Backyard Gardens CSA: Week 19 — October 9, 2014

Hello again. This week everyone is fortunate enough to receive some kohlrabi. I know, it’s been a while, but recently we pulled all the kohlrabi out of the ground, some of which is regular sized, and some of which is super sized. That’s what happens when the storage kohlrabi goes all season long, hence the kohlrabi fritters recipe down farther along.

Earlier, while looking up recipes online, I got a little distracted, but I did find some neat ideas on how to reuse acorn squash if you’re having trouble drawing inspiration on your own. In my better bachelor days, I’ve used a few of the ideas to great effect. In kind of a fun Bohemian Rhapsody style post, I’ve decided to include some Hafez poetry that can be found on the farm, if you know where to look. So I’ll go ahead and spare you the search and share it:

The Asparawhat seen around town is a sure sign that autumn has arrived

The Asparawhat, in front of the wood stacks, seen around town is a sure sign that autumn has arrived.

Today
The vegetables would like to be cut

By someone who is singing God’s Name

How could Hafez know
Such top secret information?
Because
Once we were all tomatoes,
Potatoes, onions or
Zucchini.

And while we’re at it, how about some farm jokes that were found during a clean-up session last week?

Q:Why did the tomato turn red?

A:Because it saw the salad dressing!

LOL! Nik even came up with his own joke. Here goes: Why can’t you tell a secret in a veggie patch? Because the corn has ears the potatoes have eyes. Badum tish! Ok, I hope someone got a laugh out of all that.Boys with toys

Keeping the farming dream alive and well,

Garik, Nik, Kiersten, and Robin

WHAT’S IN YOUR BIN?

Full Share

Cilantro – 1 bunch
Kohlrabi – 1 head
Onions – 3 head
Peppers, hot – 4 each
Peppers, sweet – 2/3 pound
Spinach – ¼ pound
Tomatoes – 2 pounds
Winter squash – 2 each

Half Share

Cilantro – 1 bunch
Kohlrabi – 1 head
Onion – 1 head
Peppers, hot – 4 each
Peppers, sweet – 2/3 pound
Tomatoes – 2 pound
Winter squash – 1 each

 

Last harvest

 

RECIPES

Italian Sweet and Savory Squash Bowls

Serves 4

Ingredients:
    2 small to medium acorn squash (the halves should be the size of a small bowl)

Filling:

  • 16 ounces Italian turkey sausage (or any Italian sausage meat or meat substitute)
  • 1-2 tablespoons olive oil (divided)
  • 2 cloves garlic, minced
  • 1/3 cup yellow onion, chopped
  • 1½ teaspoons red pepper flakes
  • ½ teaspoon Italian herb mix (dried oregano, thyme, basil, parsley – use fresh if you have it!)
  • ½ cup roasted red peppers, chopped
  • ¼ cup reconstituted sundried tomatoes or roasted tomatoes, chopped
  • ½ cup drained canned or jarred artichoke hearts, chopped
  • 2 cups fresh baby spinach
  • ¼ cup fresh basil, sliced into thin ribbons
  • Salt and pepper as needed

Topping:

  • Fresh whole wheat bread crumbs (see below-trust me it’s worth it!)
  • Kosher or sea salt
  • 4 tablespoons water
  • 4 pinches of black pepper
  • ½ cup hard cheese such as parmesan or pecorino cheese, finely grated

Fresh bread crumbs:

  • Toast 2 slices of whole wheat bread in toaster until deep brown, chop into fine bread crumbs (it should be easy if toast is very crispy) fry in½ tablespoon of olive oil. Toss with a big pinch of salt and set aside.
Directions:
  1. Wash, halve, and scrape the inside of the squash. Place the squash in a microwave safe shallow dish with a little water (about half an inch deep). Microwave on high for 7-10 minutes or until tender. Leave in microwave until ready to use.
  2. In a large saute pan fry crumbled turkey sausage, olive oil, onions, garlic, red pepper flakes, and dry herbs on medium heat. When sausage is almost cooked through add chopped roasted red peppers, sundried tomatoes, and artichoke hearts. Cook with turkey until turkey is cooked through. Add¼ cup water if it seems dry. Add spinach and toss gently until spinach is wilted. Toss in the fresh basil. Taste for seasoning and salt as needed. Remove from heat.
  3. Place squash halves on a lightly greased cookie sheet. Mound the filling into squash halves and sprinkle with a pinch of black pepper. Add one tablespoon of water to each squash. Coat the filled squash with fresh breadcrumbs and sprinkle with a thick layer of grated cheese.
  4. Broil just until cheese is lightly browned.
  5. Serve and enjoy! Yum!.

recipe courtesy of the kitchn

Kohlrabi Carrot Fritters with Avocado Cream Sauce

Serves 2-4

Ingredients:
  • 2 kohlrabi
  • 1 carrot
  • 1 egg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
  • ½ avocado
  • ¼ cup plain yogurt
  • ½ lemon
  • ¼ teaspoon kosher salt
  • Green onions (for garnish)
Directions:
  1. Cut the leaves off of the kohlrabi, and peel the bulb. Peel the carrot. Shred the vegetables in a food processor (quick and easy!) or using a grater (slow method). Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a bowl with 1 egg, ¼ teaspoon kosher salt, ¼ teaspoon cayenne, and mix to combine.
  2. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place balls of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
  3. In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the sauce (or blend together in a food processor).
  4. Serve fritters with avocado cream sauce and sliced green onions, if desired.

recipe courtesy of A Couple Cooks

Clouds of thought