CSA: Review of Week 6

We did a good job of eating our way through this week’s CSA half share. Here are some of the highlights….

Turnip soup

Turnip soup

Even though it’s definitely feeling like summer outside, we made a turnip soup for a first course one evening. We sliced up half an onion and threw it in a hot pan with a little olive oil and butter. Meanwhile we peeled and chopped two medium turnips and then tossed them into the pan along with some fresh chopped rosemary, salt, and pepper. We covered the pan and let everything cook for about 10 minutes, stirring occasionally. Then we added about 2 1/2 cups of homemade chicken stock (which we always have in the freezer), brought it to a boil, reduced to a simmer, covered, and cooked for another 10 minutes. We finished it off with the immersion blender, resulting in a creamy, earthy soup.

Stuffed yellow squash

Stuffed yellow squash

One of our favorite things to do with summer squash is stuff it with a meat filling. Let’s face it, squash is kind of bland on its own, but it’s a great vehicle for a savory filling. We minced some shallots and garlic and sauteed them with a little dried thyme. Then we added some finely chopped pork loin that was leftover from a previous meal. We seasoned it with a little salt and pepper and tossed in some fine bread crumbs. Then we added a little pork stock (yeah, we keep plenty of different stocks in the freezer) and let it cook down a bit. Meanwhile we parboiled the whole yellow squashes for about 10 minutes, then drained them and plunged them into an ice bath to stop the cooking. Once they cooled, we cut them in half lengthwise and scooped out their innards. We filled them with the stuffing and popped them into a 350F oven for about 20 minutes or so.

Kohlrabi fritters

Kohlrabi fritters

Maybe our favorite new dish this week was kohlrabi fritters. We started with this recipe and then modified it to use what we had on hand. Actually, we modified it so much that the only things in common with the original recipe were kohlrabi, eggs, and whole wheat flour. We shredded the kohlrabi, squeezed it in paper towels to remove some of the moisture, then set it in a strainer to remove even more moisture. For such a solid little vegetable, it has a lot of liquid in it! We whisked a couple of eggs and mixed in 2 tablespoons of whole wheat flour. Then we added the drained kohlrabi along with some minced jalapeƱo and minced onion and mixed it all together. We let that batter sit for about 10 minutes. Then we made four patties, put them in a pan with hot olive oil, and fried them until brown on both sides.

It looks like we’re getting more kohlrabi this coming week, so maybe we’ll try these again but stay closer to the original recipe. We have both fresh mint and cilantro in the garden, and we’re getting more spring onions in our CSA share, so we just need to buy a little cottage cheese (which Juliana likes anyway!).

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