Last week marked the opening of my second year as a shareholder in a local CSA ~ Community Supported Agriculture. I pay a fee to participate so that from June through the fall I pick up fresh fruit and vegetables every Wednesday evening that were grown on a local farm.
There are so many things I love about this ~ being a locavore and supporting regional farmers, getting food that truly goes from the farm to my table, and the opportunity to try new foods I might not otherwise. You don't pick what you get ~ you just get an allocation of what's ready each week.
On opening night I got red leaf lettuce, zucchini, cilantro, young broccoli rabe, kale, turnips, radishes ~ pretty common items most people know how to prepare. I also got kohlrabi and tatsoi. Those I had to look up!
Tatsoi is a relative of bok choy. It resembles baby spinach but the flavor is closer to its cousin. I removed the extra stems, chopped up the broccoli rabe leaves, destemmed the kale and tossed it all in together to steam quickly. I add a touch of pink Himalayan sea salt and when I'm ready to eat it, I'll add a bit of grapeseed oil and some minced garlic.
The kohlrabi looked a little alien. Like a cross between fennel and napa cabbage. It's actually in the cabbage family but bulbus like a turnip and grows above ground, often causing people to think it's a root vegetable.
I had no idea how to cook it but a quick google search said steam or boil so I did. I washed and quartered my radishes and turnips. Then I cut the stems off the kohlrabi and cut that into large pieces. I didn't peel it but I should have as the exterior is a bit too woody to chew. Then I boiled everything together until fork tender. Once done, I drained off the liquid (get it all out or the result will be too watery) and then, using an immersion blender, I pureed everything together. You could then just season with salt & pepper to taste, but its flavor resembles a mild mashed potato so you could add some soy or rice cheese and a drizzle of olive or truffle oil for a vegan, guiltless, carb-free version!