2 navel oranges
16 strawberries
1 fennel bulb, thinly sliced lengthwise, some fronds reserved for garnish
1 1/2 teaspoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon coarse salt
coarse ground black pepper
8 lettuce leaves ( boston, bibb or flashy trouts back lettuce)
 
Zest one orange ( 2 teaspoons)  Cut peel and pith away from both oranges.  Use a paring knife, cut out segments, cutting over a bowl to reserve the juice.

This is a recipe that can be enjoyed as a side dish, smothered over bruschetta, or tossed with pasta and parmesan cheese.
 
1.5 pounds broccoli
salt and freshly ground pepper
1/4 c olive oil
1 onion
1 T choped marjoram or oregano, or 1 tsp dried
3 garlic cloves, coarsley chopped
2 T olive paste or finely chopped Gaeta olives (or any kind of brined olive)
grated zest of 1/2 lemon
 

1 large bunch chard, stems removed, chopped
1/2 large onion, chopped
4 cloves garlic, diced
1/2 c feta
8 oz. penne pasta, cooked and drained
olive oil
butter
salt and pepper
grated parmesan

Cook onion in a small amount of olive oil.  Add a little more oil, chard and garlic.  Cook, stirring, till chard is wilted.  Remove from heat and add feta, pasta and a couple of pats of butter.  Toss and serve with crusty bread.

Apples aren't exactly in season yet, but the combination of sweet/tart apple with the kohlrabi, all mixed together with a mustard vinaigrette is a delight! If you have any hakurei turnips from last week still in the fridge, add them in (julienned like the kohlrabi). You can also throw in some diced celery if you have any on hand.
 
The Salad
Thickly peel your kohlrabi and cut into fine julienne strips. Slice or grate an apple - your favorite variety - and toss into a bowl with the kohlrabi. If you're adding turnips or celery, add them to the mix.

Someone told me kale was good scrambled with eggs.  So this was dinner last night.
kale, spinich, zuchini, butter, olive oil, sea salt, pepper, eggs, cheese
On medium high heat saute' kale spinich and zuc in herb butter (I made it from the aragula and organic butter in the food processor),salt/pepper, and a little olive oil.  Add eggs (Trick. mix the egg just as you pour it into the pan. It wil avoid the rubbery problem.) and scramble the whole thing until the eggs are just done.  Remove from the burner and sprinkle on some shredded cheese.

This is a great use for the bag of arugula in your share this week!
 
1/2 lb. arugula (the whole bag in the share)
1/2 cup walnuts
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
1/2 teaspoon salt, or to taste
a couple cloves of garlic
 
1.  Toast the walnuts in a pan over medium heat until lightly brown.
2.  In a food processor, combine the arugula, walnuts, Parmesan, salt, and garlic.  Pulse while drizzling the olive oil into the processor.

Zoe set me up with some of her fine leeks a while back and I came up with a pretty tasty application.  
 
Chopped up the leeks into one inch sections after cleaning and gave them a quick saute with some marsala curry powder (or whatever) and a bit of olive oil.  Then I stuffed the chicken with them and gave the chicken liberal coating of tandoori paste and baked with potatoes.  The leaks steam themselves inside the chicken and impart a nice flavor and it helps keep it moist.