What’s in this week’s boxes?

Veggies:

1 lb Sugar Snap Peas

1 lb Tomatoes

1 Yellow Summer Squash

1 bunch Red Rover Radishes

1 bag Salad Greens

1 bag Mesclun Mix

1 head Black Simpson Lettuce

1 bunch Kohlrabi

Fruit:

1 quart Strawberries

Storage, Handling, and Cook Tips…

Kohlrabi:

Storage and Handling:

If you plan to use it soon, wrap the whole unwashed kohlrabi (stem, stalk, leaves and all) in a plastic bag and keep it in the refrigerator.  Otherwise, remove the stalks and greens from the bulb and use them within a week.  Store the bulb in another plastic bag in the fridge and use it within two weeks.

Cooking Tips:

Kohlrabi is great either cooked or raw. Try it both ways to familiarize yourself with its flavors.

Try grating kohlrabi into salads, or make a non-traditional coleslaw with grated kohlrabi and radish, chopped parsley, green onion and dressing of your choice.

Try raw kohlrabi, thinly sliced, alone or with a dip, or peel it and eat it raw like an apple

Saute grated kohlrabi in butter; add herbs or curry for enhanced flavor.

Add sliced or cubed kohlrabi to hearty soups, stews, or a mixed vegetable stir-fry.

Chill and marinate cooked kohlrabi for a summer salad.  Add fresh herbs.

Mash cooked kohlrabi, mix with cooked potato, from into patties and fry in butter.

Summer Squash (Zucchini):

Storage and Handling: Summer squash dehydrates quickly.  Store in plastic bag or hydrator drawer in refrigerator for up to 1 week.  Damaged or bruised squash will deteriorate very quickly.  Cooked, pureed summer squash may be frozen for an addition to or as a base for winter soups.  Freeze in an airtight container.

Recipes of the Week:

Sauteed Kohlrabi

2 or 3 Kohlrabi (depending on size)

4 tablespoons butter or light oil

1 medium onion, diced

1 tablespoon fresh herbs

1 teaspoon salt

Grate kohlrabi, place in colander, and sprinkle with salt.  Let stand 30 minutes to drain.  heat butter over medium heat, add onions, and saute a few minutes.  Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes.  Increase heat to medium and cook 2 more minutes.  Remove from heat and stir in fresh herbs. Makes 2-4 servings

South-of-the-Border Kohlrabi Snack

peeled kohlrabi

fresh lime juice

chili powder

Slice the kohlrabi into round (not too thick).  Dip the lower third of each round into lime juice, then into chili powder.  Makes any number of servings.

Sweet and Spicy Summer Squash

2 tablespoons olive oil

3-4 cups summer squash, cut into 3/4 inch pieces

1/2 cup diced sweet onion

1 leek, chopped

2 hot peppers, diced

3 tablespoons honey

salt and pepper

Heat oil in skillet; add squash, onions, leeks, and peppers, and saute until tender.  Drizzle honey over vegetables.  Stir in salt and pepper to taste.  Turn off heat, cover, and let stand 3-4 minutes.  Makes 4 servings.

Baked Zucchini or Squash Halves Stuffed with Wild Rice and Quinoa

1 large zucchini, halved lengthwise (or 2 smaller)

1 1/2 cups cooked quinoa

1/2 cup cooked wild rice

1/4 cup freshly grated Parmesan cheese

1 1/2 teaspoons olive oil

1/2 cup chopped onion

1 rib celery, chopped

3/4 cup fresh bread crumbs

1 teaspoon salt

butter (optional)

1. Preheat the oven to 350 degrees F

2. Cut out the center from each half of zucchini with a paring knife, being careful not to puncture the bottom or the sides; reserve the centers.  Transfer the hollow halves, cut-side up, to a baking dish.

3. Coarsely chop the zucchini centers and put them in a large bowl  Add the quinoa, wild rice, and Parmesan.  Stir well combined.

4.  Heat the oil in a medium skillet over medium-high heat.  Add the onion and celery; cook for 5 minutes, stirring frequently.  Stir in the bread crumbs and salt.  Continue to cook, stirring constantly, until the bread crumbs are well mixed in and heated through, about 1 minute.

5. Add the bread crumb mixture to the quinoa/rice mixture and combine well.

6. Stuff hollow zucchini halves with the quinoa/rice mixture.  Cover with aluminum foil; bake for 40 minutes.

7.  Remove the foil.  If you wish, dot each half with a pat of butter. Continue baking until zucchini is very tender and the filling is golden brown, 10 to 20 minutes.  Serve Warm.