Crooked Carrot Update 11/24/07

We hope everyone had a great Thanksgiving.

Thanks to everyone that came out to the farmstand. We are waiting on a few supplies to come in and they are delayed due to the holiday. We will get the farm stand stocked as best we can but some items will not be available until early or mid week.

The lavender paks are going to have to increase in price slightly because of supplies and material costs. We are sorry to have to raise them so quickly and we appreciate the great response they have received. While the lavender paks are in stock now, once these are gone there won't be any more until mid December. The new cost of the lavender paks is $3.75 each (which includes tax).

Currently In The Farmstand:

Kohlrabi (new this week)
Collard Greens (coming mid week)
Swiss Chard (coming mid week)
Green Onions
Tomatoes
Peppers
Salad Mix
Squash
Fresh basil
Jalapeno peppers
Garlic
Turnips with greens
Lavender Paks
Handmade soaps (all soaps are in stock)
· lavender mint
· oatmeal chamomile
· rosemary mint
· orange scrub
· grapefruit
· unscented carrot

In the Shade House (plants):
Thyme
Mini windowbox basil
Cilantro
Lemon Balm
Oregano
Parsley
Sage
Epazote
Chives

In the Field:
Broccoli
Cauliflower
Cabbage
Beets
Fennel

In the Kitchen:
Kohlrabi is a little odd looking but it's mild sweet flavor makes it work a try. To find the best kohlrabi, look for small, firm green or purple orbs just slightly larger than a golf ball. It keeps best in a plastic bag in your refrigerator. While you can prepare kohlrabi any way that you might prepare a turnip, I think it is best eaten raw. If needed, peel like a potato then slice it into thin wedges and sprinkle with salt or grate it into your salad.

Julienne Kohlrabi with Mustard Vinaigrette

16 ounces kohlrabi (sliced into julienne strips)

2 T red wine vinegar or lemon juice
2 green onions, finely diced
1 clove garlic
salt and pepper to taste
1 T Dijon mustard
2 T sour cream
1/3 cup extra virgin olive oil
2 T snipped fresh chives
1 T snipped fresh parsley

Combine the vinegar (or lemon juice), onions, garlic and 1/4 tsp salt in a small bowl and allow to stand for 15 minutes.

Vigorously whisk in the mustard, sour cream and oil until think and smooth.

Grind in a little pepper, then stir in the herbs. Taste and adjust seasoning if needed.

Toss the sliced kohlrabi with enough vinaigrette to moisten. Allow to chill for 1 hour before serving.

Farm Stand Info:
The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.

Have a great week.
The Furlongs

www.crookedcarrot.com