Mountain Harvest CSA Newsletter: Friday, June 15

Friday, June 15, 2012

Friday, June 15

What's in the Box:

Chard/Tatsoi mix

Kale

Lemons

Onions

Radishes

Salad Greens

Turnips

Recipes:

Apple-Turnip-Radish Salad
3 small sweet, white turnips (or 1-2 large turnips)

1 apple

3-5 radishes

2-3 celery stalks with the leaves

1 carrot, shredded
3-4 cups salad greens
Optional: 1/3 cup toasted walnuts

Dressing ingredients:

Juice from 1 lemon

2-3 teaspoons extra virgin olive oil

1 teaspoon apple cider vinegar

2 teaspoons honey

Salt and pepper, to taste

Slice turnips, radishes and apple into thinly-sliced, bite-sized pieces.
Chop celery and combine all the veggies with salad greens in a bowl.
Dress salad, chill and garnish with walnuts before serving.

Fresh Chard and Tatsoi

1 bunch of chard

1 bunch of tatsoi

1 tablespoon safflower oil

1 garlic clove

1 tablespoon fresh ginger

1 cup vegetable stock

1 tablespoon soy sauce or tamari

1 teaspoon honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 teaspoons arrowroot or cornstarch dissolved in ¼ cup cold water

Sesame seeds as a garnish

Wash chard and tatsoi and coarsely chop stems and leaves.
Measure oil into a small bowl and press garlic and grate ginger into oil.
Combine stock, soy sauce, vinegar and sesame oil into a small bowl.
Heat wok or large skillet to medium high heat.
Add oil-garlic-ginger mixture and immediately add chard and tatsoi. Toss greens to coat with oil and cook until just wilted.
Add stock mixture and bring to a boil, stirring constantly until greens are tender but still bright in color.
Add thickener and allow sauce to bubble and thicken.
Pour in serving dish and serve immediately, sprinkled with a light dusting of sesame seeds for garnish.

This is quick to prepare and makes a light side dish that may be served with any meal. Thanks to Mountain Harvest Organic (an Appalachian farm) for the recipe!

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CELERIAC

Celeriac, also known as celery root, has an obvious but unusual kinship to the common celery. Its stalks and foliage are similar to those of celery and are edible. However, the celeriac is cultivated for its edible bulbous root crown. Do not be put off by the celery root's rough exterior. Inside, a surprisingly delicious and versatile vegetable waits to be added to your culinary repertoire. Its excellent storage capability is coming back into style as many of us shift our diets to local and seasonal produce. Celeriac has an excellent crisp texture raw or cooked, and super-concentrated celery flavor, enhancing its usefulness as both vegetable and seasoning.

TOMATILLO

The Aztecs domesticated the tomatillo and the fruit dates back to at least 800 B.C. The tomatillo is a plant of the solanaceae or nightshade family (along with potato, tomato and eggplant). Even though tomatillos are sometimes called "green tomatoes," they should not be confused with green, unripe tomatoes.

The tomatillo fruit is surrounded by an inedible, paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces.

Use in the bright green stage for the tartest flavor, or allow to ripen further at room temperature, indicated by a yellow color and softer fruit, for a sweeter taste. We prefer the latter for our recipes.

Ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced.

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KOHLRABI

Kohlrabi shares its botanical name, brassica oleracea, with its close relative, broccoli. But kohl, meaning "cabbage," and rabi, meaning "turnip," better describes this delicate but unusual vegetable. Many botanists believe kohlrabi is actually a hybridization of these two vegetables. Kohlrabi resembles a root vegetable, but actually the edible globe portion is the modified swollen stem. The edible leaves jut from the globe portion of the kohlrabi like sparse hairs on a head, giving this vegetable its distinctive look.

Kohlrabi, like other brassicas, thrives in cool weather. it is very fast growing and will usually be available locally by late spring. Depending on the growing season, kohlrabi may be available all summer and well into the fall. Purple and green varieties are often grown.

Kohlrabi also mimics its brassica relatives nutritionally. It offers generous amounts of vitamins A and C, and emphasizes the minerals potassium ad calcium. It is high in fiber and contains only 40 calories per cup.

COOKING TIPS:

-After washing, trim away any woody or tough portions of skin. Kohlrabi does not have to be peeled after cooking.

-Kohlabi is excellent cooked or raw. Try it both ways to familiarize yourself with its flavors.

-Grate kohlrabi raw into salads, or make a non-traditional coleslaw with grated kohlrabi and radish, chopped parsley, green onion, and dressing of your choice.

-Try raw kohlrabi, thinly sliced, alone or with a dip. Peel kohlrabi and eat it raw like an apple.

-Steam kohlrabi whole 25-30 minutes or thinly sliced 5-10 minutes. Dress slices simply with oil, lemon juice, and fresh dill weed, or dip in flour and briefly fry.

-Saute grated kohlrabi in butter; add herbs or curry for enhanced flavor.

-Add sliced or cubed kohlrabi to hearty soups, stews, or a mixed vegetable stir-fry.

-Chill and marinate cooked kohlrabi for a summer salad. Add fresh herbs.

-Mash cooked kohlrabi, mix with cooked potato, form into patties, and fry in butter.

-Larger, older kohlrabi are good stuffed. Scoop out center, fill with chosen stuffing mixture, and simmer, covered, for 20 minutes.

-Kohlrabi leaves can be used like other greens. You may want to remove center rib.

STORAGE TIPS:

-Store kohlrabi globe ad leaves separately. The globe will last for 1 month refrigerated in a plastic bag. Wrap leaves in a damp towel or place in a plastic bag and keep in hydrator drawer of refrigerator. Use greens as soon as possible.

Excerpted from "From Asparagus to Zucchini (2004)."