All Hail the Weather Gods and Goddesses
Well, last week was a bit of a bruiser. A farm can live and die at the mercy of a hail storm. We were out in the fields trying to seed the parsnips until the very loudest crack of thunder and stroke of lightening made us run for cover in the barn. As we watched the hail come with the storm, this farmer sat quietly in the corner breathing hard, trying not to think of the whole season’s work bring destroyed in one instant. Luckily, as the storm passed by we went to inspect our crops and found a few holes and a few bruises but nothing to call a disaster. Our neighbors down the road were not so lucky and we hold them in our hearts as they try to figure out their next move with tomato plants stripped of their leaves and orchard trees destroyed. What a thing weather can be. We are so utterly powerless to its whims and the dangers are only getting greater with the affects of climate change. We thank you so much for supporting local farms and as the weather patterns become more uncertain, your support will be ever more so necessary. Let’s hope that’s the last of the hail for the season.
Scenes: hail damage at my house (thank goodness not at the farm), new bed for the new pick up truck (rainy day projects), Duma staying in the pathway of the growing zucchini.
The Share:
radishes
sugar snap peas
hakurei turnips
specialty greens
escarole
scallions
head lettuce
salad mix
garlic scapes
baby bok choy
pea shoots
curly kale
toscano kale
napa cabbage
kohlrabi
Recipe of the week:
kohlrabi slaw with cilantro, jalapeño and lime
Delicious and refreshing Kohlrabi Slaw with cilantro, jalapeño and lime! Vegan, GF | www.feastingathome.com
Refreshing and healthy Kohlrabi Slaw made with kohlrabi, cilantro, lime, jalapeño and a simple citrus vinaigrette.
Author: Sylvia Fountaine | Feasting at Home BlogPrep Time: 25 minsTotal Time: 20 minsYield: 4-6 1xCategory:
ingredients
6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)
½ cup chopped cilantro ( one small bunch)
half of a jalapeno -minced
1/4 cup chopped scallion
orange zest from one orange, and juice
lime zest from one lime, and juice
Citrus Dressing :
1/4 Cup olive oil
¼ Cup fresh orange juice ( juice form one orange)
1/8 Cup lime juice plus 1 T ( juice from one large lime), more to taste
1/4 Cup honey ( or agave syrup)
1/2 tsp kosher salt
1 Tablespoon rice wine vinegar
instructions
Trim and peel kohlrabi. ( I normally have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.
Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( 1/2), lime zest and orange zest.
Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes goo the next day too.