Move Over Kohlrabi... Some Other Weird Vegetables You Should Love

Thanks to everyone who attended and participated in the Scarborough Land Trust's fundraiser at the farm. We'll get that roof on the barn soon!

This week's harvest
Lettuce
Lacinato Kale
Fall Radishes
Potatoes
Carrots
Onions
Beets
Green Beans
Cilantro
Tomatillos
Tomatoes
Peppers
Celery Root
Acorn Squash

A couple of "weird" things in the share this week:

Celery root, AKA celeriac: Have you ever wanted the flavor of celery without stringiness? Move over kohlrabi, celery root has all the same smooth, crisp qualities of a root crop, with the bright fresh flavor of celery. Cooked like a potato, the flavors mellow like garlic. It goes very well with other roasted root vegetables... beets, carrots, potatoes, onions... its all in the share this week! Read more about celeriac here.

Lacinato Kale: This is similar to our other favorite Russian Red Kale from a few weeks back. It is a bit less productive, but for many people its a favorite. The bugs have made some holes in this crop, but I know our CSA members only see that as a badge of pesticide-free honor.

Winter Radishes: There are more than spring radishes in the world. This is technically Nero Tondo Black Spanish Radish, and it can store for a good while, like a turnip. It has a spicy flavor like any other radish. Another beautiful root for the roast.

 Tomatillos: Salsa Verde. Do I need to say more? Roast them in the oven till they deflate, and whiz them in a processor, add some onion, cilantro, and a little of one of those hot peppers. There are other ways to eat tomatillos, but we pretty much always do salsa.

Soy Beans: Last week many people left their soybeans behind. I am not sure if you thought it was just a big bin of leaves, bound for the compost pile, but they were not! Edamame soybeans we distribute on the stalk. You have to pick them off, and par-boil them. With a little salt they are a perfect snack food. Many of our members freeze them. There a lots of ways to prepare them, but again, we farmers keep it simple. Salt water, boil, drain, shell them, and eat them.

Everything else on the list is pretty standard!
Blessings on the meal.

John