touch the earth farm blog

• farm fresh eggs
• mixed baby greens
• mixed carrots: red core chantenay and purple dragon
• mixed beans: Isar French fillet, Royal Burgundy, Rocdor yellow wax, Provider green bean
• summer squash (L)
• slicing cucumber
• Asian cucumber (L)
• red new potatoes
• purplette onions
• green onions (L)
• borage
• basil
• dill (L)

• farm fresh eggs
• mixed baby greens
• summer squash
• qt mixed beans
• bull’s blood beets (L)
• carrots
• red new potatoes
• slicing cucumber
• Asian cucumber (L)
• purplette onions
• green onions (L)
• dill
• borage
• basil

• farm fresh eggs
• mixed baby greens (L)
• baby head lettuce (S)
• bull’s blood beets
• carrots
• purplette mini onions
• summer squash (L)
• 1 qt mixed beans (S)
• green onions (L)
• dill
• garlic scapes

Kohlrabi may be new to some folks, as it hasn’t really caught on in mainstream American cooking though it’s widely used in Asian and European cooking. There are several ways to eat kohlrabi from raw to cooked, and although the greens are edible, they can be a bit bitter like raab or turnip greens and are best blanched before sautéing. The kohlrabi bulb will store better with the leaves trimmed.

Try peeling and grating the kohlrabi directly into a salad, or grating it into a carrot slaw.

Kohlrabi Potato Pancakes

kohlrabi, washed peeled and grated
potatoes, washed and grated
finely chopped onion to taste
2 eggs slightly beaten
2 tablespoons dried bread crumbs
1 teaspoon salt
ground pepper to taste
1/4 cup olive oil

Grate kohlrabi and potato and squeeze out any excess moisture.

Combine all ingredients except oil in a large mixing bowl, and mix until well blended, forming into small pancakes.

Heat oil in a large skillet. Fry kohlrabi-potato mixture in batches; sautéing until golden brown, about 4 minutes per side. Drain on rack or paper towels, and serve with sour cream. This is even tastier, in my opinion with garlic sour cream.

• farm fresh eggs
• bouquet of buttercrunch lettuce
• bouquet of speckled bibb lettuce*
• bouquet of red salad bowl lettuce (L)
• hakurei turnips
• white kohlrabi (L)
• chard/ kale mix (S)
• purplette onions
• citrus thyme
• rosemary (L)
• dill
• oregano (L)
• 1/2 pint mixed raspberries (L)

*Note: Carrie P. gets the prize for correctly identifying last week’s speckled lettuce as bunte forellenschluss, not speckled bibb.

• farm fresh eggs
• mixed baby greens (red lolla rosa, oakleaf, green salad bowl)
• 2 baby heads speckled bibb lettuce
• buttercrunch lettuce (L)
• hakurei turnips
• bull’s blood beets (L)
• purplette mini bulb onions (L)
• chives
• rosemary
• dill
• tarragon (L)
• garlic scapes (L)

For all the foodies out there, here’s our latest Farm to Table installment.

This week one meal really stood out from the others for local and zero mile flavor.

Rotisserie chicken; couscous with sundried tomatoes, basil, and ricotta cheese; mixed green salad with chevre, radishes, and green onions; homemade ciabatta bread.

Wine: White Linen by Deep Creek Cellars.

Everything in the meal was grown at Touch the Earth Farm except the couscous, flour, olive oil, balsamic vinegar, salt, and cayenne pepper. The cheeses I made fresh this week from our raw Jersey milk. Mmmmmm! The tomatoes and basil are from last year’s garden.

The ricotta was tasty, but the chevre was dynamite, and we’ve been enjoying it in everything from eggs to burritos. It lends a creaminess to everything that’s just out of this world. Speaking of which, I need to make some more!

• farm fresh eggs
• mixed greens (red salad bowl lettuce, spinach, buttercrunch)
• kale
• head lettuce (L)
• d’avignon radishes
• hakurei turnips
• bull’s blood beets (L)
• green onions
• thyme
• citrus thyme
• rosemary
• dill (L)
• cilantro (L)

Large Share:

• 4 large baking potatoes
• 4 ounces goat cheese
• 2 tbsp butter
• 1/2 cup milk
• 1 1/2 tbsp finely chopped tarragon
• salt and pepper to taste
• 2 tbsp finely grated Parmesan or Romano cheese

Bake the potatoes at 400° for about an hour. Once done, slice potatoes in half lengthwise, being careful to leave the skins intact. Gently scoop out the flesh into a mixing bowl.

While the potato is still hot, add cheese and butter and mash until smooth. Add milk and tarragon; season with salt and pepper to taste.

Scoop mashed potatoes back into skins and place on baking sheet. Raise oven temperature to 450°. Sprinkle tops of potatoes with the Parmesan or Romano cheese and bake until the tops are golden brown, 20-30 minutes.

• farm fresh eggs
• romaine (L)
• red salad bowl lettuce
• spinach
• swiss chard (L)
• d’avignon radishes
• chives
• thyme
• citrus thyme (L)
• tarragon
• oregano (L)
• cilantro
• pint strawberries