Week 7

Here's what we picked up on this hot summer Saturday. Please use the comment feature below to share your ideas, suggestions, questions, etc.

kohlrabi
cucumber
carrots
lettuce
garlic
potatoes
summer squash
zucchini - green, golden

KOHLRABI information from Vegetarians in Paradise - check the site for more info on kohlrabi's nutrition, history, basic info -

Kohlrabi RAW
Remove stems by pulling or cutting them off the kohlrabi globe. Stems and leaves can be chopped and included in a tossed salad. Their flavor is mild and takes well to salad dressing. If the kohlrabi is small, there is no need to peel it, however you may want to cut off the tough base end. If you've purchased large kohlrabi, peel it and slice off the tough woody base before slicing or dicing.

Slice or cut into julienne and include on a relish tray with dips.

Coarsely grate kohlrabi into a tossed salad. Because it is mild, succulent and porous, it absorbs the flavor of a mild or pungent salad dressing quite well.

Dice kohlrabi and combine with your favorite vegetables and dressing for a chopped salad with delightful crispness.

Slice kohlrabi, wrap in plastic, and pack in your brown bag lunch for a crunchy snack.

Chop and include as one of the ingredients in a raw soup.

Kohlrabi STEAMED
Slice kohlrabi or cut into bite-sized pieces and put into a saucepan with 1/2" of water. Add a dash of salt, cover and bring to a boil over high heat. Turn heat down to low and steam for 5 to 7 minutes. Leaves can be steamed lightly just as you would do spinach.

Kohlrabi BARBECUED
Slice or chop kohlrabi and toss in a bowl with a little extra virgin olive oil. Sprinkle with a dash of salt, and wrap in aluminum foil (shiny side inside). Place on the grill and cook for about 10 to 12 minutes.

Kohlrabi STIR FRIED Dice or chop into bite-size pieces and stir fry 5 to 7 minutes in a little extra virgin olive oil with a clove or two of minced garlic and a dash of salt.

Week 6

Veggies this week:

- salad greens
- green beans
- onion
- carrots
- zucchini, green and yellow
- summer squash

Yummy and easy summer squash recipe from VeganYumYum:

Pan-Seared Balsamic Baby Squash
Makes 12 pieces

6 Fresh Summer Squash, 4-5″ long and 1″ in diameter
Olive Oil
1 Pinch Salt
Balsamic Vinegar

Gently wash and halve squash. Heat a small amount of oil, just enough to make your pan shiny, over high heat. When very hot, add squash cut side down. Press on each one to help sear. Sprinkle with salt. After several minutes (do not move squash), the squash should be golden brown on their cut side. When all squash are browned toss a bit to coat in remaining oil and salt in the pan (add a bit if needed). Splash with a small amount of vinegar (1/2 tsp or so, more if you like). It will bubble up and reduce, lightly coating the squash. Serve immediately.