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May 29, 2016
Kohlrabi and Lettuce
By Linda Dansbury
Due to vacation, I am writing this 2 weeks ahead of this week's harvest distribution. Derek and Dana did their weekly field walk and took a very educated guess on what would be available the week of May 30th. Early in the season this is difficult because early crops are very dependent on sun and warmth to reach maturity - elements which have not been reliable at all this spring.
Kohlrabi is one of the new veggies likely to be seen which kind of resembles a spaceship. It is in the same family as radishes and the delicious white turnips you have been seeing in the pick up room so the taste profile is similar. Kohlrabi keeps for a long time in the fridge, but the longer it stays, the stronger the flavor becomes. Kohlrabi is normally peeled prior to eating, but I have seen Derek noshing on kohlrabi, skin and all! I like it raw with or without a sprinkle of salt - I eat it often with lunch or as a snack while preparing dinner. It is great as part of a crudite platter and delicious as a component of slaw - julienne it along with some of the greens, such as kale and chard and make your favorite cole slaw dressing - one of mine happens to be Asian Style Cole Slaw. There are many recipes on this site for kohlrabi in cooked versions, but this time of year, for me, the mild taste is best when eaten raw.
Lettuces are now making their full appearance and I will feature them in the future but a couple of notes now - the lettuces grown on the farm have so much more flavor than store purchased lettuce - nuances that you don't want to cover up with thick, store purchased dressings. Making your own is really simple. Take a jar with a tight-fitting lid (or a small bowl and whisk). All you absolutely need is a ratio of 1/4 of you favorite vinegar to 3/4 part olive oil, salt and fresh ground pepper to taste - a bit of added Dijon mustard helps emulsify. Shake or whisk until emulsified and lightly dress the greens. Yum!