Kohlrabi Discoveries

Last week, I learned that braised radishes are strange. They become kind of bitter, which is OK, but inferior to the raw state. If I get any more radishes from the CSA, I intend to make pickles.

Last week's broccoli cheddar soup with bacon was incredible! I did finally make the garlic scape pesto (with pecans and parmesan cheese) and was pleased with the results. I used it as sauce on a pizza and topped it with fontina cheese, ham, pearl onions, and mushrooms.

This week's CSA delivery:

Rainbow chard: I am a big fan of chard. This kind is an heirloom variety with more vivid stems than I usually see. I will saute it most likely, although a veggie lasagna would make a nice destination too.

Salad mix: at first glance this was the same mix of purple and green leaves that I have received before, but on closer inspection, the purple leaves this time look different: thicker and sturdier. The taste is more vibrant too, reminiscent of beet greens. I bring salad mix in my lunch every day until the supply runs out.

Lettuce head: This one has dark red curly leaves. Chef salads have been the theme so far, with ham and cheddar cheese curds.

Pearl onions: I cooked some of these last week and determined that I prefer them raw. I am impressed with the greens of the onions; they are like ultra-potent scallions.

Sugar snap peas: Trixie is really pleased that we have another large bag. I am going to make tahini dip and peanut satay sauce to go along with them.

Broccoli: I have vague ideas of chicken divan in mind for this.

Kohlrabi: I had never tried kohlrabi, until yesterday. It is a roundish antennaed bulb belonging to the broccoli family. I have been eating slices of it raw. It tastes a little like a broccoli stem, but sweeter, and has the crunch and texture of a firm apple. I will finish it off on salads, but it would be great sliced on a sandwich, if I ate sandwiches.