C.S.A. Week 2

Happy 4th to everyone.  It was a stormy first pick-up at our house last Thursday in Cornish.  About every five minutes we would think it couldn't possibly rain any harder, and as soon as the thought was finished, it would.  We stayed outside until the lightning struck what sounded like just over our shoulders and then we fled to the safety of the house.  Once the storm stopped we found our electric fence charger experienced a surge and was no longer working.  Luckily, all of our other equipment plugged into the barn was safe.  We replaced the charger and have been out installing an overdue lightning diverter system for our fence.    We  and the garden are holding up fairly well in this heat.  We are trying to be out early and have been taking rather long breaks in the middle of the day.  The plants and the weeds had a massive growth spurt after last weeks rain, combined with this heat, so we have been out with hoes trying to keep the gardens neat. 

In this weeks share:

-Kohlrabi

-Cucumber

-Summer Squash/Zucchini

-Watermelon Radishes

-Broccoli

-Summer Crisp Lettuce

-Parsley

-Lacinato Kale

KOHLRABI

White Wine and Brown Butter Glazed Kohlrabi and Radishes

-3 tablespoons unsalted butter

-1 large or 2 small kohlrabi

-kosher salt and ground pepper

-1 bunch of globe radishes, halved

-1 cup white cooking wine

-greens

Melt butter in a large skillet over medium-high.  When it boils reduce heat to medium; simmer until foamy.  Continue cooking stir occasionally until foam subsides, butter turns golden brown with nutty aroma, and milk solids separate into brown specks that sink to bottom. 2-7 minutes.  Remove from heat.  Add Radishes, kohlrabi, wine, and ¾ cup water.  Generously season with salt and pepper.  Boil, stir occasionally, until vegetables are crisp-tender and liquid reduced to a glaze that evenly coats the vegetables, about 15 minutes.  Transfer to a serving bowl, cool 5 min.  Toss with greens, serve. 

KOHLRABI

Simple Uses:

For all of the uses below, peel the purple skin off first.

-Shave raw into any salad.  Adds good crunch to a cold summer tabbouleh salad.

-use in slaw

-cube and roast with other root vegetables

-slice thin, and make fries