In Your Box This Week (Week 16)

Hi all!

Hope you've had a great week, enjoying this summer-type weather! The plants are a bit confused, but soaking up the warmth and producing well. Here's what is in your box this week. Enjoy!

- Kale

- Parsnips

- Turnips

Root Vegetable Gratin

1 1/2 pounds rutabaga (about 1 small) 1 pound white turnips (about 5 medium) 3/4 pound parsnips (about 5 medium) 2 tablespoons all-purpose flour 1 1/4 cups grated Gruyère (about 5 ounces) 1 cup heavy cream 1 cup milk With a sharp knife peel rutabaga and cut into 1/8-inch-thick wedges. In a large saucepan of boiling salted water cook rutabaga until crisp-tender, 6 to 8 minutes, and transfer with a slotted spoon to a colander. Drain rutabaga and pat dry between paper towels. Peel turnips and cut into 1/8-inch-thick wedges. Cook turnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander. Drain turnips and pat dry between paper towels. Peel parsnips and cut diagonally into 1/8-inch-thick slices. Cook parsnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander. Drain parsnips and pat dry between paper towels. In a bowl toss together vegetables. Vegetables may be cooked 1 day ahead and chilled, covered. Preheat oven to 350° F. and butter a 2-quart gratin dish, about 12 by 9 by 2 inches. In gratin dish arrange one third vegetables and sprinkle with 1 tablespoon flour, 1/4 cup Gruyère, and salt and pepper to taste. Top cheese with half of remaining vegetables, remaining tablespoon flour, 1/4 cup cheese, and salt and pepper to taste. Arrange remaining vegetables over cheese and pour cream and milk over vegetables. Sprinkle remaining 3/4 cup cheese over vegetables and bake in middle of oven, covered, 30 minutes. Uncover gratin and bake until bubbling and golden, about 40 minutes more. (Gourmet | November 1996)

- Kohlrabi - A member of the brassica family, kohlrabi is crisp and refreshing in flavor. Use kohlrabi in crudités, coleslaw, kohlrabi pancakes, or the recipe that follows:

Kohlrabi and Mâche Salad (Gourmet | November 2008)

3 medium kohlrabi (2 pounds total) 1/2 small red onion 1 tablespoon fresh lemon juice 3 tablespoons olive oil 2 tablespoons drained capers 2 ounces mâche (lamb’s lettuce; 4 cups) or other small tender lettuce Equipment: an adjustable-blade slicer Peel kohlrabi. Slice very thin with slicer and put in a bowl. Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi. Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with mâche, then serve immediately. Yield: Makes 8 servings

- Hon-Tsai-Tai - This beautiful vegetable is not only is this a very tasty vegetable, but also prized in Oriental fried meat dishes. Pleasing, mild mustard taste for use raw in salads or lightly cooked in stir-fries or soups.

Slice the leaves into thin shreds before cooking them. If you're using them in a stir fry, add them early. Braising like collards would be a good application if you wanted to leave them whole. They can have a somewhat bitter taste when cooked. Consider sweet sauces or just adding a pinch of sugar for contrast.

- Tatsoi - We love this green so much that we grow it separately from our stir fry mix. Tat soi tastes like a milder version of mustard greens (sometimes called mustard spinach) and has a texture similar to bok choy. It's high in minerals, vitamins, and health-promoting antioxidants. We love to eat raw in salads or cooked like spinach and used in place ofspinach in your favorite recipe.

- Broccoli

- Red Head Lettuce

- Tomatoes

- Eggplant

- Green Pepper

- Poblano Pepper

- Jalapeño Pepper

- Basil

- Onion

- Garlic