Tri-Color Slaw with Lime Dressing

Ingredients:

• 1/2 head green cabbage, cored
• 1/2 head red cabbage, cored
• 1 pound carrots, peeled and shredded
• 1 large bunch cilantro, leaves roughly chopped
• 3 limes, juiced (about 1/3 cup)
• 2/3 cup neutral oil, such as peanut or safflower
• 1 to 2 teaspoon sugar
• Kosher salt and freshly ground pepper

Instructions:

Shred the cabbage finely in using a chef's knife, a mandoline, or a food processor's shredding blad. In a very large bowl, toss together the shredded cabbage with the shredded carrots and chopped cilantro.

Whisk the lime juice and oil together in a bowl or measuring cup, and whisk in the sugar. Toss with the slaw, and season generously with salt and pepper (it may need more than you think it will at first, and this salad definitely needs its salt!).

Best served within a day or two, cold from the fridge, but you can refrigerate it for up to 3 days or until it loses its crispness.

Recipe Source

Garlic Dill Refrigerator Pickles

Ingredients:

2 pounds Kirby cucumbers
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 tablespoons pickling salt
6 garlic cloves, peeled (2 per jar)
1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
1 teaspoon dill seed per jar (3 teaspoons total)
1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)

Instructions:

Wash and slice the cucumbers.

In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don't want to damage the cukes, but you do want them packed tight.

Pour the brine into the jar, leaving approximately ½ inch headspace.

Tap jars gently on countertop to dislodge any trapped air bubbles.

Apply lids and let jars cool. When they've returned to room temperature, place jars in refrigerator. Let them sit for at least 48 hours before eating.

Recipe Source

Caramelized Fennel and Goat Cheese Flatbread

Ingredients: 1 batch spelt flatbread dough 1 batch caramelized fennel 100 grams / 3 oz. soft goats cheese 1 large bunch arugula 1 Tbsp. grapefruit-infused olive oil (regular olive oil is fine) juice of ½ lemon For the dough: 2 ½ cups light spelt flour 1 cup whole spelt flour 1 cup lukewarm water 1 1/2 Tbsp dry active yeast 3 Tbsp. olive oil a few pinches of flaky sea salt (Maldon is a good brand) Instructions (For the Dough): 1. Sift the flour into a large mixing bowl. 2. Dissolve the yeast in 1 cup of lukewarm water, add to flour and stir in with the oil. 3. Continue stirring until you have a uniform texture, then start kneading by hand in the bowl, or on a large, clean surface. Knead for 5 about minutes. 4. Cover ball of dough with flour and place underneath a damp towel for 1-2 hours until the volume is approximately double. 5. Divide dough for 4 small flatbreads, 2 large or 1 “party size”. Cover with a damp cloth until use. For the Flatbread: 2 large fennel bulbs ghee or coconut oil sea salt 4 Tbsp. fennel seeds 4 Tbsp. maple syrup Instructions: 1. Wash the fennel and remove fronds. Slice the bulb thinly on the vertical (from top to the bulb base). 2. Heat ghee or oil in a large skillet on medium-high heat. Place fennel slices on the pan, making sure that they all come into contact with the surface of the skillet (not overlapping). Sprinkle with sea salt. Do not stir or move the fennel for a few minutes, until golden on the bottom side. When all the pieces have browned, flip onto the uncooked side. When the underside has also browned, add a sprinkling of fennel seeds and 1/2 tablespoon of maple syrup, let cook for 1 minute. Toss to coat, remove fennel from pan and repeat until all the fennel is cooked. Season to taste. To Assemble 1. Preheat to 350°F. Place a cookie sheet or baking stone in the oven while it comes up to temperature. 2. Roll out a desired portion of flatbread dough on a piece of parchment paper. Sprinkle with flaky sea salt and roll to press into the dough. Add caramelized fennel, and drops of goat’s cheese. Remove stone from oven and slide the parchment on top. Bake flatbread for approximately 30 minutes until the crust is golden and cheese has slightly browned. 3. While the flatbread is baking, prepare the arugula for serving. Wash and spin dry. Drizzle with grapefruit-infused olive oil and lemon juice. Toss to coat. Season to taste. 4. Remove flatbread from oven, let cool slightly and pile high with dressed arugula. Serve immediately. Share and enjoy Recipe source

Herb Corner

Stephanie Kane, Weavers Way Local Buyer and Henry Got Crops Farm Market Manager

The tea section of our You Pick is full of herbs that have been used for centuries to gently ease symptoms and encourage overall health. All conveniently go very well together and are safe for frequent use, but many are contraindicated for pregnancy, so they should not be used without the guidance of an herbalist, especially in stronger doses.

