Sunlight shining through evergreens, winding roads, and glimpses of large houses, small houses, and farm houses down private drives — last Friday found us at Riverhill Farm, picking up our first CSA box.
The warm air was still. A tractor grumbled to the right. Interns busily worked down orderly rows but still took the time to smile and wave as we went up to the farm stand. It’s a very satisfying experience to get to drive out to a gorgeous, industrious farm to pick up your food.
Our region of Northern California has had some pretty funky weather so far this season, so our CSA actually ended up being postponed a couple of weeks. Everything was so fresh and amazing, it was worth the wait.
We had a lovely assortment of veggies. In our box were kohlrabi, spring garlic, braising mix, arugula, fennel, beets, mixed herbs, and a bonus of apricots from Chaffin Orchards and a bag of freshly milled polenta from Grass Valley Grains. Plus, they handed us a strawberry basket, in order for us to go out to the field to fill it up with juicy, ripe, strawberries. Fridays have just become my favorite day of the week.
I hadn’t planned what I’d make for dinner after picking up our box, but this is what I came up with:
Two tablespoons extra virgin olive oil
One bulb spring garlic, chopped
One kohlrabi, chopped
Two handfuls braising mix
Two tablespoons Thai Peanut Sauce (we had a sample hanging around the house)
Two tablespoons peanuts (also just hanging around the house)
Throw kohlrabi and garlic in a sauté pan and cook two to three minutes. Add braising mix and cook just until wilted. Stir in peanut sauce and peanuts and keep on stovetop until warmed-through, about a minute.
Serve on top of some steamed rice, and voila – an incredibly quick and tasty dinner.
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