Do you CSA folks ever feel that to keep up with the amount of food you’re given, you’re having to eat more than you normally would, or try to give away food to friends?  I don’t know if I could keep up.

Beets, goat cheese, and balsamic vinegar go together so fucken outstandingly!!! The other thing that’s really excellent to add to a beet and goat cheese salad is some chopped walnuts. The crunchy texture of the walnuts really complements the softness of the goat cheese.

I have to alter my eating plans a little, not so much in that I eat more but I eat a lot more salads, for example. The ratio of rice to sauteed vegetables lessens because there are so many vegetables to eat. And do occasionally foist stuff on family/friends, especially in cases of say, pot lucks “I’ll bring the salad! And some veggies for roasting!”

There’s always the freezer.

Love going into mine to find the frozen meals I’ve forgotten about, when I don’t feel like cooking up something fresh.

Man, is it steam engine time for kohlrabi?  I just made some for the first time last week.  My grandma used to grow it in her garden; she’s Slovenian, and apparently it’s a traditional part of Eastern European cooking.  My grandma pronounces it “koller-abee,” but, well, Pittsburgh.

Kohlrabi is also great mashed up like potatoes, with a little milk…that’s the way my mom and her parents made it. Much tastier than mashed potatoes, I think.

I have never had cooked kohlrabi in all my life.  I am intrigued.  My grandmother - also from Pixburgh, Shaenon - only ever sliced it and salted it.  We’d put it on salads or just eat it. I really do love the taste of it raw - very fresh and crunchy, exactly what I want on a summer salad.

My farmer doesn’t seem to grow kohlrabi so I doubt we’ll have a flood of it, but I will shelve this whole roasting/mashing concept for other CSA using friends.

Kohlrabi is good raw or cooked.  Treat it like a turnip.

I followed the link to Martha’s filling recipe and found a video of her making pie with Nancy Grace.  It’s not like I wanted to watch it, more like I had to.

Actually, I run out quickly, Jake.  I think it helps, however, to have a diet centered around whole grains and vegetables and absent meat.  More room for the veggies on the plate.

Thanks for the advice on the kohlrabi.  I got more this week and could really use a break.

No offense Amanda, but the filter that makes everything look like it was taken with an Instamatic is a bit less than ideal for pics of food.

Not the photo critic line again!

Love the table/drawers for the initial set up to show this weeks stuff.  And the what appears to be natural light there at that time of day looks pleasant.

For future reference, a couple of pieces of white paper taped to a piece of cardboard makes a great light reflector when you want to illuminate everything on the plate despite the light source being on one side only.

I’m just saying.

I take a bunch of pictures from different angles and pick whichever comes out best myself, but that is beside the point.  I never can get a decent photo of anything in the oven unless I pull the rack all the way out (roasted veg one here came out pretty well for that, likely due to the foil).

Last week I got fennel and kohlrabi.  For fun I googled “fennel and kohlrabi recipes” not expecting to find much.  Shows what I know.  There are 100s of fennel/kohlrabi salad recipes.  I made a very simple one with lemon juice and feta (everything’s betta with feta!).  It wasn’t super flavorful but I really appreciated the crunchiness, especially since I’m trying to cut out chips and crackers from my diet.

a couple of questions:

1. do you roast the beets whole, or cut them up first? either way, how long in the oven?
2. you clean and eat the greens attached to the beets?

frankly, i’m not even sure some of these items are grown in this area, though we do have an asparagus farm (the rabbits & deer show up at night, carrying their own containers of hollandaise sauce), so local fresh is available for part of the year. god, i do LOVE asparagus!

For those of us who don’t like feta (seriously a yuck inducer in my case), most other crumbly cheeses can substitute intot he salads.
Beets grow throughout most of N. America as spring throug fall crop in the mid to northern sates of the US and in Canada and as a Fall through spring crop in the deep south.  Some take as little as 50 days to maturity.  Where are you (“here”)?
You can eat the greens, though they are best when young (IMO); usually cooked, though the very young or specifically bred for it ones are often used for salads.
Beet roots can be roasted either whole or chunked.