CSA Week 9
Week 9 brought the first tomatoes of the year!
This was my half of the loot, as I took the picture after we’d split it up. Left to right: yellow and green cucumbers, eggplant, green pepper, potatoes, green beans, kohlrabi, lettuce, amaranth, cherry tomatoes, a green tomato and a big ol’ spring onion.
I was excited for the tomatoes, as the reports of late blight devastating tomato crops had led me to expect that we wouldn’t get many. Those cherry tomatoes were as sweet as berries and were eaten immediately. The big unripe guy went straight into a curry, along with the eggplant, amaranth and potatoes (plus a can of chickpeas for good measure).
It looks kind of awful, but tasted amazing.
Last year I was a little stumped by the kohlrabi- the Joy of Cooking, in the background of that photo, suggested julienning and boiling. I tried to get into the root-vegetable spirit by fixing a Swedish-themed meal, but the cabbage-turnip flavor got buried in gravy and lingonberry jam. This year, I discovered this recipe that suggested slicing it thinly and tossing it with red onion and a caper and lemon dressing.
(The kohlrabi salad is that white one in the front, accompanied by a tiny steak, some roasted potatoes and rosemary, and some zucchini n’onions)
Oh yes. That is the answer to the kohlrabi question. I will definitely be making that recipe again. Also- did you guys know that if you rinse chopped red onion in a colander before eating it raw, it cuts down on the breath-funk? I can’t believe I have lived so long without that piece of science.