The recipe for spaghetti and swiss chard with garlic chips caught our eye when we first saw it in the Thanksgiving 2008 issue of Gourmet. With a substitution of green onions for onion, it was a great means for eating out of our Local Box, since it also incorporated two weeks’ worth of Swiss chard. We also substituted Barilla Plus linguine for the spaghetti. This pasta has a bit more body – and lots more nutritive value, too.
How did you eat last week’s Local Box Swiss chard?
For dinner Friday evening, we tried this way with kohlrabi. Tasty and simple, it made a great side.
Kohlrabi and its Greens with Brown Butter
[adapted from The Santa Monica Farmers’ Market Cookbook by Amelia Saltsman]
2 pounds kohlrabi with leaves
3 T unsalted butter
- Trim stems and leaves from kohlrabi bulbs, reserving and chopping the best-looking leaves. Peel bulbs, halve, and then cut crosswise into thin slices.
- In a large skillet over medium heat, melt butter. When it starts to brown, add the kohlrabi slices and leaves and season with salt. Cook, stirring occasionally, until slices are browned and leaves are wilted, 7 to 8 minutes. Reduce heat to low, add a little water, and cover, stirring occasionally, until slices are tender, 15 to 20 minutes. Add additional water if the pan seems dry.
How have you eaten your Local Box kohlrabi lately?
Here’s what to expect from next week’s Local Box. Remember you can still order up a Local Box until Saturday – and possibly later, depending on your zip code. Check out Greenling.com for details.
- French carrots
- Swiss chard
- spring onions
My husband cooks, so I shouldn’t complain. He cooks well, in fact – and the French pea soup he made for dinner last night using Local Box lettuce was no exception.
But I must confess, I was biting my tongue. We are so loaded with vegetables from Greenling right now that I have to pack our crisper drawers to get them to close. The kohlrabi, the green garlic, and the green onions have been booted to regular shelves, since they seem to stay crisp, even out of the drawers. But my dearest went to the grocery store for this recipe. He bought frozen peas, leeks, and fresh mint. Could we really not have substituted green onions for the leeks? Cilantro for the mint?
The soup turned out great, but I think I’ll test my theory. I love the French potage style of soup, so I want to try one with what we already have on hand. Lettuce, cilantro, green onions… what else? Maybe a garnish of microgreens? I’ll let you know how it turns out.
Don’t get me wrong, though. I’m *definitely* not complaining.
What have you eaten from your Local Box so far this week?
The usual suspects arrived in today’s Local Box. More strawberries we’ll use for fresh eating, lovely greens for any number of dishes, and some lovely purple kohlrabi I’m eager to experiment with further.
How do you plan to eat out of your Local Box this week?
Here’s the forecast for next week’s Local Box:
- green lettuce
- green garlic
- collard greens
- purple kohlrabi
- Swiss chard
- spring leeks
Remember, you can still order next week’s Local Box through today (and possibly later, depending on your zip code). Enter your zip code at www.greenling.com to get started!
Wow – Those are some seriously large daikon radishes! Does anyone have any great ways with them? I’ve never cooked them before, but look forward to learning how! I’m happy to see lots of greens this week, too, since I’ve been dreaming of polenta lately. And of course, strawberries float my boat like little else in the world.
What are you planning to make from your Local Box this week?