The summer crops are coming in at the Redfearn Farm here in Independence, MO! Week 9 of the 2014 CSA season, includes (clockwise, beginning in the bottom left of the photo): Kohlrabi (full shares only), Green beans, Lettuces, Kale, Cucumber (full shares, and maybe partial shares), Candy Onions, Sweet bell pepper (full shares: large, maybe partial shares), Eggplant (full shares: large, partial shares: smaller), Tomato (full shares: large, partial shares: smaller), Zucchini/ Summer Squash. Eggplant doesn’t store as well, so we would recommend eating eggplant early in the week.
Kohlrabi: Both the leaves and the bulbous stem (the round part) are edible. The bulbous part can last for a couple weeks in the fridge, but the greens should be use within a couple days, both should be stored in plastic bags in the refrigerator . The bulb should be peeled by cutting off a thin slice on the top and bottom of the bulb and using a paring knife to cut the skin off the kohlrabi bulb.Here is a link with recipes using the kohlrabi bulb and greens, including one of our favorites, the kohlrabi patties: Kohlrabi Recipes. The kohlrabi patties can also be made using both shredded kohlrabi and turnips (and carrots can be added, too), that are first salted and excess moisture squeezed out.
Butter- braised Kohlrabi:
Peel kohlrabi, and thinly slice (1/8 to 1/4 inch thick) and cook in a skillet with butter and olive oil and salt and pepper, add about 1/2 cup of chicken broth, cover the skillet and cook, stirring occasionally, until tender. Optional: Cream can be added at the end.
Green beans: store in plastic bag in refrigerator. The green beans are a little thicker this week, so will need to be cooked longer. Basic cooking instructions: trim the stem end off and leave beans whole or snap into shorter pieces. Heat a pot of salted water to boiling, add beans, and boil 3 to 5 minutes, until almost tender- crisp. Drain beans very well (if you will be finishing the beans later, cool the bean beans to prevent further cooking). Heat butter and olive oil in a skillet (about 1 T each, can be increased or decreased to taste) over medium heat, add beans and salt and pepper to taste, and stir until tender, toward the end of cooking add 1 or 2 cloves garlic (chopped) if desired. Additions: toasted slivered almonds, stirred into the beans after cooking.
Lettuces: store in plastic bag in refrigerator. Wilted lettuce is great: Wilted Lettuce salad
Kale: store in plastic bag in refrigerator. Try this Zuppa Tuscana soup (I usually add a can of tomatoes to this soup and sometimes kidney beans). Or, try this method of fixing kale:
Kale, Sausage and Beans
8 to 16 oz. smoked sausage (or omit and increase beans, for a vegetarian version), sliced
1 Onion, chopped
3 (or more) cloves garlic, finally chopped
1 can (or about 2 cups, peeled) tomatoes, with liquid
Kale, 7- 10 leaves, removed from stem and chopped
1 can drained (or about 2 Cups, cooked) white beans, like great northern or cannellini beans
Brown the sausage in a skillet and then remove sausage to a paper towel lined plate and drain off excess oil. Saute the onions in olive oil over medium heat, till soft and golden, 5- 10 minutes. Add chopped garlic and kale, stir to begin to wilt. Then add tomatoes and cover: lower heat and cook until kale is tender, about 5 to 7 minutes, stirring occasionally. Stir in beans and sausage and season to taste (red pepper flakes are a good addition). Can be topped with shredded parmesan cheese.
Spring Candy Onions: Store at room temperature. Spring onions have not been cured/dried so they will not last as long as storage onions. These candy onions turn very sweet when sautéed or caramelized.
Cucumbers: store in plastic bag in refrigerator
Eggplant: store in plastic bag in refrigerator. Pictured is an Asian Eggplant, but can can be used the same as an Italian (round) Eggplant. Sliced eggplant can be grilled or sauteed. Eggplant slices can replace some of the zucchini in the recipe “Zucchini or Summer Squash Lasagna”
Tomato: Storage: Do NOT refrigerate, because cold temperatures (below 55) hurt the flavor of tomatoes.
Zucchini/ summer squash: zucchini is great, sauteed, grilled, eaten raw, or baked into zucchini bread (my kids favorite way to eat zucchini!). Zucchini (sliced and broiled or pan fried) can take the place of pasta in lasagna. To grill: slice on the bias (diagonal, so the slices are larger) about 1/4″ thick, drizzle with olive oil, salt and pepper and herbs of your choice, I use a rosemary garlic mix) and mix well to thoroughly coat the slices, and grill until tender.
Zucchini or Summer Squash Lasagna
6-8 small- medium Summer Squash (yellow, green or combination)
1 lb. Ground Beef or Sausage
1 medium Onion, chopped
3-4 cloves Garlic, chopped
1 jar Pasta Sauce (homemade or store- bought)
15 oz. Ricotta Cheese
1/2 C. grated Parmesan Cheese
8 oz. shredded Mozzarella Cheese
2 Eggs
¼- ½ C. fresh basil, chopped
Directions:
- Slice squash lengthwise into ¼ inch slices, sprinkle with salt and let stand 30 minutes. Drain and pat dry. Lightly brown slices, both sides, in olive oil in large skillet or griddle. Roasting the squash slices at 400 F is another method. Set aside.
- Meanwhile, brown meat with chopped onion and drain. Return to pan and add chopped garlic, cook 1 minute and add pasta sauce, half of chopped basil and salt and pepper to taste. Set meat sauce aside.
- In a mixing bowl, combine ricotta cheese, half of grated parmesan, half of shredded mozzarella, 2 eggs, remaining chopped basil, and freshly ground pepper.
- In a 9” x 13” pan, spread a small amount of meat sauce in the bottom. Layer with 1/3 of the squash slices, top with half the cheese mixture and 1/3 of the meat sauce; repeat once. Top with the remaining squash and meat sauce. Reserve remaining shredded mozzarella and Parmesan for topping.
- Cover and bake at 375 F for 20-30 minutes or until bubbly. Top with remaining cheeses and bake 5 more minutes.
In the weeks to come: More Tomatoes, Zucchini/ yellow squash, Green beans, Greens, New Potatoes and more!