Hey there! It’s time for another peek into the grocery bag. Here’s the produce I received during week 3 of the New Roots for Refugees early summer farm share program:

I was so excited to see kohlrabi in this week’s share, as it’s a vegetable I’ve always been eager to try. And the slightly alien-looking Brassica ended up being a big hit in our household: I paired it with mint and cilantro from the garden in this pleasantly crisp Kohlrabi and Apple slaw.

The bouquet of rainbow-ribbed Swiss chard tasted just as good as it looked! After I sliced each leaf into ribbons (and diced all the stems), I sauteed everything in MCT oil with garlic scapes, salt and pepper. The greens were finished with a drizzle of lemon juice. Mmm!

Green onions are one of those staple items that will always be a welcome sight in my kitchen. These found their way into everything from quiche to guacamole.

I decided to dry this week’s share of dill, so I can add a bright pop of that unique perfumed flavor to dishes for months to come. To dry, I hung the herbs upside down from my hanging vegetable basket for one week. Then I stripped the leaves from the stems and jarred them up.

A bag of sugar snap peas rounded out the share. After a quick blanch, these crisp, sweet mangetout made a refreshing summer side.

Oh, and how could I forget the free cat toy that comes with each week’s share. 😉 I won’t tell Herbie this isn’t a toy if you don’t!