What’s in the box this week?
Standard Shares include
Rainbow Chard – Chard/Orzo bowl: Prep 1 small bu chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside. Cook 1 c uncooked orzo in a pot of salted boiling water according to package directions (or about 9 minutes). In a medium bowl add 1 tbsp olive oil, 1 clove minced garlic, ½ tsp dijon mustard, a few squeezes lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside. In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat. Assemble bowls with orzo, chard, ⅓ c feta and ¼ c toasted walnuts.
Green Curly Kale – If you aren’t putting kale is your smoothies yet, you’re welcom
Kohlrabi - The star of this week’s recipe!
Zucchini – According to the Guinness Book of World Records, the longest zucchini ever grown was 7’ 10.3”, and the heaviest zucchini ever grown was 64 lbs, 8 oz.
Eggplant – The first known written record of the plant is found in Qimin Yaoshu, an ancient Chinese agricultural treatise completed in 544.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Rainbow Chard, Curly Kale, Catalogna Greens, Gypsy Peppers, Zucchini, Sage
We had a beautiful evening at our Slow Food Yolo "Young Farmers, Young Chefs" Dinner on the Farm. The crowd was genuinely engaged in learning about the reality of farming for a living on a small scale. And Chefs Tobi, Juan, and Kristin from the new Savory Cafe in Woodland did a great job serving up seasonal faire for us to all enjoy in good company. We hope you can join us for the next event on the farm.
Or, at the Hoes Down Harvest Festival this weekend!!!
Kohlrabi and Carrot Salad with Harissa (Serves 2-4)
Wondering what to do with your alien visitor, kohlrabi? This vegetable is actually very tasty and versatile, despite its extraterrestrial appearances. Combine it with carrots and spicy harissa for a fresh side dish, with a kick! Thank you to Food52 for the recipe!
1 medium sized kohlrabi
juice from 1 large lemon
1/2 teaspoon fennel seeds
2 tablespoons olive oil
1 teaspoon harissa, or more to taste
~10 mint leaves
2 ounces feta cheese
With a paring knife, generously peel away the rough skin of the kohlrabi, cutting away any woody bits. Slice the remaining white root into thin slices and cut into matchsticks (or use a mandolin to julienne). Toss in half of the lemon juice to prevent the kohlrabi from discoloring.
Scrub or peel the carrots and cut into similarly sized matchsticks as the kohlrabi.
In a dry skillet, toast the fennel seeds until fragrant, and crush with a mortar and pestle.
Mix together the remaining lemon juice, harissa, and crushed fennel seeds, and then whisk in the olive oil.
Toss the kohlrabi and carrots with the harissa dressing. Sliver the mint leaves, dice up the feta, and stirs into the salad. Taste and add more harissa or salt or a pinch of sugar depending on the spiciness/saltiness/sweetness of your harissa. Enjoy.