Saturday, June 30, 2007

Recipe: Kohlrabi Tips

From Willow Fodor

I LOVE the kohlrabi. I eat it fresh like a carrot or radish. Trim off the long leaves and peel the tough outer skin. Slice it thin and dip in your favorite dressing or just sprinkle with a little salt. YUMMY goodness straight from the garden.

Recipe: Green Papaya (a.k.a. Kohlrabi) Salad

Green Papaya (a.k.a. Kohlrabi) Salad

Combine for salad dressing:
3 TB brown sugar
3 TB light soy sauce
2 TB fish sauce
2-3 TB sweet Thai Chili (I used that thai red curry paste and red pepper paste-just something to give it heat-could use hot sauce)

2-3 kohlrabi (cut the leaves off, peel the outter hard layer off-lucky if you still have last week's rohlrabi)
6 cloves garlic
unsalted peanuts
tomatoes for garnish

1. Peel and grate ( I used cuisinart) to grate/shread the kohlrabis
2. Chop finely 6 cloves of garlic
3. Mix in bowl; add salad dressing and check seasoning
4. Toast peanuts and crush them; serve on the side to be drizzled on top of salad. Garnish with tomatoes...

From: Dawn Plummer (who notes: "I made it last night, quite skeptical, and it was delicious!")via the Park Slope CSA, which adapted the recipe from True Thai by Victor Sodsoo

Recipe: Kohlrabi Slaw

Kohlrabi Slaw
(serves 4)

(All the grating can be done in a Cuisinart without cleaning it out inbetween.)

1 large kohlrabi, peeled and grated
1/2 fuji apple, peeled and grated
1 carrot, peeled and grated
1/2 sweet yellow or red onion, thinly sliced
handful of chopped parsley (leaves only)
juice of half a lime
2-3 tblspns sherry wine vinegar (with thumb over bottle opening)
mayonnaise, just enough to bind ingredients (about two tablespoons)
sea salt and fresh ground pepper

Combine everything in a large bowl. Mix well. Chill 30 minutes to blend flavors. Serve.

From: Greg Cohen

Update: Work Shift Questions

The KWT CSA is volunteer-run and needs the help of all members to have efficient distributions. Work shifts begin at 9:30 am and end at 12:30 pm, which includes time for set up and take down.

Each member should sign up for one work shift. Many of you have done so. If you haven't already, please come to the next pick up with available dates in your mind so that you can sign up.

For questions related to work shifts, e-mail directly to:

Recipe: Sugar Snap Peas in Lemon Butter

2 cups water
2 cups sugar snap peas (OR green beans, snow peas, asparagus, or broccoli)
1 tablespoon butter
2-3 tablespoons fresh lemon juice
1/4 teaspoon mined fresh tarragon (pinch of dried)
1 teaspoon minced fresh chives (optional)
1/4 toasted (5-7 minutes in 350 degree oven) unsalted whole almonds
salt and ground black pepper to taste

Bring the water to a boil in a saucepan. While the water heats, stem the snap peas and remove the strings. Blanch the snap peas in the boiling water for 2 minutes, and drain them well. In a serving bowl, combine the hot snap peas, butter, lemon juice, tarragon, and optional chives. Mix in the toasted almonds, and add salt and pepper to taste. Serve hot.

Eliminate the lemon juice and saute 1 minced garlic clove in the butter.

From: Moosewood Restaurant Cooks at Home

Recipe: Spicy Swiss Chard

1 large onion, diced (about 1 1/2 cups)
1 tablespoon olive oil
1 bunch (about 2 pounds) chard (OR kale, collard, beet greens, mustard greens, escarole or spinach)
2 teaspoons vinegar (or to taste)
1/4 teaspoon crushed red pepper flakes (or more to taste)
salt and ground black pepper to taste

Saute the onion in the oil in a large skillet or saucepan on low heat for about 10 minutes, until translucent. While the onion sautes, thoroughly rinse the greens. Remove and discard the large stem ends, and coarsely chop the leaves.

