Local Box, 03.04.2009


Is cilantro the new okra? I’m not sure it’s reached Key lime or Meyer lemon frequency yet, but we sure have seen a lot of it lately! On a tip from a reader, I’m thinking of turning this new bunch into pesto this week. I’m sure to eat salads of red lettuce and spinach this week, too, and maybe some of those luscious long radishes with butter and salt. What to do with such petite, red kohlrabi, though? Some research is required on that front. How about you? How will you eat out of the Local Box this week?


One response to “Local Box, 03.04.2009

  1. I’m in a bit of a panic tonight, as this week’s delivery is on the way (tomorrow), and about all I’ve managed with last week’s treasures were portabella/spinach enchiladas…and gifting spinach, carrots, radishes to a neighbor. So, I’m making refrigerator pickles out of the Kohlrabi (recipe below)…steaming the kale and drizzling garlic, olive oil, lemon juice, salt & pepper dressing over it and topping with chopped almonds…AND boiling the turnips with an apple, some margarine, a spoonful of sugar, and salt & pepper. Whew….time to eat.

    Kohlrabi Pickles

    Trim & peel bulbs and cut into 1/2″ chunks.
    Place chunks in sealable bowl.
    Drizzle with a touch of olive oil.
    Hit with a good splash of rice vinegar.
    Sprinkle liberally with kosher salt & fresh pepper.
    Cover, shake, put in fridge…shake occasionally.
    Ready to eat in a few hours.
    Will last about a week.

    And hey…I have a yummy sweet potato/almond butter sauce from my casa de luz cookbook. It would be awesome on the bulgur bowl!

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