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CSA Week 2: Kohlrabi


Our second week's CSA share arrived with more heads of lettuce, leeks, broccoli, kohlrabi, basil, Napa cabbage, and green bell peppers.
For those who not been following along on the CSA Insider or social media (@nutritiondmp), join us! We want to hear what recipes and information you want to learn about! Plus, we give you tips and information to use local produce before it comes out on the blog.
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Kohlrabi:  What is This?

Kohlrabi with the surprise of Week 2. I thought it was a crunchy mix between a turnip and radish.  Check out the recipe below, and read more about using kohlrabi from fellow Extension educator, Jenna Smith, and her article with braised kohlrabi.

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A goal of CSA Insider is to give CSA recipients simple recipes to make with their foods. No reason to let your money and food to go waste! The CSA Insider e-update went out on Friday to participants who signed up, with a first look at the recipes. Enjoy the videos of these recipes on our YouTube channel too!

Broccoli-Kohlrabi Salad (Serves 4)

1 medium head broccoli, florets cut into bite-sized pieces
1 small kohlrabi, peeled and diced
1 small red apple, diced

Dressing:

1/2 cup mayonnaise or Greek yogurt
2 garlic scapes, minced (or 2 cloves of garlic, minced)
1 Tbsp lemon juice
1 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1. Blanch cut broccoli in boiling water for 2 minutes. Transfer to ice for 5 minutes to cool.
2. In a large bowl, combine broccoli, kohlrabi, and apple.
3. In a small bowl, combine all dressing ingredients. Pour over broccoli mixture and stir to coat. Refrigerate at least 2 hours before serving.

Braised Napa Cabbage with Carrots and Leek (Serves 6)

Try this as a side to roasted chicken or pork. Use other half in the Roasted Napa Cabbage recipe below.

Half a head of Napa cabbage, core removed and cut into thin strips
4 carrots, cut into coins
1 large leek, removed of green leaves and end of stem
1 cup fat-free, reduced-sodium chicken broth
1 Tbsp oil
1 Tbsp dried thyme
1/2 tsp black pepper
1/4 tsp paprika

1. Cut trimmed leek into thin rings. Rinse to remove any soil trapped between leek's layers.
2. In a large skillet, add cut cabbage, carrots, leek, chicken broth, and oil. Cook over medium heat 10 minutes, stirring occasionally.
3. Add thyme, paprika, and pepper, and stir to combine. Continue cooking another 10 minutes until most of broth is evaporated and vegetables are tender.

Roasted Parmesan Napa Cabbage Wedges (Serves 4)

Try this as a side to a steak.

Half a head of Napa cabbage, cut lengthwise into wedges with core attached
1 Tbsp oil
1/4 cup grated parmesan
1 tsp garlic powder
1/2 tsp black pepper

1. Preheat oven to 400°F.
2. Lay cabbage wedges into a baking sheet lined with boil.
3. Drizzle oil over all of cabbage. Sprinkle with parmesan, garlic powder, and black pepper.
4. Bake 10 minutes. Carefully open oven and turn cabbage wedges over. Return to over and continue baking another 10 minutes.

Basil Lemon Shortbread (Makes 24 cookies)

1 cup unsalted butter

1 cup powdered sugar
1/4 cup finely chopped fresh basil
1/4 cup lemon juice
1 Tbsp lemon zest
3 cups all-purpose flour, divided

1. Preheat the oven to 325°F.
2. Thoroughly cream the butter, sugar, basil, lemon juice, and lemon zest. Add 2 1/2 cups flour and mix. Turn out on a board floured with the remaining half cup of flour. Knead until the dough doesn't stick to the board.
3. Roll dough into an ungreased cookie sheet at 1/4-inch thick. Bake for 20 minutes, or until lightly browned. Cut into desired sized pieces.

Variation: Roll dough into small balls and flatten before baking for round cookies.

Adapted from: Cooking With Herbs, Mississippi State University Extension



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