Sharing bin, Compost
I want to point out a few things that might make your time in the farm stand a bit more satisfying. When you walk in, to your right is a black bin on the floor, which is the sharing bin. If there’s something in this week’s share that you don’t like or won’t use, place it in the bin, don’t just skip over it. If you see something in the bin you’d like, take it! You don’t have to give something up to take something from the bin. Sometimes we will give you a choice between several vegetables. This will be indicated on the board when we write something like “Turnips or Radishes”. That means you can take one bunch of either turnips or radishes, not both. This is important because everything has been counted out for the number of members that day. So, you’ve found that head of lettuce from a few weeks ago in the back of the fridge... we’ll take it back! In our compost, that is. To the left of the farm stand is a black garbage can labeled “Compost”.
Cutting celery
This year I planted some cutting celery in the picking garden. It looks very similar to flat leaf parsley, but the flavor is celery. The stems are mild in flavor, the leaves are stronger. Although it’s much smaller than standard celery, it can be used when you need the flavor of celery, but not necessarily the bulk. -Aaron
Vegetables
Broccoli Strawberries Lettuce Garlic Scapes Spinach or Peas Kohlrabi Broccoli Raab
Herbs
Upper Garden: Mint, Oregano, Sage, Thyme, Chives, Garlic Chives, Tarragon, Hyssop, Catnip , Winter savory, Lovage, lemon balm
Lower Garden: Parsley, Marjoram, Cilantro, Dill, Summer Savory, cutting celery
Bowties ’n’ broccoli
1 lb bowtie pasta
1 tbsp chopped mint
1.5-2 large heads broccoli, stalks sliced, florets broken up
1/3 cup olive oil
1 cup black olives
1 tbsp minced garlic or scapes
1 cup grated Parmesan
1/2 tsp crushed red pepper
salt, pepper
Bring large pot of salted water to boil. Add pasta, cook 5 minutes, then add broccoli stems, cook 2 minutes. Add florets, cook 5 minutes longer. Reserve 1/2 cup water, drain. Return broccoli and pasta to pot. Meanwhile, heat oil, add garlic and pepper, cook 3 minutes or until fragrant. Stir in parsley and mint. Remove from heat. Pour over pasta, toss to mix. Add olives and Parmesan, season with salt and pepper. Add reserved water if it seems dry. Recipe fom Serving Up the Harvest by Andrea Chesman
Kohlrabi fritters
2 kohlrabi
1/2 avocado
1 carrot
1/4 cup plain yogurt
1 egg
1/2 lemon
1/4 tsp salt
1/4 tsp cayenne
scallions for garnish
1/2 cup vegetable oil
Peel kohlrabi and carrot, shred in food processor. Squeeze out moisture, mix with egg, salt and cayenne. Heat oil in large skillet medium high, fry small patties in the oil. Brown on both sides. Mix mashed avocado, yogurt, lemon juice and salt to make the avocado cream. Serve fritters with avocado cream and chopped scallions. from acouplecooks.com
Kohlrabi slaw
1/3 cup mayonnaise
1/4 cup red wine vinegar
1 tbsp fennel seed
2 tsp mustard
1/2 tsp sugar
1/2 tsp pepper
1/4 tsp salt
1 1/2 lbs kohlrabi, peeled
1/3 cup minced parsley
4 scallions, sliced
Combine first 7 ingredients in a bowl, stirring with a whisk. Cut kohlrabi into 1/8 inch thick slices, then cut each slice into matchsticks. Add all vegetables to dressing, toss to coat and chill 1 hour before eating.