Market report: Garlic scapes — and kohlrabi, too!

June 28 market

I missed two Saturdays of the farmer’s market while in Montana and my, how things changed! The last of the strawberries are now out, but are being replaced with favorites I’ve been longing for. Namely, garlic scapes and kohlrabi.

You might recall that I got a little obsessed with garlic scapes last year, and ended up making carbonara with them three times before perfecting the dish. To the point that I had carbonara out the other night and thought, “mine’s better.” (This rarely happens.) This go-around, I may even get a little crazy and toss in the fresh English peas I found today.

My niece Leah and I have been waiting patiently for kohlrabi to come into season, although she wasn’t as excited as I thought she would be when I called her this morning from the farmer’s market and woke her after I found it. Some people eat kohlrabi raw, but I prefer it peeled, tossed in olive oil, and roasted.

I also filled my farmer’s market bag with beets (more on this experiment later), three types of summer squash and sweet Michigan cherries.

For the first time, I ran out of room in my bag before I ran out of cash. Now that’s a good day at the market.

Have veggies, will travel

I’m spending a few days at my parents’ home in northern Michigan. Rather than let the vegetables from last week’s CSA share rot in the refrigerator, I packed them in a cooler and took them with me.

I can’t say they received all that warm of a welcome. My mom likes to plan meals when the whole family is up to the lake, and my bok choy, turnips, photo copysnowpeas and the like didn’t really fit in. (She did use my radishes in her tuna macaroni salad and the leaf lettuce to dress grilled hamburgers. And I added onions to one morning’s scrambled eggs.)

But tonight, my final night here, I had no choice but cook everything else I brought or haul it back home. And that simply wasn’t going to happen.

My dad fried bass and pike he caught on Lake St. Helen — a family tradition. My mom broke out baked beans, along with her macaroni salad. I roasted the turnips and kohlrabi in vegetable oil, since I couldn’t find any olive oil in the house. Surprisingly, they went over well, much better than the bok choy, Asian greens, snow peas, garlic scapes and broccoli I sautéed in butter. (Again, no olive oil.)

p.s. Enjoy the view I’ve had this week!

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Photo by Bailey Smith

CSA, hooray! Chapter 4

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This week’s share has a few holdovers from earlier boxes, but lots of new veggies, too:

  • leaf lettuce mix
  • turnips
  • radishes
  • snow peas
  • Asian greens
  • basil
  • cucumber
  • fresh goat cheese

I have to admit that last week’s turnips are still in the refrigerator, along with the kohlrabi I bought last Saturday at the farmer’s market. A bastardized coleslaw is surely in our future.

The only disappointment: No garlic scapes! I may hunt some down tomorrow so I can make a bean dip recipe I came across. Stay tuned.