CSA boxes: Week 4

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That’s one happy farmhand right there. Doug holds a bunch of Beets (L) and Swiss Chard (R). Note the differentiation in color of the Chard stems. Don’t let this fool you, they all have the same flavor and purpose. Just more beautiful! And don’t forget to use those stems…

Tuesday folks received: Kale, Beets, Carrots, Scapes, Swiss Chard, Lettuce, and Turnips.

Thursday folks received: Kohlrabi, Beets, Carrots, Scapes, Chard, and Lettuce.

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Kohlrabi, Carrots, and Beets.

Kohlrabi is one of my favorite spring and fall vegetables. Okay, I could say that about a lot of things, but it’s definitely one of my favorite more UNUSUAL vegetables. It’s incredibly diverse – it can be sliced and eaten raw, sauteed with onion and garlic, roasted like a potato, or stuffed and baked…oh the possibilities. It’s a plant in the Brassica family (think cole crops: kale, cabbage, mustard, broccoli, and turnips) that, true to its heritage, has a sweet, mild cabbage flavor. So, it’s satisfying like a potato, but with more nutrients and uses!

I’ll leave you with a couple pictures from my lunch today. A lovely roasted root salad and a fresh green salad. Normally, I’m a carb and meat kind of gal (for better or for worse), but this really hit the spot today. I’ll post the instructions for the root salad in our Recipes page. Until next time – good eatin’ to you all!*

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Roasted Carrot and Beet salad with feta, parsley, and cumin vinaigrette. Recipe from Hugh Acheson’s book “A New Turn in the South”.

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Leafy green salad with radish and parmesan. Leaves include: various lettuces, sorrel, and mizuna. Great with olive oil and balsamic dressing.

 *Admittedly, that was a very cheesy way to end the post.

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One thought on “CSA boxes: Week 4

  1. chelsea says:

    You sure can plate some food.

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