We are now rolling in to summer full force!  We are still waiting on tomatoes, but they will be here very soon!  Anything highlighted on this page is a link to a delicious recipe I love, so click away and get some yummy ideas!  You can see us each Saturday at the South of the James Farmer’s Market in Forest Hill Park from 8:00-12:00.  We harvest on Fridays to ensure you have the freshest food for your family.

One of the things we bring this time of year that peaks the most interest is kohlrabi! No, they are not space aliens!

This year we are growing two varieties, the honking 5 pounders and the cute little small kohlrabi.  Yes, it is weird looking but it tastes wonderful!  You can eat the kohlrabi raw by simply peeling the outer skin and chopping it in to match sticks.   My 7 year old son has been eating these since he has had teeth and loves them.  They are crisp like a water chestnut with a broccoli taste.  Many of our customers use these to dip in to hummus and other dips as appetizers at their cookouts.  I love them in our salads to give an extra crunch.  Another way, we love to eat them is to pickle them.  It is so easy and a great way to save the harvest!  I also like to make kohlrabi apple slaw.  It tastes like broccoli slaw but tastier, the apple addition makes a nice crisp sweetness and the honey mixed with dijon mustard, apple cider vinegar, and olive oil gives it a nice kick!  Another great way is to roast them.  I cut them in to slices and toss them in olive oil, salt, pepper, and garlic and throw them in the oven at 450 degrees for 30 minutes.  They are very tasty this way as well.  I have never tried grilling them, I may give that a try for father’s day!  I will prepare them the same way I do for roasting but put them on the grill.

We will also be bringing our very popular tatsoi to market.  When the heat turns on, the spinach turns off.  Matt found tatsoi as an awesome spinach replacement!  It tastes just like spinach with very yummy stems!

My favorite way to eat them is to chop them up and serve them raw in a salad tossed with some goat cheese, strawberries, and avocado topped with a nice grilled chicken breast!  I love to serve this with a homemade honey poppyseed dressing.  Just mix 1/3 cup olive oil, 1/4 cup of honey, 2 tablespoons cider vinegar, 1 tablespoon Dijon mustard, 2 teaspoons poppy seeds, and 1/2 teaspoon of salt until a tangy-sweet dressing forms.  It is truly easy and you will be amazed that fresh always tastes better!  I also love to sauté them in olive oil on the stove with some garlic and salt and pepper.  They taste wonderful with fish, especially salmon.  If you love to stir fry, tatsoi rocks this recipe!

So, what’s coming to market this week?

• Salad and Arugula
• Swiss Chard
• Kale
• Squash
• Fennel
• Turnips
• Kohlrabi
• Carrots
• Tatsoi
• Bok Choi
• Radishes
• Beets
• Fingerling Potatoes
• Honey
• Eggs

See you at market!  We will be there from 8:00-12:00.  Come early to get the best treats!