Here we are at Thursday again, but don’t get too comfortable, both next week AND the week after, we have pick ups on Tuesdays (September 17, and September 23).
We’re in to three weeks without rain, and coming from a summer where we were used to rain at least every other day (whether we wanted it or not), this has been quite an adjustment. Luckily, we found the hose and a sprinkler, and I think we’ll be ok.
You might be saying to yourself, “Hey, what’s that vegetable that looks like a flying saucer?” That’s a Kohlrabi, and it’s one of my favorites. Not only does it look awesome, but it has great flavor, and all parts are eatable (except maybe the skin). The bulb has been described as a cross between a potato and broccoli. The greens act like collards or kale, so don’t forget about them!
The share was:
- Kohlrabi (1)
- Tomatoes (6)
- Cherry Tomatoes
- Kale OR Collards
- Radishes OR Beets
- Peppers (2 big or 3 medium)
- Hot Peppers (choice)
- 2 small kohlrabi
- 1 cup radish
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- Peel two small kohlrabi.
- Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater.
- Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil.
- Add shredded veggies and toss.
- Chill for 30 minutes or more.