Week #21! What a gorgeous October week…
In Your Share This Week
- Mustard Greens
Kohlrabi: We’ve been giving you a lot of kohlrabi this year, and we hope you like it just as much as we do! If you’re running out of things to do with your pretty purple pals, try Katherine’s kohlrabi latkes recipe from last year (https://www.sauvieislandorganics.com/recipe/recipes-for-csa-week-24-5/) or her fennel and kohlrabi slaw from this week. I also like to use kohlrabi in place of potatoes when making curry, or if I need a quick raw snack, dipping it in hummus like a broccoli stem. Here’s a cool picture of Nate helping clear the rest of our Azur-Star from the field last week:
Leeks: We planted these in early June and have been watching them slowly grow, with excited anticipation for this time! Leeks are in the Allium genus, like onions, shallots, garlic, and scallions. Like their relatives, leeks are one of the more difficult vegetables for us to plant, because they are spaced only ~three inches apart. So in a 180ft. bed we have more than 700 leeks! We jokingly bemoan onion and leek planting in the spring, knowing that having an amazing allium supply all winter is worth the work. Delayed gratification ftw!
Mustards: These beautiful mustards are mild in taste and come from Wild Garden Seed (Karen and Frank Morton in Philomath, OR, the folks who bred Red Ursa kale). This seed came pre-mixed and we direct-seeded it into our fields, just as we do with our salad mix greens, which we cut when they are smaller. I like to throw mustards in at the end of stir-fries or soups, and Katherine has a great mustard-frittata recipe up, if you need ideas!
Check out Katherine’s recipes for this week!