Kohlrabi

Kohlrabi is a member of the brassica family ( broccoli, cabbage...) In my opinion it tasted like a mixture of apples and cabbage. You can cook the greens as well. Peel the skin before using.

Grate Kholrabi to make ( or add to) cole slaw ( brassicas are also called COLE crops, hence the name) or just eat it raw in a salad or with a little bit of salt.

It can also be cooked. Roasted in the oven or steamed it becomes very sweet.

Beets

Other than Kale, Beets are my Favorite! We enjoy them roasted in the oven. This brings out the sugar in them and they are so delicious.

scrub and cut beets into quarters and place them on a cooke sheet. Drizzle them with olive oil and a little salt and pepper. Place in a 400 degree oven for about 20-30 minutes, until tender and a little caramelized. Drizzle with balsamic vinegar when they come out , they are good warm or cold.

Also, Add a little sour cream to them and a bit of horseradish, if you like that kind of thing! This is super kid friendly since the hot pink sour cream gets all over your face when you eat the beets! Have fun!

The greens are edible as well, just wilt them in a pan with garlic and onions like you would any other green, they are healty and delicious.

Turnips

We grow a special kid of turnips. Many of you may be more familiar with the purple top variety. Remember, when you were young your mom cooked them to death? And they still tasted horrible! Ours are a japanese salad variety, very sweet and tender. WE like them raw, on salads or just alone with a veggie dip.

They are also good roasted and in soup. Try them, don't be afraid!

Summer Squash and Zuchini

I think everyone has their favorite recipe for these, we like to split them in half and brush them with olive oil, salt and pepper and toss them on the grill.

Make bread out of either one, good, but boring.

Kale

HUM...Kale, how can I explain how much I love this vegetable! I think it is responsible for Charlie being so big and healthy! There are many things you can do with Kale, our favorites:

Kale Tacos!- Saute garlic and onion in a little olive oil with any meat you like ( hot italian sausage, yum.) or no meat at all. ( we did chicken the other day with some chipotle peppers in adobo sauce found in the mexican isle) Chop the KAle and add it to the pan, put the lid on till the kale is wilted. Serve on soft corn tortillas ( also found in the mexican isle, heat them up in a dry skillet to make them softer) We top with cheese and sour cream.

Add chopped kale to spaghetti sauce.

Use sauteed KAle AS a topping for spaghetti.

and a recipe from a CSA member for Greens and Apples:

Saute an onion, sliced with red pepper flakes, until onion is
tender. Add 1 or 2 apples in small chunks. I also added bacon (2
slices) at this point. Cook a bit, then add chopped greens. Salt and
pepper, stir and add water and cook for 20 minutes or so. After this
is done, add a little sugar (tsp) followed by lemon juice (Tbsp?).
serve and eat.

Sometimes I add cooked sausage to this. It's nice for a change.

Lettuce Recipes

We have been told that we have the most beautiful heads of lettuce around! Not to brag or anything, but you will never see lettuce this big, fresh, and delicious at any store, local or from california!

Of course make a salad- But you can use it for lettuce wraps also. I see these in restaurants, served with grated carrots, grilled chicken or shrimp, sprouts, thinly sliced onion or scallions, all wrapped in a lettuce leaf and served with dipping sauces! You can cheat and use my favorite ( Newmans Own Sesame Ginger salad dressing) and add some peanut butter, that would be so delicious! Or you could go with the old stand-by, Ranch Dressing!

Escarole Recipes

Escarole is best cooked, however, it can be eaten fresh, it is slightly bitter and spicy raw.

The best recipe is:

Saute onions and garlic in olive oil until translucent ( add a slice of bacon to the mix if you like it) add rinsed and chopped escarole to the pan and put the lid on it for about 2 minutes. Stir until wilted. Add one rinsed can of white beans ( great northern, canolini) and stir gently until heated through. Serve this with pasta, or on top of crusty toasted bread. YUMMY!!!

Radish Recipes

Martha Stewart always fry's them in butter, cant beat that! Another member likes them sliced thinly on toasted crusty bread with creamy herb butter. I guess butter is the way to go!