Gingered Carrot Mashies

1 leek (white and pale green parts only), coarsely chopped
2 lb potatoes, preferably Yukon Gold or russet (baking) potatoes
4 carrots, cut into 1/2-inch chunks
2- to 3-inch cube of ginger
1/2 stick (1/4 cup) unsalted butter
3/4 cup whole milk
3/4 teaspoon salt
1/4 teaspoon black pepper

Wash chopped leek well in a bowl of cold water, then lift out and drain well.

Peel potatoes and cut into 2-inch pieces. Cover with cold water in a saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes.
Drain and return to saucepan. (see note below)


Kohlrabi, Carrot & Scallion Sautee Recipe

At the CSA board meeting this week, the conversation turned to kolhrabi (as is typical) as Jess told us about how a little fennel / kohlrabi mix up resulted in enjoying cooked kohlrabi for the first time. So it’s with perfect timing that CSA member, Sabrina, emailed us this quick recipe for sauteed kohlrabi.

If you have this root still lurking in your fridge (I admit, I do), give it a try.

1ts butter or grapeseed oil
2 bulbs of kohlrabi, peeled and sliced
3 carrots, peeled and cut into spears
3-4 scallions, sliced
Salt and Pepper

1. Heat the butter or oil in a sautee or non-stick, add kohlrabi and carrots and saute for five minutes.

2. Add scallions and continue sauteeing until browned slightly.

3. Remove from heat, add salt & pepper to taste and enjoy!

** If you prefer softer veggies, add a small amount of water to de-glaze the pan, then cover and cook until desired consistancy.


Kohlrabi Salad

Recipe via CSA Member, KC Trommer

2 medium red or green kohlrabi bulbs
1 large carrot, peeled
1 teaspoon fennel seed or 1/2 teaspoon ground fennel
2 tablespoons rice wine vinegar
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper
1 small garlic clove, pressed (optional)
2 tablespoons olive oil
1 teaspoon toasted sesame oil
1 to 2 Thai bird chilis (optional), minced

1. With a sharp chef’s knife, peel the tough outer skin and cut the stems from the kohlrabi. Julienne the kohlrabi with a mandoline or sharp knife (you will have about 4 cups), and then julienne the carrot.

2. If using whole fennel seed, toast the fennel seeds in a small dry sauté pan over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.

3. Combine the ground fennel seed, vinegar, salt, pepper, and garlic and chilis, if using. Slowly whisk in the two oils. Pour over the vegetables and toss to coat. Taste for salt. Serve.

Yield: 4


Wild Rice & Celery Root Soup


2 tablespoons butter
1 cup thinly sliced leek
1/2 cup finely chopped carrot
2 tablespoons dry white wine|
3 cups (1/2-inch) cubed peeled celeriac (about 3/4 lb.)
3 cups chicken broth
1 cup water
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 cups cooked wild rice
2 tablespoons minced fresh chives

1. Melt butter in large pan over medium heat. Add leek & carrot; cover & cook 5 minutes.

2. Uncover & cook 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits.

3. Add celeriac, broth, 1 cup water, salt, & pepper; bring to boil. Cover & cook 10 minutes, until celeriac is tender.

4. Blend mixtures with immersion blender until smooth.

5. Add wild rice; cook 15 minutes.

6. Sprinkle with chives.