- Swiss chard
- Radishes (Red)
- Turnips (White)
- Potatoes, Yukon Gold
- Red Scallions
- Kohlrabi or Summer Squash
- Sugar Snap Peas
- Shell Peas
This week, we REALLY hope you like Peas. Our Sugar Snaps are still in their stride and are in the ziploc bags. The compostable/ recyclable bags contain Shelling Peas, which are the variety that was shoved down my throat by my doting parents. The shells on these are too starchy to eat, so shuck them and enjoy the peas inside.
If I seem a little slumped over when I make the deliveries this week, it’s only because we have started the fun of digging Potatoes. If I’m lying on the ground wailing and holding my back, I may require medical attention. Or, maybe just some mashed potatoes made from the Yukon Golds in the box this week. Try that first. Please note that these are “new” potatoes from plants that have not died off, so the skins are not yet hard. Keep them in the fridge and use them within a couple weeks.
Our Kohlrabi are some of the most beautiful specimens I’ve ever grown. Some of you might lament that these don’t taste as delightful as they look, but please know that I once hiked the Appalachian Trail while eating nothing but kohlrabi and tofu jerky. I once parachuted out of a falling airplane into the ocean, floated for a week with no human contact, and was revived only by a passing cargo ship full of kohlrabi that the crew prepared for me until I had recovered my health. So the least you can do is try them.For preparing kohlrabi, consider:
- Trick your kids into eating it by peeling it and serving them slices of “apple.”
- Steam kohlrabi whole 25-30 minutes or thinly sliced 5-10 minutes. Dress slices with oil, lemon juice, and fresh dill weed. Dip in flour and briefly fry.
- Sauté after grating in butter and add herbs or curry for enhanced flavor.
- Add slices or cubes of kohlrabi to soups, stews, or stir-fries.
Leaves are snapped off from the bulb and prepared in the same way as kale. You may want to remove the center rib.
This week we welcome some great colors to the box after a few weeks dominated by greens. The persistent heat and humidity of the past week have been a great boost to many of your crops, with the sweet corn hitting a growth spurt and even tasseling out already. The green beans jumped far ahead of schedule and should be ready within a week or two. Unfortunately, the official end to spring means the end to many of our favorite salad greens. Arugula, mizuna, and mustard greens all met their demise with the heat, and spinach and salad mix should follow suit within a week or two. However, the exciting array of potatoes and more staples like carrots will help keep the boxes full and colorful.