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.