One more idea from Jason Paolini. You see raw kale salad recipes by the dozens. Why not something similar with collards? You could make this with ham, speck or prosciutto, or just serve the salad without any pork at all.
This is another recipe from Jason Paolini, a variation on classic scalloped potatoes. Jason prepared this with kohlrabi and potatoes. I think kohlrabi and rutabaga would be a lovely combination.
This idea for sweet potatoes comes from closer to home. Lisa Rochon is a New Orleans-born chef and caterer who has a booth at the Peachtree Road Farmers Market. This recipe is one she demonstrated in November as an alternative to the traditional “sweet” sweet potato side dish. Lisa sells her fine herbes mixture at the market. You can find similar mixes at the store, or you can substitute something else. Fine herbes are traditionally a mixture of parsley, chives, chervil and tarragon.
I mentioned before that I’ve become a big fan of kohlrabi in slaw. Here’s a recipe demonstrated at the Peachtree Road Farmers Market by Jason Paolini of Restaurant Eugene and Holeman & Finch. No crème fraiche? You could use sour cream or yogurt or, yes, even mayonnaise. No turnips? Just leave them out, maybe adding another carrot.
For one idea I’ve gone to my favorite source, the New York Times. Just today Martha Rose Shulman presented this recipe for Sweet Potato Soup With Ginger, Leek and Apple. Because I’m not a fan of leeks (too expensive to just have lying around waiting for a recipe), I’ll substitute an onion. Stronger/different flavor, I know … but that’s ok with me. Everything else is something I have on hand. My preferred kind of recipe.
The trick to cooking bok choy is understanding that the thick stems need different treatment from the thin leaves. This recipe takes all that into account.
If you’re wondering how to use the wonderful late spring surprise of garlic scapes in today’s box, you’ll find that these long curling stalks are soft and juicy, and just right for adding garlic flavor without overwhelming a dish. Cut them into thin slices and add them to anything that could use a little garlic but without the drama. Chop them up and add them to eggs or stir them while you’re cooking rice or bulgur. Add chopped scapes to cream cheese, stir in a little sour cream, and you’ve got the CSA version of French onion dip.
If you want a recipe, here’s one for Garlic Scape Pesto from the Washington Post.
Although it will keep up to two weeks in the refrigerator, nuoc cham is best when freshly made.
Instead of trying to dream up with to do with all the individual components of this week’s box, I thought I’d offer an option that would feature several. Where one kohlrabi might not go far in a single dish, combined with some of its neighbors from the box, it can make a really wonderful meal.
I love the way dipping sauces bring things together. Here’s a suggestion for one warm and one cold version. They’d both work well for dipping sliced raw fennel or kohlrabi, carrots and beets (raw or steamed), or you can pour either one over wilted beet greens or Swiss chard. The ideas come from The Splendid Table, that wonderful NPR program on all things delicious.
This is the classic “bagna cauda” perfect for vegetables and bread. Don’t be afraid of the anchovies, although you can leave them out if you absolutely must. And if you have a garlic scape or two left over from last week, try them in this recipe. Also delicious over pasta, maybe with those wilted greens.