Take a page out of Cyril’s book and peel all your green garlic this week and pickle it with equal parts cider vinegar and water, salt, mustard seed, bay leaf, coriander.
Share this week contains: 2 purple kohlrabi, 1 bunch dill, 1 bunch red scallions, 1 bulb fennel, 1 head red bibb lettuce, 1 head romaine, 1 bunch rainbow chard, 2 heads green garlic, 2 pints strawberries.
Kohlrabi and Fennel Slaw
Peel and cut kohlrabi into matchsticks, slice the fennel bulb as thinly as possible from the root end to the base of the leaves. Combine kohlrabi and fennel in a mixing bowl. Thinly slice 1-3 scallions from root end all the way up the greens. Chop finely about half your dill bunch. Add scallions and dill to the bowl. Make a dressing of 2 tablespoons plain yogurt, 1 tablespoon red wine vinegar, 1 teaspoon ume boshi vinegar (or some salt), 1-2 tablespoons oil, black pepper to taste. Pour dressing over the vegetables and toss. Let sit 20 minutes before serving.
You can use the tops of the fennel in a soup stock, as a bed to bake a fish or chicken on, in your next batch of ferments.
The green garlic now has fully formed cloves and can be easily peeled for use anywhere you want garlic.
We will start harvesting new potatoes and summer squash next week. Baby beets and cucumbers are coming soon!