First CSA box of 2016!

PURPLE KOHLRABI

Box contents:  3 pints of strawberries, 1 pound of chinese broccoli, 2 purple kohlrabi, 1 bunch of kale, 1 head of green butterhead lettuce, 1 green garlic.

Storage:  strawberries should be kept, unwashed, in the refrigerator until you're about to eat them.  Everything else will keep best in the refrigerator in bags with the air squeezed out, preferably in one of the drawers.

Chinese broccoli is a tender, mild broccoli that is best cooked whole with stem and leaves as it is all good and good for you.  We usually steam it lightly and add a little lemon juice or vinegar, olive oil, and salt.  It is good warm or chilled.

Green garlic is a mild form of the dry garlic most commonly used.  It is still tender enough to use all parts. You can use it anywhere you would use cured garlic.

Here is a recipe from Steven Satterfield's cookbook Root To Leaf 

Sauteed Kohlrabi

If kohlrabi is cooked just until tender, it can be delightful, but if its cooked too long, it tastes and smells like overcooked broccoli stems.  If any leaves happen to be attached, chop them up and add to the pan at the last minute.  Do not overcrowd the pan.  It may be necessary to cook the kohlrabi in batches, depending on the size of your skillet.

1 T unsalted butter

1 T extra virgin olive oil

2 kohlrabi, peeled and cut into 1/8 inch thick slices

kosher salt

freshly ground black pepper

juice of 1 lemon

juice of 1 orange

In a wide skillet over medium heat, melt the butter with the olive oil.  Add the kohlrabi slices in a single layer across the bottom of the pan and season lightly with salt and pepper.  Cook on one side for 1 minute.  With tongs, turn each piece over and cook on the opposite side for 1 minute.  Then add the lemon and orange juices and cook until the kohlrabi pieces are tender but still have a little crunch.  Remove from the pan and repeat if cooking in batches.

Some logistical information:

We haven't gotten the cloth bags yet, so this week and probably next also, you will take the box and return it empty the following week.  Eventually, when we have the bags, you will be responsible for bringing the bag each week and unloading your box into the bag.  

If you haven't paid yet, please bring a check with you this week when you pick up.  If you are picking up at Catawba, please mail your check.  There will not be anyone from the farm at that pick-up.

If you are picking up at Catawba, you go to the bartender and tell them your picking up a CSA box and give them your name.  They will get it from the cooler for you.  Please get in touch with us if you have any issues at Catawba.  The bartender is doing us a favor and cannot help with issues you have related to the box. Also, YOU MUST get your box on Wednesday at Catawba.  They do not keep them in the cooler for you longer than that.  They do not have enough space to store them overnight and we do not go back there and get boxes that weren't picked up.

If you are picking up at market, look for Gaining Ground Farm and speak with Anne or Martine.  We will get you your box and show you where the exchange box is.  If you don't make it to market to get your box, we bring it back to  the farm and put it in our cooler.  It is up to you to arrange to come get it at the farm or have it brought to the Saturday market.

If you have someone picking up your box for you, PLEASE be sure they know our farm name and your name.  There are many farms doing CSA pick-up at market and it is confusing if they don't have the proper information.

THE BEST WAY TO GET IN TOUCH WITH US IS:  email:  gainesground@gmail.com OR call or text Anne at:  828-545-2362

If there are other people sharing your share with you that would like the weekly emails, please let me know!

Thank you Thank you Thank you!   We are excited to begin again and thank you for joining us!  Cheers!

CHINESE BROCCOLI