I decided to split up and identify what I’ve been getting from my CSA share from George Hall Farm and what I’ve been getting from the farmers’ market so that I have a better sense of my local sources. Plus, I think it’ll help me identify how much (and what items) I’m getting from where, so I’ll have a better sense of planning/preserving etc. So:
From the farmers’ markets:
Large bunches of red and green chard, red and green kale, collards, and some rhubarb stuck in the center - thank you to my visiting mother for the vegetable bouquet!
A quart of strawberries
More peas ready for shelling
Sugar snap peas - a favorite
The regular peas are for eating straight up, not freezing this time! However, I did freeze the sugar snap peas. The greens: The green kale, green chard, and collards are going to be cooked as a thick stew of greens, blended a quick bit, and then into the freezer as part of the winter stores. The red kale and red chard are to be eaten now. Strawberries are also destined for lunches. Rhubarb is to be cooked into jam – stay tuned for a separate post on that 
– and wish me luck! All the greens came from Enterprise Farm. Peas and sugar snap peas from Windham Farm. Strawberries from Rose’s Berry Farm. Rhubarb, um…. I forgot – oops.
From my CSA share:
Yellow squash, garlic, and hakeuri turnips
Collards, red kale, green kale
Kohlrabi - my first time trying this
Arugula and Bibb lettuce - likely the last time for the season
Any thoughts on how to use the kohlrabi? Its my first time with this ingredient…..
Kristina said,
July 4, 2009 at 10:22 am
I like kohlrabi raw. You can also grate it and saute it in butter. I never have enough that I’ve needed to come up with recipes to use them. Something I just learned this year, the leaves are also edible. You could add them in with the kale you’re cooking.
Annie said,
July 4, 2009 at 1:43 pm
Kohlslaw: grate a kohlrabi, half a head of cabbage (which I didn’t get from my CSA, so I used my turnips), an apple, and throw in a handful of raisins. Make a dressing of 2:1 vinegar (or lemon juice) and oil, with salk & pepper to taste.
pam said,
July 4, 2009 at 10:29 pm
I posted a kohlrabi slaw on my blog that was very simialr to what Annie said. It is wonderful in a slaw.
Chiot's Run said,
July 5, 2009 at 10:35 am
It all looks so fantastic! I’m so happy that it’s summer and fresh veggies are here.
Jennifer said,
July 6, 2009 at 10:52 am
I’ve never had kohlrabi but I understand people just eat it raw or put it in salads and such.
You got such a lovely looking haul from your farmer’s market. Sadly, it got too hot for sugar snap peas here already, and I haven’t seen any peas, but we DO have green beans, but those aren’t the same.
I am excited to hear about your jam making experiment.
By the way, your mother’s salad bouquet is very pretty.
Sophie said,
July 8, 2009 at 9:05 pm
I’ve never had kohlrabi myself, but I think I’ll get some just to try out the slaw.
Colleen said,
July 9, 2009 at 9:03 pm
I love kohlrabi raw – just bought some purple kohlrabi at the farmers’ market today. It doesn’t last more than a day or two in our house – we munch it for a snack!! Hope you enjoyed yours!
vegyear said,
July 22, 2009 at 5:15 pm
Your kohlrabi looks like what we got last year. This year, we’ve gotten tiny purple kohlrabi a couple of times, and what you do with the little ones and big ones is a bit different. The big one probably needs peeling. We really liked eating it raw cut into sticks (like carrot sticks). I make a simple dip with plain yogurt and herbs, but it’s a nice snack even without that (I know you haven’t been eating dairy).
mangochild said,
July 22, 2009 at 6:04 pm
Good idea. This one and others I’ve gotten now seem on the bigger side, so I’ll try peeling them. I love crunchy veg as a snack, so this is a good thing.