September 27 or 30

This weeks' share:  1 pound broccoli, 1 bunch baby carrots, 1 bunch turnips, 1 watermelon radish, 1 head of green bibb lettuce, 1 pound braising greens, 1 kohlrabi, 1 pound onions, 2 heads of garlic.

Storage:  All things except garlic and onions in the refrigerator, in bags with air squeezed out.

The turnip bunch includes 1 scarlet turnip and several japanese white turnips that are quite mild.  These are great for eating raw in salads or dipped in pesto.  They are also good in soup or roasted or braised.

The braising greens are mustards, tatsoi, leaf napa, arugula, baby bok choy.  The mix would be good sauteed with a little (or a lot) of garlic.  Also would be a good addition to soup.  The baby bok choy heads will need to be cut into individual leaves.

Watermelon radishes are a bit stronger in flavor than the french breakfast radishes.  They are good sliced very thin or shredded into salads.

Watermelon radish, Baby turnip, And Kohlrabi Slaw
Remove the greens from 1 watermelon radish, wash the radish, and thinly slice into coins
Remove the greens from the turnips and wash the tops and set aside.
Wash the turnips and thinly slice into coins.
Shake excess water from the turnip greens and slice into thin ribbons.
Remove the greens from the kohlrabi, peel, and shred.
Combine all the vegetables in a bowl.
Thinly slice 1 small red onion and add to bowl.

Make a dressing of Lemon Vinaigrette from Root to Leaf
Makes 1 1/2 cups (more than enough for this salad)
zest of 1 lemon
1/2 cup freshly squeezed lemon
1 garlic clove
1 tablespoon dijon mustard
1 teaspoon champagne vinegar
2 teaspoons kosher salt
1/2 teaspoon finely ground black pepper
1 cup extra virgin olive oil
In a blender, combine the lemon zest, lemon juice, garlic, mustard, vinegar, salt and pepper.  Cover and blend at medium speed until all the ingredients are smooth.  With the motor running, slowly add the olive oil in a steady stream until the dressing emulsifies- it will be a lemony yellow and a little creamy.  Taste for seasoning.

Pour desired amount of dressing over the vegetables and combine well.  Extra dressing can be stored in an airtight jar for a week and used on other salads!

Next week is the last share of the regular season CSA.