After a two year hiatus, I started my Field Goods subscription back up. Field Goods is a produce delivery service in the Capital Region that delivers fresh fruits, vegetables, cheese, bread, another great local products to various drop off points. Subscriptions vary from small ($15 a bag) to large ($33 a bag), with the option to add on other products for about $5 each. I chose the small bag at $15 per week and added on cheese for an extra $5. Every week I get a variety of locally grown vegetables and fruit, along with a locally produced cheese.
This week’s haul
Formisano Farms, Plymouth, NJ
Fifer Orchards,Wyoming, DE
Migliorelli Farm, Tivoli, NY
Keuka Gold Potatoes
Schoharie Valley Farms, Schoharie, NY
Radicle Farm, New York, NY
Palatine Valley Dairy, Nelliston, NY
Since I struggle with meal planning and prep (a topic for later discussion), getting a bag of vegetables is a great way for me to try new things and experiment with new recipes. I find picking out new produce at the market difficult–I tend to always buy the same groceries over and over again. But because I’m getting a new bag of different vegetables every week, I’m forced to prepare and eat it. I don’t want these beautiful vegetables to go to waste!
Take kohlrabi, for example. I’ve never bought this strange-looking vegetable at the store. Honestly, it intimidates me! Kohlrabi is part the cabbage family. It can be peeled and eaten raw, dipped in hummus, or chopped up and added to salad. It can also be roasted. Even the leaves can be cooked and eaten. (Check out this post from the Kitchn on how to prepare kohlrabi.) It is good source of Thiamin, Folate, Magnesium and Phosphorus. It is also high in dietary fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese.
These are some recipes I’m interested in trying
Have you ever cooked with Kohlrabi? How do you prepare it?