The week 2 share will look similar to week 1. Members will receive a variety of greens along with a few more substantial early season items that compliment the greens in the kitchen.
For week 2 members can expect: Head Lettuce, either Tom thumb (a second planting that is holding better than the first) or Prizehead; French Breakfast Radishes; Kale; Kohlrabi; Mizuna; Braising Mix; Sorrel; and Spicy Salad Mix (arugula and mustard greens).
There are three items this week that members didn't see last week: Radishes, Kale, and Kohlrabi. The radishes and kale should be pretty straightforward for both new and returning members. Remember to remove the tops (and eat them!) from the radishes before storing the roots in the fridge so they will hold longer.
The winterbor kale looks gorgeous right now.
|Winterbor kale flanked by late season kohlrabi to the left |
and rutabaga to the right.
Kohlrabi might be new to some of the new members.
|Lovely purple kolibri kohlrabi, flourishing in the hoophouse.|
I prefer to eat kohlrabi raw. Sliced and eaten plain it's great. It's even better with a simple dressing of lime juice and honey. Below you will find a recipe for a substantial kohlrabi salad featuring the leaves and the stem.
Kohlrabi and Chickpea Salad
This recipe makes about eight cups of salad, enough to serve as dinner at our house. If you enjoy the flavors, a nearly identical salad can be made using kale leaves in place of the kohlrabi.
- 2 16 ounce cans of chickpeas, drained and rinsed.
- 1 medium kohlrabi
- 1 bunch of radishes
- 1 bunch (approximately 20 stems) sorrel
- Juice of one lemon
- 3 tablespoons olive oil
- 1 - 2 cloves garlic (if you have any scapes still, this is a good use for them) minced
- 1/2 teaspoon whole cumin seed
- 1/4 teaspoon sea salt
Place the drained rinsed chickpeas in a large bowl. Chop the kohlrabi leaves into bite sized pieces. Peel the kohlrabi and dice into small pieces, about the same size as the chickpeas. Add the chopped kohlrabi and leaves to the bowl with the chickpeas.
Slice the radishes thinly and add them to the chickpeas and kohlrabi.
Remove the stems from the sorrel and chop or tear the leaves into bite sized pieces. Add the sorrel to the salad bowl. Toss to combine all of the vegetables and chickpeas.
Stir together the lemon juice, olive oil, garlic, cumin seed, and salt (you may want more or less salt, depending on how salty your chickpeas are). Pour the dressing over the salad and toss to thoroughly coat the salad with dressing. This salad can be prepared up to a day ahead of time. The kohlrabi leaves and sorrel will soften and the flavors will meld as it sits.