We are entering a part of the farm season when I feel like I get to be more creative in the kitchen. I'm in no way suggesting that fancy salads or grilled asparagus or just plain strawberries aren't exciting - I just always feel like I've turned a corner in the season once carrots are available. It seems like the culinary possibilities are endless! In honor of the widening array of ingredients, this week I'm skipping news from the fields and just including 3 recipe ideas for what to do with fennel, kohlrabi, bok choi, scallions and carrots!
In the CSA this week:
- Carrots - We always breath a sigh of relief when the carrots start coming in - for us it means the season is going well.
- Purple scallions - These beautiful scallions add some nice color to dishes when served raw, though they tend to lose their distinct purple color when cooked.
- Fennel - The bulbs are small, but pack a strong anise flavor. The fronds are edible and make a nice garnish for salads.
- Beets - mostly Red Ace, but we may throw in some Chiooggia bunches to mix things up!
- Curly Kale
- Bok Choy
- Red Russian Kale
- Peas: sugar snap, snow and shelling.
- Strawberries - They peaked early and are starting to fade a little, but we'll have a few more strawberries this week
- Herbs: choose from cilantro, dill, parsley, and basil
- Yarrow flowers
In the Farm Store this week:
Everything in the CSA this week will likely be available in the farm store. We'll have some additional greens varieties, including Salanova lettuce mix, a blend of Red Russian kale and Yukina Savoy, and Toscano kale. We'll also have some Happy Rich broccolini.
Kolhrabi Carrot Fritters with Avocado Cream Sauce
by: a Couple Cooks
Serves: 8 fritters
- 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)
What To Do
- Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
- Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties 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.
- In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
- Serve fritters with avocado cream and sliced green onions.
Potstickers - adapted from the Uncommon Gourmet
I look forward to the first carrots of the season every year, because then I start making this recipe! It takes a little work, but if you get an assembly line going with some friends or family, it’s fun!
- 1 tbsp soy sauce
- pepper to taste
- ½ tsp sugar
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1 cup chopped bok choi
- 2 scallions, thinly sliced
- 1 medium sized carrot, coarsely grated
- ¼ cup water chestnuts
- 1 ½ tsp finely grated ginger
- 1 package wonton wrappers
In a small bowl, combine the soy sauce, pepper, sugar and sesame oil. Mix and set aside.
Heat 1 tablespoon vegetable oil over high heat in a wok or large skillet. Add bok choi, scallions, carrots, water chestnuts and ginger and stir fry for 2 minutes. Add the soy sauce mixture and stir fry for 1 minute more. Remove from heat.
Preheat the oven to 400F and grease a large baking sheet. Place 1 tablespoon of the filling in the middle of a wonton skin. Fold over to form a triangle. Slightly dampen the outer edges with water and press the edges with a fork to seal. Place the potsticker on the baking sheet and repeat with remaining wonton skins.
Brush the tops of the potstickers with 1 tablespoon vegetable oil. Bake for 8 to 10 minutes until browned and crisp around edges. Serve immediately with soy sauce on the side for dipping.
Chickpea, fennel and citrus salad
from Bon Apetit, March 2013
- 1 grapefruit
- 1 lemon
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 15-ounce can chickpeas (rinsed, coarsely chopped)
- 1 thinly sliced fennel bulb and stalks
- A handful of fennel fronds
Cut peel and pith from 1 grapefruit and 1 lemon; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Toss in citrus, one 15-ounce can chickpeas (rinsed, coarsely chopped), 1 thinly sliced fennel bulb and stalks, and a handful of fennel fronds.