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!)
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