I know, it looks weird and no one knows quite what to do with it.  But just a little google search brings up plenty of delicious recipes.  In the summer we love kohlrabi slaw and slicing it up thinly for our salads.  It is also nice in baked dishes like potato gratin.  Last night it was so chilly we needed something warm, these spicy fries were delicious and super easy to put together.  I used the same recipe with some thinly sliced delicata squash, switching the chili powder out for jerk seasoning.  Try it, I'm almost positive you will fall in love with kohlrabi!

Baked Kohlrabi Fries-

• 1 Bunch Kohlrabi
• 1 Tsp. Lemon Juice
• 1 Tbl. Tamari
• 2 Tbl. Olive Oil
• 5 Tbl. Flour
• 1/2 tsp powdered ginger
• 1 tsp chili powder
• pinch of salt
  

Preheat oven to 425.  Peel kohlrabi and cut into sticks not to0 big or they won't bake well.  Combine lemon juice, olive oil and tamari in a large bowl, toss with the kohlrabi.  Then add in the dry ingredients and stir to coat.  Spread out in a single layer on a baking sheet.  Bake for 30 minutes or until crispy, turning halfway through.  Enjoy!

Tonight is the Harvest Moon- which is the full moon closest to the Fall equinox.  It is called the Harvest moon because it allows farmers to continue working into the night.  Now that we have things like headlamps, blinding 'light of 10 million candle' spotlights and headlights on the tractor, we can work at night anytime...YAY!  The past few nights with frost moving in we has been out with our headlamps and headlights and 'light of a million candles' covering up the peppers and basil, the beans and lettuce hoping to protect them from the cold and get a few more harvests to get us through the fall.  The tomatoes in our greenhouse have been slowing down quickly over the past week so enjoy these last few rounds of them!

 I found this easy delicious recipe for stuffed acorn squash, I love it because roasting the squash brings out all the flavor, but the stuffing is added at the very end, so it doesn't get over cooked.  

After an amazing meal at The Crop Bistro & Brewery I have been making this Kale Caesar salad almost every day.  It's not quite as good as Chef Tom Biven's version but it will have to do until we get over to Stowe  again.  If you are a bit skeptical of raw kale in a salad I promise this is amazing- the important thing is to chop the kale super fine.  This makes a big bowl!

This week in your share-
Kale or Chard, Acorn Squash, Red Potatoes, Carrots, Onions
Cabbage, Herbs, Pepper, Tomato, Lettuce, Garlic & Radish

Since we are swimming in peppers right now, I decided to make stuffed peppers tonight. 
- Most recipes tell you to steam the peppers before you stuff them, but we don't really enjoy soggy veggies so I just remove the tops from the peppers and place them in a 13 x 9 or 8 x8 pan and add a little water to the bottom before I stuff them.
For the stuffing I use whatever veggies and grains I have on hand.  Tonight I used a mix of brown rice & quinoa.  I sautéed -onions, garlic, carrots, broccoli, swiss chard, parsley and tomato just until they were tender and the tomatoes nice and juicy.  I added grated parmesan cheese to the vegetables and rice and stuffed the peppers and topped them with mozzarella cheese.  Enjoy!

This week in your share-
Edamame! Lettuce, Hakurei Turnips, 
Garlic, Herbs, Cucumber, Tomatoes, Red Onions
 Broccoli, Red Watermelon & Sweet Bell Pepper