Periodically, we’ll take a look at an herb to learn about its historical use and different ways to prepare it. See our guide for how to make teas, tinctures, and salves. You can also attend one of our workshops to learn these different infusion methods.

This information should be used to promote health, not to diagnose, treat, cure, or prevent disease. Do your research, try some different applications, and discover what works for you!

YARROW
Also known as: Soldier's' Woundwort; Thousand Leaf
Did you know why Achilles’ heel was so vulnerable? In the Greek myth, Achilles was dipped into a tincture of yarrow, to make himself invulnerable to arrows. Held by his heel, his entire body was covered, everywhere except that infamous heel. That Latin name for yarrow,Achillea, was named after the warrior, Achilles.

Harvesting: Flowers and leaves
Harvesting: Check out this article from Oak Hill Homestead on harvesting and preparing yarrow for preservation. It does a great job of showing photos from every step of the process.
Flavor: Sweet and Bitter
Applications:
Tea -  If you decide to include yarrow in your tea, only include the flower heads, they are less bitter than the leaves. Blend with other herbs if you’re seeking its medicinal benefits!
Digestion - Can calm digestive upset, often combined with echinacea, elderflower, ginger, and peppermint. Its bitterness can stimulate the release of stomach acid to digest proteins and fats. It’s antispasmodic (suppresses muscle spasms) properties can make it good for some IBS symptoms.
Fevers/Coughs - Yarrow opens the pores and encourages our body to sweat out a fever.
*Combine with catnip to make a strong tea, and add to a bath when your child has a fever!
Its cool, dry, and astringent qualities make the tea useful for wet, phlegmy coughs.
Wounds - Because of its blood clotting properties (hence the name Soldier's Woundwort), yarrow can be used to stop bleeding in wounds.
Try It! - *Harvest leaves and flowers and dry (by one of the drying methods in your herb booklet, available at the CSA pickup). When fully dry, grind it in a clean coffee or spice grinder, and keep in a small tin. Next time you get a cut or scrape, clean it thoroughly, and pack with yarrow powder. Wrap and let bleeding stop and the wound begin to close. You can also use dried yarrow to steep in oil, and make into a salve for skin conditions.
Skincare - Steeped in witch hazel, Yarrow can be used externally as a wash for eczema or acne.

*Fun Fact: Yarrow has also been used as a substitute for hops (bitter!) when making ale.

Growing: Very easy to grow, and can become invasive if not thinned yearly. You can dig extra deep and set large pots or plastic down in the hole before filling in with dirt to keep from spreading.

Contraindications: During Pregnancy & Lactation. Do not take while pregnant, can cause spot bleeding. People with severe ragweed allergies may have a reaction to this herb. High doses are needed to cause serious issues, but be aware that yarrow can increase lithium in the body, and as a mild sedative, it can increase the effects of other sedative drugs. It can also increase stomach acid, so it can conflict with acid-reducing medications (like Zantac).

Sarson Ka Saag (Indian Mustard Greens)

Ingredients:

• 2 large dried red chile peppers (optional)
• 2 bunches fresh spinach, washed and chopped
• 1 bunch mustard greens, washed and chopped
• 2 tablespoons ghee (clarified butter)
• 1/2 teaspoon cumin seeds 1
• 1/4 cup finely chopped onion
• 1/2 teaspoon ginger paste
• 2 teaspoons garlic paste
• 1/2 tomato, chopped salt to taste
• 1/2 teaspoon white sugar, or to taste
• 1/4 cup water (optional)

Instructions:

Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.

Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.

Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.

Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

Recipe Source

Pickled Hakurei Turnips

Ingredients:

1 bunch hakurei turnips (approximately six)
1 teaspoon salt
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 tea black peppercorns, crushed
3 thin slices of ginger

Instructions:

Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar.

Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week.

Recipe Source

Pan Roasted Salmon with Fennel Puree

Ingredients:

Fennel:
1 large bulb fennel (about 1 pound), cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons lowfat plain Greek yogurt, such as Fage
1/4 teaspoon kosher salt, plus for the cooking water

Salmon:
2 tablespoons extra-virgin olive oil
Four 6-ounce skinless center-cut salmon fillets
3/4 teaspoon kosher salt

Salad:
1/4 cup chopped fennel fronds
1/4 cup chopped parsley
3 tablespoons Crispy Capers, recipe follows
Lemon wedges, optional

Crispy Capers:
3 tablespoons capers, drained, rinsed and dried very well
Vegetable oil, for shallow frying

Instructions:

For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.

