June 19 - What's in the box
Kohlrabi, Beets, Swiss Chard, Kale, Artisan Lettuce, Potatoes, Carrots, Onions, Scallion, Parsley, Garlic Scapes, HERBS. Local Hudson Valley Farms (IPM/Not organic) Strawberries and Greenhouse Tomatoes
Greeting from the Hudson Valley. Many thanks for participating in our Farm Share program! Each week we will incorporate new items and we also try to keep staples in your share. There are a few things that we started harvesting this week that we’ve included. If you find that any of your greens have wilted, don’t worry, they can be revived by after washing them in cold water, put them in the fridge. There are lot of ingredients providing a diversity of nutrients and taste to your meals. Cooking can be an adventure and we hope you have fun creating new tasty dishes.
Kohlrabi, aka German turnip is a brassica (it is actually a cultivar of wild cabbage with a taste somewhere between cabbage and broccoli stems). It is a fantastically versatile veggie and can be eaten raw or cooked. Today we picked our purple-bulb variety. You will need to peel the tough outer layer. The greens are delicious and can also be eaten raw, chopped finely in a salad, or sautéed. Kohlrabi pairs well with Indian spices. However, it’s mild flavor can be better enjoyed with simple preparations. Raw kohlrabi is crunchy and mildly spicey (radish/turnip/cabbage/broccoli flavor) and makes a delicious slaw, pureed into soup, fritters, and roasted them after tossing them in herb-seasoned EVO and sea salt is yummy!
Swiss Chard: Swiss chard leaves are tender and have a taste similar to beet greens and spinach. The leaves can be slightly bitter and are less vegetal in flavor than kale. The crunchy stems are slightly sweet and have a similar taste and texture with bok choy stems. The mild flavor allows for cooking with your favorite season and can be included in many recipes (soups, lasagna, etc.)
KALE: This is a beloved veggie packed with nutrition. But we recognize that there are people who may not fall into the kale-lover category. My recommendation is after washing to take the leaves off the stem and cut into small slices/pieces/almost shred and toss with seasoned olive oil and store in fridge. It will be there when you are ready to prepare either for raw salad, sautéing, soup, kale chips, etc. Kale likes garlic but can be seasoned with lots of other herbs. Also, the stems of the kale can be eaten. When you de-rib the leaves, slice the stalks and add them to a skillet with chopped garlic (scapes), onion (scallion). Cook until they turn soft and translucent. Chop up the leaves, add them to the pan, and continue to cook until the leaves are tender
Artisan Lettuce: We grow 28 varieties of lettuce and they have been selected over many years looking for both tasty and colorful varieties. Lots of other ingredients to brighten your salad. I find simple dressing seasoned EVO, Lemon and Herb of choice is best.
BUNCHED BEET: The season started today! A favorite summer dish in our family is lightly sautéed beet greens (touch of vinegar) with cottage cheese and cubed beet roots. You can sub with burrata cheese and thinly slice the cooked beets around the bottom of the plate add the sautéed beets greens and burrata on top. Beet greens will add nice flavor to you salad. I think they taste similar to swiss chard but has enough of a difference to diversify your dinner preparations.
PARSLEY: Our first day harvesting parsley. It is a seasoning, often referred to cilantro’s less controversial sister. It pairs great with your beets. I just love a fresh made Tabbouleh salad! It also makes great pesto. It’s packed with nutrition and is used in herbal/medicinal preparations. Parsley, scallions Garlic scapes and potatoes go together in endless preps from home fries to soup.
HUDSON VALLEY GROWN: We are excited to share with you from our farming friends STRAWBERRIES. These strawberries are picked by 11th generation family farm (Saunderskill) whom we have been close friends for generations. Hudson Valley strawberries have complex flavors – sweet and tart and we think always delicious, but vary from berry to berry more than , e.g. California. They also don’t store as well. They can cut up and with a little brown sugar be a delicious topping on ice cream or pancakes. If by chance there was not enough, you might get Apples are from our cousin Mark’s farm (from the 2019season). We are providing tomatoes from Chris’s Greenhouse, a young farmer who Amy works with, until our tomatoes come in!
Seasonings: In addition to Parsley: SCALLION is a staple seasoning in my house – I keep my kitchen scissors near as I add scallions to many dishes. It can be used in a base seasoning prep with onions, garlic, thyme, sweet or hot pepper, tomato. Garlic scapes—slim, serpentine flower stems—grow from the tops of hardneck garlic and are a springtime delicacy. If you don’t know about them please do some research. With their assertive garlic flavor, the possibilities are endless. Mint not sure whether you will get Peppermint or Spearmint, both can be used to make hot or cold tea.and can be used to brighten your salad or of course in a refreshing mojito cocktail. You may be getting Thyme and/or Oregano. We are also including Lemon Balm / Verbena, because we love this herb. The problem is that it is cold sensitive like basil. So today we are trying to wrap it to see if it can get to you without chill damage. We use this herb for tea (hot and cold) and also in any recipe calling for lemon. It will be refreshing in your salad and pairs with nicely fish and chicken. Having fresh herbs will turn most veggie dish into a tasty treat. Of course, pairing and understanding how much to use is a life-long culinary exploration. What you don’t use, you can always freeze.