Well, it seems as if we planned this almost perfectly. While we are sad that the Winter Share could not go longer this winter, we are actually almost out of our stores of root vegetables. We are usually half way through our root cellar, but 2018 offered such paltry growing conditions it’s effect has rippled through our winter season to now. Farming is always a game played far into the future. We have loved the opportunity to grow for you this winter, it gets us out of the house and into our overalls to tend to greens and check on storage temps. It let’s us keep a few people employed in the slow months and has us surrounded by green long after the world outside has turned gray. Your support of our Winter CSA means so much and we hope you’ve enjoyed it. We are only sorry it couldn’t go on longer. But please sign up for a Summer Share so you have something incredible to look forward to as we journey on to the end of February and beyond! The seeds are ordered and the fields are mapped and we are excited and hopeful for a wonderful season! Please join us.
1 big bag salad
1 head lettuce
1 bunch kale
6 pounds roots: carrots (limit 1 pound), potatoes, beets, daikon, rutabaga, purple top turnips, kohlrabi, watermelon radish
1 quart kimchi or sauerkraut
1 jar tomato: sauce, puree, butter or ketchup
1 head garlic
Kohlrabi Carrot Fritters with Avocado Cream Sauce
¼ teaspoon kosher salt
¼ teaspoon cayenne
½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
¼ cup plain yogurt
¼ teaspoon kosher salt
Green onions (for garnish)
Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, 1/4 teaspoon kosher salt, and 1/4 teaspoon cayenne. Mix to combine.
Place 1/2 cup oil in a large skillet (enough for 1/4-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
In a small bowl, mix 1/2 avocado, 1/4 cup plain yogurt, juice from 1/2 lemon, and 1/4 teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
Serve fritters with avocado cream and sliced green onions. Note: These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.