greens and kholrabi that can't be beet

A juicy red beet
A crunchy kohlrabi
A sweet Hakurei turnip
A perfectly tart bundle of rhubarb
A few of our last sun chokes
A bag of ninja greens
A bag of salad greens
An herb bag including chocolate mint, cotton candy mint and spearmint (bring on the mojitos!)

We hope that all of you will remember to add your beet greens, kohlrabi greens as well as your turnip greens into any stir fry you make; they are essentially as good as the root they grow out of!

We are also sad, and lament to announce that the sun chokes have had their last crunch this season and those you find in your share bags will be the very last you see of them! We hope that you have all enjoyed trying out this new root and that you won’t stop looking for them!

Also, to file under the heading, “farm and learn,” we planted this batch of Hakurei turnips right smack-dab during the life cycle of a pesky little worm who likes to taste-test the turnips before we hand them out. Oops! Any yellow bits are entirely on the surface and won’t affect the taste of your juicy turnips; the next round of turnips will be much prettier. Until then, shave off the little nibbles and enjoy! Roasted up with your kohlrabi is also an excellent fate for these turnips!

Simple Roasted Kohlrabi
-Kohlrabi
-Parmesan Cheese
-Olive Oil
Coat the kohlrabi slices in olive oil and bake them for about 15-20 minutes in a 450 degree Fahrenheit oven. When they are browned, sprinkle with parmesan cheese and return to the oven until the cheese has begun to brown as well. Serve immediately!