Up here in the big city, our pick-up day is Thursday. Here’s what we got:
Spinach, peas, zucchini, lettuce, cucumber (which Alycia took), kohlrabi, Swiss chard, radishes, stevia, oregano, basil, and lemon basil.
I was a busy bee today. I went to the West Side Market to supplement our CSA produce and then came home and started cooking!
First I made a pasta dish with the Swiss chard, olives, chicken, and feta cheese, tossed in olive oil.
Then, I tried my hand at roasted vegetable salsa, using a recipe in a recent issue of Everyday Foods.
It turned out pretty good for my first try, although it is very spicy with three jalapenos. Chris loves it (I know this because that bowl was a lot more full when I first made it!)
For dinner, we had corn and sausages from the market, spinach from the CSA, and kohlrabi cakes I made from a recipe in The New Basics Cookbook. I had to halve the recipe since I only had two kohlrabi bulbs and I didn’t have any scallions, but it turned out fantastic! Sort of a cross between a hash brown and an egg roll.
4 kohlrabi bulbs
1/4 c. chopped scallions
2 eggs, lightly beaten
2 tbsp dried bread crumbs
1 tsp salt
1/2 tsp ground ginger
1/4 tsp dried red pepper flakes, crushed
Freshly ground black pepper, to taste
1/4 c. olive oil
1. Peel and shred the kohlrabi bulbs. Squeeze out any excess moisture.
2. Combine all ingredients EXCEPT the olive oil in a mixing bowl. Stir until well blended.
3. Heat the oil in a large skillet, and drop the mixture into it by large spoonfuls. Saute the cakes until golden, 3 to 4 minutes on each side. Drain on paper towels.
Here’s the finished meal, complete with some Great Lakes!