The herb dryer that Seth and Jose have been slowly building is complete, just in time to harvest the bounty of herbs in the fields right now. We raked the half of the chamomile bed and put some in the dryer today. Now when you enter the room you can smell the delicious scent of chamomile wafting out.
We weeded the onions as well; it is nice to be able to see them as you drive by. The storage carrots and beets are being planted this week. The winter field is being watered and tilled. The young chicks are going out into the big coop.
This week's pick list:
- Carrots
- Turnips
- Snap peas
- Shelling peas
- Summer squash
- Cucumbers
- Fennel
- Leeks
- Lettuce
- Beets
- Kale
- Collards
- Kohlrabi
- Basil, Cilantro, and Dill
- Strawberries
KOHLRABI TAHINI SALAD, from dishingupthedirt.com
Tahini Dressing
- 1/4 cup tahini
- 2 Tablespoons rice vinegar
- 1 teaspoon dijon mustard
- 2 teaspoons white miso
- 2 teaspoons honey
- pinch of red pepper flakes
- 1/4 cup water + additional to thin if necessary
Salad
- 1 large or 2 small kohlrabi
- 1/2 cup sunflower seeds
- 1/4 teaspoon fine sea salt
- 1/2 cup dill, minced
Whisk together all the ingredients for the dressing until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed.
Trim and discard the leaves and stems from your kohlrabi (reserve the leaves for another use). Peel the kohlrabi, then thinly slice the bulb into thin rounds. Stack the rounds and slice into thin matchsticks. Set aside.
Heat a dry skillet over medium heat. Add the sunflower seeds and salt and toast, shaking the pan often, until golden brown and fragrant. About 2 minutes. Remove from the heat and set aside.
In a large bowl toss the kohlrabi with half of the dressing. If it seems like it needs more, add a little at a time until evenly coated. Divide between plates and top with sunflower seeds and minced dill.