In This Week’s Share

lettuce – loose leaf in a bag
chicory – green or red leafy head
spinach – small dark green leaves in a bag
arugula – light green baby leaves in a bag
salad mix – green and red baby leaves in a bag
kale – large purple and/or green leaves
swiss chard – large green and colored leaves with colored stems
radishes – multi-colored round roots (greens are tasty too)
turnips – all white and purple and white roots (greens are tasty too)
beets – red and yellow roots (their greens are tasty too)
kohlrabi – either a white or purple bulb with leafy greens attached
oregano – fragrant green herb

Every other week half share members: this week is an “A” week.

Farm News

Is it really the middle of June already? We just planted our last row of tomatoes, and in the very same day we began seeding fall crops in the greenhouse. Tiny broccoli and cauliflower are emerging amid their leafy foliage and summer squash blossoms are just beginning to peek out. Beets and turnips are forming bulbs, with green bunching onions not far behind. Summer crops are still a little ways off but the pepper, eggplant and tomato transplants are standing tall and looking healthy.

Recipes

Our chicory and arugula can be pretty intense – when greens are that fresh they retain their sharpness. So sometimes we like to pair them with something rich – like a cheesy or eggy or meaty sandwich – or something sweet, like a honey vinaigrette.

This recipe calls for just radishes, but you can definitely add in the turnips and beets (and all their greens) from your share this week as well.

Rainy days call for some braised greens. Use any of the large leafy greens in your share in thisMediterranean braised greens recipe.

And finally, we found a new favorite this week. It quite simply entails grating up any vegetables you have, mixing them with a bit of egg and flour, and pan frying. The result is a latke/fritter/pancake amalgamation that is great by itself, but is truly amazing with a yogurt-avocado sauce. This is thebase recipe, but we only used one kohlrabi, added julienned kale and chard, a handful of flour and an extra egg.

Kolhrabi Carrot Fritters with Avocado Cream Sauce

Ingredients

2	kohlrabi
1	carrot
1	egg
¼	teaspoon kosher salt
¼	teaspoon cayenne
½	cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
½	avocado
¼	cup plain yogurt
½	lemon
¼	teaspoon kosher salt
	Green onions (for garnish)

Directions

1. Cut the leaves off of the kohlrabi, and peel the bulb. Peel the carrot. Shred the vegetables in a food processor (quick and easy!) or using a grater (slow method). Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a bowl with 1 egg, ¼ teaspoon kosher salt, ¼ teaspoon cayenne, and mix to combine.2. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place balls 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.

3. In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the sauce (or blend together in a food processor).

4. Serve fritters with avocado cream sauce and sliced green onions, if desired.

Notes
These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.

CSA – Week 3