Wednesday, June 19, 2019

June 20, 2019 - This Week's Box Contents, Featuring Kohlrabi and Celtuce!

Cooking With This Week's Box

Potato Onions or Scallions: Kohlrabi Curry (see below); Spicy Kale & Coconut Fried RiceFried Rice with Chicken and Celtuce; Pickled Celtuce Salad with Ginger & Sesame; Creamy Celtuce & Lettuce Soup with Brown Butter (see below); Simple Sauteed Celtuce with Herbs (see below); Spicy Pork SaladArugula & Strawberry Salad

Salad Mix: Creamy Celtuce & Lettuce Soup with Brown Butter (see below)

Red Oak & Red Butterhead Lettuce: Creamy Celtuce & Lettuce Soup with Brown Butter (see below); 38 Ways to Use Lettuce!Spicy Pork SaladMixed Lettuces and Kohlrabi with Creamy Sumac DressingStrawberry Salad with Honey Balsamic Vinaigrette

Celtuce: Fried Rice with Chicken and Celtuce; Pickled Celtuce Salad with Ginger & Sesame;  Simple Sauteed Celtuce with Herbs (see below)

Kohlrabi: Kohlrabi Curry (see below); Oven Baked Kohlrabi Fries (see below); Spicy Kale & Coconut Fried RiceMixed Lettuces and Kohlrabi with Creamy Sumac Dressing

Baby Broccoli: Kohlrabi Curry (see below); Broccoli Egg Muffins

This week we’re cooking up two unique vegetables, celtuce and kohlrabi!  If you’re not familiar with either of these vegetables, take a few minutes to read our feature article about them before you dive in.  This week we have two recipes using kohlrabi.  The first is a simple Kohlrabi Curry (see below) that uses both the kohlrabi bulb as well as the leaves.  This recipe comes together pretty quickly and is delicious served over rice with a little squeeze of lime and some fresh cilantro.  You could also use the kohlrabi bulb to make Oven Baked Kohlrabi Fries (see below).  It’s best to eat these right out of the oven and would be great served with a big juicy burger!  If you make the Oven Baked Kohlrabi Fries, you’ll still have the greens available for another use.  Consider using them in place of kale to make the Spicy Kale and Coconut Fried Rice recipe we featured last week!

Fried Rice with Chicken and Celtuce
Moving on to celtuce.  Last year I used celtuce in two Asian inspired recipes, which you may want to consider.  Fried Rice with Chicken and Celtuce and Pickled Celtuce Salad with Ginger & Sesame.  This year I decided to go a different direction with two simple recipes.  The first is for Creamy Celtuce & Lettuce Soup with Brown Butter (see below).  I’ve seen recipes for lettuce soup and always thought that kind of a weird use for lettuce, however the recipes always have rave reviews.  Since celtuce is related to lettuce, I thought this might work, and it did!  This is a simple, light soup that reheats well and you can make a light lunch or dinner with just a piece of toast and maybe a simple salad on the side.  The second recipe featuring celtuce is for Simple Sauteed Celtuce with Herbs (see below).  It is exactly as the name says…simple!  Serve this as a side dish alongside a piece of fish or chicken to make a complete meal.

Spicy Pork Salad, photo from
Tis the season for lettuce!  This week we’re finishing up the last of our red oak and red butterhead lettuce.  We still have more lettuce yet to come in the next few weeks, so it’s time to get creative!  I found this article entitled 38 Ways to Use Lettuce!  It includes a few interesting recipes utilizing head lettuce.  I picked out two that I’d like to try.  The first is a Spicy Pork Salad.  This would be appropriate for either of the head lettuce varieties this week.  The recipe calls for cucumber, but you could substitute celtuce!

The other recipe has a Middle Eastern Flair.  The recipe is entitled Mixed Lettuces and Kohlrabi with Creamy Sumac Dressing.  Sumac is a tangy spice often used in the Middle East.  I’ve been able to source it in Madison, WI at Penzeys and often can find it in the bulk spice section at many co-ops.  It’s a lovely spice to use and adds just a bit of zing to salads and other dishes.

