As farmers wait eagerly for our summer crops to blossom and fruit, we are also appreciating these last few days of spring weather, with plenty of morning rain and cool evening breezes. I know I am also going to miss some of these springtime vegetables, which are showcased in this week’s share. Below you’ll find a recipe for Kohlrabi and Turnips in a cheddar sauce.

Cheesy Kohlrabi and Turnip Recipe:
You may be unfamiliar with hakurei turnips or kohlrabi, but have no fear! These delicious veggies can be easily prepared in dozens of ways. This recipe is a little like a spring equivalent of cheesy brussels sprouts, great as a side at a barbecue or a weeknight main course paired with a salad.  For a lighter dish, the vegetables will still make a delicious side without the cheese sauce. This recipe takes 30 minutes to prepare and will serve 2 as a main course or 4 as a side.

Ingredients:
1 bunch Kohlrabi
1 bunch Hakurei Turnips
3-5 Garlic Scapes
2 sprigs Fresh Herbs
3 Tbsp Butter
1 cup Milk
3/4 cup grated or cubed Cheddar, Meunster, or Gruyere Cheese
2 Tbsp Flour
Salt and Pepper to taste

After rinsing the vegetables, remove the greens and roots of the turnips and the kohlrabi. The greens of both can be saved and cooked on another occasion. With a peeler or sharp knife, peel off the tough skin from the Kohlrabi. Slice the turnips in half and cube the kohlrabi stem so that each piece is of similar size to the turnip halves. Mince garlic scapes and herbs and set aside.

If using cheese sauce, melt 2 Tbsp of butter in a sauce pan. Add flour to melted butter and stir until combined. Add milk and stir continuously for 3 minutes or until sauce begins to noticeably thicken. Add grated or cubed cheese and stir at low heat until the cheese has melted into a smooth, creamy sauce. Keep warm while cooking vegetables.

In a large flat pan, heat remaining butter(or olive oil) and add herbs and garlic scapes. Allow to cook until fragrant, then add the kohlrabi and turnips. Add salt and black pepper, then cover at medium-low heat, allowing the vegetables to steam for 5-10 minutes. They should soften up but still be slightly crunchy. Remove lid and turn up heat for the final 2 minutes of cooking, so that vegetables brown and char at edges. Plate and add cheese sauce, or mix together in a casserole dish.

This week’s share includes:
Strawberries(Tuesday only, from Fields of Plenty)
Cherries(Friday and Saturday only, from Food Field)

Garlic Scapes(Multiple Farms)
Bok Choy(Buffalo Street Farm)
Salad Mix(Fisheye Farm and Food Field)
Radish(Iroquois Avenue Farm)
Swiss Chard(Tuesday only, from Fields of Plenty)
Kale or Kohlrabi(Friday and Saturday only, from Fisheye Farm, Food Field, Buffalo Street, and Iroquois Avenue)
Herbs(Singing Tree Garden)
Hakurei Turnips(Iroquois Avenue Farm and Food Field)


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