Add the moist greens to the onions and cook, covered, for about 5 minutes, stirring occasionally, until the leaves are wilted but still bright green. Stir in the vinegar and red pepper flakes. Add salt and pepper to taste, and serve immediately or at room temperature.


  • Replace the vinegar and crushed red pepper flakes with Tabasco or other hot pepper sauce to taste.
  • Add a cup of canned crushed tomoatoes and/or 2 cups of cooked potato cubes.
  • Omit the vinegar and add up to 1/2 cup of prepared sauerkraut.
  • Add about 2 cups of cooked field peas or lima beans.
  • Top with chopped black olives and chopped hard-boiled eggs.

From: Moosewood Restaurant Cooks at Home

Recipe: Kohlrabi Side Dish

I used the kohlrabi like a turnip and made a side dish — sort of likea warm potato salad, but kholrabi has a mildly sweet flavor and a texture more like a radish.

Here's how to do it:Remove the greens, wash and chop them. Peel the kohlrabi bulb, cut it into chunks. Steam them until they're almost tender, then add the greens to the steamer. Cook until everything is tender. Toss with a little salt, pepper, yogurt and mustard. (Or horseradish would be good too.)

From: Janet Paskin

Friday, June 29, 2007

Recipe: Kohlrabi Vegetable Stew

Kohlrabi Vegetable Stew
serves 6

2-3 medium kohlrabi, bulbs & greens
1 tbsp. olive oil1 large onion, cut in slivers
3 medium carrots, cut in 3/4" chunks2 medium potatoes, cut in 3/4" chunks
1 C peeled chopped tomatoes (you can always use canned)
4 C vegetable broth
1 bay leaf
1/2 tsp. dried oregano (If you want to use fresh oregano, use more; I'd suggest maybe 2 teaspoonfuls, chopped. Dried herbs are always more concentrated in flavor than fresh)
1 tsp. saltfreshly ground black pepper to taste
1 tbsp. Dijon mustard
1/2 tbsp. molasses

Separate leaves from kohlrabi bulbs. Peel bulbs & cut into large chunks. Derib leaves & cut into thin strips. Set aside. Heat oil in a large pot over medium heat. Add onions & saute for several minutes. Add kohlrabi bulb chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, molasses & mustard. Turn up heat to medium-high and bring to a boil. Reduce heat to medium-low, cover & simmer for about 15 minutes, or until veggies are not quite tender. Add kohlrabi leaves & simmer, uncovered, for another 10 minutes, or until veggies are just cooked.


Recipe: Kohlrabi Tips

Kohlrabi is in the cabbage family, and though it looks like a root it actually grows above ground. It is probably the vegetable we get the most questions about, and is least likely to be recognized. "What is that thing that looks like a UFO/Alien in my CSA share?" most people ask.

The way WE eat it most often (there are many different possibilities, this is just one) is to chop off the leaves and peel the green skin off with a knife. Then we slice the white crisp inside into chip-like pieces and eat it raw. It makes a great chip with hommous or other dips. You can also chop it up and put it in a stir-fry, it gets a nice juicy crunchy texture like a water chestnut.

FYI: How to Treat Ripe Fruit

For all fruit share CSA members - We'd like to share with you some tips on how to deal with ripe fruit. Obviously, you signed up for a fruit share because you wanted to get flavorful, sweet, ripe fruit - but you may find that there are some aspects to this that you didn't expect!

1) RIPE FRUIT MUST BE EATEN WITHIN A FEW DAYS OF YOUR CSA PICKUP. The fruit in your share is picked no more than one or two days before we bring it to you. Because it is picked ripe, it does not have a long shelf life. Therefore, instead of engineering the fruit to suit your schedule (i.e. picking fruit hard and unripe, cooling it, growing varieties that stay hard for a long time but have no taste, etc.) you will sometimes have to mold your eating schedule to the fruit. Ripe berries, heirloom tomatoes, ripe peaches, etc. will begin to soften and then mold after a few days... that's just what happens. If you can't eat them by then, cut them up and put them in the freezer, which will give you a source of delicious smoothies for the reat of the year. You can also bake fruit muffins and pies using frozen fruit.

