In last week’s CSA box, we got: one bag potatoes, one head celery, one bunch kale, one bunch carrots, one head green leaf lettuce, one bunch spinach, two kohlrabi, one bunch green onions, one bunch cilantro, two heads garlic, three small onions, two big cucumbers, three bell peppers, one small eggplant, and one head orange cauliflower.
I made kale chips with the entire bunch of kale. I usually like doing extra big batches, but it turned out I couldn’t really have done much more than this at a time, as the kale took up almost four dehydrator trays. Although I have a nine-tray dehydrator, the kale sticks up enough on the trays that you can only put four trays in at once. I suppose it you were drying a flatter kale, like lacinato, you might be able to dry more trays at a time.
Kale chips
Anyway, the kale chips were pretty good, although the flavor isn’t quite as good as I remember from last year. Perhaps I need to experiment with seasonings.
It’s hard to tell from the picture, but that cauliflower really was bright orange. It was so pretty, although I was disappointed to see that it faded a lot when I roasted it for cauliflower popcorn. Still tasty, though, including the leftovers.
The cucumbers are really hidden in that first picture, so you’ll just have to believe me that these were some big cucumbers. After we ate half of the first one in a salad I realized that I should’ve peeled it first, as the skin was tough enough that chewing was not all that pleasant. I remedied that mistake the next time and since then we have been enjoying them in salads or mixed with canned salmon and cherry tomatoes for quick lunches. I will miss cucumbers!
Fermented salsa
I used some of the peppers, green onions, and cilantro to make some fermented salsa, using a slightly modified version of this recipe. Oh my. It was sooooo delicious! Super flavorful but not at all spicy, it went exceptionally well with the eggplant chips I’d made the week before. I want to make another batch but I’m not sure I have enough tomatoes around.
I still have fair bit of produce hanging around in my fridge. I think I should use the celery for soup, but I haven’t been in a soup making mood recently. I’m sure I’ll get there eventually. I also still need to use up half of the spinach and the little eggplant. I’m hoping to get more eggplants this week, so I could make a big batch of eggplant chips, but if that doesn’t pan out I suppose I’ll just roast it for dinner.
As for the kohlrabi, I haven’t decided what to do with them yet…but I know I will eventually decide on something. Thanks to all of you who have given me suggestions. 
This post is shared at Scratch Cookin’ Tuesday, Traditional Tuesdays, Living Green Tuesday, Real Food Wednesday, the Wednesday Fresh Foods Link Up, Fight Back Friday, Fill Those Jars Friday, Freaky Friday, and Monday Mania.
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I’m intrigued by fermenting-the famers who grow my share were discussing it with me at a pick up a while ago. I got some books from the library on pickling and tried to ferment grated radish, but it stunk up the kitchen before it ever got to the foaming point. Perhaps I will stick to pickling.
My son’s favorite way to eat kohlrabi is in sushi:
http://tastykitchen.com/recipes/main-courses/inside-out-spam-sushi-rolls/
kirsten@FarmFreshFeasts recently posted..Cabin Casserole (I know! How cute is this name?)