Week 3 from Valley Flora!

  • Purple Kohlrabi
  • Strawberries
  • Mizuna
  • Kale
  • Head Lettuce

On Rotation:

  • Zucchini
  • Broccolini
  • Cilantro
  • Hakurei Turnips

For some of you this might be your first encounter with kohlrabi. Those pretty purple bulbs are edible from top to bottom: you can use the leaves as a cooking green, just as you would kale or collards. The bulb requires peeling (¡que lástima! you have to peel away that plum-colored exterior). But the interior is a crisp, white, crudités delight, not unlike jicama or the tender peeled stem of broccoli. There are various recipes that call for cooking kohlrabi, but personally I think it's at its best when eaten raw. If you want to keep it simple: peel it, cut it into sticks or slices, and dip it in your favorite dressing. Or try a kohlrabi slaw recipe - there are lots of variations on this theme, so take a gander on ye olde internet and search for "kohlrabi slaw" to find the flavor profile that sings to you.

 Mizuna might also be a new one for some of you (the bagged baby green with light green, serrated leaves). Mizuna is a mild Japanese mustard green and can be enjoyed raw as a salad base or sauteed. This Mizuna Salad with Ponzu Dressing is the kinda thing that makes my mouth water. It's also a recipe that will most likely require you to improvise a little, since it might be hard to track down shiso leaf and Japanese ginger. But no worries, even if you just make the ponzu dressing and toss it with naked mizuna (and/or try some of the recommended substitutions) you'll have a lovely little flavor bomb.

Kale is finally showing up in your tote this week, a little behind the normal curve for us. Our spring planting came under attack by root maggots and symphylans, but we've been singing encouragement to the plants for the past month and all of our kale, chard and collards are finally taking off. If you want to get yourself addicted to kale, make some kale chips. You can also throw raw kale into a smoothie, steam it, sautee it, or make any number of riffs - from deluxe to monastic - on raw kale salad.

Easing into Summer: Our Current Farmstand and U-Pick Schedule

We are slowly easing into our summer schedule with the farmstand and strawberry u-pick. The farmstand is currently open on Wednesdays only from 11:30 to 2:30 pm and strawberry u-pick is open on Saturdays only starting at 11:30 am (the berries are still limited while the patch comes into full production). We plan to add our Saturday farmstand to the schedule in the next couple weeks, and Wednesdays to the u-pick schedule once there are enough berries.

If you want to shop the farmstand, we strongly encourage folks to pre-order their produce in advance via our online store. We do stock the farmstand with limited produce for drop-in shoppers, but you have the widest selection and best guarantee if you pre-order.

Finally, a quick heads up that next week's newsletter will be either 1) very short, or 2) non-existent because I won't have muy usual office time on Wednesday to spin farm yarns for you :).

Have a great week!