Retroactivity

I am afraid my work-life balance has been off a little lately. Too much life; not enough work; and too many vegetables. The most recent share gave me more radishes then I could ever eat, and they are looking for a good home. In addition to radishes, here is the detailed breakdown of what we got.

• summer squash
• radishes
• kohlrabi
• kale
• tatsoi
  
• swiss chard
• radicchio
  
• beets
• lettuce
• garlic scapes
• tomatoes
  
• Thyme
• Orgeano

Rather than provide recipes for everything I cooked this week, maybe I can offer ideas for those of you struggling to find ideas for what to cook.

Lasagna - with kale, summer squash, thyme, oregano, garlic scapes, and tomatoes from your share
Beet Salad - with tatsoi (or spinach) and beets (don't forget a great goat cheese)
Pasta Salad - with tatsoi, thyme, tomatoes, and garlic scapes

I did move outside of my comfort zone last week and made a Hungarian Kohlrabi side dish. Here is the recipe.

Browned Kohlrabi
(From the Paprikas Wiess Hungarian Cookbook by Edward Weiss 1979.)

2-3 kohlrabi, peeled and diced
3 tablespoons butter
1 teaspoon salt
1 teaspoon sugar
1 tablespoon finely chopped parsley
2 tablespoons flour
1/2 cup chicken broth or vegetable broth

1. Peel and dice kohlrabi.
2. Melt the butter in saucepan; add kohlrabi, salt, sugar, and parsley; stir to combine the ingredients.
3. Cover the saucepan and cook over very low heat for 25 minutes; take great care not to let it burn.
4. Sprinkle flour into pan and stir until lightly browned; stir in chicken broth to form a sauce; simmer for 5 minutes.