Welcome to week 4 of your CSA. If there are any lingering veggies still in your fridge from last week whip up a batch of green pesto, throw everything into a green smoothie or heck, toss it into the compost. Composting is a great way to give back to the soil and we never consider it a waste. With that being said, make some room in your fridge because this week there are some great items arriving in your boxes. We're finally harvesting peas and love how sweet these little gems are. Kohlrabi has arrived and we love the beautiful purple variety we're growing along with the green this season. We adore this veggie and have been looking forward to it ever since last fall! This may be a new vegetable for some of you and we're thrilled to share some recipe ideas with you. The rest of your box is full of other great items and we're stoked with the harvest this week!
The fields continue to thrive however, we are anxiously/nervously heading into a very hot week ahead. It looks like temps will be reaching triple digits at the farm and that means round the clock irrigating and a much slower pace in the field. It's hard to bust ass in the heat so tasks will likely take us a bit longer. With that being said, we're confident we can handle it and even though a lot of the greens will struggle the tomato, eggplant and pepper plants will likely crank.
Before we get to the contents of your box I wanted to extend the invitation to everyone to come out to the farm whenever you're in the mood for a little road trip. Being a part of the CSA means that the farm is yours as well and you are more than welcome to bring your families up for an afternoon. We had some folks bring their kiddos last year and it was a total blast!
Alright, stay cool out there and enjoy some rad veggies this week. Cheers from Tumbleweed!
Week 4 Box
- Broccoli-see the recipe of the week below
- Purple & Green Kohlrabi-this tasty vegetable is kind of like the "apple" version of vegetables. It has the consistency of a firm apple with a mild broccoli flavor. see the recipe of the week below for ideas. Otherwise enjoy it by thinly slicing it into rounds and sprinkling with sea salt and a drizzle of olive oil. You can cook the stems and greens too!
- Collard Greens-we love collard greens here at Tumbleweed. One of our favorite recipes is from bon appétit magazine. Try this collard green and radish slaw. It's a winner!
- Scallions-these puppies are our favorite onion! Dice them up and add to stir fries, salads, dressing or even through them onto the grill!
- Snow Peas-Add them to a hot pan with sesame oil and soy sauce. They're divine!
- Turnips-slice them thinly and add them to the same pan as the snow peas above.
- Cilantro-perfect garnish on everything listed above
- Red and White Turnips-if you haven't tried the miso glazed turnips from two weeks ago give that a whirl! Otherwise enjoy these guys sliced thinly and eat raw, roasted or thrown onto the grill.
Grilled Broccoli & Kohlrabi with Smokey Cashew Sauce
Ingredients:
- 1/2 pounds broccoli, cut into 1 inch florets
- 2 kohlrabi, tough stems and leaves removed, sliced into 1/4 inch rounds and then into half moons
- 1 Tablespoon olive oil
- salt + pepper
Sauce
- 1 cup raw cashews-soaked in water for at least 30 minutes
- 2 Tablespoons tomato paste
- 1/4 cup nutritional yeast
- 1-2 teaspoons smoked paprika, more or less depending on preference
- 1/4 teaspoon cayenne pepper + more to taste
- 1/2 teaspoon fine sea salt
- 2 Tablespoons fresh lime juice
- 1 cup water + additional to thin if necessary
- Prepare the sauce by draining the soaked cashews. Rinse them under cold water and then place into a high speed blender along with the rest of the ingredients. Blend on the highest possible setting (a vitamix works well here!) until smooth and creamy. Scrape the sides down as necessary while blending. Taste test and adjust seasonings as needed.
- Preheat the grill to high. Toss the broccoli and kohlrabi with the oil, salt and pepper. Place directly on the grill (being careful not to let the veggies slip in between the grates) and grill for about 2-3 minutes per side or until lightly charred and crisp.
- Serve with the cashew sauce and enjoy