Weekly Share October 25th – 31st

Kossak Kohlrabi
Broccoli Raab or Swiss Chard
Spinach or Mesclun Salad Mix
Poblano, Seyrek, & Cubanelle Peppers
Highlander Onion
Aji Dulce Chile

Broccoli Rabe with Bulgur and Walnuts

Sausage, Fennel, and Broccoli Rabe Sheet Pan Dinner

Israeli Couscous Salad

Swiss Chard with Poblanos and Hominy

Swiss Chard, Leek, Herb and Ricotta Crostata from Six Seasons by Joshua McFadden

Greek-Style Kohlrabi Pie or Gratin With Dill and Feta

Fennel And Kohlrabi Salad

Kohlrabi with Citrus, Arugula, Poppy Seeds, and Crème FraicheSix Seasons by Joshua McFadden – Serves 4
1 lb Kohlrabi, peeled and any gnarly bits cut away
½ cup Crème Fraiche
2 Tbls Poppy Seeds
Kosher Salt and Pepper
4 large handfuls Arugula
3 oranges, tangerines, or other sweet citrus, segmented, juice reserved
2-3 Tbls Citrus Vinaigrette
Cut the kohlrabi into little wedges about the same size as orange segments. Toss with 3 tablespoons of the crème fraiche and the poppy seeds. Season generously with salt and pepper.
Spread a nice swoosh of the remaining crème fraiche onto each plate. Quickly toss the arugula with citrus segments, reserved juices, and citrus vinaigrette. Arrange the arugula and oranges on each plate and top with the kohlrabi.

Citrus Vinaigrette
1 orange, 1 lemon, 1 lime, 1 ½ Tbls honey, 1 Tbls champagne vinegar, ¾ cup extra-virgin olive oil, salt, and pepper.
Zest all the citrus into a bowl, Halve the fruit and squeeze all the juice into the same bowl, to get 2/3 cup juice (fish out seeds). Whisk in the honey, vinegar, 1tsp salt and several twists of pepper.
Taste and adjust the flavor with any ingredient if needed to make it more vibrant. Whisk in the olive oil a few drops at a time or slowly drizzle the oil into a blender or food processor with other ingredients. Store in the fridge for up to 2-3 weeks.

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