2) DON'T CONFUSE SOFT WITH ROTTEN. Some of the fruit and tomatoes you get may be soft. This does not mean they are rotten. This means they are ripe or sometimes perhaps have spots that are slightly over-ripe. Again, this makes them good candiates for cooking rather than eating raw. Even moldy spots can often just be cut out of fruit and the rest of it used in cooked dishes. Make a sauce, chop them up and put them in pancakes or an omelet, make jam or cobbler or anything else tasty that occurs to you. Remember, our ancestors invented all these dishes in the first place as a way of using up their over-ripe fruit! Follow their good example of creativity and you will be rewarded.

3) LEARN HOW TO RIPEN UN-RIPE FRUIT. Some of the fruits you get will NOT yet be ripe, because they can't be handled at all when they are ripe and soft. Peaches are picked and delivered to you hard. Some tomatoes may need another couple of days to reach their peak. DON'T TRY TO EAT HARD FRUIT until it is RIPE! To ripen, just let the fruit sit on a counter OUT OF THE FRIDGE for a couple of days to let the sugars develop. Some people it in a brown paper bag, which keeps the plant hormones (ethylene) inside and aids ripening. You can put unripe fruit near some ripening bananas etc. to speed ripening. Don't put it near anything you don't want to over-ripen, like cut flowers, tomatoes, or fruit that is already ripe.

Good luck, and yum

From: Garden of Eve

Thursday, June 28, 2007

Veggies and Fruit for our 6/30 Distribution

Zucchini this week! And our first onions of the season too.

From the farmer's website:

This week's CSA share will likely include:

2 lb zucchini (!!) ($4)
1 bunch onions ($2)
1 kohlrabi ($1.50)
1 bunch Swiss chard ($2)
1 pint sugar snap or snow peas ($3.50)
1 head Chinese cabbage ($2)
1 bunch sweet white salad turnips OR radishes ($1.50)

Possible: 1 head Romaine lettuce ($2)

Fruit share: Two quarts strawberries. Probably the end of the strawberry season. Cherries will be coming in next week and possibly blueberries.

Flower share: sweet peas, yarrow, wheat, ryegrass, snapdragons, corn cockle, cosmos, cornflower, etc.

(Remember, not everthing on this list is sure to be there. Last minute substitutions do happen.)

Monday, June 25, 2007

FYI: Organic Fertilizers

One aspect of farming organically is applying organic fertilizers to the soil throughout the season. While more expensive than synthetic fertilizers, organic fertilizers are well worth the cost. There are many problems with synthetic fertilizers. Excess nutrients (nitrites) pollute our waters destroying fragile ecosystems and harming drinking water. Synthetic fertilizers deplete soil of nutrients and organic matter whereas organic fertilizer and crop rotation help to enrich the soil. All fertilizers provide nutrients to plants to foster growth. Macronutrients in fertilizers include nitrogen, phosphorous and potassium (N-P-K) and important micronutrients such as iron and copper. Examples of naturally occurring organic fertilizers include greensand, which is a natural potash, manure, peat, and worm castings (or worm compost). "Manufactured organic" fertilizers include compost made from vegetation and fish emulsion fertilizers. Enhancing soil health is the cornerstone of organic gardening and organic fertilizers. Healthy soil equals healthy food and healthy people (and a healthy planet). For more information about organic soils and composts, check out the National Sustainable Agricultural Service at

From: Just Food CSA Announcements, Alexa Van de Walle

Event: 7/18 Celebrating the 100 Mile Menu

Celebrating the 100 Mile Menu

Wednesday July 18th

Great Performances Kitchen in NYC


In honor of our region's incredible agricultural bounty, Just Food is teaming up with Great Performances to host one delicious fundraiser. This very special dinner, made from the freshest local produce, meats and cheeses, will be prepared by the exceptional chefs at Great Performances. Other highlights of the evening will include: preserve-making and pickling demonstrations, wheat grinding, and the chance to buy some fresh, local produce to bring home with you.

