Hello everyone, we are in our second harvest week! Woohoo! Here’s what you’ll find in your basket this week…

1 Head Lettuce
2 Kohlrabi (a purple and a green!)
1 Bag Meclun (Mixed Salad Greens)
1 Bunch Hakurei Turnips (tender sweet Japanese salad turnips that you’ll love!)
Baby Bok Choy
Tarragon
1 Potted Basil
1 Bunch Scallions
1 Bunch Garlic Scapes
1 Bunch Kale OR 1 Bunch Swiss Chard

We had a bug problem with the radishes, but we have another planting and are hoping the next batch will be better. The peas are still slow growing, but are beginning to flower – we’ll have to wait and see if we will get some peas producing this year.

Still lots of goodies this week and you can probably skip your multivitamin since we have Kale and Chard on the menu!

Both are lovely healthy greens that we can all enjoy in a variety of ways. Both can be steamed with a little butter, salt and pepper. Both are lovely additions to soup!

In our house, Swiss Chard goes hand in hand with fresh farm eggs. Try out a egg dish with chard such as a …

Swiss Chard Quiche
Prepare your pastry as usual or go with a pre-made one. Chop up your chard and place it in the quiche dish. Prepare enough eggs to fill the quiche and add some milk and thyme. Sprinkle some cheese on top – Gruyere is a lovely choice. Bake as required by the pastry.

For a snack or starter, try…

Swiss Chard Tzatziki
1 cup Swiss Chard, finely chopped
1 clove minced Garlic (or some garlic scapes!)
1 cup Greek Yogourt
1 Tbsp Olive Oil
1 Tbsp Lemon Juice
Cayenne Pepper, Salt, Pepper to taste

Steam the Chard for 3 -5 minutes and cool immediately in a ice (or cold water) bath – just put the pot in cold water to cool the chard before it overcooks. Once the chard is cool, mix it up with the remaining ingredients and serve with pita slices. A healthy dish packed with vitamins A, K, and C along with minerals and protein!

Moving on to Kale! Kale is something we should certainly all be eating. It is a true super food with many health benefits including among others its high content of vitamins K and C, calcium, beta carotene, and sulforaphane – a chemical compound with powerful anti-cancer properties.  So how shall we eat this stuff?

Chili Kale Chips
These seem to be quite popular amongst kale eaters and the Internet. We tried these at home and accidentally overcooked them… so watch for the edges browning to avoid burnt kale!

Kale
1-2 Tbsp Olive Oil
1-2 Tbsp Chili sauce/Hot Sauce (we use delicious homemade pepper sauce from the farmers’ market)
Coarse salt to taste

Wash and dry the kale. Pinch off the stems (and use in another recipe… we added the stems to fajitas) and break the leaves in smaller pieces approximately 2”. Distribute the kale on a cookie sheet and drizzle with the olive oil and chili sauce. Mix the kale using your hands until coated. Bake at 300 degrees F for about 15 minutes, flipping it once in between. They are finished when the edges brown.

Kale with Tomato, Garlic, and Thyme
 
Serve with pasta for a main dish. It will taste even better when our tomatoes are ripe and ready!
1 Tbsp Olive Oil
2 Cloves Garlic (or Chopped Garlic Scapes)
1 cup Cherry Tomatoes, halved
1 1/2 tsp. Fresh Thyme
1 bunch Boiled, Chopped Kale
Salt & Pepper

In a skillet, heat the oil and add the garlic, cooking for about 30 seconds. Add in the tomatoes and thyme. Cook for about 2 minutes or until the tomatoes begin to break down. Add the kale and cook another 2 minutes. Season with salt and pepper and drizzle with a couple teaspoons of olive oil. Quick, healthy and delicious!


Finally the Kohlrabi. These guys are family to other brassicas such as broccoli, cabbage, and kale. It tastes a lot like cabbage and broccoli stems. You eat the bulb part and if the skin is tender enough, you can eat that too. I normally chop off the stem parts and peel the outer skin.

Here is a quick, and fresh Kohlrabi Slaw recipe and a photo of our version from our dinner this evening.
Kohlrabi – cut into matchsticks
Apple – cut into matchsticks
Olive Oil
Fresh Lemon Juice
Coarse Salt and Pepper

Mix together your kohlrabi and apple and then drizzle on the oil and lemon juice. Use your judgement and taste. Add a little to start and then more if needed. We garnished with a little fresh Italian parsley…

What about the Hakurei Turnips? These are yummy Japanese bred turnips that I think are best eaten raw. You will be amazed by how juicy and sweet these guys are. Slice them up in a salad… but if you would really prefer cooking them, try…

Glazed Hakurei Turnip

Chop the turnips in half and place in a skillet with water covering them halfway. Save the greens for later. Add a bit less than 1/4cup of butter and 2 Tbsp of sugar. Cook stirring occasionally until the sauce is syrupy and turnips are tender  – approximately 15 minutes. Add the chopped greens and cook another 2-3 minutes.


Have a delicious weekend!

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