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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Sunday, June 22, 2014

CSA - Fresh Veggies Weekly (and Kohlrabi Two Ways)

For the first time ever, we have signed up for a weekly CSA box.  CSA stands for community supported agriculture.  Local farmers supplement their costs by selling shares in their produce in advance, so you pay upfront for weekly vegetables throughout the season.  What you get each week is a surprise, which may be intimidating for some people, but for us it's a fun adventure!  It's actually exciting to open the box of veggies each week and see what we get.  

I've always wanted to do this in the past but generally haven't been able to get my act together to sign up in time.  This year I was a little late again, but space opened up in the Triple Cord CSA through On the Move Organics.  For $20 a week we get a box of organic produce every week for 20 weeks.  

So we don't know what we'll get each week but luckily I am pretty good at identifying the veggies on sight.  The weirdest thing we've gotten so far is kohlrabi.  That's the outer-space-looking orb in the centre up there.   

Kohlrabi is a cruciferous vegetable like cabbage or broccoli.  You can eat the leaves and stems too, but you will often see it in the store with the leaves removed like this.  The flesh tastes a bit like a very mild radish.  

Peel the outer layer of skin from the bulb.

You can slice it into batons and eat it raw as a crudite.  It's great dipped in hummus.

Or you can roast it like potatoes or turnip.  I cut it into a small-ish dice.

Seasoned with salt, pepper and olive oil.

Spread it on a baking sheet and bake at 425 degrees for about 20 minutes, tossing halfway through.  

The roasted kohlrabi is toasty and sweet.  

It makes a great, healthy side dish.  So if you are surprised by kohlrabi in your CSA basket or just want to give it a try, raw or cooked it's a treat!  

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