Some nice diversity creeping into the boxes this week:
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| Harvest List |
A common question we heard yesterday was, "What can I do with kohlrabi?" Here's a recipe for one of our favourite ways to prepare the beautiful swollen stem (taken from conversations and experiences in Elaine's kitchen):
1. Place the kohlrabi in the fridge for a few hours to get it nice and kool.
2. Peel off outer layer, compost peelings, then chop what remains into long slices, no more than 1/4 inch thick.
3. Add salt (to taste) and the juice of a lime, stir it up.
4. Serve with a nice pilsner, like
Central City's Red Racer Pilsner
Here are some images from yesterday's work party. Especially nice are the warba potatoes!
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| Jen getting her hands dirty |
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| Warbas! |
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| Mills and Steph, sunhats in shade style. |
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| Beautiful Tokyo Cross Turnips! |
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| The soil in Southlands makes for some sweet carrots |
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| Naz inspecting the spread |
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