For a truly hands-on experience, Grower and Farmer tickets include a pre-dinner Cooking Class with the Chefs!

Come discover how delicious and diverse a 100 mile menu can be:

Farmer- $500/person: Two $125 tickets, 4 coupons for fresh greens*, and limited edition local honey

Grower- $125/person: Cooking with the chefs, dining experience and 1 coupon for fresh greens*

Seed Sower- $65/person: dining experience only

*Available Wednesdays 7/11-8/17 at Rockefeller Center Greenmarket

Proceeds will benefit Just Food and the Sylvia Center.

To purchase tickets, visit or contact, 212-337-6058.

Friday, June 15, 2007

Policy: Interested in Understanding and Influencing the Farm Bill?

Does mention of the Farm Bill make you feel both excited and overwhelmed at the same time?

Maybe on one hand you may know how important Farm Bill reform is for NY communities and farmers, but on the other hand it just seems to daunting to sort through all the politics and coalitions, much less try to have an impact yourself. If that sounds familiar, then come to Just Food for an informal discussion about what's at stake in the Farm Bill, what its status is right now in Congress and what to expect in the coming months. We'll also talk about ways you can have an impact as in individual, how you can share information with your community and how you can join the Just Food Farm Bill Outreach Team.

Contact the Food Justice coordinator of Just Food, Molly, for more information on dates and times:

From: Just Food CSA Announcements

Note: I hope to attend this and would love to work with other CSA members who are interestsed in food and farm policy issues. Send an e-mail with Policy in the subject line to me at if you are interested in policy issues. --Susan

Event: A Great Documentary Featuring the Farmer Behind One of the Largest CSAs in the US

“My family has been plowing and planting every Spring for generations.
I inherited this history and I just about ended the whole thing . . .”
-- Farmer John

"Meet Farmer John, a man who will turn every idea you ever had about what it means to be an American farmer, or an American dreamer, on its head. Farmer John might sit on a tractor but he’s also an outrageous artist, a maverick environmentalist, a homespun rebel, a pink-boa-wearing eccentric, a playful provocateur – and the incredible human being whose inspirational story of revolutionizing his family farm and redeeming his own life has won accolades and awards at film festivals around the world in THE REAL DIRT ON FARMER JOHN."
-- From

This award winning film will be released nationwide on June 22nd at the Lincoln Plaza Cinemas and the Quad Cinemas.

There is an advanced screening of the film presented by The American Museum of Natural History and The Center for Biodiversity and Conservation on Monday June 18th at 7pm, followed by Q&A with Farmer John Peterson and director Taggart Siegal. The screening will be held in the Museum's Kaufmann Theatre (enter the Museum via the Carriage Drive, under the Museum's main stairway at Central Park West and 79th Street).

RSVP to: or call CAVU Pictures at 212-246-6300

Event: FARM AID Comes to New York

Farm Aid 2007: A HOMEGROWN Festival will take place on Randall's Island on September 9th. This is first time that the annual concert, which raises funds to support family farming and to promote food from family farms, is coming to New York.

The festival will celebrate music, good food, and hands-on activities with family farmers and urban growers. For the first time, concert concessions will feature all fresh, local, organic and family farmed food.

