What did you do with your big ol’ kohlrabi last week?  I turned mine into kohlrabi fries and they were great!  Admittedly they aren’t the crispiest, but they do a good job at being a lower carb fry option, I mean until you slather them in ketchup like I do.  I just peeled off the outer layer and sliced the beast into ¼” discs and then sliced again into sticks.  Roasted in the oven at 375 for 25-30 minutes.  Of course I at them along side an amazing BLT, because tomatoes! It’s also been decided that during this recent heatwave that tomatoes and salt are a perfectly acceptable dinner option.  fyi.

Happy eating!



Celery, Sausage, Provolone, Olives and Pickled Peppers

Well that’s a recipe title that pretty much says it all.  So celery salad may not be something you think you’re into, but stay with me here. Reminiscent of an Italian hoagie but without the roll this baby gets even better as it sits so it’s perfect for any potlucks you may have this week.   Celery can do so much more than mirepoix and ants on a log.  You *could* leave out the sausage if need be, it would still be good (enough).  Add some good big croutons and that’s a meal! In fact, maybe that’s dinner tonight for me!

Live a little, eat a celery salad!

½ head celery, cut crosswise into ½ inch chunks

½ lb good garlicky sausage, cooked and at an angle into ¾” slices.

½ lb provolone cheese, cut into ½ inch dice

1 cup roughly chopped pickled peppers, such as pepperoncini or Mama Lil’s

½ C pitted kalamata olives

½ red onion, thinly sliced

1 tsp fresh thyme leaves

Salt and pepper

¼ C red wine vinegar

good olive oil

Put the celery in a bowl of ice water and soak for about 20 minutes to heighten the crispness.  Drain and pat dry, then toss in a good sized bowl.

Add the sausage, provolone, pickled peppers, olives, onion and thyme.  Toss to mix, then season with a bit of salt and lots of black pepper.  Add the vinegar and toss.  Let the salad sit for about 5 minutes and then toss again.  Taste and adjust the vinegar, salt and pepper.  When you think, ‘dang that is a hoagie!’ drizzle on a healthy glug or two of olive oil, toss and serve.


Adapted from Six Seasons


Beet, Oat and Feta Burgers

This really is one of my favorite recipes for beets.  We’ve had plenty of converts that thought they didn’t like beets but gave this recipe a chance and were won over!  On top of that, it’s just an all around great veggie burger recipe which are often harder to come by than you’d expect.  I include this recipe every CSA session just about, and with good reason.  Top this guy with a thick slice of tomato and lettuce!

3 cups grated beets

1 small onion

2 garlic cloves

2 tablespoons olive oil

2 eggs

1 ½ cups rolled oats

6-7 ounces feta cheese

1 pinch sea salt and black pepper

2 tablespoons mild oil or olive oil, for frying

Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blade attached.

Place the grated vegetables in a large mixing bowl.

Add olive oil, eggs, and rolled oats and mix everything well.

Add feta, salt, and pepper and stir to combine.

Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this is important for the patties to hold together).

Try shaping a patty with your hands. If the mixture is loose and too wet, add a few more oats.

Make 4 to 6 patties with your hands.

Heat oil in skillet over medium high heat.  Add patties and cook until golden brown, a few minutes on each side.

Serve on a bun and with toppings of your choice; lettuce, cabbage, mango, avocado, tomatoes, sprouts, or onions.  The possibilities are endless!



Buttermilk Zucchini Bread

(and a vegan variation!)

I’m making this today, because it’s 90 degrees out and I want to turn my oven on 😉.  The desire for zucchini bread has hit and now all I want to eat is zucchini bread for breakfast slathered in really good butter.  I had made some herby buttermilk dressing earlier this week and of course had half a jug of buttermilk left and this sounds like a great use for it.  

3 cups all purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3 teaspoons ground cinnamon

1/2 teaspoon fresh grated nutmeg

1/4 teaspoon ground cloves

1/2 cup buttermilk

3/4 cup mild oil (canola or grapeseed works here)

2 teaspoons vanilla extract

1/2 cup sugar

1/2 brown sugar

2 cups shredded zucchini

2 eggs

3/4 cup walnuts or pecans, coarsely chopped (optional)

Preheat oven to 350°F

Grease 2 8×4” loaf pans with butter or oil and sprinkle with flour.

In a large bowl, whisk together dry ingredients. Flour, baking powder, baking soda, salt, and spices.

In a medium bowl, whisk together eggs, buttermilk, oil, vanilla, and sugars. Whisk thoroughly then fold in the zucchini and nuts.

Pour the wet ingredients into the dry ingredients, and stir until “just mixed”.  Pour the batter into the prepared pan (s) and bake for 50 – 60 minutes, until a skewer inserted in the middle comes out clean.

Let cool before slicing.

Vegan Variation: Use 3 tablespoons ground flax meal in place of the eggs, Use 1/2 cup non-dairy milk plus 1/8 teaspoon vinegar in place of the buttermilk.

2 thoughts on “Summer Session: Week 8 Boxletter

  1. I made a gratin with gruyere cheese with my giant kohlrabi! And we absolutely had BLTs, too. 😉 Lactofermented (with buttermilk) teff and almond flour zucchini muffins will be in the works after we get back from Farm School!

    Happy almost-August!




    1. YUM! Kohlrabi gratin is now on my list – that sounds amazing! And those muffins sound like the perfect summer treat.

      Thank you for sharing, Lacey! We’re so glad you’re enjoying the boxes!


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