For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.

Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.

To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.

Crispy Capers:
Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.

Recipe source

What is that White Stuff on the Squash Plants?

Some of you may have seen me spraying a white liquid on our squash plants in the fieldon Friday. This product is an organically certified protectorant called Surround. The primary ingredient is Kaolin clay, which is a natural material also found in many cosmetic products. Emma described Surround as sunscreen for the plants, which is a great description. It leaves a white film on the plants which has multiple, safe benefits. We primarily use it because it is a physical deterrent for insects that like to land on the plants and suck the juices from the leaves, simultaneously infecting the plants with a bacterium that causes the plants to wilt. Surround also helps keep plants stay cool by reflecting the sun. Heat stress can be a problem for young, sensitive plants, especially when we plant them in the black plastic mulch. Surround can reduce temperatures on the leaves 10-15 degrees F. Lastly, it is actually a sunscreen, protecting delicate leaves from the intensity of the sun. The film eventually washes off in the rain. While we sprayed it on plants that aren’t old enough to be producing squash, if there were squash on the plants it is safe to eat the squash on the same day as spraying, after simply rinsing them.

Roasted Kohlrabi with Parmesean

Ingredients:

4 pounds kohlrabi, peeled, quartered and sliced into small wedges about 3/4 inch thick
3 tablespoons extra-virgin olive oil
Kosher salt and ground black pepper
1/2 cup grated Parmesan cheese

Instructions:

Heat the oven to 400 F. Line two rimmed baking sheets with kitchen parchment or foil.

Arrange half of the kohlrabi on each prepared pan, then drizzle half the oil on each. Toss to coat, then season with salt and pepper. Arrange the kohlrabi in even layers, then roast on the oven's upper third and lower third shelves, switching halfway, until the kohlrabi is golden brown and tender, 40 to 45 minutes. Sprinkle half the cheese on each layer and bake until melted, about another 5 minutes.

Recipe Source

Barley Risotto with Swiss Chard, Radishes and Preserved Lemon

Ingredients:

4 1/2 cups vegetable stock or water
2 tablespoons unsalted butter or extra-virgin olive oil
1 cup pearl barley, rinsed
8 to 10 small radishes
1 bunch Swiss chard, stemmed and torn into large pieces
1 preserved lemon, seeded and thinly sliced
Sea salt
Small handful fresh dill, coarsely chopped
8 large fresh mint leaves, coarsely chopped or torn

Instructions:

Bring the stock to a simmer in a small saucepan over medium heat. Reduce the heat to medium-low to keep warm. Heat the butter in another medium saucepan over low heat. Add the barley and stir to coat, toasting it lightly in the butter. Add 2 cups of the stock and bring to a boil over medium heat. Reduce the heat to medium-low, and simmer until the stock is mostly absorbed, stirring frequently, about 5 minutes.

Add the radishes and remaining stock, 1/2 cup at a time, stirring frequently, until the barley is tender, about 45 minutes. Add the chard and stir until wilted, about 5 minutes. Stir in the preserved lemon and add up to 3/4 teaspoon salt, depending on how salty your broth or lemons are.

Remove from heat. Stir in the dill and mint. Serve warm or at room temperature.

Recipe Source

Kale and Collard Chips

Ingredients:

6 to 8 ounces hearty greens, such as kale, chard, mustard, collards or spinach
1/4 cup olive oil (not extra-virgin)
1/4 teaspoon kosher salt

Instructions:

Preheat the oven to 300 degrees F. Line 2 half sheet pans with parchment paper.

Wash and thoroughly dry the greens. Tear the larger leaves into 1 to 2-inch strips.

Lay the greens in a single layer on the half sheet pans, spritz lightly with the olive oil and sprinkle with the salt.

Bake until the greens are dry and have darkened slightly, 15 to 20 minutes. Remove immediately from the pan on the parchment and transfer into a serving dish. Repeat with any remaining greens. Serve immediately, or store in a brown paper bag for up to 3 days.

