula |
Rapini |
|
Asian Eggplant |
This week there is plenty of overlap in both the small and large CSA shares (quantities of items vary on share size) and plenty of fresh, delicious veggies to be enjoyed.
Kohlrabi
For those who are unfamiliar with Kohlrabi, we have included a photograph and urge members to try them out! They taste somewhere between a cabbage and a broccoli stem, slightly on the sweeter side. Their leaves are great greens to use in dishes that call for hardier greens, or can be eaten raw. They have been doing wonderfully on the farm this season and we will have both purple and green varieties available. Although Kohlrabi is not a root crop, it is very hardy and does well in soups, baked, chopped and eaten raw in, or as, a salad. Roast them until tender with salt, pepper, garlic, and thyme for a fast and easy main or side dish.
As some of you may have seen at the Upper East Side Market last weekend, we are excited to be harvesting our Watermelon Radishes! Don’t let the outer color fool you, when sliced they reveal a magenta inside and contain quite a spicy kick. As with the Kohlrabi, these radishes are delicious roasted, seared in butter and garlic, or on toast. Their greens are also edible but must be cooked, so throw them in the same pan after preparing the bulbs and you’ll have a quick side dish. For those who are familiar with Zak the Baker, their herb toast is topped with none other than the Watermelon Radish! This is a fun dish to recreate at home by adding dill to your cream cheese spread, spreading it over toast, topped with salt, olive oil, and your Watermelon Radish.
Having both Dill and Cucumbers available this week, we thought we’d share a quick prep pickling recipe for those interested in trying something new with their cucumbers. They also pair very well outside of the pickling world. Try adding some dill to a yogurt sauce and drizzling over diced cucumber.
Refrigerator Dill Pickles
Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
*This recipe has already been halved, and makes 6 servings.
Hon Tsai Tai
Pac Choi
Baby Tat Soi
Hon Tsai Tai, Pac Choi, and baby Tat Soi are all Asian greens that can be used interchangeably. They can be eaten raw, sautéed with your favorite oil or steamed with garlic and Kohlrabi! These greens also taste a bit sweeter than your average greens and they're amazing dressed or cooked with Red Pepper or Cayenne.
In lieu of the holidays, we’d also like to thank all of our CSA members and friends for all of their support and encouragement, Happy Thanksgiving!