CSA WEEK #11
This week we welcomed back CSA members to the farm and we are so stoked to be back out loving on the land. Project preparations are well underway for Meacham Urban Farm and we are cherishing these "slow" weeks on our farm before we break ground.
A frost warning, 4 markets, and nearly 10 bed turnovers this week have us reaching for all the warming, comfort food we can get our hands on. Home-made soups are quickly becoming our go-to for the busy work weeks and we love savoring the cool weather that's blown into Florida.
We've harvested a new item for your boxes this week, Kohlrabi! You’ve probably spotted this “alien” looking vegetable at your local farmers market and thought to yourself “what the heck am I supposed to do with that?” Good news, kohlrabi is a versatile vegetable, wonderful eaten raw, cooked, or pureed into soups. Its flavor is mild and and somewhat sweet.
It’s looking like it's going to be a grey and wet week here at the farm and these spicy soup and warming recipes are a perfect way to ease into the week. Grab a spoon!
CURRIED ROOT VEGETABLE SOUP
PREP TIME: 15 MINUTES COOK TIME: 40 MINUTES SERVES: 4
- 3 tablespoons olive oil
- 2 1/2 teaspoons curry powder
- 1 medium sized onion, peeled and roughly chopped
- 4 medium sized carrots, cut into 1 inch chunks (no need to peel)
- 2 medium sized turnips, cut into 1 inch chunks (no need to peel)
- 1 medium sized kohlrabi, cut into 1 inch chunks (peeling optional depending on the condition of your rutabaga)
- 5 cups vegetable broth + additional to thin if needed
- 1 tablespoon lemon juice
- salt and pepper to taste
- minced parsley for serving
- Heat the oil in a large saucepan over medium heat. Add the curry powder and cook, stirring often until fragrant, about 1- 2 minutes. Stir in the onion and continue to cook for 1 minute longer. Add the chopped roots and stir until everything is evenly coated in the spice mixture. Pour in the broth and bring to a boil. Reduce the heat to medium low and simmer until the veggies are tender, about 15 minutes. Remove from the heat and let the mixture cool for about 10 minutes.
- Carefully puree the soup in a high speed blender until completely smooth and creamy (you may need to do this in batches). Alternately, you could use an immersion blender but the soup wont have the same silky smooth consistency.
- Return the soup to the pot and stir in the lemon juice and plenty of salt and pepper to taste. Keep on low heat for about 15 minutes so the flavors have a chance to meld. Taste for seasonings and adjust as needed. If the soup is too thick add more broth or water.
- Serve with minced parsley and enjoy.
KOHLRABI & GREEN OLIVE PESTO PIZZA
PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 1 PIZZA
- 1 bunch of kohlrabi greens, (about 3 cups) tough stems removed and roughly chopped
- 4-5 large brine-cured green olives, pitted
- 2 garlic cloves, chopped
- 1/4 cup pine nuts
- 1/2 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup freshly grated parmesan cheese
- 1/2 cup extra virgin olive oil
- 2 Tablespoons water + additional to thin if necessary
- 1 ball of pizza dough
- 1/4 cup pesto (recipe above)
- 1 Tablespoon olive oil
- 1 bulb of kohlrabi, peeled and sliced into thin rounds
- 1/2 cup freshly grated mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
- small handful of pine nuts
- large handful of arugula
- drizzle of olive oil
- pinch of crushed red pepper flakes
- Heat the oven to 475F.
- Bring a large pot of water to a boil. Add the chopped kohlrabi greens and blanch for 1-2 miniutes. Remove from the water with tongs and place in a colander to drain, gently pressing on the greens to release moisture.
- Blend the olives, garlic and pine nuts in a food processor until finely chopped. Add the kohlrabi leaves, balsamic vinegar, salt, cayenne and parmesan cheese. Process until roughly chopped. With the motor running, slowly drizzle in the olive oil and water. Process until smooth and creamy, adding a touch more water if necessary.
- Heat the olive oil in a large skillet over medium heat. Add the sliced kohlrabi and cook for about 2 minutes per side. Remove from the heat and set aside.
- Roll out your pizza dough on a lightly floured surface. Spread pesto evenly over the dough. Add the kohlrabi, followed by both of the cheeses. Bake in the oven until the crust is golden brown and the cheese is bubbling. about 12-15 minutes.
- Remove from the oven. Top the pizza with pine nuts, a large handful of arugula, drizzle of olive oil and a pinch of crushed red pepper flakes. Slice and serve.
*Turnips and kohlrabi make a fabulous combination when paired with a sweet and savory miso sauce. Toss in a bunch of fresh cilantro and quinoa and you have yourself a simple weeknight dinner.
MISO GLAZED TURNIP & KOHLRABI SALAD
PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES SERVES: 4
- 2 Tablespoons grapeseed oil (or other neutral cooking oil)
- 1 bunch of scallions, diced -white and light green parts only
- 1 small bunch of young turnips (about 4-6 small turnips), cut into 1/2 inch chunks (reserve the greens for another use)
- 2 medium-small kohlrabi, stems removed and cut into 1/2 inch chunks
- 1 1/2 cups cilantro, finely chopped
- 1 cup uncooked quinoa
- 3 Tablespoons white miso paste
- 3 Tablespoons rice wine vinegar
- 1 Tablespoons low sodium tamari sauce
- 1 1/2 Tablespoons pure maple syrup
- 2 tsp fresh minced ginger
- 1-2 Tablespoons water
- Prepare the miso sauce by combining all the ingredients and whisking until smooth. This works best with an immersion blender or food processor. Taste test and adjust seasonings if necessary.
- Heat the oil in a large skillet over medium-high. Add the scallions and cook for about 5 minutes.
- Stir in the kohlrabi and turnips and cook until beginning to brown. About 8 minutes. Drizzle in 1/2 of the miso sauce and continue to cook until the vegetables are lightly glazed and beginning to caramelize. About 3-5 more minutes. If the veggies get too dry while cooking add a few drops of water to the pan to keep things moist.
- Meanwhile cook your quinoa. Place one cup of quinoa with two cups of water in a saucepan over high heat. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed the liquid and can easily be fluffed with a fork. About 12-15 minutes.
- Once veggies and quinoa are done cooking toss them together with the cilantro. Taste test and drizzle with more miso sauce if necessary. The miso sauce will keep in the fridge for up to a week in an airtight container.
Cheers from Black Finger Farm!