You may remember that I decided that I would join a CSA this year instead of trying to join the Community Garden or scrambling to get my own garden in with the busyness of just moving. This week my first CSA order from Pumpkin Ridge Gardens arrived!
Since it is just the two of us the majority of the time we decided to just order ½ share. Having always grown our own vegetables I had no idea what my first CSA order from Pumpkin Ridge Gardens would look like! Would it be too much or too little? It was just perfect.
With each order you get a wonderful printout of what you will find in your basket as well as several recipes that incorporate the ingredients found in the order. There is even a member only website with additional recipes.
This week my first CSA order contained: potatoes, garlic scapes, snap peas, beets, kohlrabi, cilantro and cooking greens (kale and Swiss chard). Can you believe I have never eaten kohlrabi before? The description was tender, sweet and very similar to broccoli stems.
They included a recipe for Avocado and Kohlrabi Salad. We had company arriving for dinner so I decided to make the salad and try out the kohlrabies. They were delicious and the salad disappeared before my eyes!
The recipe was very simple. I made a few adaptations as I was feeding a large group. I used my own balsamic vinaigrette dressing.
Avocado and Kohlrabi Salad
3 medium Kohlrabi, bulbs
2 ripe avocados
3 Tsp. lime juice
1 scallion, chopped
2 Tbsp. balsamic vinegar
6 T extra virgin oilive oil
¼ tsp. garlic powder
Fresh ground pepper
Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler. Cut into ¼ inch thick slices, and then cut the slices into chunks. Place in a bowl. Cut the avocadoes in half lengthwise and discard the seed. Quarter and peel the avocado and cut into chunks. Drizzle the lime juice over the avocados to prevent browning. Set aside. Whisk together the scallion, vinegar, oil, garlic powder salt and pepper to taste. Pour dressing over the kohlrabi and mix to cover. Mix together the chunked avocado and the kohlrabi mixture. Make a bed of the salad on four plates, top with the kohlrabi and avocado mixture and top with feta cheese. Rather than putting the greens on each plate I just made a large bowl of salad and combined everything together!
The greens and garlic scapes were lightly sautéed in some olive oil along with some mushrooms and onions and used as a pizza toping. The cooking greens made a perfect pizza topping.
I miss having my own vegetable garden this year but I am certainly enjoying bing part of a CSA. It’s such fun to try out new vegetables and learn new ways to cook them. I’m looking forward to my next CSA order!