GARLIC SCAPES

Welcome to another week with the Terra Lingua CSA! This week we are featuring two interesting vegetables: our lovely garlic scapes and kohlrabi.

Garlic scapes are the tender stem and flower bud that shoot out of the top of a hard neck garlic plant. These spindly goodies provide us with a great source of vitamins A and C as well as fiber. Garlic is known to be one of the oldest harvested vegetables referenced in both the Bible and the Koran. Originally native to central Asia, garlic made its way to the Mediterranean and soon through European settlers, found its way to America.

Garlic scapes are delicious roasted, grilled, or sauteed—use them as you would asparagus, simply adding a little salt, pepper, and lemon juice. They can also be chopped finely and used as a garnish or processed in your favorite pesto recipe.

Another easy and tasty way to use these garlic scapes is to make garlic whistles! Pickle the scapes in some vinegar and herbs and call it good.

https://www.thespruceeats.com/pickled-garlic-scapes-2216022

Kohlrabi, otherwise known as German turnip, was first described by a European botanist in the late 16th century. It is classified as a part of the Brassicaceae family like our previously featured kale and bak choy from last week. "Kohlrabi" is a German word adopted without change into our language, Kohl meaning cabbage and Rabi meaning turnip. Although it looks otherworldly, it is very mild in taste and texture resembling that of a broccoli stem. Kohlrabi is a great source of calcium, magnesium, carbohydrates, and fiber. 

Creative use of kohlrabi is to make squash and kohlrabi empanadas

https://www.allrecipes.com/recipe/214911/squash-and-kohlrabi-empanadas/

Below are some other fantastic ways of using kohlrabi:

Creamy Kohlrabi Potato Soup

2 kohlrabi, peeled

2 potatoes, peeled

1 onion

Purple kale

2 cups chicken of vegetable stock

2 tbs olive oil

2 cloves garlic

Thyme

Salt + pepper

A dollop of sour cream and chopped spring onion, optional as a topping

Chop kohlrabi and potatoes into cubes and cook until tender and soft, approximately 30 minutes. Sauté onion and garlic in olive oil

Combine kohlrabi, potato, onion, and garlic in soup stock

Add thyme, salt, and pepper to taste, cover and simmer

Blend soup in a food processor until creamy. For extra color, flair, and texture, throw in chopped purple kale at the very end while heating up the blended soup and allow it to cook briefly. Garnish with sour cream and spring onions.

Kohlrabi Slaw

2 kohlrabi, peeled and shredded

2 carrots, shredded

Chopped cilantro

Chopped jalapeno to taste

Lemon or orange juice + zest

Spring onion

Salt + pepper

Dressing:

1/4 C olive oil

1/4 C citrus juice

1/4 C honey

Splash of vinegar

Mix olive oil, citrus juice, honey, and vinegar. Pour over shredded Kohlrabi and veggies. Great in tacos, or with fish.

Roasted Kohlrabi Fries

2 kohlrabi, peeled and sliced

Chili powder

Salt + pepper

Olive oil

Slice Kohlrabi into the classic French fry shape and toss with olive oil, chili powder, salt, and pepper. Arrange on a baking pan and roast at 450° until tender and golden. A great alternative to traditional carb-filled potato fries!