It’s Friday. Time to get our CSA on.
That might be my worst intro in a long while (or maybe just a few posts), but honestly I’m not sure anything could top last week’s CSA extravaganza, where I dominated my greens and everything in between. It might have been my shining moment of the season; although there’s plenty of juice left in this tank. I prefer juice. It’s more green, and despite my city loving ways, I like to be green. What can I say? I’m a city hippy; picking up week three of my CSA (and apparently still rocking the odd intro).
My week three CSA haul included red leaf lettuce, green leaf lettuce, broccoli, kohlrabi, cherry tomatoes, sugar snap peas, a beefsteak tomato and more strawberries.
As far as the lettuce goes, I went back to my salad eating ways. I did a ton of veggie prep over the weekend and then ate a salad beast every single day for lunch, which helps balance out my recent ice cream binge, of which I have no regrets. Although I won’t be keeping ice cream in the house for the foreseeable future. I cannot be trusted.
I snacked on the sugar snap peas, since there really is no better way to eat them, and some of the cherry tomatoes.
The remainder of the cherry tomatoes along with my beautiful broccoli got sautéed in a quarter cup of garlic and gently placed on a bed of couscous. I wouldn’t have it any other way.
The big beefsteak tomato made its way onto a pizza, with some fresh mozzarella and ramp pesto. My crust ended up being super thin, so if you want to call this a flat bread, I won’t be offended.
The strawberries got added to my morning smoothies and granola bowls. You’ll have to take my word on it because shockingly I didn’t take any photos. I know, bad food blogger, bad. I will punish myself this weekend, by mass consuming strawberries or something of an equally tortuous nature.
Last but certainly not least, is the kohlrabi. The kohlrabi hung out in my fridge for a good long time (translation: until yesterday) while I figured out how to cook him. He was the odd vegetable of the bunch, and I wanted to do something special with him. I thought about soup. At one point fritters crossed my mind, and I even found a recipe for kohlrabi risotto. In the end though, I did none of these things because they were all overly complicated or maybe just required ingredients I didn’t have on hand.
When in doubt, “Roast them,” I say. So roast them, I did.
I peeled and diced both kohlrabi balls (hee, hee), along with a sweet potato. I tossed it all in olive oil, threw in a couple of cloves of minced garlic, salt, pepper, and some Parmesan. Then, I roasted it all for a good forty minutes in a four hundred degree oven, until they got brown and crispy on the outside.
The end result: the Hubby said he’d eat it again, which is quite impressive considering mere moments before (i.e. an hour) he said, “Gross, what is that thing? It looks like an alien.” I’m paraphrasing, but you get the gist. After just a few bites, his new and much more appropriate response was, “This is a winner,” which means I am officially the winner of CSA Week Three.
Despite, or maybe because of, my laid back, easy breezy approach, I managed to eat my way through all the produce; down to the very last morsel (ignoring that one head of lettuce still hanging out in my fridge. Details, details).
Have you ever worked with Kohlrabi before? If so, how did you prepare it?