Cheryl & Carla unbox the first Garrett Growers Veggie Box of the 2021 season!

by Jun 28, 2021Community, Garrett Growers, Local Business, Nutrition, Recipes

Learn what’s available from local farms this time of year, and how to store, prep, and cook these yummy items.   

Featured this week:

  • Strawberries: Store in fridge in original container for no more than a couple days.  Wash under running cold water, then lay out on paper towels to dry.  Remove stem and leaves.  Slice or use whole.
  • Kohlrabi:  Store in fridge.  Wash under running cold water.  Remove leaves.  Peel bulb. The inside is the consistency of a potato but tastes more like cabbage or broccoli.  Great raw as veggie sticks, or slice and sauté in butter, or coat with a little oil and roast.
  • Oyster Mushrooms:  Store in fridge in a paper bag.  Brush away any visible debris with a mushroom brush or clean dry toothbrush.  Tear or chop for your recipe.  These are great sauteed with garlic in butter or olive oil. 
  • Fennel: Fennel has a slight anise/licorice flavor.  Store in fridge until ready to use.  Wash under running cold water.  The leaf stems can be tough, so reserve those for soups.  The frilly leaves/fronds can be used fresh like dill or parsley.  Chop the bulb to use in stir fry, sauté, or roast it for a treat. 
  • Oregano:  Store in a cup of water, covered loosely with a plastic bag, in the fridge.  Rinse then gently dry.  Strip leaves from stems and discard stems.  Chop leaves for use in your recipe. 
  • Lettuce, Kale, Chives, Tomatoes:  These were featured in previous videos!  Check those out to learn more!

Recipe Ideas: 

Buttered Kohlrabi and Mushrooms

Peel and thinly slice 1 medium kohlrabi. Melt 1 tsp. of butter over a skillet on high heat. Add the kohlrabi, and cook for 1 min. Then add 2 tbsp. water and 1/4 tsp. dried basil leaves (or a few fresh ones). Cover, and cook for 4 min. Add 3/4 c sliced oyster mushrooms, and cook while covered until the kohlrabi and mushrooms are both tender, about 4-5 min. Remove from heat. Top with Parmesan cheese and salt and pepper to taste.

Pistachio Oregano Pesto

Preheat oven to 350. Spread 3/4 c coarsely chopped, raw pistachios on a baking sheet and bake for about five minutes, until toasted. Let them cool completely.   Combine the pistachios in a food processor with 2 chopped garlic cloves, 1 chopped anchovy fillet, 1/2 c chopped oregano leaves, and 2 tbsp. lemon juice. Pulse the mixture until combined. Add 3/4 c olive oil, and pulse until you have a coarse sauce. Season with salt and pepper to taste.

Thanks to the University of Maryland Extension for the use of their kitchen facility. 

2 Comments

  1. Tammy Jo Walling

    Thank you for giving me an idea on how long to store in refrigerator. These tips are very helpful.

    Reply

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