Sausage Stuffed Kohlrabi

2 medium size kohlrabi, stalks removed
Greens from 1 Kohlrabi, trimmed of stems and chopped
2 Tbl olive oil
1 medium onion, chopped
1 clove garlic, minced
¾ lb turkey sausage (casings removed if using links)
½  cup white rice
1-1/4 cup chicken stock
salt & pepper

1 Tbl dry bread crumbs
1 Tbl butter, chopped into small pieces

Cut off the bottom & top of each kohlrabi. With a melon baller, ice cream scoop, or sharp-edged spoon, scoop out the insides, leaving a ¼ to ½ inch shell. Rub the inside of each shell with a pinch of salt. Chop the scooped-out pulp and reserve.

Place the kohlrabi atop a rack or steamer in a large pot with an inch or two of water in the bottom. Steam until the kohlrabi are soft enough to be easily poked through with the tip of a sharp knife, 30 to 40 minutes.

Meanwhile, in a large skillet, heat the olive oil until fragrant. Add the onion and sauté until translucent, about 8 minutes. Add the turkey sausage and sautee until browned, 10 mintues, stirring occasionally and breaking it into small pieces with the edge of your spoon or spatula. Add the garlic and stir 1 minute. Add ½ tsp salt and a generous amount of fresh-ground black pepper, then add the chopped greens. Cook, stirring occasionally, until the greens are wilted, 5 to 7 minutes. Add the rice and cook, stirring occasionally for 3 to 5 minutes longer.

Add the stock and bring to a boil. Cover, reduce the heat to low, and simmer until the rice is cooked through, approximately 12 minutes.

When the kohlrabi is cooked through, pour any accumulated juices into the sausage mixture and stir. Place kohlrabi onto a baking sheet. Fill each with the sausage mixture, mounding slightly on top. Cover with breadcrumbs and dot with butter. Place under the broiler for 1 to 2 minutes until topping is toasted. Serve atop remaining sausage mixture.

* Photo and Recipe courtesy of Dave, Brooklyn located CSA member, summer 2010. 

Elizabeth’s photography is also source for inspiration. Well done! Happy eating, keep up the good work as we keep up the good growing. 

Content and Image copyright Elizabeth Stark, Brooklyn Supper Blog, 2008-2010. 

” Thanks to the unyielding bounty of our awesome Paisley Farms CSA, we are replete with beets. As of Sunday, the Brooklyn Supper refrigerator contained three bunches of beets and two bunches of beet greens. I had tossed around several recipe ideas, such as beet jam, which seemed mysterious and interesting, or pickled beets, always a winner, but really I just wanted to enjoy unmediated beet-ness. Cue marinated beets. This simple recipe showcases summer beet flavor at its peak.

Remove from oven, uncover, and allow the beets to cool. The skins should peel off with relative ease. This process can vary, so just do your best. Then slice the beets to a 1/4″ thick moons, and toss with the vinegar in a large bowl. Let the beets sit a while so they can absorb the vinegar. Add 1 tablespoon diced rosemary and drizzle the olive oil sparingly. Adjust the salt and pepper levels. To serve, arrange the beets on a plate, and top with a twist of fresh pepper and a small sprig of rosemary, or over a green salad. I found that these were even better the next day. “

I guess this makes her “guest blogger number 1″…welcome! 

When our share including such a lot of fresh mint, I tried a number of things to use it – including a mint pesto I put over pasta and peas, and a variation on Mark Bittman’s cold cucumber soup from How to Cook Everything Vegetarian. With those ideas and a new muddler for making mint lemonade, I used the whole bunch by the end of the week and felt as accomplished as if I had crossed four states in a covered wagon.

My roommate and I created this with the mint and cucumber from the Paisley Farm CSA. It was delicious with tortilla chips and a hit at a Fourth of July party.

Mix in one large bowl:

• 2 medium cucumbers, peeled and diced
• 1/4 c torn mint leaves (heaping cup is fine)
• Juice of 2 limes
• 1 16-oz container fresh strawberries, cleaned and diced
• 3 tbl white wine vinegar
• 1 bunch scallions, diced
• 1/8 tsp ground bhut pepper*
• Salt and pepper to taste.

*We didn’t have a fresh jalapeno around and in the spirit of experimentation, I used a small amount of ground bhut or “ghost” pepper that my friend Jay is selling at Brooklyn fairs and markets, and that I had in the cupboard.  (http://www.bhut-pepper.com/index.html)  Bhut Jolakia is from India and is referred to as the world’s hottest pepper.  A little goes a long way, but it’s got a nice smoky flavor that sneaks up on you.  I put in about 1/8 tsp of it to start and stirred it.  When serving it again later, I added a little more. 

I’m sure a mashed fresh jalapeno or any other dried chili powder would work just as well.

1. Boil a large stock pot of salted water. 
2. Meanwhile, shuck your corn. 
3. Add corn to pot, cover and turn off heat. Allow to sit 15-20 minutes. I’ve left it much longer, and it has been fine. shhh.
4. Strain water, eat on cob or slice off into a bowl, making sure to scrap the ears with the back of your knife for the corn milk. VERY worthwhile step. 

Hey, while you’re in corn mode, why not make corn and basil cornbread, too?

Big thanks to Kelly C. for sharing how she used this recipe with great results last week. Thanks to Tuesday as well for spreading the word on Kelly’s find! 

