There is so much new produce to play around with this week: potatoes, beets, collards, and, in case you aren’t familiar with that purple alien-looking vegetable, it’s kohlrabi! The first time I had kohlrabi in my Native Son CSA I’ll admit: I was stumped. Here is a handy little cheat sheet in case, like I once was, you are now wondering “What do I make with kohlrabi?”Check out other ideas below for how to store this week's new and, possibly unfamiliar, produce.
What’s My Share?
- new potatoes
- red leaf lettuce
- green leaf lettuce
- baby bok choy
What’s New This Week?
Most people think “new potatoes” are just young and small, but really they have been brought to market without the “curing” period that most potatoes undergo. Unlike cured potatoes, new potatoes should be used in a week or so. Brush off the excess dirt, and store in a paper bag in a dark, cool place. Do not wash until you are ready to use them.
Refrigerate in a plastic bag lined with paper towels. Keeps about 4-5 days in crisper. Do not wash until you are ready to use them. To prepare: strip leaves from the stems, and roughly chop the leaves. Here’s a basic primer for cooking any dark leafy green, whether it’s this weeks collards, last week’s red Russian kale, or the previous week’s Swiss chard.
Separate the roots from the stems, and store them separate plastic bags in the refrigerator. The leaves only keep a few days, but the beets should keep a couple of weeks. The roots can be steamed, boil, or (more often) roasted. They can also be grated and added raw to salads. Try adding the chopped leaves to whatever you make with your collards with week. Here’s one idea for beet greens
Store in a plastic bag in the fridge for a week or two. Do not wash until ready to use. Tastes great in soups, stews, casseroles, and quiches. Use as you would a green onion: mainly the white bulb and the tender parts of the green leaves.
Store at room temperature in a small glass of water, as you would fresh flowers. Trim the bottom of the stems and change the water every couple of days, and your basil should last almost a week. Wash just before use. I keep mine in a small jar by my sink, far away from my sunny window and my hot cooktop. Do not store in the fridge; the cool temperatures will case it to blacken and wilt.
Trim off the leafy stalks and discard (or use them in your recipes for collards and beet greens). Refrigerate the kohlrabi bulb for up to several weeks. Here’s are some ideas for what to make with your kohlrabi.