Week 5- Tender Treasures

Golden Beets

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For both beet lovers and non, these mild and bright bulbs are a special addition to the CSA share this week. This variety is a rare cousin of the earthy red beet, and even the seed is more difficult to obtain. So, enjoy them while they last, and don’t forget: Beet greens are de-lish and topping your beets when you put them in the fridge will help the beets keep longer. For our kitchen, I can’t wait to try this relish over a smoky BBQ pork roast!

Golden Beet Relish

  • 4 small golden beets (about 1 1/4 pounds)
  • 1 large shallot or onion
  • 1/4 cup olive oil, divided
  • 2 fresh thyme sprigs
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Trim beets, leaving roots and 1-inch stems. Drizzle beets and shallot evenly with 2 tablespoons oil, and wrap individually in foil.

Bake at 425° for 1 hour or until tender; cool. Trim stems and roots, and rub skins to remove. Finely chop beets, shallot, and thyme, and place in a medium bowl. Stir in remaining 2 tablespoons oil, salt, and pepper.

http://www.myrecipes.com/recipe/golden-beet-relish

Kohlrabi

Last week could have been a trivia game, as many were confused about the purple (or white this week) bulb with greens atop that was distributed last week in shares. The answer: Kohlrabi! A cousin of broccoli and cabbage, it’s uses are broad and varied. Cooked or raw, sautéed or baked, kohlrabi has a flavor like a sweet broccoli stem or cabbage head. It’s pungent like the rest of the brassica family, but sweet and often very tender when you slice into it. It can be peeled, or not, although you want to remove a slice from the base where the root was attached to get rid of the tougher base.

A farm favorite:

Kohlrabi ‘Fries’

Our three year old son eats these like they’re going out of style, and they’re so easy!

You’ll need:

  • Kohlrabi
  • 2 T (or more if needed) oil or lard
  • salt
  • pepper
  • parmesan cheese, grated

After preheating your oven to 400 degrees, trim kohlrabi at both ends. Slice strips like regular fries, sized to your preference. These don’t get quite as crispy as potatoes, but smaller, thinner fries will crisp more than thick cut fries. Oil your baking sheet. Add cut fries and toss them with oil until lightly coated. Salt and pepper to taste.

Bake until golden, stir around and bake again until golden. After removing from oven, add parmesan and serve!

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