This Week’s Share: Head of Lettuce, Snow Peas, Kohlrabi (or Broccoli), Carrots, Onions and baby Chard (or baby Spinach).
Recipes, Information and Suggestions:
New to some of your share’s this week you’ll find Spring Kohlrabi. We strive to bring you the small kohlrabi with its edible skin rather than the giant size with its woody, fibrous texture and inedible outer layer. The larger globes definitely need to be peeled. Kohlrabi is available year round with its peak season and sweetest flavor in spring through early summer. Check the link below for more on Kohlrabi.
The unseasonal hot weather we had tricked most of the Kohlrabi crop into thinking it’s season was over and it’s bolting. Kohlrabi’s integrity and flavor is greatly compromised when it turns to go to seed (bolt). We lost about 80% of the Spring crop, but are aiming to have more for you in the Fall. For those of you who do not find Kohlrabi in your share this week, you will find Broccoli. Broccoli is another food said to be a ‘Super food’…like Kale. There is much info. on the web about that…..and also some nice spring fresh recipes like the one below, which I enjoy with the sunflower seeds and it’s also great without the bacon…
This week, also new to your share, is a fresh bunch of Spring Carrots. Young Spring carrots are very sweet. We enjoy them raw for munching and always wish we had more. Along with another various head of Lettuce this week, you will also have a few more Spring Onions. The onions are at a nice medium heat which I consider perfect for adding raw to salads and sandwiches, or cooking with them.
Instead of Snap Peas, we have Snow Peas for you this week. The pods of snow peas are flat and thin with the bulge of the tiny seed barely visible at prime eating stage. The bright green pods should be turgid and crisp. They contain five to seven seeds and reach a length of two to three inches. Snow peas provide vitamins A and C, iron and potassium. They are low in sodium. A 3 ounce serving, cooked and drained, contains 43 calories. If you want to prepare them for cooking, slice through the stem end of each pod but do not sever the string on the side of the pod. Pull the stem end and string down the pod and repeat the procedure on the other side. You may leave the strings intact, if desired. Steam in a small amount of water or stir-fry in a little oil. Whichever method is preferred, keep cooking time short; one to two minutes is sufficient for heating through. Serve along or in combination with fresh mushrooms or water chestnuts, or in stir-fry recipes. Snow peas can be served raw in salads, but blanching them in boiling water for one minute brings out their vivid green color and heightens their crispness.
Snow Peas with Pine Nuts, Apple and Mint
2 Tbsp olive oil
1/2 pound snow peas, rinsed, dried, tips of the ends cut off, strings removed
1/4 cup pine nuts
1 clove garlic, minced
1/4 teaspoon dark sesame oil
5 large mint leaves, chopped and 1 apple sliced thin
1 Heat olive oil in a large skillet on medium high heat. Add the snow peas, garlic, and pine nuts. Stir to coat with the oil. Cook for 1-2 minutes, stirring. You do not want to overcook the snow peas or they will get limp. They should still be a little bit crunchy.
2 Remove from heat. Stir in the sesame oil, apple slices and chopped mint leaves. Serve immediately.
Lastly the share this week will include either a bag of baby Chard or baby Spinach. Surely by now most of you have some exciting ways to eat your greens. We hope you continue to be creative with them, rather than tire of them. When the heat of late summer really hits, we always wish we still had them to enjoy.
FARM NEWS: Things continue to grow well here on the farm. Our small-scale, organic production can really challenge us to find a complete consistency with your share’s each week, which in turn can make the flow of a newsletter a bit choppy. We hope that those of you reading this are finding it purposeful and we always welcome suggestions.
On another note…it appears Strawberry season has arrived and we hope to greet you all with fresh strawberries next week. Until then…..enjoy!!