Root* Greens by Chris Ekstrom

Chopped greens, radishes, and onions. Photo by Michelle Blackwood

What can you do with a leaf that’s bitter and dog eared?  My simple solution is to steam and add onion; cooking (steaming) greatly neutralizes the bitterness while onion complements the sharpness.  If that’s not convincing enough not to throw out those potassium rich, chlorophyll laden nutritional powerhouse leaves then try this recipe by Michelle Blackwood for Sauteed Radishes and Radish Greens…or take them to P.O.T.S.; they’re willing to take vegetables again now that Covid regulations have loosened.

Ingredients

1 bunch radish

1 tablespoon olive oil

1 small red onion cut into slices

3 cloves garlic, chopped

½ teaspoon salt, or to taste

Instructions

• Cut the leaves off the roots* of the radishes, Add cold water in a large bowl, add the leaves and roots* and wash to remove the grits. Transfer leaves and roots to a colander, change the water if the water is dirty and rinse the radish leaves and bulbs again. 

• Heat oil in a large skillet over medium-high heat, add onion and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 1 minute, stirring. 

•  Add chopped radish leaves, sliced radishes and stir until wilted. Keep often and cook until the greens and radishes are tender, about 5-8 minutes.

*  A radish is technically a hypocotyl situated above the roots as are a few other “root” vegetables such as turnips and rutabaga.

 

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Interested in learning more about the Norwood CSA?  Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html 

Kohlrabi Fritters Recipe by Patrice Hall

I was looking for a way to use the last kohlrabi in my fridge, this is a quick and easy way to do just that!  Here's the link from "The Spruce Eats" https://www.thespruceeats.com/kohlrabi-fritters-2215969

Prep:
20 mins
Cook:
10 mins
Total:
30 mins
Servings:
4 servings

Ingredients

2 bulbs kohlrabi 

1 large egg 

2 tablespoons all-purpose flour 

¼ teaspoon fine sea salt 

1 cup canola oil (I will use peanut oil)

Gather the ingredients.
Peel the kohlrabi. Peel it vigorously and completely—the peel is quite tough and fibrous so don't err towards keeping any of it around.
Grate the kohlrabi on the large holes of a grater into a bowl (or use the grater attachment in a food processor).
Lift the grated kohlrabi out of the bowl and onto a double layer of clean kitchen towels or multiple layers of paper towels. Lift the corners of the towel(s), twist them together, and squeeze out as much liquid as you can. Seriously, squeeze hard—properly "drained" and pretty much dry-to-the-touch kohlrabi is the absolute key to ending up with tender fritters rather than leaden pancake-like flops.

Crack the egg into a large bowl and beat it thoroughly with a fork—you want no strands of white clinging to the fork when you lift it from the bowl. Combine the kohlrabi and the egg.
Sprinkle the mixture with the flour and salt and stir to combine thoroughly.
Heat a generous layer of oil (about 1/4-inch deep) in a large frying pan or pot over medium-high heat until the oil shimmers when you swirl the pan. A bit of batter dropped into the pan should sizzle immediately.
Put generous spoonfuls of batter into the pan and flatten the resulting mounds a bit with the back of the spoon. You should be able to fit about four fritters in a large pan at a time. Partially cover and cook until the fritters are browned on one side, 2 to 3 minutes, flip, partially cover again, and cook until they are tender and browned on both sides. Transfer the fritters to a paper towel-lined plate to drain. Repeat with remaining batter. Serve immediately.

 

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Interested in learning more about the Norwood CSA?  Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html