CSA Week 10: Summer Is Here!

image My last newsletter a few weeks ago was titled “Summer’s A-Coming.” I think it’s safe to say now that summer is here! This week has been full of harvesting, the last of some crops and the first of others. We harvested the last of the lettuce, which is a cooler weather crop and not too keen on the intense summer heat, as was evidenced by the smaller heads the plants produced. Nevertheless, it was a beautiful final harvest of romaine, butterhead and red leaf. We dug our last three rows of yukon gold and butterball potatoes, which completes the potato harvest for the season, until sweet potatoes in the fall. We also harvested more onions, with more still remaining in the fields until their tops flop over and dry out a bit, a sign that they are finished growing and ready to be harvested. On the new end of crops, we took our first tomatoes and peppers to market this weekend, and I imagine by next weekend we should be rolling in them, so expect to see those soon in your share! And of course our squash, zucchini, and cucumbers continue to feed us abundantly, so eat ’em up!   Aside from harvesting, wimagee’ve also been planting second and third successions of crops, which extends the duration of production–as older successions fade out, newer ones are reaching the harvestable stage. While the first succession of corn is growing rapidly and getting tall, we just got our second succession of seeds into the ground. Similarly, as we’ve spotted some melons from the first succession beginning to size up, we seeded three more rows over the weekend. We also seeded a third succession of squash and zucchini. Other summer crops are continuing to grow, so new veggies like eggplant, okra, and beans will be here before you know it!   -Ivy

This Week’s Recipes:

–Courtesy of CSA member Hannah Lima

Kohlrabi is the funny looking member of the brassica family and is also known as the German turnip.  The leaves can be cooked and eaten like you would kale or collards and the bulb can be eaten raw or cooked.  This odd shaped veggie is a good source of vitamin C, potassium and fiber.

Fun Facts:

  • Kohlrabi gets its name from two German words: Kohl which means cabbage and rübe which means turnip.
  • The bulb of kohlrabi is part of the vegetables stem and not the root.

Shaved Kohlrabi with Apples and Hazelnuts- Ingredients:

  • 1/2 cup blanched hazelnuts
  • 2 medium kohlrabi (about 2 pounds total), peeled, thinly sliced on a mandoline
  • 1 tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar or white balsamic vinegar
  • Kosher salt
  • 1/2 cup torn fresh mint leaves, plus more for serving
  • 1 tablespoon extra-virgin olive oil
  • 2 ounces Pecorino di Fossa or Parmesan, shaved (about 1/4 cup)

Preparation: Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then coarsely chop. Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine. Toss toasted hazelnuts and oil in a small bowl to coat; season with salt. Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.   Basil offers a healthy dose of blood-clotting vitamin K.  Just 2 tablespoons of fresh basil provide 27% of your daily requirement.  Basil offer provides vitamin A, manganese, and magnesium. This member of the mint family has been used as a medicinal plant, and its oils and extracts are said to have antioxidant and antibacterial properties.  Basil is a yummy way to get your vitamins and improve overall health.   Mixed New Potato Salad with Sweet Basil and Shallots- serves 6 Ingredients:

  • 3 pounds mixed red and white new potatoes
  • 2 tablespoons salt
  • 1/4 cup sour cream (replace with nonfat Greek yogurt to shave a few calories)
  • 1/4 cup low-fat buttermilk
  • 1/4 cup mayonnaise (Greek yogurt can also be subbed for the mayo)
  • 2 tablespoons honey
  • 4 large shallot (or scallions),chopped roughly
  • 2 cups fresh sweet basil, loosely packed
  • Fresh black pepper

Preparation: Put the potatoes and salt in a large pot of boiling water and cook 10-15 minutes or until just tender. Drain and, as quickly as you, while they’re still hot, chop in half and put in a large bowl. Whisk the dairy and honey together. Add salt and pepper to taste. Toss the potatoes with the dressing, shallots and basil. Refrigerate. Serve cold, warm, or hot. Nutrition: 311 calories, 47g carbohydrate, 6g fiber, 4g protein   Summer squash is a great source of potassium, vitamin C and A, and folate.  The potassium in this abundant summer vegetable helps your heart beat, muscles move and is critical for nerve function and blood filtration – many great reasons to enjoy this versatile vegetable.   Summer Squash Ribbons – Serves 4 Ingredients:

  • 1 1/2 pounds zucchini, yellow, or zephyr squash
  •  shallot, very thinly sliced (about 2 tablespoons)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons white wine vinegar
  • Salt and freshly ground black pepper
  • 1/4 cup chiffonade of basil
  • 1/4 cup toasted pine nuts
  • 2 ounces goat cheese

Preparation: Trim the ends off the squash and, using a mandolin, vegetable peeler, or knife, cut the squash lengthwise into very thin strips. Place in a large bowl with the sliced shallot, olive oil, and vinegar, and gently toss to combine. Let stand for 10 minutes. Season to taste with salt and pepper. Then add the basil and pine nuts and gently toss to combine. Transfer to a serving dish(es) and crumble goat cheese on top. Serve immediately. Nutrition: 188 calories, 8g carbohydrate, 2g fiber, 6g protein   Celery-1 stalk contains a gram of fiber and a small amount of vitamins C, A and calcium.  It may not be a nutritional super star but it adds crunch while helping ensure daily nutrient needs are met.

Celery and Cucumber Salad – Serves 4 Ingredients:

  • 6 celery stalks, thinly sliced
  • 1 cucumber, thinly sliced
  • 1/3 cup chopped parsley
  • ¼ cup chopped fresh mint
  • 3 Tablespoons extra-virgin olive oil
  • Salt and pepper

Preparation: Toss all ingredients together and season with salt and pepper. Nutrition: 112 calories, 3g carbohydrates, 2g fiber, 1g protein   Kale -One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds. Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.   Kale and Potato Gratin – Serves 6 Ingredients:

  • 1 1/2 pounds thin-skinned boiling potatoes such as red potatoes
  • 1 bunch kale
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons coarse salt
  • 1 teaspoon pepper
  • Between 1/3 and 2/3 cup bread crumbs
  • 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage

Preparation: Preheat oven to 350° F. Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an ice bath. Meanwhile, slice the potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from the kale then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn’t need to be exact, as long as you end up with a pile of roughly 1/2-inch-thick shreds of kale. When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2 to 3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot. In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9″x12″ rectangular casserole or glass or ceramic baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.   Nutrition: 201 calories, 23g carbohydrates, 2g fiber, 3g protein

Kale and Kohlrabi- Crossword FUN!

Untitled

Across

2. Language that kohlrabi gets its name from ** (extra square)

5. A funny looking member of the brassica family

7. The vitamin A in kale is important for _____ health

Down

1. An antioxidant in kale

3. One cup of this veggie contains 206% of this vitamin

4. Helps lower cholesterol

6. Another part of the vegetable that can be eaten

 

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