‘Tis the week the chickweed takes over the farm! Every time I get talked into a family visit around the Fourth, I leave feeling that things are in pretty good shape on the farm, and return to full-on chickweed invasion…. The combination of sunshine, Solstice and a little rain is the magic that makes crops grow and chickweed grow even faster this time of year. Where 10 days ago I had carrot and beet seedlings, now I have chia pets that run the length of multiple 100-foot rows. I invariably wrestle with the urge to simply go inside, lock the door, and accept defeat, but eventually I pull out the hand hoes and accept that the next couple of weeks will be spent largely on my knees in the dirt waging war. My kids joke that when I die my epitaph will read, “the chickweed finally won….”
So though in my more desperate moments I toy with the idea of baskets full of chickweed (tasty! nutritious! Oh so prolific!), we did manage to dig up some other crops for you this week! Kohlrabi is a favorite, it can be eaten raw or cooked. We like it sliced and served with a little salt and maybe some lime and chili pepper, but it can be used in slaw and makes a low-carb potato substitute – try using it 50/50 in mashed potatoes or in any baked “potato” dish. This week also brings us the first of the broccoli – these are our small early heads, with much more to come. Sorrel is an herb often used with fish or in a springtime soup.
Full Shares Small Shares
Green Onions Green Onions
Shuko Bok Choi Salad Mix
Hakurei Salad Turnips
Herb - Sorrel
Creamy Kohlrabi Soup
2 tablespoons butter
1 onion, chopped
1 ½ pounds kohlrabi, peeled and cut into 1/2-inch dice
2 1/2 cups vegetable or chicken broth
2 1/2 cups milk
1 bay leaf
1 pinch salt and ground black pepper to taste
1/4 cup uncooked orzo pasta
Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes.
Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes.
(You can add a tablespoon of flour or a potato or two to thicken this soup if you are looking for something heartier. Or cheese….)
Wilted Arugula and Portabella Mushrooms
1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
1/4 cup dry sherry (or red wine)
1/4 cup chicken (or vegetable) broth
4 cups arugula leaves
1/8 teaspoon ground black pepper
Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.