As for what's in the box, we have included a bunch of summer savory to chop up and sauté with your beans and a few of the green onions. As for most herbs, this one can be kept fairly well in the crisper drawer in a plastic bag. You may also hang it to dry, out of the sunlight and away from the sink or stove (keep it clear of steamy areas).
The round hard ball of a vegetable in this delivery is kohlrabi. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple. The skin of the bulb should before carefully pared off before eating. I have gently sautéed thin slices of kohlrabi in butter with excellent results, and also eaten it raw. In many ways it proves itself an excellent and locally grown alternative to water chestnuts.
The Lollo Rossa lettuce is an Italian variety, compact and sharp and wonderful in a mixed salad. We also harvested a companion lettuce for you this week: a Winter Density lettuce, out of its season by name, but still lovely, mild and crisp. These two pair nicely in a salad, complementing each other for a full-flavored experience.
A few last minute notes: if you are stuck for recipes, check out our recipe box or our favorite source: epicurious.com.
Also, remember the open house on August 5th!
Thank you and enjoy!