Tickets for Farm Aid 2007: A HOMEGROWN Festival will go on sale June 16 at 10 AM. For more information about Farm Aid, visit

Thursday, June 14, 2007

Event in Nearby Flatbush: Permaculture - A View from the Urban Environment

Friday, June 15th 2007 8PM-Midnight at Vox Pop cafe/bookstore
1022 Cortelyou Road (at Stratford), Brooklyn
Q train to Cortelyou Road

Featured speakers Joan Ewing and Wilton Duckworth are former Flatbush residents now living in upstate New York, where they host permaculture workshops, including a recent design intensive with Geoff Lawton of Permaculture Research Institute of Australia and Ethan Roland of Appleseed Permaculture. After screening Lawton's film "Greening the Desert", which documents the transformation of a salty, arid expanse of sand into an abundant food forest, Wilton and Joan will discuss how permaculture concepts can be applied to NYC's unique challenges and possibilities.

Before and after the presentation we will enjoy music from resident DJ Drummerman, visuals by Keka, and scintillating conversation with smart, charming people (that's you!).

For more information: and

Wednesday, June 13, 2007

Staying in Touch

If you picked up last Saturday, we hope you are enjoying the bounty of fresh veggies, fruit, eggs and/or flowers. If you haven't yet picked up, we hope you are looking forward to your first distribution.

We want you to be aware of ways to be informed and in touch with other members and the core group (Bill, Elliot, Gina and Susan).

Core Group E-mail Address - Administrative Matters - Use this e-mail address to be in touch with the core group regarding administrative matters, e.g. correcting the info we have for you on our list, volunteering to help out, etc.

Note: For work shift questions on fulfilling your requirement to help out with distribution, e-mail directly to:

KWT CSA Blog - Events, Farm News, Policy Issues, Media Stories, Updates and Recipes - Check here for postings on CSA-related events in NYC, farm news, information about food and farm policy issues, related stories in the media, informative updates on happenings with the KWT CSA, and seasonal recipes classified by ingredient and month.

KWT CSA Listserv / Google Group - Write to Other Members! - Need to find someone to pick up your share? Need to exchange your distribution shift with someone? Want to share news, reflections or a recipe with other members? Use this e-mail address to write to other CSA members. Note: You must be a member of the KWT CSA Google Group to use this e-mail address. - Join the KWT CSA Google Group to be included on the KWT CSA Listserv! We have sent an invitation to all current members.

Garden of Eve Forum - Share Items, Farmer Updates and More Recipes - Go here to see - and learn about - what will be in the share, read our Farmer's Diary, and view or post recipes with members from other CSAs. There is also a section of the forum just for our CSA (listed as Kensington/Midwood). While you are here, browse the colorful and informative website!

Recipe: Wilted Bok Choi with Gingered Tofu

Olive oil (to taste)
1 bunch green onions
2-3 inch chunk of ginger (more if you like)
1 package tofu
1 head of bok choi
red pepper

Slice the green onions and peel and chop the ginger. Cut the tofu into 1 inch (or so) chunks. Remove the leaves from the bok choi and cut the stalks off of each leaf. Slice the stalks into thin pieces; cut the leaves into larger pieces. Heat the olive oil in a skillet. Throw in the green onions and ginger, sauté until they begin to soften. Throw in the tofu and let simmer for several minutes, stirring frequently. Splash on a few teaspoons (or more, it's really to taste) of tamari and sprinkle on some red pepper. Continue stirring. Toss in the bok choi stalks and stir until they begin to soften. Finally, put in the bok choi leaves and stir until they become a darker green and wilt. Serve warm.

Recipe from: Stacy

Tuesday, June 12, 2007

Calling for Bok Choi Recipes

Do you have a good bok choi recipe?

Send it to with the word recipe in the subject, and we will post it to the blog.

Thank you!

Recipes: Kale Side Dish and Kale Pasta (served to 3 year old twins!)

