Week 4: 14 Carrot Gold

We are posting late this week because we are on vacation in  Boise, Idaho.  The produce last week was bursting with great colors and interesting flavors.
 

The Produce this week included:

• Chioggia Beets --the stripe-y ones

• Kohlrabi

• Carrots

• Romaine Lettuce, 
and

• Dark Burgundy Red Lettuce (don't know the variety) 

It was so great that Carrots entered the scene this week.  Sweet, tender carrots, so fresh and tasty that even thinking about cooking them is a crime.  We ate several straight out of the bag and saved a couple for the recipe of the week below.


The beets are even sweeter than last week's batch.  The chioggia variety has those beautiful stripes in concentric circles.  They can be sliced or grated fresh into a salad, juiced, or roasted and served on top of greens, or as a side dish.


The dark red lettuce makes a dramatic addition to a tossed salad.  Mixed with the other salad greens we have received it stands out in stark contrast.  I couldn't say whether the taste is so very different from the  other "greens," but it seems like it is sweeter and more intense.  Look for this at your farmers market or get some seeds and grow your own.


Recipe of the Week:
Kohlrabi/Carrot Slaw

3 bulbs Kohlrabi, julienned
3 Carrots, julienned
2 TB Mayonaise
2 tsp soy sauce
2 tsp Sirrachi sauce
2 tsp rice wine vinegar
1 tsp sugar
salt & pepper to taste

Mix wet ingredients to make a dressing
Toss vegetables with the dressing
Chill for 30 minutes
Serve with grilled Fish, Veggies, or Meat.


We are out of town this week so we will not receive a produce delivery.  We will be back next week with a post about our produce and the many fun things we can make with it.  See you then.  Remember to visit a Farmer's Market.  The fruits and veggies are coming in strong now.  Buy local and eat well.