Week 4 - Kohlrabi
Here's what's fresh this week:
Veggies:-Baby arugula-Spicy salad mix-Baby lettuce mix-Spinach-Purple beauty radishes-French breakfast radishes -Japanese salad turnips-Dino kale-Braising bunches-Broccolini bunches-Baby romaine lettuce-Red butter lettuce-Shelling peas-Sugar snap peas-Kohlrabi-Carrots -Green onions
Plant Starts:-Sungold tomatoes (half gallon pots) -Japanese eggplant-Italian eggplant-Basil-Purple basil
Veggie of the Week: Kohlrabi!
For anyone who's never had kohlrabi before, you're in for a treat! These alien looking vegetables are a relative of broccoli, kale, and cabbage but have a flavor all their own; it's kind of like sweet, extra crunchy broccoli stem. These tasty heads can be grated, roasted, mashed, boiled or fried, eaten raw or cooked, and thrown in to just about any dish you're making. The one important thing to remember is that you'll need to peel them before you eat them, the skin is unappealingly tough. Try them in this recipe for Kohlrabi Carrot Fritters with Avocado Cream Sauce:
For the kohlrabi fritters
2 kohlrabi1 carrot1 egg¼ teaspoon kosher salt ¼ teaspoon cayenne½ cup grape seed or vegetable oil (enough for ¼-inch depth in a large skillet)
For the avocado cream
½ avocado¼ cup plain yogurt½ lemon¼ teaspoon kosher salt Green onions (for garnish)
Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with the egg, kosher salt, and cayenne. Mix to combine. Place the oil in a large skillet (enough for 1/4-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.For the dipping sauce: Remove the avocado pit and scoop out the flesh with a spoon. In a small bowl, mix the avocado, plain yogurt, lemon juice, and kosher salt to make the avocado cream (or blend the ingredients together in a food processor). To serve, slice the green onions. Serve fritters with avocado cream and green onions. Note: These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.