Farm Share: Week 4

This week's share...
Lettuce Mix
Broccoli
Sugar snap peas
Snow peas
Carrots
Green onions
Summer squash
Spinach
Kohlrabi (<-- click for more info)

With the cooler nights it's a treat to have spinach this late in the season! The peas are just starting, so hopefully we will enjoy the sugar snaps for the next few weeks. And one new vegetable in this week's share- kohlrabi! Also known as "german turnip" it is a versatile vegetable that adds a great crunch to a variety of dishes. I pickled mine and added it to stir fry, along with the snow peas and carrots, yum!

Here is a recipe for quick pickled kohlrabi...

Shredded Kohlrabi Quick Pickle Recipeby serious eats

Active 20 mins
Total 2 hrs
Serves 32 servings
Makes 2 quarts Ingredients

• 2 pounds kohlrabi
  
• 2 cups red wine vinegar
  
• 2 cups water
  
• 2 tablespoons honey
  
• 2 tablespoons pickling salt
  
• 1 tablespoon grated fresh ginger
  
• 1 garlic clove, grated
  
• 1/2 teaspoon black peppercorns
  
• 1/4 teaspoon red chile flakes
  

Directions

1. Wash and dry two quart-size canning jars. Set aside.
   
2. Clean and trim kohlrabi bulbs. Using a mandoline slicer or a food processor, slice kohlrabi into thin matchsticks.
   
3. Divide the shreds evenly between the two canning jars.
   
4. Combine vinegar, water, honey, pickling salt, ginger, garlic, black peppercorns and red chili flakes in a medium saucepan and bring to a boil.
   
5. Once brine is boiling vigorously, remove it from the heat and carefully pour the brine over the kohlrabi.
   
6. Place lids on the jars and let them sit until cool.
   
7. Once jars are cool to the touch, refrigerate the pickles and eat with salads, sandwiches or meat dishes.
   

Special Equipment 2 quart-size canning jars, food processor or mandoline slicer


Other menu ideas...

• Steamed summer veggie penne (steamed summer squash and broccoli tossed with pesto and penne pasta)
  
• Stir fry (carrots, snow peas, kohlrabi, broccoli)