This week’s New City Farm share will include:
- Kohlrabi (pictured above)/Fennel
- Mix Salad Greens (Baby Kale, Mizuna, Mustard greens, Arugula, Spinach)
- Radishes/Bok Choy
- Herbs (Mint/Tarragon)
We are so excited for the first week of CSA pickup! It is going to be a great season. For some creative ways to use your produce this week, check out the recipes below and the extra links at the bottom (including a recipe for Rhubarb Muffins!). We will be sharing recipes weekly throughout the CSA season to give you ideas on how to use your produce.
This week we are highlighting kohlabi (pictured above), a vegetable we encourage you to try! It’s delicious grilled, roasted, pureed, made into fritters, added to stir fry, or chopped/grated raw in a fresh salad. Click here to read a little more about kohlrabi, how to store it, pick it out, and use it!
Kohlrabi Carrot Fritters
¼ tsp salt
¼ tsp cayenne
½ cup vegetable oil (enough for ¼-inch depth in a large skillet)
¼ cup bacon (crumbled)
Cut the leaves off of the kohlrabi, and peel the bulb. Peel the carrot. Shred the vegetables in a food processor (quick and easy!) or using a grater (slow method). Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a bowl with 1 egg, ¼ teaspoon kosher salt, ¼ teaspoon cayenne, and mix to combine. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place balls 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.
Grilled BBQ Kohlrabi– Washington Post
Kohlrabi, Enoki, Peanuts, and Grilled Scallions – The Splendid Table
Rhubarb Muffins – Mel’s Kitchen Cafe
Fennel-Apple Salad with Walnuts– NY Times Cooking