CSA Week 2

This week I wore my hiking boots so trudging out to the PYO fields was no issue. I picked one quart of strawberries, finding the best areas actually near the farm road in the plants splashed with mud from the passing equipment. I also came back with two quarts of snap peas, some of which have already been consumed in another stir-fry.

Inside at the farm stand I collected week two's goodies:

• kale
• tatsoi
• bok choi
• arugula
• spinach
• lettuce
• turnip hakurei
• radishes
• kohlrabi
• scallions
• garlic scapes

I purchased a few farm grown tomatoes, some soy sauce, a couple of cookies and an iced coffee for the ride home. The tomatoes are a must-have for salads and the soy sauce comes in handy for cooking the Asian greens.

I'd like to share a recipe for kohlrabi couscous that was emailed to us. It is from MACSAC’s Asparagus to Zucchini Cookbook.

Couscous with Kohlrabi and Chermoula Dressing

1-2 t minced garlic
2 T minced cilantro
2 T minced fresh parsley
1 t paprika
1/2 t ground cumin
salt
3 T fresh lemon juice
3 T olive oil
2-3 C cooked couscous, cooled to room temperature
2 C peeled, diced kohlrabi
1/2 C diced radishes
16 kalamata or oil cured imported black olives, chopped
1/2 C crumbled feta cheese (optional)

Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil. Toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese.