POST #758

Here is what we got and what I came home with:

Zucchini – 4 pcs
Cipollini Onions – 1 bun
Fennel -OR- Kohlrabi – 1 bun…We got broccoli instead, I traded for more kale
Baby Spinach – 1 bag
Radicchio – 1 hd
Swiss Chard – 1 bun………………I traded for more kale
Toscano Kale – 1 bun
Red Boston Lettuce – 1 hd…..…We got a HUGE bunch of escarole instead

I traded the broccoli because it was mostly yellow, and I don’t care for broccoli that much anyway.

I kept the radicchio because I have never eaten radicchio, and I can’t know if I don’t like it until I try it.  Wish me luck.

I was going to trade the onions for something, but they are so nice and big – I have some store-bought onions, which will last for a while, but these nice fat onions will be good in salads for the next week, I think.

I just made it through last week’s escarole (gasp!), and now I’m saddled with more.  Oh well. Wraps worked last week, I can deal with a salad or two, and then, of course, there are (yuck) green smoothies.  (I was just checking my skin today to see if I have turned green from all the green smoothies occasioned by the farms insidious desire for me to consume green leaves.)

I will be up by Fairway market tomorrow afternoon, so I will stop in there and pick up some cabbage (I’m out of sauerkraut), tomatoes, mushrooms (I want to make a cashew/jalapeno/mushroom cheeze filling for kohlrabi ravioli with the kohlrabi I still have left), and some more lentils to sprout (I really do love lentil sprouts)

BTW, last week, I bought this bag of sprouting grass for the cats from the supermarket, and it turned out to be wheat mixed with vermiculite.  I opened the bag wrong, so I ended up putting a paper towel in my old Kitchen Garden sprouter.  I have never seen wheat sprout that fast!  It grew to be short grass (standing up and everything) in 2 days.  I watered it twice a day for about 5 days, then set it out for the cats, who would have nothing to do with it – oh well, I guess they are not into healthy food.  Meanwhile, I saw it was so easy, I am thinking about growing wheat grass for me (mind you, I am still in the thinking stage. I could probably put a window box inside the kitchen window – our only window that gets sun).

It’s really hot here, but, I’m happy to say that my last living fan (2 died over the winter) is cooling my room off nicely.  Yea!


6/28/12 CSA SHARE: What they say we will get

POST #757

This is what they say we will get:

Zucchini – several pcs
Cipollini Onions – 1 bun
Fennel -OR- Kohlrabi – 1 bun
Baby Spinach – 1 bag
Radicchio – 1 hd
Swiss Chard – 1 bun
Toscano Kale – 1 bun
Red Boston Lettuce – 1 hd

I’m looking forward to some zucchini pasta and kale chips.

6/21/12 CSA SHARE: What they say we will get

POST #754

This is what they say we will get tomorrow:

Kohlrabi – 1 piece
Fennel – 1 piece
Carrots – 1 bunch
Cilantro – 1 bunch
Escarole – 1 head
Scallions – 1 bunch
Arugula – 1 bag
Green Romaine Lettuce – 1 head
Green Boston Lettuce – 1 head

Most people cook kohlrabi, but I slice it thin on a mandolin, and use it as a wrapper for raw vegan ravioli.  Some folks slice it thin, salt it, and then eat it like that. You can also slice it thin and make matchsticks of it, and throw it in salads. 

I chop up fennel and put it in whatever I am making. It gives a kind of licorice flavor to a salad.

Everything else will go to salad (you know me – not going to happen that often).  Since I’m getting so much salad-y kind of stuff, I expect I will again be experimenting with green smoothies (hear, here, I hate green smoothies, but I can buy some bananas and some apples and experiment with adding those to lettuce drinks.  I am committed to using all of these vegetables (especially since I am way broke, so, once again, this is all the fresh food I have — I have some canned things and dried things in the pantry, left over from last year)

If you are like me, do not try to put arugula in your smoothie (it tastes like dirty feet — okay, like dirty feet smell — I’ve never actually tasted it because the smell was so off-putting)    Arugula does tastes nice in salads, and it is also tasty mixed into sprouted quinoa, with other vegetables.

LAST SHARE OF THE SEASON! What they said, what I got, what I took home, and what I’m going to do with it

Here is the reality of our last share, and how I made out



Potatoes – 2 lbs


Sweet Potatoes– 5 lbs

Sweet Potatoes

Carrots – 3 lbs


Red Kale – 1 bun


Rutabaga – 1-2 pcs


Watermelon Radish – 1-3 pcs

Red Radishes/Watermelon Radishes

Cilantro – 1/8 lb

NONE!!! A nice member gave me hers

Kohlrabi – 1 pc


Butternut Squash – 1 pc

Bok Choi/

Broccoli – 1-2 pc

Broccoli/ Sweet Potatoes

I was slow!  Some guy went into the share box and took out about 8 rutabagas! How is that possible? Did he trade his entire box for rutabagas?
(or is it that they only watch when I pick things out of the box, to make

sure that I put a share portion in for the share portion I take out)   Oh well! Maybe he knows somebody.

I was hoping to score some extra kale, but it was not to
be.  I’ll have money for food in 2 weeks, and I’ll get some then, if they have it in the cheap market (actually, it is probably better – I’ve found that kale is not very good for me right now – I hope that will change, because I do love my kale).   This kind of kale is not very good for kale chips – it is not very “solid”… how can I say… the leaves are fingery.  It will chop well, but it is not large enough to make kale chips.

My kohlrabi is a nice size – I will make ravioli with it.  Come to think of it, those watermelon radishes might make nice ravioli, as well.

