Newsletter for June 17th, 2014
We planted lots of quick-growing vegetables like bok choy, radishes, greens, and kohlrabi this spring with the CSA in mind. Luckily for us, everything worked out as planned, and it’s all ready for the first week! Fans of more mainstream veggies (zucchini, peas, beans, corn) have no fear — they’ll be ready soon. We should also have chard, kale, and scallions next week, as well as the option to choose berries OR a PYO voucher.
We hope to open the pick-your own fields late in the week, although, like everything else, it all depends on the weather. We like to have plenty of berries in the field when we open, so we generally wait until the season’s in full swing. The strawberries started late this year, due to the cold April, but it’s looking like it’s going to be a fantastic season!
Kohlrabi is a sweet little turnip-y vegetable that can be sliced and eaten raw in a salad, or cooked in any variety of ways — steamed, mashed roasted, boiled…. Kohlrabi root tastes like broccoli, and the often overlooked leaves are delicious braised, sautéed, and in soups. For all sorts of ideas for using kohlrabi check out http://www.huffingtonpost.com/2012/06/15/kohlrabi-recipes_n_1597114.html#slide=1097731
I’ll include a recipe or two in the weekly newsletter, and will try to link to recipes and recipe ideas online. CSA members also often share links on the CSA Facebook page (https://www.facebook.com/pages/Paul-Mazzas-CSA/121490184558673). Another wonderful resourse for recipes is the fantastic Yankee Kitchen Ninja blog (http://www.yankeekitchenninja.com/). Jericho resident Jules has a weekly “CSA rescue” section in which she gives the reader all sorts of great recipes for items that they might find in their CSA share and not know what to do with. She’s covered chives, rhubarb, and radishes so far this year, and in the past she’s given out great recipe ideas for kohlrabi and bok choy. She even takes requests!
Strawberry Rhubarb Smoothie
Instead of the typical strawberry rhubarb pie or crisp, I thought it might be fun to include a recipe for a strawberry rhubarb smoothie this season. Most of the recipes online use raw rhubarb, which is fine, but the when I tried them they didn’t have that wonderful cooked rhubarb taste that most people associate with strawberry rhubarb pie. So I decided to try combining a cooked rhubarb sauce, frozen berries, and a little plain yogurt and juice. Completely delicious! You can also freeze your rhubarb sauce in an ice cube tray and use a few cubes of frozen rhubarb and fresh berries in your smoothie.The trick is to make sure about half of your fruit is frozen so your smoothie will be thick and frosty, but will still blend without too much trouble.
Combine 1 lb chopped rhubarb, ⅓ cup sugar (or other sweetener), and just a few tablespoons of water (to keep everything from burning) in a saucepan. Cook over medium-high heat, stirring often, until you get a sauce (about 10 minutes). Add some more sugar to taste if the sauce is too sour for you. That’s it! You can add this sauce to yogurt or ice cream, or use it in this smoothie. The sauce will keep for up to 2 weeks in the fridge.
For 1 smoothie (can be doubled)
Puree the following ingredients in a blender until smooth:
5-6 frozen strawberries
1/3 cup rhubarb sauce
1/4 cup plain yogurt
1/8-1/4 cup juice or water (cranberry or pomegranate juice is good if you have it)
You can also add half a ripe banana to bulk the smoothie up, but I like it just as is. Tastes like summer!
This Week’s Produce