http://blog.fatfreevegan.com/2009/07/balsamic-glazed-chickpeas-and-mustard.html
This week you can expect the following:
Half share:
- one small bag of lettuce greens
- one small bunch of mustard greens
- one kohlrabi
- one pint of local wildflower honey
- 1/2 dozen local farm fresh eggs
Full share:
- two medium bags of lettuce greens
- one small bunch of mustard greens
- one bunch of chard
- two kohlrabi
- two pints of local wildflower honey
- 1 1/2 dozen local farm fresh eggs
Thanks for the link to the mustard green recipe. It's a good recipe! We used about half of the garlic called for and it was plenty.
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Just another idea for kohlrabi - I had never used it before in anything, but I shredded 4 (manually on a cheese grater), mixed that with grated potato and minced onion and a bit of grated carrot, 3 tbs flour and 2 eggs, and fried as croquettes. The recipe I had recommended boiling the vegs but I didn't do that, and just made the fritters thin. The food processor makes bigger grated pieces and maybe that would be needed. They were FABULOUS and I served them with an African habanero sauce that wasn't really necessary. Radishes and turnips and other root vegetables would surely work this way as well - very very good! We had them with barbecued chicken but they would be a good main course too. They don't hold well - important to eat before they get soggy for optimum experience.
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