Strawberry Salad with Honey Balsamic Vinaigrette
Photo from
It won’t be long before we say goodbye to lettuce salads for the summer, so lets make the most of this week and get our salad fill!  Here’s a tasty recipe for a Strawberry Salad with Honey Balsamic Vinaigrette that could be made with a base of salad mix or head lettuce.  If you’re feeling spicy, you could use this week’s baby arugula to make this Arugula & Strawberry Salad.   There are a lot of flavors going on in this fruity salad!

We’re almost at the end of our box, and we’re also at the end of rhubarb season.  Check out this article featuring 22 Sweet & Savory Rhubarb Recipes.  Surely you can find something delicious to make such as this Strawberry Rhubarb Trifle.   This recipe for Healthy Strawberry Rhubarb Crumble also looks tasty.

Last, but not least, we can’t forget about breakfast.  This week the baby broccoli is going to find its home in these Broccoli Egg Muffins.  I love egg dishes that can be made in advance and just reheated.  They’re also easier to take with you than say, scrambled eggs.  Plus, you can mix up the ingredients—use a different kind of cheese.  The other reason this recipe is a keeper is because it’s easy enough for the kids to do on their own and they don’t take much time to assemble!

There you have it friends, another delicious CSA box adventure.  A big thank you to those of you who were able to make it to our Strawberry Day Party last weekend.  We had a great time and hope you did as well!  If you weren’t able to join us for the party, mark your calendars for September 29 and we’ll see you for the Harvest Party!

Oven Baked Kohlrabi Fries

Yield:  3-4 servings

Kohlrabi bulbs 
2 tsp paprika 
1 ½ tsp salt 
¼ tsp garlic powder 
¼ tsp onion powder 
⅛ tsp cayenne pepper 
3 Tbsp flour 
1 egg, beaten 
1 ½ Tbsp milk

  1. Preheat oven to 450°F.
  2. Cut kohlrabi into sticks or spiralize it and put into a medium mixing bowl.
  3. Combine paprika, salt, garlic powder, onion powder, cayenne pepper and flour in a small bowl.
  4. Add in egg and milk and mix well.
  5. Pour seasoning mixture over the kohlrabi and mix well. (It’s easiest to use your hands)
  6. Spread fries onto a baking sheet lined with parchment paper.  It’s best to keep them in a single layer so they are not overlapping.  You may need to use a second baking sheet.
  7. Bake for 30-35 minutes, flipping once during baking.  They will still be soft on the inside, but crispy on the outside.  Serve immediately.

Recipe adapted from the blog Like Mother Like Daughter.  

Creamy Celtuce & Lettuce Soup with Brown Butter

Yield:  4 servings

2 celtuce, stems and leaves
3 Tbsp butter
1 ½ tsp dried parsley
½ tsp salt, plus more to taste
Freshly ground black pepper, to taste
3 cups chicken or vegetable stock
2 cups firmly packed fresh lettuce
½ cup heavy cream or half and half
1 cup thinly sliced green onion, to garnish
Pinch of freshly ground nutmeg (optional)
  1. First, prepare the celtuce.  Trim the leaves off the stem and wash well in a sink of cold water.  Shake excess water off the leaves and roughly chop them.  Set aside.  Next, use a paring knife or vegetable peeler to peel away the outer layer on the stem to reveal the tender, translucent flesh inside.  Cut the stem in half lengthwise, then cut into ¼ inch pieces.   
  2. Melt butter in a medium saucepan over medium heat.  Once melted, continue to heat the butter until it starts to get foamy and the color just barely starts to turn more golden to slightly light brown.  At this stage it will smell like a shortbread cookie.  Add the sliced celtuce stem.  Sautè for 5 minutes to just soften the celtuce.  Add the dried parsley, ½ tsp salt and freshly ground black pepper.  Stir to combine, then add the chopped celtuce leaves.  
  3. Continue to cook until the leaves start to wilt down, then add chicken or vegetable stock to the pan.  Bring the mixture to a gentle simmer and cook for 3-5 minutes or until the leaves and celtuce are soft.  Remove the pan from the stove and set aside.  
  4. Next, you will use a blender to puree the soup.  First, put the lettuce into the blender and then carefully ladle the soup into the blender.  Put the lid on and carefully blend until the soup is at the desired consistency.  You can blend it until it is totally smooth or leave it a little more rustic.
  5. Once fully blended, pour the soup back into the pan and heat it over medium heat.  Stir the cream into the soup, then taste and adjust the seasoning to your liking.  Just before serving, add a pinch of nutmeg if desired.
  6. Serve warm garnished with thinly sliced green onions and buttered toast.

