This week on the CSA: 6 ears corn, 4 kohlrabi, 1 eggplant, four nectarines, five plums, fingerling potatoes, tomatoes, green bell peppers, a head of garlic, eggs, and bread (honey whole wheat). There’s also a bundle of basil and parsley hiding behind the eggplant.
There were samples of raw kohlrabi at the farm, cut into matchsticks. I tried one. It tasted, well, raw and crunchy. Apparently it makes good slaw. I can see it being pretty tasty with a good dip, like hummus or a creamy dressing.
I’ve also recently rediscovered my love for ripe red tomatoes. This has become my favorite summer dish:
– Toast a slice of parmesan sourdough bread. (Other bread will work too, but parm sourdough is the best.)
– Rub the toasted bread with the cut side of a clove of garlic.
– Spread mayonnaise on the bread. (There was mayo in the first tomato sandwich I ate, and now I’ve imprinted on it.)
– If you’re brave and like the bite of raw garlic, mince up the garlic and sprinkle that on the bread too.
– Cut a ripe red tomato into slices, from pole to pole. Spread the slices on the bread, overlapping if necessary.
– Sprinkle with a chiffonade of basil, and salt and pepper to taste.