We really enjoyed our produce from last week, and were so very excited to get the veggies this week from Plowshare Produce!
This week we picked up lettuce mix, spinach, baby carrots, bok choy, hakurei turnips, radishes, kohlrabi, broccoli, garlic scapes, and cabbage (in our own re-useable bags):
I love that we pick it up in our own bags, that the food itself travels less than 30 miles, and that it is all organically delicious produce!
You'll also notice a loaf of fresh sourdough bread from Gemelli Bakery in State College. Each week they have several different loaves. Last week we picked up a loaf of kalamata olive sourdough, this week, just delicious sourdough.
Tonight I made some soup:
2 cups Tom Yum (Very Spicy Thai) Soup Broth (from our local Asian market)
2 cups sodium-free vegetable broth
2 kohlrabi, peeled and diced
2 medium bok choy, sliced in 2cm pieces
Bring first 3 ingredients to near boil, add bok choy, cook 5-10 min.
Try to eat without burning your face off. :)
I didn't want to waste the leaves of the kohlrabi, and since we didn't get any kale this week, I decided to try kohlrabi chips instead of kale chips. They were very tasty, if I do say so!
Slice/tear kohlrabi leaves into bite-sized pieces, remove stems.
Drizzle with olive oil (although I think you could just spray lightly with oil), and salt to taste.
Bake at 350F for 10-15 minutes until leaves are crispy (keep a close eye so they don't burn!)