Hope everyone enjoyed the sweet, sweet corn. It is a summertime treat! This week it’s fresh crisp green beans!

And if you’re having trouble using up all the kohlrabi we have been getting you can try this recipe from core member Larry adapted from adapted from Five & Spice

serves 2-4, depending on what else you are eating
adapted from Five & Spice

2 kohlrabi roots with stems removed (if they come with them)
2 Tbsp. melted coconut oil (I think 1 would be plenty. Also, you could use olive oil)
sea salt or kosher salt
chili powder & ground cumin

1. Preheat oven to 425 F.

2. To prepare kohlrabi, wash and then peel. It is a hard and large root, so be careful. I would recommend holding your root against your cutting board and peeling straight onto that instead of into the sink. Then cut the kohlrabi into “fry-sized” sticks. First, cut the root in half and then with each half, cut the sticks.

3. Toss kohlrabi with a generous pinch of salt and the coconut oil on a baking sheet (I also think they might get more crispy if you put the coconut oil on the baking sheet, then placed the kohlrabi on top instead of tossing it together).

4. Optional (but delicious): Sprinkle with lots of chili powder (basically until they look pretty well covered) and a smaller amount of ground cumin (these aren’t “spicy” spices, so you don’t have to worry too much about the heat).

5. Bake for 30 minutes, flipping or shaking around once in the middle. Eat with ketchup or other dip of choice.

Volunteers

Thank you to last week’s volunteers – we appreciate all you do!

A call out to our members who have not yet signed up or are are able to put in additional time beyond the four-hour commitment this week, July 26 as we are in need of a site supervisor for the 2nd shift

Green Beans – I’m so excited when the green beans are ready for harvest!  They are so crunchy and sweet even when raw!  But for best flavor, steam them gently (2-3 minutes) until bring green but still a bit crunchy and serve with butter or olive oil and salt to taste.   Storage: In the refrigerator. Uses: Cooked When to use: Within 3 days.Zucchini Storage: In airtight storage in the refrigerator. Uses: Cooked  When to use: Within 5 days.   Cucumbers Storage: In airtight storage in the refrigerator. Uses: Raw  When to use: Within 5 days.   Cipollini Onions – These are a wonderful sweet, milk onion.  Many of us think of onions as the base of most recipes, but they can also be the star!  Try this week’s recipe for roasted onions and you’ll love it! Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked  When to use: Within 5 days.   Red Batavian Lettuce – This is a lettuce variety you won’t find in stores since it’s not commercially grown.  It is one of my favorites with its crunchy leaf texture and sweetness.  It loves growing in the heat of the summer!   Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 5 days.   Kohlrabi –  Add to your coleslaw recipes if you have your cabbage left from last week!  Also wonderful sliced and sprinkled with sea salt.  Just remember to peel it! Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked  When to use: Within 5 days.   RECIPES Quick & Easy Green Beans Crustless Zucchini Quiche Simple Roasted Cipollini Onions