Mountain Harvest CSA Newsletter: Friday, August 10th

Friday, August 10, 2012

Friday, August 10th

What's in the Box:

Basil

Carrots

Collard Greens

Cucumbers

Kohlrabi

Salad Mix

Table Grapes (Manuka)

White Onions (Candy)

Recipes:

Creamy Basil Vinaigrette
1-2 garlic cloves
2 green onions tops, chopped
1⁄2 cup olive oil
1⁄4 cup balsamic or champagne vinegar
Cup packed basil leaves
Salt and fresh ground pepper to taste

Blend all dressing ingredients in a blender or food processor until smooth.
Serve over fresh Salad Mix, sliced carrots, onions, cucumber and kohlrabi!

Sautéed Collard Greens

1 bunch collard green, stems cut out and discarded

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove minced garlic

1 small white onion, diced

Wash the collard leaves and stack them. Roll them up tightly, then slice thinly so you have a chiffonade of greens.
Heat the olive oil in large pan over medium heat with salt, pepper, onions, and garlic.
When the oil is hot, add collards and stir often for 15-20 minutes, until collards are tender, taking care not to burn the greens.
Add more oil if necessary.

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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)."