June 15

From Victory Farm

  • Kohlrabi
  • Cabbage
  • Tasty Jade cucumbers

From Dodd's Acres

  • Hanover tomatoes

From Tricycle Gardens

  • Purple Prince basil

From Agriberry

  • Raspberries

KOHLRABI AND CABBAGE SALAD WITH TAHINI - LEMON DRESSING

from DishingUpTheDirt.com

1 medium sized kohlrabi, stems and greens removed
1/2 a head of green cabbage
1 large bunch of parsley, roughly chopped
1 cup raisins
1 small ripe avocado, diced
1/4 teaspoon crushed red pepper flakes
salt and pepper to taste
For the Tahini-Lemon Dressing:
1/4 cup tahini
2-3 Tablespoons fresh lemon juice
1 teaspoon lemon zest
2 teaspoons honey
1 clove of garlic, minced
a small handful of very finely minced parsley
3 Tablespoons water + more to thin if necessary
pinch of crushed red pepper flakes
salt and pepper to taste


Serves 4
Prepare the dressing by combining all the ingredients and blending with an immersion blender or regular blender until smooth. If the dressing is too thick add a splash of water. If the dressing is too thin add a little more tahini. Taste test and adjust seasonings as necessary.
With a mandoline or a sharp knife slice the kohlrabi into thin rounds. Then stack the rounds and slice into thin matchsticks.  Cut the cabbage into 1/4-inch-thick strips
Place the kohlrabi and cabbage in a large salad bowl. Add parsley, raisins, avocado, crushed red pepper flakes, salt and pepper. Drizzle in the dressing and toss until well combined.

TANGY RASPBERRY FOOL

adapted from MarthaStewart.com

INGREDIENTS

1 pint raspberries
1/4 cup granulated sugar
Coarse salt
2 1/2 cups cold heavy cream
1/3 cup confectioners' sugar
4 teaspoons fresh lemon juice


DIRECTIONS

In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds).
In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice. In 6 small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. Smooth tops and serve immediately.