In this weeks share:

Seeds of Hope Farm

Co-Op Newsletter

From Three Rivers:

Strawberries
Scallions

Week 3(B)
May 28, 15

Kohlrabi
Mustard greens

Turnips

Spinach
Salad Mix

From SOHF:

Boc Choi

Boc Choi
Strawberries

Mustard Greens
Arugula

Kohlrabi

Turnips

Salad Mix
Spicy Mix
Spinach

Spicy Mix

Arugula
Scallions

From the Field

Week three is giving us bounty. The variety is wide for this time of year and we have more of most everything than we
can use. We want to give Amy Cloud and the crew at Three Rivers a big thank you for the beautiful produce theyve
provided this year, and for sharing their very dear strawberries. Thanks to those who came out for the dinner and
cooking class last night as well.
Whats going on at Seeds of Hope Farm in Bel-Ridge?
The farms second site is gearing up for its first big full summer. A new shed was just installed. Collards, beans, and
lettuce are in the ground. There is lots going on and wed love for you to stop by and see this beautiful farm site at
8612 Wales Rd. Bring the kids for their first experience picking or planting. Its your farm!

Upcoming Events:
Weekend volunteer opportunity at Bel-Ridge: Saturday, June 6 from 9-11 AM. Remember two hours earns your
share if youre a subsidized member! RSVP by calling Randy at 314-614-0412. If you would prefer to volunteer on a
weekday, try any Weds. from 10-12 or let Randy know what time is best for you.
The next dinner and cooking lesson is Wednesday, June 24. Call Gabriel at 566.8643 to RSVP.

In other news:
We still have space for sponsorship shares. If anyone you know would like to be a sponsor, please send them our way!
On the back page of todays newsletter, you will find some delicious ideas for kohlrabi and turnips.
The idea list comes from the kitchn.com and the turnip and kohlrabi slaw recipe is from wholeliving.com.

This Weeks Recipes

1. Eaten Raw
When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. You can toss them in a
salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling
of sea salt.

2. In Soup
While kohlrabi can be thrown into a basic chunky vegetable soup, we particularly like it in a creamy, pureed soup
with mild spices so that sweet kohlrabi flavor can really shine through. Kohlrabi can also be added to recipes for
Cream of Potato, Cream of Broccoli, and even Cream of Mushroom soup!

3. Made Into Fritters

This is a great way to get kids to eat their kohlrabi! Shred it and mix with an egg and a few tablespoons of flour or
breadcrumbs. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your
spatula. Turn after a few minutes, and serve when both sides are crispy.

4. Roasted
Like most other vegetables, when roasted in the oven, the outside of the kohlrabi caramelizes, and the flavor sweetens and mellows. We like to toss it with other roasted veggies like eggplant and potatoes for a hearty side dish.

5. Steamed
This is kind of a cheat-suggestion because kohlrabi can be used in literally anything once steamed. We throw
steamed kohlrabi into frittatas, stir-fries, and pasta dishes. We also like to puree it with a little cream and simple
spices. There are even recipes for stuffing steamed kohlrabi into empanadas and calzones!

Kohlrabi-and-Turnip Slaw
This recipe is quick, simple, and can use three to four item from your share. Since the kohlrabi leaves have already
been trimmed, you can use a bit of your mustard greens or spinach to replace them.

1 pound kohlrabi (about 2 small heads, leaves included)

1 medium turnip (about 8 ounces), peeled and quartered

3 tablespoons lime juice

1 tablespoon peanut oil

2 teaspoons honey

1 teaspoon toasted sesame oil

Coarse salt and ground pepper

2 scallions, thinly sliced

Directions
1. Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half leaves lengthwise then thinly shred crosswise. Trim root
end from bulb and peel away tough outer layer; halve lengthwise.
2.

Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip.

3. In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves
and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.