Summer Vege Bag - Week 7
Click on any vegetable that has a link to see previous posts with recipes and cooking tips. You can also browse and filter the whole vege bag archive by vegetable here.
This week we have:
Carrots (Ahoaho māra kai)
Cucumbers (Ahoaho māra kai)
Zucchini (Ahoaho māra kai & Crooked Vege Ōtaki)
Salad Mix (Crooked Vege Ōtaki)
Microgreens or Coriander (Crooked Vege Ōtaki)
Herbs - garlic chives, lemon sorrel, or dill (Crooked Vege Ōtaki)
Pak choi, kamokamo, rampicante (Crooked Vege Ōtaki) or rhubarb (Ahoaho māra kai)
Vege highlights + suggested uses:
Kohlrabi
Make sure you take the tough outer skin off!
Kohlrabi is a favourite crop of everyone who works at Crooked Vege, but pretty underrated by the general public! Kohlrabi is a popular crop in Germany (and is sometimes colloquially called “German Turnip”), and its super versatile. The flavour is similar to a sweet broccoli stem. It’s excellent cooked or raw. You can use it anywhere you’d use potatoes or brocolli. We like to roast it till its browned on the outsides, throw it into curries and stirfries, or slice/grate it thinly in salads. It’s also great quick-pickled.
Rampicante
Also known by the equally charming name, “Tromboncino,” this is the immature form of a squash that grows rather large and stores well over winter. At this stage, you can use it like you would kamokamo or zucchini - the flavour is a little nuttier and texture is firmer. We like to slice it into rounds and roast or fry it with pasta.
Ka kite,
Jon
