Week #22
- Parsley
- Tomatoes
- Cherry tomatoes
- Sweet peppers
- Cherry tomatoes
- Eggplant
- Onions (torpedo! – Italian heirloom)
- Garlic
- Hot peppers
- Winter squash –green and red kabocha squash or colorful “Carnival”
- Basil
- Green beans
- Zucchini
- Cucumbers
- Kale
- Red cabbage or giant kohlrabi
- Carrots
What a wet harvest it was this morning! The temperature change affected everyone including the farmers! The tomatoes, peppers, eggplant, and beans really hate the cool nights, dropping into the mid 40’s here at the farm. They all seemed to get the message that the summer is over and fall is here. We are not ready to switch gears but as we donned rain gear (or didn’t) we had a very cold and soggy harvest.
The cool weather crops took a giant leap this week, the broccoli, cauliflower and cabbage are all doubled in size. We tried a new variety of kale from Spain and it is over 4 feet tall with leaves that are 2 feet long. We are not quite sure what to do with it, just prepping you all so you are prepared when it shows up in the cooler. The giant kohlrabi today is about the size of a volley ball.
The canning party is set for next weekend, Saturday September 12. I may do some last minute changes in the recipes as fall has come early, but we will see how the week progresses. If you have signed up to participate please arrive by 0900 and bring all the items on the list. Your jars need to be run through your washing machine and placed back in the boxes. Lids do not need any special treatment. Please do bring a dish to pass as we will likely work up an appetite canning all day. We will aim to be done with all the canning and processing by 5:00. If you have surplus fruit at your house please contact me to discuss how we can incorporate it! My cell is included in the email sent to your email.
Enjoy your Labor Day holiday, veggies are ready for pick-up. We know some of you are out of town so pick up on Tuesday is fine for this week.
Stir-Fried Kohlrabi from The Goodness of Potatoes and Root Vegetables by John Midgley
3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves garlic, peeled and thinly sliced
1 inch piece gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional
salt
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil & soy sauce, each
Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.
Roasted Kohlrabi with Crunchy Seeds
Adapted from Perfect Vegetables by the Cook’s Illustrated Team
3 medium kohlrabi bulbs, peeled and cut into ¾ inch cubes
2 Tablespoons olive oil
2 teaspoons sesame seeds
1 teaspoon poppy seeds
½ teaspoon fennel seeds, coarsely chopped
S & P to taste
Preheat oven to 450 degrees. Toss the kohlrabi, oil, seeds, and S & P together in a large bowl until combined. In a single layer spread the mixture onto a rimmed baking sheet. Roast (with rack in middle position), shaking pan occasionally, until the kohlrabi is browned and tender, about 30 minutes. Transfer to a bowl and adjust seasonings to taste, serve immediately.
Kohlrabi Pickle Chips from the Victory Garden Cookbook
1-2 pounds smallish kohlrabi, trimmed
3 small onions
1/4 cup pickling salt
2 cups vinegar
2/3 cup sugar
1 Tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon tumeric
Peel and thinly slice kohlrabi and onions. Mix salt with 1 quart ice water, pour over the vegetables, and soak for 3 hours. Drain, rinse, and place in a bowl. Bring remaining ingredients to a boil, cook for 3 minutes, and pour over the vegetables. Cool, cover and refrigerate for 3 days.
Red Cabbage Salad with Apples and Walnuts
from chef Jonathan Miller
2 dozen walnuts, shelled (or use 3/4 cup shelled meats)
1 TBS walnut oil
1 small head red cabbage, chopped into bite sized pieces
1 garlic clove, chopped
2 TBS balsamic vinegar
3 TBS olive oil
1/2 red onion, sliced
1 fennel, cored and sliced
4-6 oz goat cheese
2 small apples, sliced into thin wedges
2 TBS parsley, chopped
2 TBS marjoram, chopped
Roast walnuts in a hot oven about 10 minutes, then toss (while hot) with the walnut oil, and a bit of salt and pepper. In a large skillet, warm the olive oil, vinegar, and garlic together. As soon as they are hot, add the onion and fennel. Cook to crisp-soft, just a few minutes. Add the cabbage and cook just until it is slightly wilted, maybe another couple minutes. Remove from heat, season with salt and pepper, then fold in the goat cheese, the apple, the herbs, and the walnuts. Check again for seasoning and serve warm.
Red Cabbage and Onion Relish from Almost Vegetarian by Diana Shaw
1 small head red cabbage
1 T unsalted butter
2 red onions, thinly sliced
1 T minced fresh dill
1 T cider vinegar
1/4 cup dried cherries
1 T honey
Tear away and discard the tough outer leaves of the cabbage. Cut the core out of the head, and slice the rest. Bring a large pot of water with a steamer basket to a boil over med. heat and steam the cabbage until cooked through, about 15 min. Turn it into a colander to drain thoroughly.
In a large skillet, melt the butter. Saute the onions and dill over med. heat , stirring often, until the onions are very soft, about 10 min. Add the drained cabbage and stir well to blend.
Stir in the cider vinegar, dried cherries, and honey. Cover and cook over med-low heat, stirring occasionally, for 15 minutes.
Turn off the heat and let the relish rest for another 15 minutes so that the flavors can deepen. Serve at once or cover and serve well chilled.
CABBAGE AND CARROT SLAW
4 cups finely shredded carrot
4 cups finely shredded red cabbage
1/2 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon sugar, or to taste
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste
In a large bowl toss together the carrot and the cabbage. In a small
bowl whisk together the vinegar,
the sugar, the oil, and the salt. Just before serving add the dressing
to the vegetables and toss the slaw
well.
Roast Squash Appetizers from Chef Jonathan Miller
1 acorn squash
1-2 T mascarpone cheese
4-6 sage leaves, chopped
2 portabella mushrooms
2 garlic cloves, minced
1 sour baguette, refreshed in the oven and then sliced into thin rounds
chives, chopped
Heat the oven to 400. Cut the squash in half, lengthwise, and put cut side down on some parchment on a baking sheet. Roast in the oven until very soft and caramelized, 45-60 minutes. Cool and scoop out the seeds and strings. Then scoop out the flesh and mash it together in a small bowl. Add a little salt, the mascarpone, and the sage.
Taste for seasoning. While the squash roasts, roast the portabella caps. Discard the stems, and drizzle some olive oil, some salt, and some of the garlic on the gill side of each portabella cap. Roast those in the oven for 10-15 minutes, or until very soft. When cool, cut into small wedges. Spread a little roasted squash on a crostini, top it with a wedge or two of mushroom, finish with a little chive sprinkle, and serve.