Storage Tips and Recipes
Every week we'll send you snapshots of veggies in your share. You can always find more recipes and storage info on our blog and website.
Spinach or Mesclun: You'll receive either a bag of spinach or a bag of mesclun, comprised of spinach, lettuce, and shoots. Spinach is such a great supplement to smoothies, sauteed on its own or with eggs, or when enjoyed raw as a salad.
Radish Shoots: These little plants are packed with nutrients beneficial enzymes, and antioxidants. Shoots tossed into any salad, sandwich, or slaw are delicious!
Kohlrabi: This is the vegetable that looks like a moon landing craft. It is a deep purple color. Please note: the kohlrabi has a rough exterior, but you will need to peel it. Peel off anything that is discolored and enjoy the fresh flesh underneath. We know it's not the prettiest, but it's still tasty!
I love this veggie. Why? Because it kind of tastes like broccoli, it packs the nutritional punch of the other members of the cruciferous veggies (broccoli, kale, cabbage), and when you cut it up into strips and cook it, it is completely unintimidating (it looks like apple slices or plain potato strips). So this makes it a veggie that is easy for even picky kids to try and often like. It's also versatile. It adds crunch and body to a salad, it's great tossed on grill in a drizzle of olive oil in roasting basket or tin foil, it's great as a side dressed up in a myriad of ethnic flavor profiles, and it's terrific in many dishes calling for a veggie melange. And to top it off, it stores a long time, so you can eat everything else in the fridge first and then 3 weeks later discover you still have perfect kohlrabi. To use it, cut off that tough colorful exterior. Then cut up the white part into whatever shape you like. Eat it raw or cook it up. Recipes below.
Celeriac: Despite its funky looking exterior, inside celeriac (also called celery root) is a creamy interior with a clean taste and wide appeal. Peel away the exterior before using and give the ends a nice clean cut before cooking or using. Store unwashed celeriac in a plastic bag in the refrigerator, where it will keep for several weeks. Here's how to cut this veggie: I like to take a thin slice off the top so that I can lay it flat. Then I cut the whole thing into 1" wide strips and trim the edges off. It's tough to peel because it's so uneven so this method works well for me. Like apples, celeriac will darken if exposed to the air for too long. If you don’t plan to cook it immediately, submerge the celeriac in a bowl of water with lemon juice squeezed in.
Recipes
Carrot Salad with Honey-Lemon Dressing
2 tablespoons walnut oil or canola oil
2 tablespoons lemon juice
1 tablespoon honey
1 small shallot, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded carrots, (about 4 medium)
1 cup peeled and shredded celery root
1/4 cup golden raisins
1/4 cup chopped walnuts, toasted
Whisk oil, lemon juice, honey, shallot, salt and pepper in a large bowl. Add carrots, celery root, raisins and walnuts; toss to combine.
Celeriac Soup
There are many variations one could use to turn out a lovely soup using the ingredients in this share. The recipe below is just a suggestion. Soup is a great place to experiment. If you don't have an ingredient omit it and/or substitute something similar. Try adding other herbs if you'd like. A bit of sage or thyme would be nice in this soup.
2 TB Oil (or butter or combo)
1 medium onion, or 2 leeks, or 2 shallots (peeled and sliced thinly)
2 garlic cloves (peeled and sliced thinly, or minced)
1.5 lb celeriac (peeled and chopped into chunks)
2 stalks celery (peeled and chopped, use peeler to remove tough outer strings)
2 potatoes, scrubbed and chopped
2 carrots, peeled or scrubbed and chopped
1 quart of chicken stock (or vegetable broth)
1 Bay leaf
salt & pepper to taste
1 cup water (as needed)
Heat butter/oil in Dutch oven or soup pot. Add onions, cover and simmer until tender. For more flavor, remove cover and simmer until onions have browned slightly. Add garlic and celery and simmer 2-3 minutes more. Add the other vegetables and let cook for about 5 mins. Add the chicken stock and bay leaf and water if needed, enough to cover the vegetables. Season with salt and pepper. Bring to a boil, then reduce and simmer covered for about 20 mins, until the vegetables are tender. Puree in batches in a blender or use a hand mixer to puree the vegetables. If you think your soup is too thick, add some water or more stock. Taste and adjust seasoning to your liking.
Roasted Fingerling Potatoes
This recipe, from Martha Sewart, is a classic. Feel free to add chopped carrots or other root veggies to bulk up the dish.
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1 1/2 pounds fingerling potatoes, scrubbed
1 tablespoon extra-virgin olive oil
Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.
Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven, and serve hot with additional seasoned salt on the side.
Simple Roasted Kohlrabi
2-4 kohlrabi - outer skin trimmed to white bulb, and cut into 1/4 " thick strips
1 TB olive oil
salt and pepper
Preheat oven to 450. Toss kohlrabi with olive oild, salt & pepper on a baking sheet. Bake until browned 15-20 mins. Works just as well tossed with oil and placed in tin foil and placed on grill.
Spicy Beet and Kohlrabi Salad
5 beets, roasted and then chopped
2 head of kohlrabi, peeled, roasted and then chopped
2 T. olive oil
2 scallions, chopped
1/2 t. garam masala
1 t. fresh grated ginger
1/2 t. corriander
pinch of red pepper flakes
zest of one lemon
juice of 1/2 lemon
1 t. coconut oil
1 t. honey
salt to taste
Place whole beets and kohlrabi into a glass dish and sprinkle with olive oil. Cover and roast at 400F for 40-60 minutes, or until tender.
Meanwhile, in a large bowl, combine the remaining ingredients. Stir well to mix.
Once beets and kohlrabi are cooked carefully remove the skin from the beets and chop them.
Add the chopped beets and kohlrabi. And gently toss to coat them in the dressing.
Serve warm.
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