Welcome to another week on the farm! We hope you're doing well and ready for another week filled with fresh and wholesome produce. We're halfway through July, and it's that magical time of the summer when each day brings noticeable growth and transformation to our fields. The farm is buzzing with life and teeming with fresh vegetables ready to be harvested and shared with you.
One of the special items in this week's share is beets - a first for this season. We've chosen to leave the greens on the beets, which are just as edible and nutritious as the roots.
Beet greens are rich in vitamins and can be cooked in much the same way as spinach or Swiss chard. Sauté them with a little garlic and olive oil, or blend them into a refreshing green smoothie. The roots, with their sweet, earthy flavor, are versatile for cooking - roast them, boil them, or even try them raw, grated into a salad. Beets and their greens together make for a vegetable that serves a dual purpose.
Our first Kholrabi crop
Now, let's talk about kohlrabi, a unique and perhaps unfamiliar vegetable for some of you. Kohlrabi, a member of the brassica family, grows in a peculiar way with a bulbous stem that swells just above the ground.
It may look a bit like a root vegetable, but it's not. It's actually a kind of swollen stem, or a bulb that grows above ground.
Don't let its odd appearance fool you. Inside that alien-looking exterior, kohlrabi is crisp, juicy, and utterly delicious. Its flavor is similar to a sweet and mild radish with a hint of broccoli stem. One of the simplest ways to enjoy kohlrabi is to peel it and slice it into thin rounds or sticks, and then eat it raw, maybe with a sprinkle of sea salt or a dip of your choice. You can also cook it in various ways, such as roasting or steaming. It's a versatile addition to your kitchen repertoire.
This Week's CSA Share