Dear Shareholders,

In our crop planning we try to incorporate the staples as well as crops which might be a bit off the beaten path. This week we'll be harvesting kohlrabi, which might be new to some. The name comes from the German Kohl ("cabbage") plus Rübe or Rabi ("turnip"), because the swollen stem resembles the latter, though it grows above ground. Kohlrabi is the same species as the wild cabbage plant (Brassica oleracea) but has been bred to have a giant succulent stem. The taste and texture of kohlrabi is similar to a broccoli stalk, but milder and sweeter, with a higher ratio of flesh to skin.

Kohlrabi can be cooked as well as eaten raw, but on these hot days raw kohlrabi is so refreshing I much prefer it raw. See below for a really quick recipe which requires hardly any time at a hot stove, both important considerations now that the farm is in full swing!

 

Harvest List for June 19 - June 24

garlic scapes
salad mix
oregano
chard or kale
kohlrabi
beets

*Please note the exact share may change due to weather or crop conditions and half/full share availability*

 

Featured Recipe: Couscous with kohlrabi and chermoula dressing

Ingredients

Preparation

Mix garlic, cilantro, parsley, paprika, and cumin. Stir in lemon juice and olive oil. Mix with couscous, kohlrabi, and radishes. Add salt to taste. Makes 4-6 servings.