Rainbow Chard
This Week’s Harvest
Rainbow Chard
Mizuna
Kohlrabi
Fennel
Romaine Lettuce
Scallions
Broccoli
Pok Choi
Farm Life
Amber and Tiger
The best thing that happened this week was the arrival of my 13 year old grand daughter, Amber. I have been looking forward to her visit for months. Last summer, she spent two weeks helping me out at the farm. This year, she is my official “intern” and will be here all summer long. She is a delight to have around.
Along with Amber came our new, high tech, rodent control device named Tiger. Both are shown in the photo to the left.
Yesterday morning as I was showing Amber all the changes around the farm, we came across a young red tail hawk at the bottom of our deer fence. The fence is ten feet high and made of bird netting. The hawk seemed to have caught itself a tasty squirrel, then flown right in to the netting. Fortunately, it wasn’t injured, nor was it particularly tangled. It just couldn’t figure out how to get out of the predicament it was in.
We cut the netting all the way around the bird to make a big enough hole for it to pass through. As soon as we moved a safe distance away, the bird walked through the hole and flew away. Unfortunately, it forgot its squirrel.
The bird netting already has lots of holographic tape tied to it so that birds can see the fence and avoid it. We will tie more higher up on the fence to keep this from happening again.
Last week, several of you asked what kohlrabi tastes like. Generally, when I am asked that question I quote the description in the seed catalog under the assumption that they are better able to describe their product than I am. So, I told you that the kohlrabi tasted like a blend of broccoli and pineapple. But, when I cooked it myself this week I didn’t find that to be the case at all. I though it tasted like a blend of broccoli and radish. What did you think?
I remember this same variety of kohlrabi being much sweeter last year. Perhaps the flavor has changed because it has been warmer this year? Or, maybe it has something to do with my having increased the nitrogen content of the soil. Either way, I am going to sow another batch so that we can try it again and compare the flavors.
Mizuna
Featured Veggie of the Week
This week’s featured vegetable is Mizuna. Mizuna is a mustard so has a bit of a bite when eaten raw. It is frequently included in braising mixes. I prefer to cook it with other greens. One of my favorite dishes is to sauté a bunch of what ever greens are available and serve them over baked polenta. For some extra flavor, add a little ham to the greens while they are cooking.
If you prefer to work from a recipe rather than a general description, try the recipe at the link below using a combination of chard and mizuna.
http://www.noblefoodsfarm.com/GreensGuide/mustard.htm
(Note: This recipe is from the web site of “Noble Foods Farm”, a CSA in Boise, Idaho.)
4 responses so far ↓
leslie // June 17, 2009 at 5:47 am |
The kohlrabi reminds me most of jicama. I ate it raw with celery and a mustard vinegrette.
Kara // June 17, 2009 at 6:52 pm |
The kohlrabi reminded us of steamed broccoli stems. We roasted it with olive oil, salt, fresh rosemary and thyme from our herb garden…it was wonderful! We had less luck with the fennel. Anyone have any recommendations?
Glen // June 18, 2009 at 5:52 am |
This was our first try at kohlrabi and everyone thought it was great. We sliced and ate like an apple. I thought it was very turnip-like and I am looking forward to trying it again. My kids really liked it also.
Craig (share holder) // June 19, 2009 at 1:19 am |
kohlrabi: Jessica and i poached ours and served covered in a bit of butter and salt. Served this way, we found it to taste somewhere around califlower and the butter gave us an artichoke feel.