Chive and wail, Hudson Valley, we’ve got Kohlrabi!
We’ve got chives coming at you from Vannini Farms. Our farmer friend has one enormous field dedicated to producing this little baby allium, beautiful blossoms and all. Check out this photo of the chive zone and their blooms (below). Chives add an oniony flavor, with a hint of garlic, and you can use them anywhere you’d use onions.
Kohlrabi is great, trust us: If you haven’t had it before, it will be your new favorite veggie. The key to it is peeling away the skin and any hard layers until you reach the light layer of crisp flesh. It may look like an alien, but it’s versatile, sweet, and keeps forever. You can eat it raw, boiled, roasted, mashed, and fried. It can also be stuffed, steamed, or added to soups. So give it a shot!
This Week’s Field Goods Favorite
Shockingly sweet and perfect with pea shoots. The WTF, CSA segment on the Huffington Post has a dozen or so recipes. You can cook the tops just as you would any green!