Kale Side Dish

Saute chopped up pancetta in olive oil until pancetta is nicelybrowned. Add 1-2 cloves finely diced garlic. Saute. Add roughly chopped kale and saute. If it gets too dry, splash in some water. Saute until kale is done. (This is under 10 minutes)

Kale Pasta

Saute a handfull of chopped red onions until carmelized in olive oil. Add diced proscuitto and saute until brown (could use a hot dog too, for kids). Add 1 clove (or less) finely chopped garlic--saute. Add a splash of water to unstick the carmelized onions from bottom and add 1 or two BIG kale leaves FINELY chopped and a handful of frozen peas. Saute (add some pasta water if it is too thick). Put a little dab of butter on the pasta and then toss in the Kale mix over wagon wheels with a splash of pasta water and LOTS of grated cheese. (This takes maybe 10-15 minutes to make). Tastes like sweet Mac and Cheese.

Recipe from: Amelia

Recipe: Strawberry Ice Cream

Strawberry ice-cream recipe for those with ice cream makers:

1 1/2 cup strawberry, stemmed
1/2 cup milk
1 1/2 cup heavy cream
2/3 cup sugar
1 tbs vanilladash salt (optional)

Put strawberries, in blender or food processor and puree. Add remaining ingredients and process until smooth. Put in ice cream maker.(This takes 10 minutes or less but then it needs to be in the icecream maker for about 20)

Recipe from: Amelia

Monday, June 11, 2007

Farmers' New Baby Girl Arrives to Usher in the CSA Season

Last Friday, June 8, 2007, Eve, Chris and big brother Forest welcomed Shira Gloria Kaplan-Walbrecht into the world. Eve writes that the baby arrived, "at home, on the couch, in an eyeblink... before the midwife even arrived...Thanks to all for your thoughts and good wishes."

Recipe: How to Cook Pea Shoots

Pea shoots are just what they sound like, the growing tip of the pea plant (i.e. sugar snap peas, pod peas, etc.). They are really common in Asian cuisine, and are great either cooked or raw. Yes, the flowers are totally edible - I think they are the best part!To eat the shoots raw in salad, just wash them and eat them. I usually clip off just the top 3-4 inches or so of the shoot (the most tender part) with my fingernail, and toss the tougher part of the stem. If you can't cut it with a fingernail, it will probably be a little stringy in your salad. As I said, the flowers are a pretty, and tasty, bonus and the shoot tendrils will add nice texture and appearance to your salad. To eat the shoots cooked, you can stir-fry them (like almost all of the greens you'll be getting) with a little garlic and oil. You can chop them up a bit more than for salad into bite-sized pieces, and just throw them in the pan and cook until wilted or tender. You can eat them straight, or combine with other things like your bok choi, some nice white beans, pasta... or season with typical stir-fry type seasonings like soy sauce or whatever else. It's up to you. Peas prefer cooler weather, so these were planted in the very early spring and will be finished within a few weeks. Pea shoots retail for around $15 a pound at someplace like Whole Foods - so enjoy them while you get them in the CSA share!

From: Garden of Eve

Calling for Your Seasonal Recipes - June

Based on the Garden of Eve share items from the past few years, below are some things we can expect to receive during June. If you have any favorite recipes for the items below, especially for unusal items like kohlrabi, please send them (until we get our listserve up and running) to with the word recipe in the subject and we will post them to the blog.

baby beets
baby onions
bok choi
Chinese cabbage
dandelion greens
mustard greens
pea shoots
shelling peas
sugar snap peas
sunburst squash
swiss chard

garlic scapes
leaf fennel


Distribution Has Begun! - Bring Your Extra Plastic Bags

Jennifer Gagnon (thanks!) wrote about the kick off Kensington (Brooklyn): KWT CSA Kick Off! at

For photos of the first week's share see: Kensington (Brooklyn)

As a reminder, you need your own shopping bag to carry your fresh bounty home. Plastic bags will come in handy for weighing some produce items, especially as the season progresses. The CSA is also a great way to recycle your extra plastic bags - bring them in and we'll keep them on hand to share with other members!

Monday, June 4, 2007

Not Getting Our Emails?

Hey there...if you've signed up for a share with us, but haven't been getting communications from the CSA, you may be inadvertently catching our emails in your spam filter. Make sure that emails from aren't marked as spam by your provider.