Week 3 share from the Little River Market Garden CSA
CSA Share 3
1 bunch kale
1 bunch red yard long beans
1 bunch watermelon radishes (3)
1 kohlrabi
1 bunch arugula
1 pint dry chilis
5 cucumbers
What I Made With My Share
This week, I got my cooking mojo back with a trio of very tasty dishes.
I used the kohlrabi, kohlrabi greens, and some of the chills in a sweet and spicy slaw with noodles
I combined the arugula with goat cheese and pumpkin in a kickass ravioli dish
I roasted the radishes and served them with the kale over soba
The Best Thing I Made This Week
This week was great. Each dish I made used the vegetables in a way that made sense and had good taste. I will eventually share all 3, but let’s start at the beginning with Kohlrabi & Apple Slaw Noodles.
Up Next Week
I still have the yardlong beans, cucumbers, and some chilis left over from this week. I plan to throw the beans in everything, use the cucumbers to add some crunch and freshness to a grain and bean dish and pop chilis everywhere I can.
New To Me Veggies
I’m happy to say I have encountered all of these veggies before, though I’m less familiar with the kohlrabi and watermelon radish.
Kohlrabi (aka the German Turnip) is a bulbous brassica that looks kind of like a hot air balloon, with a bulbous body and long stalks growing out of the top. Kohlrabi tastes kind of like a very mild turnip, works well both raw and lightly cooked and takes to dressings well.
The watermelon radish has a thin pale green skin hiding a riot of pinkish red flesh. These radishes are on the large size, and frequently may grow baseball sized. Watermelon radishes taste mild and sweet and they take well to all radish preparations.
Gastography 