Veggie Box- June 25



This week's all-local box will include:


From Tomten Farm

  • Carrots

From Amy's Garden

  • Asian Cucumber
  • Mixed Summer squash

From Origins Farm

  • Kohlrabi
  • Arugula
  • Basil

From Agriberry

  • Cherries


This weeks tips and recipes:

Kohlrabi: Kohlrabi's name is a combination of the German words for cabbage and turnip, but the flavor of the bulbs crisp flesh is sweeter than either of its family members. Peeled kohlrabi bulbs are juicy with a delicate sweet flavor that some describe as a cross between apples and very mild baby turnips. Elizabeth Schneider, in Uncommon Fruits and Vegetables (Harper and Row 1986), says that to her, kohlrabi tastes "like the freshest, crunchiest broccoli stems, touched with a hint of radish and cucumber." 

Cut the stem about an inch below the round bulbs. Trim off the leaves to cook separately and store the thick skinned bulbs in the vegetable crisper of your refrigerator. They will keep well for at least 3 weeks to cook up as you need them. Many enjoy kohlrabi sliced up raw or use both leaves and bulbs as cooked vegetables too. The leaves make a wonderful greens. Cut out and discard the stems, then drop the leaves into a pot of boiling salted water. Cook until just tender, about 3 to 4 minutes. Then heat some olive oil in a skillet, add garlic or chopped onion and sauté until fragrant and softened. Toss in the kohlrabi leaves and cook a few minutes more. Finish with a squeeze of fresh lemon.

Peel and slice kohlrabi bulbs raw for snacks, just like you would slice up an apple. Thin slices make crispy sweet dip holders or can be used instead of crackers for creamy spreads. Slices are great to add to green salads instead of cucumbers. You'll find shredded raw kohlrabi makes especially mild, sweet coleslaw, and you can also make kohlrabi pickles.

And here's a Kohlrabi Saute'

adapted from Renne's Garden.

1 kohlrabi bulb
2 teaspoons butter
2 teaspoons olive oil
1 clove garlic, minced
1 small onion, chopped
2 teaspoons fresh lemon juice
1 tablespoons chopped fresh parsley
salt and freshly ground pepper to taste
1 tablespoons Old Church Creamery Greek yogurt
Peel the tough outer skin from the kohlrabi, then coarsely grate bulb. In a skillet heat butter and olive oil. Add garlic, onion and kohlrabi and sauté, stirring for 5 to 7 minutes or until kohlrabi is tender crisp. Stir in lemon juice, parsley, then season with salt and freshly ground pepper to taste. Stir in yogurt, and serve hot.

An Asian Cucumber refers to varieties of cumber developed in Asia. They are longer, a bit sweeter, and sometimes seedless. If the variety of you are getting this week does have seeds, then they will need to be cored for this recipe before slicing. 

Asian Style Cucumber Salad: 

1 pound cucumbers, sliced thin

1 large carrot, julienned

1 tablespoon grape seed oil (or other clean tasting oil)

2 tablespoons rice vinegar

1 teaspoon sesame seed oil

2 teaspoons sugar

2 teaspoons soy sauce

1 tablespoon toasted sesame seeds

Combine the cucumbers and carrots in a bowl. Set aside. In another bowl, whisk together the grape seed oil, rice vinegar, sesame seed oil, sugar, and soy sauce.  Taste for seasoning and adjust to individual preference. Toss the cucumbers and carrots with the dressing. Fold in the sesame seeds. Chill for 20 minutes or up to overnight and then serve.

We hope you will enjoy this week's Veggie Box!