Blue Gate Farm News – Volume IV, Number 8 – June 19, 2007

In this week’s box:

Beets: Blankoma, Chioggia & Golden

Kohlrabi: Eder (green) and Kolibri (purple)

Pac Choi: Fuyo Shomi – leaves are a little holey, but still tasty

Peas: Sugar Snap (round & flat) or Snow (large & flat)

Zucchini: 8 Ball (round & green) or Sebring (long & yellow)

Tapestry Flower Mix (edible flowers for your salads, deserts, etc.)

For those with the Herb option: Chervil, Garlic Scapes, Lemon Basil

Featured Recipes (on back): Simple Sautéed Kohlrabi

Rain this week: ½”

What’s up on the farm?

It’s been a hot dry week since our last delivery, with a welcome break in the weather just yesterday. Our computer is back up – just today. Our main focus this week has been trying to get the weeds under control. Big thanks to our recent weed warriors: Brenda, Debbie, Kate & Kyle. A big welcome back to Kristi (the one-armed weeding wonder) who re-joined us for the first time this season and whom we hope to see lots more of on the farm this summer.

Beyond the weeds, we’ve also been installing the tomato trellis, mulching, and laying irrigation lines. The pepper/eggplant experiment in the high tunnel is finally underway as well. So far those transplants are looking pretty good – they are certainly happy to finally be planted in the beds. Possibly the biggest event of the week was our acquisition of a “new-to-us” cargo van for the farm which we’ll soon begin using for CSA deliveries and the Farmers Market trips.

A final reminder about the Ice Cream Social this Sunday, June 24^th, from 2 – 4 pm. We hope all our CSA members will join us for this fun & tasty event.

Directions to Blue Gate Farm

From the DM area: Take Hwy 5 south through Carlisle, past Hartford and Pleasantville. You will come to a four-way stop where Hwy 5 and Hwy 92 meet. Turn left (east) to follow Hwy 5 to Knoxville. Take the Hwy 14 exit towards Knoxville. At Hwy 14 turn right (south) and continue +/- 12 miles. You will pass G-76, then the turn off for Columbia, the Cenex gas station. Approximately ¾ mile beyond the gas station, watch for Pierce’s Pumpkin Patch on your right. Take the first right (west) immediately after Pierces. This gravel road is Wyoming Street/580^th Street/Lucas County Line Road (at different spots you will see all three names used). Continue on this road one mile. We are the first drive on the right after the stop sign at 78^th Avenue. The mailbox is labeled with the farm name and stands next to a big blue gate you’ll recognize from our logo.

From Centerville:

Take Hwy 5 north to Hwy 34 at Albia. Take Hwy 34 west to Chariton. At Chariton take Hwy 14 north approximately 14 miles. You will pass Williamson, then the little red Pleasant Prairie Church. Approximately one mile past the church, watch for the Belinda Toy Museum at the Marion/Lucas County line. Turn left on the gravel road immediately past the museum. This is Wyoming Street/580^th Street/Lucas County Line Road (at different spots you will see all three names used). Continue on this road one mile. We are the first drive on the right after the stop sign at 78^th Avenue. The mailbox is labeled with the farm name and stands next to a big blue gate you’ll recognize from our logo.

Before we get to our feature this week, just a quick note to reassure you that we intend for everyone to receive both peas and zucchini, but for right now it will likely be in rotation. Thanks for your patience! We highly recommend the 8-ball zucchini on the grill brushed with a bit of olive oil and the peas… well you just can’t beat them raw.

Kohlrabi is this week’s feature. Looking more than a little alien, this member of the cabbage family is a mild, tasty treat. If you plan to use within a couple of days, store whole kohlrabi with leaves in a plastic bag in the fridge. For longer storage, store leaves separately from the bulb. To use: unless skin seems tough, kohlrabi doesn’t need to be peeled, just trim off the remains of the stems & leaves. The easiest way to enjoy kohlrabi is just to slice and enjoy raw…maybe with a touch of sea salt. You can also slice into sticks, or grate to make a “kohlslaw.” Other ideas include lightly broiling, steaming or baking, even adding to stews or stir-fries. You can also use kohlrabi as a substitute in recipes calling for carrots, potatoes or turnips. Kohlrabi greens can be used as you would kale.

Best from the farm,

Jill & Sean

Simple Sautéed Kohlrabi

2 medium Kohlrabi, grated

1 tsp salt

¼ cup butter or olive oil

1 medium onion, diced (about ½ cup)

1 clove garlic, minced or pressed

2 tbs chopped fresh thyme, chives or sage

Mix the kohlrabi and salt in a colander and let stand for 30 minutes to drain

Melt butter in a skillet over medium heat. Add onion and sauté until translucent (about 3 minutes) Add garlic and sauté for 1 minute more.

Stir in kohlrabi. Reduce heat to low, cover and cook for 10 minutes.

Increase heat back to medium, uncover skillet and cook for 2 minutes.

Remove from heat and stir in fresh herbs. Let stand for a couple of minutes to let the flavors develop.

Serves 2-4

Recipe Source: Farmer John’s Cookbook: The Real Dirt on Vegetables