I did keep the potatoes because Mrs. Murphy, next door, seems to enjoy them (I tried to give her a mess of sweet potatoes, but she would have none of it, yet, when I offer her potatoes, she waxes ecstatic – she’s 83 – she can blow me off is she wants to – I drop by and offer her parts of my share, and she tells me what she’ll take.  Too bad we did not have a lot of potatoes this year.  She doesn’t much care for greens, which is what we mostly get).

I am really excited about the more sweet potatoes, since my
Thanksgiving sweet potato recipe turned out so well, and, yet, gave me a couple
of new ideas to try (and, fortunately, I have most of the ingredients in-house,
so I won’t have to spend much to do the new ideas)  I am also going to experiment with
some “few ingredient” recipes with them, since I have so many.

12/2/10 CSA SHARE: this is the last one for the year

This is the last share of the season. Boo hoo!  On top of that, it looks like I won’t be able to afford to pay for the winter share before the cut-off date (paying for the airline ticket home for Christmas wiped out my last paycheck’s discretionary funds, and rent will wipe out my next paycheck — oh well. I will have to get used to shopping for food again)

This is what they say we will get:

Potatoes – 2 lbs
Sweet Potatoes – 5 lbs
Carrots – 3 lbs
Red Kale – 1 bunch
Rutabaga – 1-2 pieces
Watermelon Radish – 1-3 pieces
Cilantro – 1/8 lb bag
Kohlrabi – 1 piece
Butternut Squash – 1 piece
Broccoli – 1-2 pieces

This share is good because many of these vegetables will store for a while.
My Thanksgiving sweet potatoes came out so well that I will be happy to have more sweet potatoes to do up that way(I did the “Amazing Sweet Potatoes” recipe in my holiday recipes). I think I want to add walnuts the next time.
Kale Chips? probably
Kohlrabi makes good ravioli, as do larger radishes (will have to wait and see what the radishes look like.
Rutabaga works up nicely with my beet recipe
Squash and an apple and some spices… yummy soup. Put some cilantro on it.
I’ll trade off the broccoli if I can (I’ve just come to learn that broccoli is not all that good for me — that explains why I have been steadfastly avoiding my former favorite vegetable this year — I had been wondering about why I *just didn’t want broccoli*!)



from a recipe found on

4 kohlrabis ( 2 to 2 1/2″ diameter)
3 green onions, chopped
1/4 lb. snow peas, chopped
1 1/2 C. Napa cabbage, chopped
1/2 red bell pepper, finely julienned
1 fresh pasilla pepper, diced (or 1/8 t. crushed pepper flakes)
1 – 2 cloves garlic, finely minced
1/2″ pc ginger, peeled and grated 2 T sesame seeds
3 T extra virgin olive oil
2 t organic sesame oil
Juice of 1/2 lemon
Dash of apple cider vinegar
Salt and freshly ground pepper to taste

In a large bowl, toss all ingredients well

This salad is best made a few hours in advance – the dressing marinates the vegetables and provides better flavor.

06/18/2009 CSA SHARE: What they say we will get


2 hd Boston Lettuce – Green & Red
1 bun Swiss Chard
1 bun Scallions
2 pcs Kohlrabi
1 bun Spinach or Arugula
1 bun Garlic Scapes
1 bag Sugar Snap Peas
1 pt Strawberries

FRUIT SHARE: Strawberries

More strawberries! Oh my! Yumm!

It seems our farm wants us to eat more salads! There is lettuce galore, so far this year! As I am not a big fan of salads, I am going to have to finally break down and do more green smoothies (It looks like I’ll have three of them this coming week!)

FOR THE GARLIC SCAPES, see my recipe for garlic scapes.    If you are not a big fan of salt, reduce or eliminate the salt from that recipe (as I will!) I do not like the garlic scape pesto all by itself (or as a dip), but it worked well mixed into a salad , so I did not need a dressing for the salad! It would work well as a topping for zucchini (or other vegetable) pasta, as well.

If I cannot give away the sugar snap peas, I will figure out how I want to eat them and post a recipe.

kohlrabiWHAT IS KOHLRABI? The name comes from the German “cabbage turnip”. Kohlrabi looks to me like a root vegetable, but it actually grows above the ground. It is light green in color, and it looks a little bit like a flying saucer to me.

Kohlrabi is low in calories (19 cal. per 1/2 C raw), high in fiber (2.5 g. per 1/2 C), high in potassium (245 g per 1/2 C), with 25 IU of Vit. A, 43.4 mg of Vit. C, 11.3 mcg of folic acid, and 16.8 mg of calcium per 1/2 C.

Kohlrabi comes in two varieties: the kind with the purple bulb is sweeter and tastier than the green one. The inside of both is a pale ivory-green color.

Kohlrabi is edible raw (or cooked, if you must)

  • Choose the smaller, young kohlrabi (1 1/2″ to 2″ diameter), which have the best flavor and texture. (Larger kohlrabi have a thick woody outer layer which must be peeled)
  • Kohlrabi can be stored for up to 1 mo. in the refrigerator (yellow leaves are a sign that it is no longer fresh)
  • To use kohlrabi: Pull or cut off stems from the bulb. Chop the stems and leaves and use them in tossed salads or green smoothies. They have a mild flavor
  • Small kohlrabi need not be peeled, but the base end should be cut away.
  • For larger kohlrabi, cut away the tough base and peel the bulb before using.


  • Finely slice kohlrabi, or julienne it, and use it with other crudites with dips.
  • Grate kohlrabi and add to tossed salads.
  • Dice kohlrabi and add to other chopped vegetables for an added crisp texture in a chopped salad.
  • Slice kohlrabi, toss in a plastic bag, and carry it with you as a crunchy snack.
  • Include chopped kohlrabi in raw soups.

For more information about kohlrabi, and cooked recipes, go to Vegetarians in Paradise