summer CSA, week 3

[cellio]

• one kohlrabi (this is new to me; suggestions welcome)
• one head red butterhead lettuce, with some wear and tear (several detached leaves in the box)
• unidentified greens (more on this below)
• bunch white turnips with greens
• small bunch baby red beets with greens
• large bag kale
• large bag swiss chard
• bunch garlic scapes (these are new to me)
• two yellow squash

(Small share contained: garlic scapes, turnips, kale, zucchini or squash?; and snow peas, salanova, green onions. The uncertainty is because the email said zucchini for both but we got yellow squash; I don't know if the small share did too.)

Last time I missed the clue to separate the turnip greens from the turnips right away, and a couple days later they were wilted and unappealing. Tonight I separated them and cooked the beet greens with onion, a garlic scape, a can of white beans, and seasonings. That was good but soupy where I expected a side dish I could eat with a fork; next time I'll reduce the liquid. (I expected more to cook off.)

The advance email listed endive. That bunch of greens in the back left doesn't look at all like the picture in the email and I didn't recognize it, so I went to the elves Internet. Here's a better picture:

Somebody on Twitter identified it as escarole, which is related to endive, and linked to this article about the two.

In other news, the basil plant I got three weeks ago is still alive -- yay! I moved it into a new home on Sunday:

Comments

[hudebnik]

Garlic scapes make a lovely pesto, and I've frequently cut them up and sauteed them before adding something else to the pan (such as vegetable stir-fry or an omelet), much as I would scallions, except that garlic scapes are harder than scallions so they need a bit more cooking time.

[conuly]

Kohlrabi: You'll want to peel it. Then you can either julienne the root and use it in a salad as is or chunk it and roast it. I like to add a soy and honey glaze with garlic, but whatever you usually do with roasted veggies will work. A simple pan fry like making potato hash works as well.

You can also eat the leaves like cabbage.

Never boil it, as it's a brassica it hates being boiled.

As for the scapes, chop them very small and fry them with the aforementioned potato hash, mix them in with basil pesto, chop them slightly less small and put them on your salad, chop them into fairly large bits and cook them in a stir-fry - they're very versatile!

You can also pickle them.

[magid]

Seconding peeling the bulb of kohlrabi, and using the leaves independently. I think of the leaves at in between collards/kale and chard for cooking time. For the bulb, I've never cooked it, because I like the crunch so much. I like julienning them, then making a slaw with apples, in a mustard dressing. Also usable in place of jicama in a green salad.

I love pickled garlic scapes, especially in potato salad, though I do use some fresh, sauteed or in soup.

As for escarole, it's a bit of a bitter green, not particularly a favorite (others love it!), so I tend to mix it with other greens.

[minoanmiss]

Conuly and Magid said everything I was thinking of about kohlrabi. It's delicious, and goes well with ginger.

[damont]

I'll second what's already been said about kohlrabi. The leaves aren't as tough as kale tends to be. Cut them 1/4 to 1/2 inch away from the bulb, then peel the bulb.

Things I’ve done with kohlrabi

[richardf8]

Peel. Always.

Cut into Wedges and deep fry.
Shred with Carrots and toss with sesame oil and rice vinegar for a perfect slaw for Banh Mi.

Hash