Happy Thursday!
The share list is getting posted early as I (Katelyn) am off tomorrow. I will get the fruit posted as soon as Melissa sends its.
My favorite way to eat sweet potatoes is as fries either in the air fryer or roasted in the oven, served with aioli! Another way is seasoned with curry, slice up the sweet potato with onions, cook in a frying pan and served with sour cream!
Sharing some kohlrabi recipes:
Crisp Apple and Kohlrabi Salad
Roasted Kohlrabi with Parmesan
How to Cook with Kohlrabi
Kohlrabi, which can be either purple or green, is a member of the brassica family, which also includes broccoli, turnips, and cabbage. After removing the skin and the tough fibrous layer underneath it with a vegetable peeler, tasters found that the raw flesh had a crisp texture and peppery flavor similar to that of turnip but milder and with a sweetness like that of jícama or even apple. It’s a good appetizer sliced thin and sprinkled with salt and lime or lemon juice and makes a nice addition to salads. It also shows up in all sorts of cooked applications, from stir-fries to sautés to soups. We’ve found, however, that overcooked, it becomes flavorless. This makes it best-suited for quick-cooking dishes like stir-fries; if you want to use it in soups and stews, wait and add it toward the end of cooking.
TURNIP’S PEPPERY, SWEET COUSIN: To maintain kohlrabi’s delicate flavor in applications like stir-fries and soups, cook it only briefly.
Veggie Share:
- Onions
- Kohlrabi
- Yellow Fingerling potatoes
- Sweet Potatoes – Medford Farms
- Brussels Sprouts
- Empire Apples – Noggins non organic
Combo Share:
- Onions
- Kohlrabi
- Yellow fingerling potatoes
- Ambrosia apples
- Organic grape tomatoes
- Apple chips
Meat Share:
- Ground lamb
- Chicken leg
Fruit Share:
- Ambrosia apples
- Organic grape tomatoes
- Apple chips