Week #2 – 26th + 28th June

This is kolibri kohlrabi. A bit of a u.f.o. Or a deep-sea diver. We grow a purple and a green (or white) variety. Yes, the colors are those of cabbage, it’s in the same family. To enjoy this great color in your foods, trim off all branches and leaves. Wash well. Trim any cracks or blemishes (sorry, they cracked in this last week’s heat and water, while we waited to harvest them for you). Grasp the whole kohlrabi in your hand and grate it on your coarsest cheese grater. Sprinkle it on top of this week’s fresh salad greens. The color’s soooo cool!

Enjoy it raw. This is our girl’s favorite. Prep and clean as above. Slice in rounds, like you might a cucumber. Dip it in your favorite dressing. Better yet, click on the recipe tab of our website, scroll down to two radish dips. So yummy. The radish dips really eat up the radishes quick too.

Kohlrabi can also be roasted.

In Your Crate – Week #2

head lettuce

bunched kale, chard, or collard




salad mix


garlic scapes

bags of greens

Green Gumbo: or, or “How can we eat all those greens!”

Cooking time: 90 minutes, plus 30 minutes prep.


4 cups vegetable stock

6 Tbs olive oil, or 1/2 cup (1 stick) unsalted butter

1/2 cup all-purpose flour

1/2 medium yellow onion, chopped

1/2 green bell pepper, seeded and chopped

2 celery stalks, chopped

2-3 garlic cloves, minced

1 1/2 tsp dried  thyme

1 tsp dried oregano

1/2 tsp  cayenne

1/2 tsp smoked paprika

1/4 tsp white pepper (optional)

1 chipotle chili in adobo sauce, diced

2 pounds (about 8 cups) greens, cleaned, stemmed and roughly chopped, of any combination: collard, mustard, beet, kale, chard

1 1/2 to 2 tsp salt

ground black pepper

4 cups cooked basmati rice, made from 1 1/3 cups uncooked rice


Keep the stock warm over low heat in a covered saucepan.

Prepare the roux: In a large pot that will eventually encompass the whole gumbo, heat the fat over high heat just until either the oil smokes or the butter bubbles actively. Lower heat to medium, add flour, stirring til completely blend.

Stand by the pot at least 15 minutes, constantly stirring as it changes color from blond to a shade of burnt orange.

Remove from heat and add onion., bell pepper, and celery ( known as “the trinity” in Creole cookery), plus the garlic. Stir to combine, return to medium heat, and cook until softened, about 10 minutes.

Slowly add simmering stock to the roux., while stirring. Bring mixture to a boil, cover and reduce heat to low.

Stir in the dried spices and chipotle chile, followed by the greens, which will wilt and shrink. When the greens are wilted, add salt gradually, plus black pepper, then taste and re-season as needed. Cook over medium-low heat for about 40 minutes, until greens reach desired tenderness.

Serve gumbo over rice.

Yield: 6 to 8 servings

source: The Meat Lover’s Meatless Cookbook. Kim O’Donnel. 2010.

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