This weeks’ share contents: 1 quart of strawberries, 1 head of green romaine, 1 head of green bibb, 1 bunch swiss chard, 1 bunch parsley, 1 bunch garlic scapes, 2 kohlrabi.
Garlic scapes are what would become the flower on the garlic plant. We remove them so that a larger bulb will develop. Their flavor is mildly garlic and they can be used in any cooking where you want garlic. Just chop them into little rounds. They make a a great pesto with parsley, olive oil, salt and lemon juice.
Kohlrabi are the purple bulbs in your share this week. The greens can be cooked and are similar to collards. The bulb needs to be peeled. You can cut it into matchsticks and add it to salad, shred it and make a slaw, slice it and use to dip into pesto or hummus. Its flavor is mild and sweet and cabbage-like.
SAUTEED CHARD WITH LEMON and HOT PEPPER (from Chez Panisse Vegetables)
Wash and drain the chard leaves and cut them into a rough chiffonade. Saute in olive oil, covered, for about 5 minutes, until the leaves are wilted and tender. Remove the cover and cook away the excess moisture. Season at the last minute with a pinch of red pepper flakes according to taste, and with salt and pepper, and squeeze lemon juice over just before serving.