We expect NY basil, Swiss chard greens, cucumbers, eggplant, red leaf lettuce, yellow onions, green or frying peppers (not hot), red potatoes, Carolina gold and Juliette plum tomatoes, ecologically grown Ginger Gold apples, nectarines & peaches, IPM corn, California carrots, and peruvian bananas.
Fruit shares: Bartlett pears, black mission figs, strawberries and a cantaloupe.
Saturday, August 29, 2009
Monday, August 17, 2009
Kohnrabi & Tomatillos - what to do with strange veggies...
Here is what I did with this weeks odd veggies - and my family ate them!!!
TOMATILLO SALSA
Take 8-10 tomatillos and peel off the husk. Wash off the sticky parts. Place in a pot of water with a little salt. Bring to a boil and cook about 10 min. Drain. Put them in a blender or food processor with 5 sprigs of Cilantro, 1/2 small onion and 1 chopped jalopena pepper. Blend. Chill. Use as a dip with tortilla chips.
KOHLRABI SLAW
Peel and grate kohlrabi into fine julienne strips. Slice 3-4 inner celery ribs. Toss with Mustard Vinaigrette (below)
2 tbsp red wine vinegar
2 shallots, finely diced
1 garlic clove, minced
salt and pepper
1 tbsp dijon mustard
2 tbsp sour cream
1/3 cup extra virgin olive oil
2 tbsp chives (if not fresh - 2 tsp)
1 tbsp chopped parsley
Mix and pour over slaw.
TOMATILLO SALSA
Take 8-10 tomatillos and peel off the husk. Wash off the sticky parts. Place in a pot of water with a little salt. Bring to a boil and cook about 10 min. Drain. Put them in a blender or food processor with 5 sprigs of Cilantro, 1/2 small onion and 1 chopped jalopena pepper. Blend. Chill. Use as a dip with tortilla chips.
KOHLRABI SLAW
Peel and grate kohlrabi into fine julienne strips. Slice 3-4 inner celery ribs. Toss with Mustard Vinaigrette (below)
2 tbsp red wine vinegar
2 shallots, finely diced
1 garlic clove, minced
salt and pepper
1 tbsp dijon mustard
2 tbsp sour cream
1/3 cup extra virgin olive oil
2 tbsp chives (if not fresh - 2 tsp)
1 tbsp chopped parsley
Mix and pour over slaw.
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