This is the third year we’ve been a part of the Westfield CSA (community supported agriculture) group. Since our farmer also delivers to a few local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets this week.
Check out what we got this week so you can see what your farmers will have this weekend!
This week we got scallions, radishes, kohlrabi, mustard greens, curly endive, red spotted romaine, red leaf lettuce, cilantro and broccoli.
Not sure what to do with kohlrabi? Here’s what we’re going to make this weekend:
Kohlrabi-Radish Slaw with Cumin and Cilantro (from finecooking.com)
3 Tbs. white wine vinegar
1 tsp. Dijon mustard
1 tsp. clover honey
1/4 tsp. cumin seeds, toasted, coarsely ground in a mortar and pestle
Kosher salt and freshly ground black pepper
5 Tbs. canola oil
5 radishes, grated (about 1 cup)
3 medium carrots, grated (about 1-1/2 cups)
2 small unpeeled kohlrabi bulbs (purple, green, or both), trimmed and cut into 1/8-inch-thick matchsticks (3 cups)
1/2 medium head green cabbage (about 1 lb.), thinly sliced (5 cups)
1/3 cup chopped fresh cilantro
In a small bowl whisk the vinegar, mustard, honey, cumin, 1/4 tsp. salt, and a pinch of pepper. Gradually whisk in the canola oil until combined.
Put the radishes, carrot, kohlrabi, cabbage, and cilantro in a large bowl. Pour in the dressing and gently toss to combine. Season to taste with salt and pepper.
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