L to R: Swiss Chard, Arugula, Kale, Romaine, Basil, Radishes, Butterhead Lettuce, Kohlrabi, and Peas.
New to the party this week: Basil and Kohlrabi. I am eyeballing that basil for a Caprese salad with some fresh mozzarella and a couple local tomatoes from the Farmers’ Market (it’s insane we already have local tomatoes). Might be time for another batch of Rhubarb Balsamic Reduction…(tummy rumbling).
Kohlrabi is such a mild, crunchy, sweet, easy-to-prepare vegetable. I have used it grated in coleslaw with great success. Most recently, I have been chopping it into a 1/2 inch dice and blanching it along with equal amounts of chopped broccoli, and fresh peas, shocking it in ice water, and once drained, tossing it with a little salad dressing. It’s a simple, cool, and refreshing change from the lettuce salad routine. This is the first kohlrabi from the CSA, but another local farmstand had it, and broccoli, a couple weeks ago.
This might be the last week for peas, as well as strawberries-nooooooooo! Gotta get ’em while you can, and eat them and freeze them and preserve them, or spend the next year dreaming about them. Sure, you can get them at the grocery store year-round, but after you’ve tasted them fresh, local and in season, it’s just not the same. Once you go local, you never go back. ;)
See you on the Road.