Every week we'll send you snapshots of veggies in your share. You can always find more recipes and storage info on our
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Sweet Corn: We have another round of sweet corn this week. As you open your corn this week, you may notice a few special guests. Every cornfield battles a corn borer worm at some point; this week, your corn is proof of our organic growing practices! We don't spray the corn to get rid of the worms like conventional farms so you may find some at the very top of your ears. Just cut off the top or brush off the worm and continue to enjoy! There is little harm done to the delicious part of the ear.
Mesclun: A nice hearty blend of lettuces, chard, kale, cress, and mizuna this week! We wash the greens but recommend you give them a good rinse before eating. Store in a cold part of your fridge and use quickly.
Mixed Beans: Our crew found a patch of tri-color beans over the weekend! You're receiving a mix of green, purple, and yellow wax beans. Store in your fridge wrapped in plastic for up to 5 days. Try them braised, roasted, or grilled. Beans pair well with garlic, balsamic, and parmesan. You'll receive green, purple, or a mix!
Garlic and Red Onions: A head of our newly harvested garlic crop! We upped our planting of garlic last fall and plan to send out garlic pretty regularly from here until it's gone! And, red onions for most shares. Both the onions and the garlic have been lightly cured; they've been drying out since they were harvested but have not dried out completely. We recommend storing both in the fridge if you won't use them up right away (within a week).
Jalapeno: Helpful advice when slicing jalapenos: use gloves when cutting or be very careful about what you touch after cutting! Jalapenos are a nice heat to add to a variety of dishes. Use all for a lot of heat or part for just a nice zing. Store the pepper in a paper bag in the crisper drawer of your refrigerator.
Kohlrabi: Kind of tastes like broccoli and 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. I also love it because it's 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.
Watermelon for Yellow Bag shares this week!!! Sweet and so yummy! Please take one and use within a couple days.
Featured Recipes
Tomato and Corn Pie
This recipe came through Smitten Kitchen so I had to test it on Sunday. It was delicious! I think there's a little more room for adaptation here. I cleaned out my cheese drawer and use an herb and a spicy cheddar and feta. I had some scallions and used those, too, and herbs from my front porch - not basil and chives. It's a great way to use two summer favorites that we have in abundance - tomatoes and corn! The Smitten Kitchen recipe is adapted (barely) from Gourmet’s adaptation of Laurie Colwin’s and James Beard’s versions.
2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided
2 tablespoons finely chopped basil, divided (skipped this, no harm was done)
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided
Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.
Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.
Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.
Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired (see Notes above recipe), gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.
Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.
Grilled Beans
1/2 small red onion, vertically sliced
1 garlic clove, minced
1/2 pound green beans, trimmed
1 tbsp canola oil
1 tsp soy sauce
1/2 tsp dark sesame oil
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
Preheat grill to medium-high heat.
Place a grill basket on hot grill; preheat for 5 minutes.
Place onions, garlic, and green beans in a large bowl. Drizzle with canola oil; toss well to coat. Arrange mixture in hot grill basket; cover grill, and cook 7 minutes or until beans are lightly charred, tossing occasionally. Place bean mixture in a large bowl; cover and let stand 5 minutes. Add soy sauce and remaining ingredients; toss to combine.
Scalloped Kohlrabi
3 small kohlrabi
2 tablespoons lard (or other fat), melted
coarse ground sea salt, to taste
1/4-1/3 cup fresh organic curly parsley, chopped
4 tablespoons unsalted grass-fed butter
Preheat the oven to 350°F.
Chop the ends off the kohlrabi and peel. Thinly slice each kohlrabi.
Place a single layer of kohlrabi in the bottom of an 8x8 glass baking dish. Drizzle the melted lard over the kohlrabi slices. Sprinkle with sea salt and fresh chopped parsley. Continue to layer sliced kohlrabi, drizzle of lard and sprinkled with sea salt and parsley until you run out of kohlrabi slices. Finish with a sprinkle of sea salt and parsley on top.
Cover the dish with foil and transfer to the oven. Bake covered for 30 minutes. Uncover the dish, add butter and bake uncovered for an additional 30 minutes.
Remove from oven and serve.
Broccoli Fritters
6-7 broccoli stems, shredded (about 1.5-2 cups)
2 eggs, whisked
1 3/4 cup almond meal
1/2 sweet onion, finely chopped
1 tablespoon garlic powder
1 teaspoon minced garlic
lots of salt and pepper
Send your broccoli stems through a shredder or food processor with the shredding attachment which made it go by super fast.
Add your shredded broccoli to a large bowl along with all other ingredients and mix well.
Heat up a large skillet over medium-high heat with a bit of fat in it. Use a large spoon and your hands to ball up a fritter and add to a skillet. It doesn't need to be flat, you'll flatten it out after you flip it.
Cook the fritter for about 3-4 minutes, then use a spatula to flip, then flatten out with the spatula. Cook for another 4 minutes or so.
Once the fritters are crisp on both sides, eat them.
Raw Kale and Kohlrabi Salad with Tahini-Maple Dressing
I haven't made this but I am going to. The original recipe was a Kale and Brussel Sprouts recipe but the kohlrabi will be a great substitution. Thinly sliced bkohlrabi and toasted slivered almonds will lend the crunch, while parmesan and miso will contribute savoriness.
1 bunch of curly green kale
2 kohlrabi
3 tablespoons sliced almonds
¼ cup shaved Parmesan (use a vegetable peeler to shave the cheese into little strips)
dash of sea salt
Tahini-maple dressing
¼ cup tahini
2 tablespoons white wine vinegar
2 teaspoons white miso
2 teaspoons maple syrup
Pinch of red pepper flakes
¼ cup water
Strip the kale leaves from the ribs of the kale. Chop the kale into small, bite-sized pieces. Sprinkle a dash of sea salt over the kale and use your hands to massage the kale by lightly scrunching handfuls of kale in your hands. Release and repeat until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
Cut off the tough outer skin of your kohlrabi and then cut into matchsticks or other 1/4" thick shape.
In a small mixing bowl, whisk together the tahini, vinegar, miso, maple syrup and red pepper flakes. Whisk in the water until the mixture is smooth and creamy. Some brands of tahini are thicker than others, so if your dressing is too thick, add a bit more water and/or vinegar, to taste. Pour the dressing over the kale and sprouts and mix well.
In a small pan over medium heat, toast the almond slivers, stirring frequently, until fragrant and turning golden (this will take less than five minutes so watch carefully). Add the toasted almonds and parmesan shavings to the salad and toss. Serve immediately.
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