Week 2

Crop

Half

Cost

Full

Cost

Strawber

2 pints

5.00

4 pints

10.00

Lettuce

1 head

2.00

2 heads

4.00

G Garlic

2 stalks

1.00

3 stalks

1.50

Baby Bok Choi

1 bunch

2.00

1 larger bunch

3.00

Kohlrabi

1 bunch

2.00

1 bunch

2.00

Radishes

1 bunch

1.75

1 bunch

1.75

Turnips

1 smaller bunch

2.00

1 larger bunch

3.00

Total

 

15.75

 

25.25

           
Recipe Of The Week

                Sauteed Kohlrabi

2 kohlrabi or more if smaller

1 medium onion

1 green garlic

1 teaspoon salt

4 tablespoons butter or light oil

 

Grate kohlrabi, place in colander and sprinkle with salt.  Let stand 30 minutes to drain.  Heat butter or oil in saucepan, add onions and garlic.  Stir in kohlrabi, reduce heat to low, cover and cook for 10 minutes.  Increase heat and cook for 2 more minutes.


 

Produce Information:

            More on kohlrabi....I decided to start growing it because a few members actually requested it.  It is really easy to grow, but really, I am not sold on it yet.  It does not sell at market as most people do not know what it is.  So, I need your feedback, what do you think? Should it stay on the spring menu?  Here are some more fun facts about this weird purple vegetable.  After washing, you should trim away and woody or tough portions of the skin, although you do not have to peel it after it is cooked.  You can eat it cooked or raw, grated raw in salads or try making a coleslaw with kohlrabi, radishes and turnips.  Kohlrabi leaves can still be used like other greens as well.  You may want to remove the center rib, otherwise treat like you would kale. 

            Green garlic is the immature garlic stalk.  It has basically not started to break into individual cloves, but is still quite tasty.  You can cut up and eat the WHOLE stalk, including the white and green parts.  Use it basically like you would a leek or scallion.  It has a great addictive flavor, different than garlic in an interesting way.  I harvested the smaller stalks for this purpose this week, and want to save the larger ones to make nice big head garlic for you all come June.

What To Look Forward To....

            I will continue to give you an idea of what you can look forward to next week or even in the future via the newsletter, but will also start sending out emails to those who would like to receive a more precise list of veggies to expect.  I think that next week you should see some spinach, I had pretty poor germination of my spinach this spring, which is disappointing because it is so good!!!  We will have plenty to come though I think as later plantings are now looking good.  I have big bok choi that folks may receive next week, as well as swiss chard.  More strawberries, as they last through May typically.  The asparagus is on its way out unfortunately, as it was coming up so early in April this year due to the really warm days we had back then.  I hate that you all only where able to receive one week of it this year, and what I am thinking about doing in the future would be to start the shares a couple weeks earlier in the spring even if there isnŐt as much diversity as I have waited for for this season.  That way you can get more weeks of asparagus....any thoughts on this?  That is it for this week, will catch up more next week.  Thanks!  Elise.