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In this week’s box:
2 bunches of swiss chard
2 heads green leaf lettuce
1/2 dozen eggs
4 garlic scapes
2 lbs asparagus
2 pints sugar snaps
2 quarts strawberries
This week introduces a new product to the Snead’s Farm CSA–garlic scapes. Scapes are curly stalks that emerge from garlic plants a few months before the bulbs are ready. They need to be cut to allow the plant to concentrate its energy into the garlic bulb. In recent years, they’ve become quite a gourmet sensation.
You can use them as you would regular garlic, though if you are cooking them, be sure to use considerably more, because the flavor is milder, and gets even more so as the scapes cook.
You can also use them like spring onions, chopping them raw into salads, tossing whole scapes on the grill or blending them up into pestos or salad dressings. This post from Serious Eats has a good-looking recipe for garlic scape pesto, along with several other ideas. This post from a garlic farm in Connecticut, also has some good ideas.
Another newcomer to the box this week is kohlrabi. To me, this is the quintessential CSA vegetable–something you might never have picked up at the market on your own, but that can really stretch your home cooking repertoire in tasty ways. Kohlrabi is in the cabbage family. It looks like an alien spaceship, which could be a good attribute if you’re trying to market it to your toddler. Get past it’s odd appearance, though, because with a little creativity, kohlrabi can serve a lot of purposes in your kitchen.
If the leaves are still attached, break them off and cut away the tough stems. The leaves can be eaten raw in salads or blanched or sauteed for other dishes. Last year, I made a kohlrabi pesto from the leaves. With this box, I might combine kohlrabi leaves with the garlic scapes in a big batch of spring-green pesto, which will freeze well until you want to use it in a big pasta dish with juicy summer tomatoes in a few months.
But with those wacky-looking kohlrabi bulbs, the key is in how you cut them. First, you will want to take a paring knife or your vegetable peeler and remove the tough outer layer of these bulbs. After that, here are some ideas:
- Cut them into chunks that will fit your food processor, use the shredding blade and you’ll have the makings of kohlrabi cole slaw. Here is a full recipe for one version of that dish. Another tasty idea with kohlrabi shreds is to mix them with shredded apple, add a drizzle of lemon juice, olive oil, salt and pepper for a tangy side salad.
- Cut them into planks and add them to your favorite stir-fry recipe (see below).
- Cut them into french-fry sized pieces and make this New York Times recipe for baked kohlrabi home fries.
- Dice them, toss with olive oil, salt and pepper and any other flavors you like, and roast them at 450 degrees for 20 minutes or so. This can be a side dish on its own, or the beginning of another dish, like this kohlrabi curry from Tasty Kitchen.
Another treat coming your way this week is the year’s first sugar snap peas. These are delicious for snacking. If you’ve never eaten these before, you will want to remove the strings by grabbing the pointy cap at the top of the pea and tugging it down the side so that a thin stringy vein comes out. Then you can pop them in your mouth, plunge them into your favorite dip or ready them for any number of recipes. Below I have shared a stir-fry recipe that will use both your kohlrabi and your snap peas.
Snap pea and kohlrabi stir fry
2 bulbs kohlrabi, peeled and cut into thin planks about 2 inches long and half an inch wide
2 pints sugar snap peas, washed and strings removed
2 tablespoons vegetable oil
2 tablespoons grated ginger
2 cloves minced garlic
4 tablespoons soy sauce
2 tablespoons rice vinegar
1 heaping tablespoon brown sugar
2 teaspoons sesame oil
3 tablespoons sesame seeds
Heat oil over medium-high heat. Add ginger and garlic and cook for about 30 seconds, until you can smell them. Add kohlrabi and snap peas and cook for about 3 minutes.
Add soy sauce, vinegar and sugar. Stir to mix and let liquids cook down a bit. You don’t want to cook so long that the vegetables lose their bright green color.
Remove from heat and drizzle with sesame oil and seeds. Serve alone or over rice.
*The asparagus and the garlic scapes from this week’s box would also work in this recipe. Just chop them into one-inch lengths and sub them in for a quantity of the vegetables here.