፨ Week 16 ፨

The share’s fall transformation has begun!  For many of you there is a new vegetable I’d like to introduce you to: kohlrabi.  Like broccoli, this is a cabbage family plant that is extremely versatile and incredibly nutritious, with potassium, vitamin A, vitamin C, folic acid, and calcium.  It is the bulbous, green-white vegetable in your share.  Kohlrabi preparation is simple - peeling is unnecessary, and think of its flavor and preparation as you would broccoli or potatoes.  And a note, speaking of broccoli: there is a chance that you will encounter a cabbage looper in the canopy of the broccoli floret (I do my best to clear these out but they have superior hiding skills).  If you notice loopers, which come in two varieties, green nearly the exact color of broccoli or black and white, simply soak the broccoli in a large bowl with cold water and a few teaspoons of salt.  After 5 minutes remove the broccoli, and the worms will have floated up to the surface of the water.  Loopers are a harmless side effect of the delicious ways of organic agriculture and this simple soaking tip is a great way to keep broccoli at your plate.  Also joining the share this week are beets - don’t forget to eat the greens!

Featured Recipes:

Beet Salad
• 4 medium red or golden beets (4 ounces each), peeled with stems and root ends removed
• 1/3 cup walnuts, chopped
• 1 tablespoon balsamic vinegar
• Freshly ground black pepper
• 1 tablespoon sunflower-seed oil
• 2 ounces goat cheese
Heat oven to 400°F. Roast until soft, about 1 hour. Cool slightly, cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.

Sautéed Beet and Potato Hash with Onion & Thyme
3 Tbsp Vegetable Oil
2 Small Onions, diced
4 Medium Red or White Potatoes, peeled, grated
2 Medium Beets, peeled, grated (2-3 cups)
2 tsp Fresh Thyme Leaves OR 1 tsp Dried Thyme
1 tsp Minced Garlic (about 2 medium cloves)
Salt
½ tsp Freshly ground Black Pepper

1. Heat the oil in a large skillet over medium heat. Add the onions; cook and stir until soft and translucent, 5-7 minutes.
2. Stir in the potatoes, beets, thyme, and garlic. Season with salt to taste. Cook, turning it occasionally, until the potatoes and beets are tender and slightly crispy, 15-20 minutes.
3. Remove the skillet from heat. Season generously with pepper, and more salt, if desired, to taste.
Serves 4. Source: Farmer John’s Cookbook

Broccoli Side Dish
• 1 tablespoon extra-virgin olive oil
• 1 1/2 tablespoons grated orange zest
• 1/2 teaspoon red pepper flakes
• 1 head broccoli, cut into small pieces with stalks peeled
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed orange juice
Heat the olive oil in a large skillet over medium heat; add the orange zest and red pepper flakes and allow to heat briefly, about 1 minute. Stir the broccoli into the mixture; season with salt and pepper. Continue cooking about 5 minutes more; transfer to a serving bowl. Pour the orange juice over the broccoli and toss to coat. Serve hot.