Purple kohlrabi. Red radishes. GREENS. herbs.
This week we still have an abundance of leafy greens with some colorful bursts as well:
- Head Lettuce (NEW!)
- Lettuce mix
- Kale bunches
- Kale mix
- Micro greens Mix
- Micro Basil
- Pea Shoots
- Purple Kohlrabi (NEW!)
- Dill (NEW!)
Today we enjoyed a couple big salads as part of our meals--first, delicious and crunchy butterhead lettuce for lunch. Then, lots of lettuce mix for dinner.
Sometimes we have customers who come and tell us their bag of lettuce mix lasted over two weeks. It is great that our produce keeps that long, being nutrient dense and picked fresh. But, what I would like to tell these customers is how I eat a whole bag of lettuce mix in a sitting. Why did they wait two weeks to finish theirs? We have these conversations with our farmer friends as well, and all of us are eating bags and bags of greens each week. It is not out of the question for Scott and I to go through 2-3 bags of greens for one meal.
One of my favorite things to do is to make each of us a big salad with whatever veggies we have, like some chopped carrots and kohlrabi, apple, toasted sunflower seeds and walnuts, cheddar, avocado, pea shoots, and lots of micro greens. I find that when I eat salads like this, I start to crave them.
Kohlrabi may be a new item for some of you. It is delicious raw and eaten plain or in salad, but can also be roasted or cooked in a soup or stir-fry.
Here's a recipe I haven't tried, but it's going on my list:
KOHLRABI CARROT FRITTERS WITH AVOCADO CILANTRO CREAM SAUCE
- 2 kohlrabi
- 1 carrot
- 1 egg
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne
- ½ cup sunflower or vegetable oil (enough for ¼-inch depth in a large skillet)
- ½ avocado
- ¼ cup plain yogurt
- ½ lemon
- ¼ teaspoon kosher salt
- handful of cilantro, chopped
- Green onions (for garnish)
Cut the leaves off the kohlrabi and peel the bulb (may not be necessary for this recipe). Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, cilantro, and ¼ teaspoon kosher salt to make the avocado cilantro cream (or blend the ingredients together in a food processor).
Serve fritters with avocado cilantro cream and sliced scallions.
And a few photos from the farm...