Recipe source

How to Harvest Basil (and most other herbs)

We have four different kinds of basil, I encourage you to try them all. They are lemon basil, Thai basil, Purple basil and green basil. When harvesting basil, take a pair of scissors and cut the stem just above the intersection of the main stem and a side shoot. By leaving the side shoots you are leaving a viable growing point for the plant to regenerate. Try to make your cut as close to this intersection as possible as to avoid leaving a “stump,” which will only turn brown and die back. This technique is encouraged for most herbs in fact, as it encourages healthy, bushy, regrowth.

Roasted Radish and Herbed Ricotta Omelet

Ingredients:

For the roasted radishes:
1 cup thinly-sliced French Breakfast radishes, or other radish variety
2 teaspoons olive oil
1/4 teaspoon sea salt

For the ricotta:
1/4 cup + 2 tablespoons fresh whole milk ricotta
2 teaspoons minced fresh chives
1 teaspoon minced fresh thyme
1 teaspoon minced fresh flat leaf parsley, plus extra for topping

For the eggs:
4 large or extra-large eggs
2 tablespoons whole milk
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon butter

Instructions:

To make the radishes, preheat the oven to 400°F. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).

In a small bowl, combine the ricotta with the minced herbs.

To make the omelet, whisk together the eggs, milk, salt, and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat.

Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over over the filling and sprinkle with a few more roasted radish slices and minced parsley.

Repeat to make the second omelet. Serve both omelets immediately.

Recipe Source

And, don't forget the Radish Greens!! They are edible! Click here for recipes!

Baby Kale Salad with Lemon, Parmesan and Crispy Roasted Chickpeas

Ingredients:

For the Roasted Chickpeas:
1 (15 oz) can chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the Salad:
1 tablespoon freshly squeezed lemon juice, from one lemon
3 tablespoons extra virgin olive oil
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
1/2 cup shaved Parmigiano-Regianno

Instructions:

Preheat oven to 425° F. Line a baking sheet with aluminum foil.

Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.

In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt).

Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.

Recipe Source

Kohlrabi Carrot Fritters with Avocado Cream Sauce

Ingredients:

2 kohlrabi
1 carrot
1 egg
¼ teaspoon kosher salt
¼ teaspoon cayenne
½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
½ avocado
¼ cup plain yogurt
½ lemon
¼ teaspoon kosher salt
Green onions (for garnish)

Instructions:

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot.

Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
Serve fritters with avocado cream and sliced green onions.

Recipe source

More Fun Kohlrabi Recipes

Join us for the 3rd Annual WWCP Hoedown

The third annual Hoedown is an evening of locally sourced, farm-fresh food, live music and outdoor games, set against the backdrop of the 2-acre Weavers Way Farm on the grounds of Awbury Arboretum. Tickets include dinner, drinks, and a tax-deductible donation to benefit WWCP's farm and nutrition education programs for children and families. Guests are encouraged to bring a picnic blanket. Weavers Way Farm is easily accessible via SEPTA regional rail and bus, or bike! Street parking available on Washington Lane. We look forward to kicking off summer with you! Early bird tickets are available through June 5, 2016! Purchase here! Adults: $33 Children ages 6-15: $12 Children 5 and under: Free Family Pack (through 6/5): $85, two adults and up to two children, each child after that $7  Ticket pricing 6/06 through 6/24: Adults: $38 Children (ages 6-15): $15 Children 5 and under: Free! $45 at the door Fresh, local, and delicious menu includes: BBQ pulled chicken sliders BBQ seitan sliders (vegan) Kale salad (vegan) Potato salad (vegan) Bean salad (vegan/gluten free) Desserts include cake, brownies, cookies, and more! Local beer, cider, and kombucha!

Kohl-what?!

The kohlrabi is one of the strangest vegetables we grow, and one of the least well-known. Resembling a cross between a turnip and a flying saucer, the vegetable was bred from a wild cabbage plant, similar to broccoli, cauliflower, cabbage, Brussels sprouts, collard greens, and many other similar vegetables, which are all in the “brassica” family. However, unlike all of these other vegetables, the kohlrabi vegetable that we eat is actually the swollen stem of the plant (known as the korm), not a root crop, a leaf crop, or a fruit crop. While you can eat the entire thing, it is only one of two vegetables we grow where the ‘good eating’ part is the stem (the second is fennel- the bulb of this plant is actually the petiole of the fennel leaf). The name comes from the German Kohl ("cabbage") plus Rübe  ("turnip"). You can eat them raw or cooked. This year we are only growing a purple variety (it’s our favorite!), but there are also greenish/white varieties as well.