Caroline, Dionne, Emily, John, Judy and Larry
In the Shares… (please note, the contents are subject to change/substitution)
Storage: In airtight storage in the refrigerator. Uses: CookedWhen to use: Within 5 days. Cucumbers
Storage: In airtight storage in the refrigerator. Uses: RawWhen to use: Within 5 days.
Sweet Corn – 2 ears of this planting for each share. More to come! We have several successive plantings in the fields and we’re rotating through them.
Storage: In airtight storage in the refrigerator. Uses: Cooked When to use: Within 5 days.
Swiss chard – Swiss chard is one of the few cooking greens that grows well in the summer. Try this week’s recipe with Italian spices and chickpeas.
Storage: In airtight storage in the refrigerator. Separate the roots from the greens before storing. Uses:Cooked When to use: Within 5 days.
Green Romaine Lettuce – Romaine loves the summer heat!
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 5 days.
Parsley – If you think about parsley as a green, not just an herb, a whole new world will open up! Parsley pesto is delicious, a is parsley in salads, soups, or just frozen and used to brighten up recipes in the winter months. I wash the leaves and freeze it whole (no prep) in a glass container. I pull some out, chop it up and add it to soups whenever I need it.
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked When to use: Within 5 days.
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked When to use: Within 5 days.
RECIPES
Italian Swiss chard and Chickpeas
Food52’s Best Parlsey Recipes
Roasted Onions (works with all varieties)
KOHLRABI & CHICKPEA CURRY
PREP TIME: 15 MIN COOK TIME: 20 MIN SERVES: 4
- 1 large or 2 small kohlrabies (with leaves, about 1 pound total)
- 2 Tablespoons coconut oil
- 1 medium sized yellow onion, thinly sliced
- 3 cloves of garlic, minced
- 1/4 cup dry white wine
- 1 (14 ounce) can diced tomatoes, with their juices
- kosher salt
- 1 (14 ounce) can full fat coconut milk
- 2 Tablespoons Thai red curry paste, + additional to taste
- 1 Tablespoon honey
- 1 (14 ounce) can chickpeas, drained
- Cooked white rice for serving
- minced parsley for serving
Preparation
- Cut off the leaves from the kohlrabi. Discard the stems and thinly slice the greens into ribbons. With a sharp knife peel the kohlrabi and cut it into 1/2 inch cubes. Set aside.
- Heat the coconut oil in a large dutch oven or pot over medium-high heat. Add the onion and cook, stirring often until translucent and fragrant, about 5-6 minutes. Stir in the kohlrabi cubes, leaves, and garlic. Cook, stirring often, for about 3 minutes. Add the wine, and continue to cook until the leaves are mostly wilted, about 5 minutes. Mix in the tomatoes with their juices, reduce the heat to medium-low and season with a healthy pinch of kosher salt.
- In a small bowl, stir together the coconut milk, curry paste and honey. Mix well. Add the mixture to the pot along with the chickpeas and simmer until everything is heated through. Taste and adjust seasonings with more salt or curry paste if desired.
- Serve with rice, minced parsley and enjoy.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Cooking times will vary from kitchen to kitchen
Flushing Community Supported Agriculture 