Backyard Gardens CSA: Week 7 — July 17, 2014

Wooowee, it is seriously hot. On fire hot. But that’s okay because you’ll be able to cool off considerably with some BYG goodies, such as taking some basil in order to whip up some fresh, and refreshing, lemonade. Or, better yet, take a look at the basil-lemon granita recipe below and just try to say no to this icy basil and lemon snack. It’s impossible.

Basil

For those of you with full shares, you are lucky enough to have one of the weirder looking vegetables out there, kohlrabi. Yes, it’s that veggie that, as foodie John Bowen describes, looks like a cross between an octopus and a space capsule, though its name is German for “turnip cabbage.” Those Germans missed a golden opportunity to wow the world with the krakeraumskapsel! Perhaps that’s too much of a mouthful, so kohlrabi it is. The entire kohlrabi is edible, too, from the capsule itself to the tentacles root to the leaves, so go ahead and throw the leaves in a stir fry along with some kale and turnip greens.

Kohlrabi

This past week the crew’s been picnicking at the lake to get our swim on, and Beth, now six weeks out of surgery, is happily able to get back in the water, too. It’s a step—or is it a stroke?—in the right direction for her. We’ll see you at the lake!

Stay cool,

Garik

Nik says, "Eeeeeek, is it hot or is it just me?"

Nik says, “Eeeeeek, is it hot or is it just me?”

WHAT’S IN YOUR BIN?

Full Share

Basil – 1 bunch
Carrots – 1 bunch
Kale – 1 bunch
Kohlrabi – 1 head
Lettuce – 1 head
Parsley – 1 bunch
Scallions – 1 bunch
Turnips – 1 bunch

Half Share

Basil – 1 bunch
Kale – 1 bunch

Come and get it!

Come and get it!


Lettuce – 1 head
Parsley – 1 bunch
Scallions – 1 bunch

 

RECIPES

Basil-Lemon Granita

Serves 3

Ingredients:
  • 4 to 5 lemons, rinsed
  • 2/3 cup sugar
  • 1/3 cup minced fresh basil leaves (see notes)
Directions:
  1. Grate 1 tablespoon peel (yellow part only) from about three lemons. Ream juice from enough lemons to make 3/4 cup. In an 8- or 9-inch square baking pan, mix peel, juice, and 1 1/2 cups water.

  2. In a food processor or blender, whirl sugar until very fine. Add basil and whirl until very finely minced. Stir sugar mixture into lemon mixture until sugar is dissolved.

  3. Cover and freeze mixture until firm, about 6 hours.

  4. Scrape the tines of a fork quickly across frozen mixture to break into fluffy granules. Scoop granita into chilled bowls or wine or sherbet glasses and serve immediately.

recipe courtesy of Sunset Magazine

Kohlrabi and Kale Salad with Lemon-Tahini Dressing

Serves 4

Ingredients:
  • Kale – 4 cups, shredded
  • Kohlrabi – 3 cups, shredded
  • Sea salt – 1 teaspoon
  • Lemon – Freshly squeezed juice from 1 lemon
  • Tahini – 2.5 tablespoons
  • Sesame oil – 1 tablespoon
  • Honey – 1 tablespoon
  • Horseradish – 1 teaspoon
Directions:
  1. With a sharp knife or food processor, shred the kale as finely as possible.
  2. With a grater or food processor, shred the kohlrabi.
  3. Put the vegetables in a bowl.
  4. Whisk together the remaining ingredients in a small bowl, and pour the dressing over the vegetables. Use your hands to massage the dressing into the kale and kohlrabi until the leaves are fully coated and more supple.
  5. Eat your greens!

recipe courtesy of Emma Frisch