Thursday afternoons before heading home from work I drive to Wakeman Town Farm – the lovely designated pick-up spot for my Stone Gardens Farm box of CSA vegetables. (Community Supported Agriculture) Paying up-front for a season’s worth of vegetables helps to support the farm and keeps us in great produce. My friend Chris and I split it so it works out to be $300 each for a huge load of whatever’s being harvested. This will happen from early June until the end of October working out to only $15 a week for organic, local leafy greens, salad, radishes, herbs — all grown just up the road (well, about 15 miles away).
The challenge is to eat this bounty before another Thursday rolls around. Priority is eating the lettuce before delicate leaves turn into slimy mush. So for lunch and dinner on Friday, we ate salads loaded with salad squash (a white radish-y kind of thing that has a nice kick), kohlrabi and cuke. I threw in capers, olives, feta and avocado to bulk it all up a bit.
Saturday for brunch I sauteed the chard with loads of garlic and crushed red pepper, topped it with a poached egg, parmesan cheese and a dash of hot sauce. Still in the fridge 
(a very small one, as you can see) are fan-like fronds of collard greens (see above), kale, an accumulation of 3 weeks of beets, a zucchini, yellow squash, and a bag of lovely little broccoli florets. And an alien looking kohlrabi. What a weird vegetable. I would never put a kohlrabi in my basket — but there it is and while I still wouldn’t spring for it in a store, I like the challenge of figuring out what to do with it. It’s been furnace hot around here so I’m not really in cooking mode. Frittata? Juice it all? Kale chips? What about those beets? Any suggestions?