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The more obscure Veggie Guide

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Fresh "Green" Garlic

This is fresh-pulled garlic which has not been "cured" down to get it's classic papery skin.
 Fresh, “uncured” garlic is moister than the usual “cured” garlic, but can be crushed, baked, diced, etc. just like normal garlic.

How to store:
In the refrigerator!  Later on, when you get regular garlic in your shares, that can be kept on the counter, since it has been cured.

How to eat:
  1. Cut the bulb off of the stalk. (The stalk and leaves can be used to flavour soup stock)
  2. Cut the roots off of the bulb.
  3. Peel your garlic bulb and be awed by how moist it is: no scratchy paper-like skins to deal with!
  4. Make sure you peel the outer wrapper off of each individual clove: it will be easily visible. If you keep this wrapper on, it may get tough once cooked. 
  5. Use your garlic cloves as you normally would: crush, roast/bake, mince, etc.
  6. Store any unused cloves like you would a cut onion: in an airtight container in the fridge.

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CHINESE OR FLOWERING CAULIFLOWER
Use just like Cauliflower --  It grows better than the regular kind in the summer heat.  Head is more open and loose than regular cauliflower.   Great in stir-fries or steamed.

Storage 
Crisper drawer works well!

Recipes & Good overview of this new veggie:
Chinese Cauliflower Stir-Fry

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GARLIC SCAPES
Garlic Scapes are the long flowering stems of the garlic plant.  The pointy end is the flower bud!  They are removed so that the plants energy can be focused into the bulb. The are delicious raw or cooked and have a milder garlic taste. Scapes can be substituted in any recipe that calls for garlic.

Pesto is a delicious way to enjoy garlic scapes. Here is a recipe for Garlic Scape and Almond Pesto 
For a more traditional Asian dish, try this recipe for Korean Stir-Fry with Garlic Scapes 

Storage 
Garlic scapes can be stored a couple different ways. For best flavor, store in the refrigerator, upright in a glass of water. They should keep for 2-3 weeks this way. An alternative, is to wrap them in a wet paper towel and keep them refrigerated in a plastic bag.  Scapes will stay fresh for about a week like this. If you want to keep your scapes for even longer, try Pickling Them! ​

Recipes

Grilled Garlic Scapes

Garlic Scape and Almond Pesto

Korean Stir Fried Garlic Scapes

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BOK CHOY
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You can eat both the white stalks and the green leaves raw or cooked.
Bok choy cooks quickly, the base taking longer than the leafy ends, which are best added slightly later in the cooking process, depending on the size of the plant, and the desired texture. Bok choy is great sautéed, stir-fried, or in soups and noodle dishes.

Storage
Bok choy stores relatively well for a green, 1-2 weeks if properly stored, it will become discolored as it starts to go. Store in a sealed plastic bag or container in the refrigerator. You can freeze bok choy for long term storage by blanching it in boiling water for about two minutes, transferring into ice water, draining, and freezing. 

Farmer Erin's Notes
We are trying baby bok choy this year!  We also grow mature-sized bok choy.  If the recipe calls for "baby" you can probably just quarter a large one and use the same recipe.

Recipes 

 Sautéed Garlicky Bok Choy 
https://www.bonappetit.com/recipe/garlicky-bok-choy

 Ginger Garlic Noodle Soup with Bok Choy
https://theforkedspoon.com/ginger-garlic-noodle-soup-with-bok-choy/

 Bok Choy Salad
https://www.marthastewart.com/316254/bok-choy-salad

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KOHLRABI

Crunchy, mildly sweet, very nice raw, in salads and slaws, or cooked. 
Looks like a root veggie, but it's actually like a big round broccoli stem fully of deliciousness.
Peel down carefully with a knife, as the skin is too tough to eat, and too awkward with a peeler.


Storage
Kohlrabi bulbs will store great in your fridge, for several weeks in a sealed plastic container or bag, slightly less time if stored in the crisper.
Blanching and freezing is an option of long term storage: peel, cut bulb into chunks and blanch in boiling water for three minutes. Transfer into ice water immediately, drain, store in container or bag to freeze. 

Farmer Erin's Notes
We usually grow green and purple kohlrabi in the spring (they taste about the same), and a giant kohlrabi variety in the fall that's just as tasty but 4x the size as the spring ones.  I have seen kids just LOVE this vegetable, sliced up and plain as a snack after school etc.

Recipes
Apple and Kohlrabi Salad
https://cookieandkate.com/crispy-apple-kohlrabi-salad-recipe/

Roasted Kohlrabi
https://cookingontheweekends.com/simple-perfect-roasted-kohlrabi/

Sautéed Kohlrabi
https://www.epicurious.com/recipes/food/views/sauteed-kale-with-kohlrabi-354974

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FRISEE
Frisee is a type of endive but is tender and sweet like lettuce, with just a hint of bitter.  

Storage
Store in a plastic bag or container in your refrigerator.

Recipes

Frisee Salad with Bacon

VEGAN! Frisee Salad with Creamy Truffle Vinaigrette

Sautéed Frisee and Oyster Mushroom Salad
 
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  • Home
  • How it works
  • Mission
  • Events
  • CSA Member Handbook
  • Contact
  • Veggies we grow!
  • Hiring!
  • Our story
  • Sign up
  • Obscure Veggie Guide
  • 2022 Season in Photos
  • Beginning Photos