July 14th CSA Harvest & Pick-Up

Some nice diversity creeping into the boxes this week:

Harvest List

A common question we heard yesterday was, “What can I do with kohlrabi?” Here’s a recipe for one of our favourite ways to prepare the beautiful swollen stem (taken from conversations and experiences in Elaine’s kitchen):

1. Place the kohlrabi in the fridge for a few hours to get it nice and kool.
2. Peel off outer layer, compost peelings, then chop what remains into long slices, no more than 1/4 inch thick.
3. Add salt (to taste) and the juice of a lime, stir it up.
4. Serve with a nice pilsner, like Central City’s Red Racer Pilsner

Here are some images from yesterday’s work party. Especially nice are the warba potatoes!

Jen getting her hands dirty
Mills and Steph, sunhats in shade style.
Beautiful Tokyo Cross Turnips!
The soil in Southlands makes for some sweet carrots
Naz inspecting the spread

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Ngoc’s Kohlrabi Lettuce Wrap with Hoisin Sauce

A creative recipe from our shareholder Ngoc, sounds delicious! Feel free to send more recipes our way, we’ll gladly share them. 

Ngoc’s Kolrabi Lettuce Wrap with Hoisin Sauce


  • 1 lb ground chicken (or beef or pork depending on your preference) Can substitute the ground chicken with tofu for a vegetarian dish (just crumble a block of tofu instead of the ground chicken)
  • 1 kohlrabi peeled and chopped to about 1 inch cubes
  • 1 large carrot, peeled and chopped to about 1 inch cubes
  • 2 green onions, chopped
  • 3 cloves garlic, chopped
  • 10 button mushrooms or shitake mushrooms, thinly sliced
  • 1 jalapeno pepper, finely chopped (optional)
  • 1 tablespoon hoisin sauce
  • 1/2 cup white wine
  • About 10 leaves of green lettuce, washed and dried
  • Mint leaves washed and dried

  • Heat a large non stick pan, brown the ground chicken, kohlrabi, carrots, garlic and jalapeno pepper.  Add the hoisin sauce and white wine, simmer until the vegetables soften (about 10 minutes); adjust the seasoning using a small amount of soy sauce if needed.  
  • Add the mushroom and cook for a further 3-4 minutes until the mushroom cooks through.  
  • Serve the filling hot and arrange lettuce leaves and mint leaves on the side and everyone can assemble their own wrap
  • To assemble: take a lettuce leaf, add the filling and some mint leaves, roll the lettuce to enclose the filling and enjoy!
Great as an appertizer or snack!

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Harvest #5 – July 22, 2012

Howdy, howdy.

Every week has a few new items and a few staples. This week’s NKOTB are the beautiful dill and succulent wa wa sai (sui choi) cabbage. The former is great with salmon and the latter, grilled on a bbq (oil, teriyaki, salt & pepper), makes a lovely side to accompany the fish.

In the share:

  • Head Lettuce, Lovelock or Romaine
  • Kohlrabi, Kolibri 
  • Collard Greens, Champion
  • Dill, Bouquet
  • Sui Choi Cabbage, Wa wa sai
  • Kale, Redbor

Here’s are some images from today’s harvest. Modeling courtesy of the Drill.

Wa wa sai, makes a good jar of kimchi

Kolibri, killing it!

Love(ly)lock Lettuce

Kohlrabi profiles continue

Brassicas are sick

Beautiful bounty


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King of the Kohlrabi Jungle

To continue with last season’s ‘Kohlrabi Profiles’

Introducing Moochie

Coming soon, interns Galen (aka Gai lan) and Rosalind’s ‘Cats in the Garden’ blog, not to be confused with their rival.

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King Size Kohlrabi

Many thanks to Will for inviting me to take part in our first ever ICF Vegetable Photo Contest!

I can tell what you’re thinking in this photo Will, and yes, it’s the biggest Kohlrabi you’ve ever seen.

Let the voting begin!

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