What’s in the box this week?
Standard Shares include
- Cauliflower – Make cauliflower steaks, they’re all the rage! Preheat oven to 400°F. Line a baking sheet with aluminum foil. Remove the tough outer leaves of the cauliflower and discard, but leave the stem intact. Place cauliflower, base side down, on a work surface. Using a very sharp knife, and starting at top center of cauliflower head, cut down the center of the cauliflower head to divide it in half. Then carefully cut four 3/4-inch thick slices (two off each half). Set cauliflower steaks aside. In a large skillet, over medium-high heat, heat olive oil. Working in two batches, add cauliflower steaks, season with salt and pepper, and sear 2 to 3 minutes per side until golden brown (this will create a nice brown sear). Only turn once as they are a bit delicate. Remove from pan and place on prepared baking sheet. Repeat with remaining cauliflower steaks. You may need to add additional oil between batches. Roast cauliflower, in the oven, approximately 15 to 20 minutes. When the cauliflower steaks are done, remove from heat and transfer cauliflower steaks onto individual serving plates.
- Delicata Squash – Simply cut them in half and bake open-side down on a baking sheet with olive oil and salt at 350 degrees for 30-40 minutes or until soft. You can eat the skin of this variety too.
- Kohlrabi – The star of this week’s recipe!
- Lacinato Kale – Add kale to a bowl with chickpeas, sliced carrots and celery, sautéed chopped onions, and just a little hot chicken broth. Top with a poached or fried egg; serve with sourdough toast.
- Rainbow Chard – “Chard” comes from the Latin word cardus, meaning thistle.
- Green Onions – This song, which you have probably heard one million times, is actually called “Green Onions."
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Don’t forget – you can always add extra items to your order at our Online Market.
Cauliflower, Broccoli, Green Cabbage, Red Curly Kale, Salad Mix, Oregano
The last week of October means Halloween is upon us and major food holidays are just around the corner. Thanksgiving is in 4 weeks. Remember, our CSA program delivers every week except the last two of the year, which is December 24 and 31 this year. Please check your calendars for dates between now and then and place holds on your Shares if you want to skip any deliveries.
Pics of the week
-Feeling nostalgic? Check out our CSA in Pictures gallery and scroll through the seasons.
-Viri & Dusty harvesting curly kale.
Kohlrabi Curry with Rainbow Chard (Serves 2-4)
This is a great recipe as the days get shorter and colder, and you just want something delicious and satisfying. Many of the vegetables that we’re getting now would work well in this curry, so feel free to get creative and add whatever seems good to you. Thank you Zester Daily for the recipe!
- 2 kohlrabi, peeled, quartered and sliced
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp fresh chopped ginger
- 3-4 chilis
- 2 cups chard, washed and chopped
- 1 can coconut milk
- 2 tbsp red (or green) curry paste
- 2-3 tbsp peanut butter (chunky or smooth)
- Green onions (for garnish)
In a medium sized pot, sauté the onion, garlic, ginger and chilis in a neutral oil (canola, safflower, etc.) over medium high heat until browned. Add the kohlrabi and chard and continue to cook for another 3-5 minutes, until the chard wilts and the kohlrabi softens up a little; season with salt
Add the curry paste and coconut milk, then fill the coconut milk can about 1/2 way with water, swish it around to get any remaining coconut milk, and add to the pot. Stir until the curry paste is dissolved. After the mixture boils, lower heat to a simmer and stir in the peanut butter until incorporated.
Cook for about 10 minutes. Taste and season as necessary with salt. Garnish with sliced green onions and serve over rice.