This week's share:
kohlrabi (not pictured)
summer squash and/or cucumbers
Our Napa cabbages are huge! We are excited to use the imperfect heads for a batch of Kim Chi! Use it for a big batch of an Asian flavored slaw with peas and scallions. Make a dressing with grated ginger, garlic, soy and lime. Fresh Thai basil would put it over the top; mint too! The perfect accompaniment to Thai Grilled Chicken.
Try this marinade: 1/2 cup coconut milk, 1 TBSP green curry paste, juice and zest of 1 lime, a couple inches of thinly sliced lemongrass. Pour over thinly sliced boneless, skinless chicken breasts and grill until cooked through. Bright and tangy. Feel free to add chopped chilies or red pepper flakes if you want some heat!
Kohlrabi... what to do? Our favorite summer preparation is a nice crunchy salad. Kohlrabi has the texture and flavor of broccoli stalks. Chop into matchsticks or slices and dress with a mustardy vinaigrette and lots of fresh chopped parsley. If you want to jazz it up you can add chopped apples, radishes, walnuts. Don't forget to use the greens! Kohlrabi is a cousin of kale so you can use in combination with kale or as a substitute.