We had a couple changes to the box lineup this week.  It seems some insects wanted our pac choi more than we did and so we harvested kale instead.  As well, the kohlrabi wasn’t good enough and so we substituted with onions.  We did have enough peppers for everyone, not just the Full share though.  Thank you!!

Week 2 Box Contents


  • Turnips
  • Kohlrabi
  • Hand Grown Greens Pea Shoots
  • Cabbage
  • Pac Choi
  • Carrots
  • Pie Pumpkin or Delicata
  • Peppers
  • Beets


*as always this list may change a bit once we get out in the fields to harvest



 This week we have the awesome pea shoots from Hand Grown Greens.  We started including these in our shorter CSA sessions last year as a way to always get something fresh and tender to accompany the heartier offerings of the Fall/Winter/Spring Sessions.  All of her greens are super tasty and packed with great nutrition. 

Happy eating!



Curried Kohlrabi Fries

The best secret weapon for the bounty of root vegetables that may head your way this fall is turning them into fries.  Here they are coated in a light dusting of flour and are shallow fried to get a crispier texture than if you just tossed them in the oven.  The addition of the curry powder is really nice and adds a nice little kick to the fries.  Kohlrabi on it’s own isn’t much of a flavor powerhouse, think a cross between cabbage and broccoli stems, so it can use a little boost.  The dipping sauce can be made with pretty much any herb you have on hand; parsley, dill, the suggested cilantro.


1 1/2 – 2 pounds kohlrabi, peeled

2 1/2 Tablespoons chickpea flour (can sub with all purpose flour if need be)

1 teaspoon good quality curry powder

1/8 teaspoon crushed red pepper flakes

pinch of salt

4 Tablespoons peanut oil

Minced cilantro for serving

Flakey sea salt for serving


Cilantro-Yogurt Sauce

3/4 cup full fat plain yogurt

1 small clove of garlic, minced

2 Tablespoons minced cilantro

1 teaspoon honey

1 teaspoon extra virgin olive oil

pinch of salt


Whisk together all the ingredients for the yogurt sauce. Taste test and adjust flavors as necessary. Set aside.

Slice the peeled kohlrabi into 1/2 inch thick rounds Slice each round into thin strips (about 1/2 inch thick).

In a large bowl whisk together the flour, curry powder, red pepper flakes and salt. Add the kohlrabi and toss until evenly coated.

Heat the oil in a large heavy bottom cast iron skillet over medium-high heat. When hot, add the kohlrabi in a single layer (you may have to work in batches). Cook on one side until browned, about 2 minutes. Flip and continue to cook until all sides are a dark-golden brown. The whole process of frying should only take about 5-6 minutes. Remove from the heat and drain on paper towels.

Serve with chopped cilantro or parsley and yogurt sauce.


From Dishing up the Dirt



Use it All Fall Slaw

This summer I declared it to be the Summer of Slaw, but why does it have to stop there?  We have tons of great slaw ingredients on hand in the fall.  There isn’t a week that goes by that there isn’t a slaw of some kind made in my house.  Either as a topping for tacos, sandwiches or just as a side or the base for an easy lunch, the Fall of Slaw is here my friends.  Feel free to use any or all of the suggested veggies below, I was trying to show that you could seriously turn almost your entire CSA box into slaw if so desired.  😊


2-3 C cabbage, sliced very thinly

2 C shredded Pac Choi

1 large turnip, peeled and julienned

1 C kohlrabi, peeled and julienned

Handful pea shoots

2 large carrots, julienned

2 scallions, minced, white and green parts

1 cup cilantro, roughly chopped

1/2 sunflower seeds or pepitas


For the sauce:

3/4 cup full fat coconut milk

the juice from 1 large lime

1 teaspoon lime zest

2 teaspoons honey

2 T mild veggie oil

1 small jalapeño, diced

1 scallion, minced, white and light green parts only

Salt and pepper to taste


Prepare the sauce by combining all the ingredients and whisking until smooth. Taste test and adjust seasonings as needed.

In a large serving bowl toss all of the ingredients for the slaw together. Sprinkle with the seeds and drizzle with the sauce.


Adapted from Dishing up the Dirt






Turnip Miso Soup

I’m a sucker for a good smooth soup.  I’m also a sucker for miso.  This is something that I would do as a soup but I could also reduce the liquid and let it function as a thicker pureed bed for fish or chicken.  Gomasio is a mix of seaweed, sesame seed and salt and it adds a nice little flavor and textural pop.  Look for it at places like PCC.  Though if you can’t find it (or don’t feel like it) the recipe will work just fine as well. 


2 tablespoons white miso paste

2 tablespoons unsalted butter, divided

1 small yellow onion, diced

2 teaspoons freshly grated ginger

4 small turnips, cut into 1/2 inch pieces, (about 1 1/4 pounds)

1 small russet potato, cut into 1/2 inch cubes, (about 3/4 pound)

1 teaspoon honey

1 tablespoon fresh lemon juice


2 tablespoons Gomasio

1/4 cup minced parsley


In a small bowl stir together the miso paste with 1 tablespoon of the butter. Set aside.

Heat the remaining 1 tablespoon of butter in a dutch oven or soup pot over medium-high heat. Add the onion and sauté, stirring often, until tender and fragrant, about 8 minutes.

Stir in the ginger, turnips,  potato and honey. Continue to cook for about 1 minute longer. Add 3 cups of water and bring to a boil. Reduce the heat to low and simmer until the turnips and potato are tender, about 8-10 minutes.

Transfer the soup to a high speed blender and add the miso/butter mixture. Blend on high until smooth and creamy. Return the soup to the pot, drizzle with the lemon juice, taste test and adjust seasonings as needed. Add additional water if the soup seems to thick.

Divide soup between bowls and top with Gomasio and minced parsley and serve.

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