August is here and it is hot. We have been running our irrigation well without stop for the last 11 days (literally). Rain dance, spells, cloud seeding; its all welcome — please!  On the vegetable side we are just starting to pick tomatoes (yippee!) look for them to be in abundance soon. Along with other summer faves like eggplants peppers and more of these lovely summer onions.

Still Have Kohlrabi in Your Fridge?

We will not have kohlrabi in the share this week, but there was a fair amount of chatter at pick up last week about great recipes people have tried with kohlrabi, or on the other end, a build up of kohlrabi in the fridge.  If you are in the latter category, here’s a couple recipes that we like. If you just want to wing it try using kohlrabi any way you would a carrots (slice, shred, saute).  We’ve been grating it and topping our salads with it for nice crunch.  Others have been slicing and baking or roasting them “french fry” style (with curry powder!), using kohlrabi in carrot soup, and making latkes with kohlrabi.  Hope these ideas help.   If you are ever feeling overwhelmed, or looking for ideas to use any of the produce, please let us know!   We’re happy to share ideas.

Kohlrabi Carrot Salad

  • medium sized kohlrabi, peeled
  • 2-3 carrots
  • Juice from 1 large lemon (or rice vinegar)
  • 1/2 teaspoon fennel seeds
  • tablespoons olive oil
  • teaspoon harissa, sriracha or your favorite hot sauce
  • ~10mint leaves (Upic has mint)
  • ounces feta cheese

Julienne (cut into matchsticks) carrots and kohlrabi and toss together with the rest of the ingredients. Let sit for 15 minutes and enjoy.

 Kohlrabi Fritters

  • 1 large size kohlrabi, peeled
  • 1 red or yellow onion
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 eggs, lightly beaten
  • olive oil for frying

Grate Kohlrabi with food processor or box grater. Lay into a kitchen towel and squeeze out any excess moisture. Preheat large skillet over medium heat and add enough olive to cover entire surface. Toss kohlrabi with the rest of the ingredients. Once oil is hot enough to shimmer in the skillet and heaping tablespoon  size portion of kohlrabi mixture into the oil, using a spatula to lightly flatten. Cook until starting to brown and then flip. Continue to cook until lightly brown on the other side. remove to a towel and continue cooking spoonfuls until you have finished the batter. Enjoy with yogurt, soy sauce or your favorite sauce.

What’s in the Share

Bok Choi/Tatsoi


Pepper mix and match


Sweet Onions


Summer Squash

What’s in Upic