Recipe by Chef Andrea

Simple Sautéed Celtuce with Herbs

Yield:  2 servings

1 celtuce
1 Tbsp butter
2 scallions
1 tsp white wine vinegar
Salt, to taste
½ cup chopped fresh dill or parsley

  1. Prepare the celtuce by trimming the leaves off and thinly slicing.  Set aside.  Peel the celtuce stem and cut in half lengthwise.  Slice into ¼ inch thick pieces.
  2. In a medium sautè pan over medium heat, melt the butter.  Once the butter is sizzling, add the celtuce pieces and sautè for 5-6 minutes or until lightly browned and tender.  
  3. Add the celtuce leaves and season with salt.  Cook for another 4-5 minutes or until both the the stems and leaves are softened.  Remove from heat and add vineagar and fresh herbs.  Taste and add more salt if necessary.  Serve immediately.

Recipe by Chef Andrea

Kohlrabi Curry

Serves 4

3 kohlrabi bulbs, with leaves 
2 Tbsp vegetable oil
1 Tbsp fresh ginger, peeled and minced
½ cup thinly sliced scallions
1 cup broccoli stems/florets
1 jalapeño chile, seeded and thinly sliced, OR 1 tsp green curry paste
1 ½ tsp ground cumin
1 ½ tsp salt
1 tsp coriander
½ tsp ground turmeric
1 (14-15 ounce) can coconut milk
½ cup chicken or vegetable broth
Juice of one small lime
Chopped fresh cilantro and lime wedges, for serving (optional)
Cooked rice, for serving

  1. Cut the leaves away from the kohlrabi bulbs, discarding the connective stems.  Wash the leaves, dry them, and chop coarsely.  Set aside.  Using a paring knife, cut the kohlrabi bulbs into quarters and then peel the bulbs.  You must peel deeply enough to remove any fibrous parts;  the inside should be crisp and moist.  Once peeled, cut the kohlrabi into medium dice.  Reserve the kohlrabi and leaves in separate piles.
  2. Heat the oil in a large sautè pan (12 inches or wider) over medium heat.  When the oil is hot, add the ginger and sautè for 45-60 seconds, then add the scallions.  Cook, stirring occasionally, for about 3-5 minutes.  
  3. Next, add the cumin, salt, coriander, and turmeric.  Stir to combine, then add the diced kohlrabi and broccoli.  Stir to coat the vegetables with the spices.
  4. Add the coconut milk and broth to the pan, raise the heat to medium-high, and bring to a simmer.  Once simmering, turn down the heat to low and add the chopped kohlrabi leaves.  Partially cover the pan and cook, stirring occasionally, for about 10 minutes or until the vegetables and leaves are tender.  
  5. Remove the pan from heat and stir in lime juice.  Taste and add additional salt if needed. Serve with rice and garnish with cilantro and lime wedges.

Recipe adapted from Brassicas, Cooking the World’s Healthiest Vegetables:  Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura Russell

No comments: