CSA Week 5: Kohlrabi
Some friends in the CSA, some friends not, Marc and I had a grilling party at a local bar that has grills for this purpose. I still had a TON of blueberries left from last week, and got some more. Time for blueberry pie. I used Martha Stewart's recipe for the filling and Mark Bittman’s recipe for the crust.
Made kale salad with a tahini-based dressing similar to this one. Because I had to wash the kale for this, I went ahead and cut of the greens from the beets and the kohlrabi and cleaned those, too. And then quickly sautéed them for future use.
Last but not least, I made a cucumber salsa to go with the tacos another friend was making. Basically, it’s pepper, cucumbers, jalapenos, onion, garlic salt, and tomatoes, with a dash of cumin, all in the food processor. How much of each depends on your preferences.
Roasted the beets and the kohlrabi. The beets I did in foil, but I cut up and sprinkled the kohlrabi with salt, pepper, and smoked paprika. The kohlrabi tasted like a combination French fry/potato chip. I put a little leftover salsa on them.
Put a cup of lentils and a cup of barley in about 8 cups of veggie broth, and added a little wine. Started it cooking. Added onion and garlic. Let it cook for awhile, then added some chopped broccoli. Then the basil for the last few minutes. Mixed in some goat cheese and parmesan.
When I took the beets out, I chopped ‘em up and made a salad with them, the lettuce, some goat cheese and a balsamic vinaigrette. Sprinkled parmesan over it. I had a beet left over to eat with sandwiches for lunch.
Still had lots of salsa, and so I decided to mix the greens with some pinto beans, a leftover jalapeno, onions, garlic, some potatoes that were on sale, the bok choy (why not), a zucchini and some diced tomatoes. Flavored it with oregano, cumin, a Goya packet, and chili powder. Served it with corn tortillas and the salsa, with a little goat cheese.