Blueberry Zucchini Bread

3 eggs, lightly beaten

Taste: 

anise, orange and lilac classically. Other varieties might be more/less spicy. More/less bright, crisp and eucalyptus like. 

Usage: 

Primarily a finishing herb, keep bright and away from long cooking. Dried Basil pales in comparison to fresh, and is not personally recommended. 

Issues:

Fresh basil is ideal, but the life span is short. It also can become black or wilt easily. It does not combine well with acids which dampen the color considerably, especially with lapses in time.  

Preserve:

Fresh basil can be blanched and frozen, as can basil oil or basil paste. Sea salt will preserve basil as well, keeping the leaves in a dried state. Use frozen basil items in two to four months; dried in four to six months. 

 Spicy Basil Sauce

A sauce that is quick and relates to whatever proteins you might be grilling and serving during summer months. A little heat adds to the familiar basil flavor. Great with steak or red meats. 

• 1 cup chopped basil
• 3/4 cup olive oil
• 1/4 to 1/2 cup lemon juice 
• 2-3 smashed cloves garlic 
• 1/2 teaspoon red pepper flakes 

Mix all ingredients. 

Basil Berry Cocktail 

Taking the garden to the bar 

• 2 big strawberries
• Simple syrup to taste 
• 3 basil leaves, Italian 
• 3 oz. Vodka (brand is your preferred choice)

Muddle strawberries, simple syrup and basil leaves in a glass with ice. Add vodka. Shake and strain into martini glass.

1/4 to 1/3 cup mayonnaise (reg or low fat or vegan)

2 to 3 tablespoons fresh lemon juice

3 tablespoons grated Parmesan cheese, plus more for serving if you like

1/4 teaspoon Worcestershire sauce

sea salt, fresh ground pepper (about 1/4 teaspoon each) 

Whisk everything together and toss greens with this when ready to serve. Sure, traditional recipes call for egg yolks and anchovies but this is quick and saves your (hopefully from the egg share, local!) eggs for poaching and scrambling.

Enlightenment wines is probably the smallest legal winery in NY State- a cult “nano” natural winery operating out a family farmstead in the Hudson Valley.  

Using a low tech methodology and a radically different business model, Enlightenment wines produces cutting edge and absolutely original unfiltered meads and dry sparkling fruit wines in runs of under 100 cases at a time.  Focusing on direct sales and his very own wine only CSA (Community Supported Alcohol ) the winemaker, Raphael Lyon is actively attempting to redefine the modern winery as a ultra local person to person experience. 

For the DBA’s- CSA tasting he will be pouring the newly released “Last Gift of My Daemon Lover” a dry organic sparkling apple mead released in an edition of only 100 cases, and his ultra limited  30 case run of Cuveê Anguis Singularum a fruity off red sparkling wine infused with elderberries and cherry. These wines are produced in the more rustic tradition of “method ancestral” which means they go through secondary fermentation in the bottle, sediment left in the bottle with no dosage. Neither wines are sulfited or processed in any way- Both will be available for purchase.

To read more about Raphael’s work check join the Enlightenment Wines on the facebook page:

http://www.facebook.com/event.php?eid=131242536896043&index=1 

Or visit his website www.enlightenmentwines.com 

http://www.enlightenmentwines.com

Here is a recipe from Amy, a member at the MEX location. Thank you for sharing! 

Risotto di Zucchini

INGREDIENTS

7 cups chicken stock

6 tablespoon butter

3 tablespoons extra-virgin olive oil

1 small onion, chopped

2 cups Arborio rice

3 medium zucchini, diced into 1-inch pieces

¼ cup parsley

freshly ground black pepper to taste

DIRECTIONS

Bring chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.

Melt half the butter and the oil in a large, heavy bottomed stock pot over medium heat. Add zucchini and cook for about 8-10 minutes, until golden but not brown.  Sprinkle with salt and pepper to taste as it cooks.  Remove, cover and set aside zucchini.

Add remaining butter to the pot and stir in onions.  Cook for 5 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted and it starts to stick to the bottom and sides of the pot. As soon as the rice starts to stick, pour one ladle of the simmering stock into the pot, stirring continuously.  When the liquid is absorbed, pour another ladle full into the pot.  Continue pouring the stock by the ladle until the rice has absorbed it all.  You might have some stock left over, or you may need to supplement it with hot water.

When finished (you will be able to tell by the texture of the rice), turn off the heat and stir in parsley, then zucchini.  Serve immediately.

 Rows of cauliflower and broccoli… so vast. so soon delicious.

 Big leaves, but not dry. Very moist, delicate and full of life. Plants are amazing creatures when you get this close. 

Squash blossoms!

Yes, the little blossoms chefs go crazy over are all over your squash right now. The little one on the bottom is still developing but you can sure tell a yellow squash when you see one. 

Leeks… leeks… and more Leeks… These were planted by Mothers and families from an NYC school. A big thank you for all their hard work. Looks great and we are all very excited about fresh leeks soon! 

 Crop covers… these are our way of shielding cucumbers from pests. Bugs love cukes but covers like this create a natural way to control them and protect your cucumbers! 

 Baby cucumber! This wee one was about 2-3 inches long and looked more like a swollen gherkin right now, but will have a good future after growing under Hudson Valley sunshine.