Here’s the breakdown from Thursday’s share
Kohlrabi – 1 pc actually we got several pieces
Fennel – 1 pce I traded for a big kohlrabi
Carrots – 1 bun the carrots were kind of small. I put them through the juicer
Cilantro – 1 bun a big bunch
Escarole – 1 hd this was a large head
Scallions – 1 bun traded for more cilantro
Arugula – 1 bag we got choggia beets
Green Romaine Lettuce – 1 hd traded for more beets
Green Boston Lettuce – 1 hd
I put the carrots through the juicer and got a small juice glass of carrot juice. I froze the pulp for use in something later.
I’ve made a couple of different versions of raw ravioli, using the large kohlrabi. I cut it in half and sliced it with my thin slicer (looks like a vegetable peeler, but it’s very wide). I put my cashew-kale pate and cilantro in the raviolis, and I also made the “chicken pate” recipe from Ani Phyo’s first book and put it in the wraps with some cilantro.
I used the escarole in some wraps with the cashew-kale pate, onion, tomato, cilantro, and lentil sprouts. I also made a soup with lentil sprouts by dehydrating chopped up escarole leaves to tender, then adding garlic, olive oil, a little sea salt (!) and black pepper, cilantro, and some red pepper flakes, and dehydrating for a few hours until it was warm.
Well, the lettuce has gone into salads, duh. I also threw some of it, along with some escarole, and an apple, into the blender for a smoothie. Yuck. I drank it anyway. It’s good for me, right?
The beets, you ask? My beet salad (beets into the food processor along with olive oil, apple cider vinegar, onions, and garlic – with some cilantro!). I also made a “slaw” with some kohlrabi, beets, apple cider vinegar, onions, extra virgin olive oil, garlic, and – yes! cilantro! — I put the kohlrabi in the food processor first, and ground it to almost apple sauce consistency, removed it, then put the beets and everything else in, then tossed all in a bowl — the idea was to have white color, but the beets in colored the kohlrabi anyway
My room-mate and I are tentatively back on a two-day meal share plan, so I am planning some fancy kohlrabi raviolo (not sure what will go in them yet), with a sauce of some sort – likely sun-dried tomatoes with something; a lettuce, escarole, seaweed salad with lentil or sunflower sprouts and a vinaigrette of some sort. I might make the escarole soup again, as well – I liked it, and I will have enough time on Wednesday to do all of the dehydrating.
I’m glad to be back to a one day a week meal share because it gives me a chance to use up stuff I won’t eat all of by myself (I mean, I have been eating all of my share because I have no money to buy other food, but it sure would be nice to have a helping hand, and my room-mate loves salads.)
Of course, we do expect the appearance of sauerkraut somewhere in all of this. I still have 1/2 qt jalapeno sauerkraut. I’ll be making more sauerkraut by week end.