What’s in My CSA Box Week 5

Common Ground has teamed up with Turning Point Farm this season to help CSA members find interesting ways to enjoy their shares. Even if you’re not a CSA member, we think you’ll find lots of useful information in these posts about seasonal veggies you’re likely to encounter at farmers markets and in stores. Let us know what you think!

First things first: have you enjoyed that lovely little head of broccoli yet? Broccoli fresh off the stem is a rare treat, sweet and mild, but like summer corn, that sweetness dissipates within days. Don’t wait.

If it’s still in your vegetable drawer, cook it up! It needs only the simplest preparations to highlight its perfect young flavor: a quick steam, a dash of salt. We like to add it to a light, brothy noodle bowl, with a few slices of fresh ginger and a squeeze of lime. We don’t usually follow a recipe when we make it our noodle bowls, but if you’d like one to get you started, this one from Amuse Your Bouche covers all the flavor bases.

Asian-broccoli-noodle-soup

We’ve been using the radicchio leaves in the kitchen at Common Ground to hold portions of our quinoa tabbouli. It’s really pretty!

How are you using your kohlrabi? Our favorite thing is to shave it onto salads. We find it sweet like jicama, but much easier to deal with.  A potato peeler is our tool of choice. Cut away the tough outer green layer with a knife, then peel the pale inner bulb directly onto a big bowl of salad.

If you want to get all elegant, Bon Appetit offers this shaved kohlrabi salad with apples and hazelnuts. Beautiful, right?

shaved-kohlrabi-with-apple-and-hazelnuts

And Suzy’s Farm suggests pairing shaved kohlrabi with radish and nectarines. I’m so there.

And the cabbage! I’m loving it. Maybe you think of cabbage as something that belongs on a cool-weather menu, but we like using it when it’s hot out because it cooks up so quickly. We slice a head into slender ribbons, saute it with a bit of oil, and use it as a super-flavorful noodle substitute. It’s so good!

Top it with some peppers and mushrooms and that lovely broccoli that needs you to eat it up right now. You’ve got dinner in 15 minutes.

Don’t we love summer?

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