Farm Share Week #5 is upon us, and I have to say, I think I'm getting the hang of this. This week's bounty included:
The only vegetables in that list that I'm afraid of are kohlrabi and collards. I've eaten collards before, but never prepared them; kohlrabi, I think I've heard of it. It certainly is pretty though.
|It's like a vegetable sculpture!|
But what the hell do I do with it? The internet tells me that kohlrabi is otherwise known as a German turnip, so I may just treat it like other root vegetables and roast it. Suggestions are welcome, as always.
Another few things I've learned recently with the farm share:
- I am not emotionally ready to deal with beet greens. I roasted the beets I had last week and ate them on a bed of arugula. It was fab, and I felt very pleased with myself. I know that you can also use the beet greens in salad etc., but I'm still scared of them, so I've been throwing them away.
- I'm sad that this week's share didn't include bok choy! What the hell has happened to me? At least, if nothing else good comes out of this crazy experiment, I now know that bok choy is pretty awesome and is not an onion (it really looks like an onion after it's been chopped and stir-fried).
- I've got to figure out what to do with the radishes. I picked some, but I have two bunches on deck and no clue what to do with them. I've read that the French eat a ton of radishes, and I am trying to be more European, and I'm at a bit of a loss right now. I shall do some googling.
- How the hell did people ever learn to cook strange things before the internet? I know there have always been cook books, but I feel like I've never seen a cookbook as comprehensive as what I would need to deal with all this veg. I love you, the internet.