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April 1, 2011

Living in the CSA: Asparagus, spaghetti squash and kohlrabi, oh my

BS%204_22_10%20asparagus%20.jpgOn a rare day off yesterday, I actually go to go to the farm myself to pick up this week's CSA haul.

I didn't have much to report this past week because of the pine mouth situation (which is thankfully just about gone) and since we had a lot of familiar foods (green beans, carrots, apples) that we prepared in familiar ways.

As Richard noted in Table Talk this week, asparagus has one of the earliest seasons, and that was in our haul this week. I'm definitely interested to hear some favorite approaches to this veggie.

Less familiar was kohlrabi, but I got to try a sample of it roasted, which was described as "like broccoli, but milder." I'd agree with that. It was tasty cooked up with olive oil and sea salt. We'll probably try that with this batch, unless anyone has any other suggestions.

I was beyond excited to see we also got a spaghetti squash. I haven't had any in a while, but my stepdad used to roast them for dinner every so often, and I'm looking forward to revisiting that. 

Now that the markets are starting to open up, anything you are looking forward to eating?

(Photo by Jed Kirschbaum, The Baltimore Sun)

Posted by Sarah Kickler Kelber at 3:56 PM | | Comments (12)
Categories: CSA, Living in the CSA, Recipes


I'd love to know where you are getting local asparagus. I've talked to 4 local farmers from the Eastern Shore to Baltimore Country and they report asparagus 2-3 inches max. Kohlrabi looks like the Russian sputnick with a culinary purpose to match.
Can't wait for strawberries.

SKK: Hrm, maybe it was regional or from cold storage, actually. But the local stuff should be coming soon.

I had a fantastic Kohlrabi au Gratin from Wine Market a couple of years back - plenty of recipes for it online.

Miles r you a Kohlrabi farmer? I've never heard anyone say they have a fantastic kohlrabi ANYTHING.

SKK, we like to roast asparagus quickly in a very hot oven. We put the trimmed and washed (and dried, or else you will be steaming, not roasting) asparagus in a single layer, drizzle with olive oil, season with kosher salt and a few grinds of pepper--yum. You can also add garlic to the mix. Just keep an eye on this--if the asperges are thin they will be done in a matter of minutes at 400-plus degrees.

I love kohlrabi! Rarely do I cook it because it's not around long enough. I peel it, cut into matchsticks or just slices and eat it. Good on a salad too. Sometimes, I put it in a little white wine vinegar with salt and pepper. And then eat it all up.

Asparagus is really nice fried in a light tempura batter and served with a mayo based dipping sauce. Not very healthy, but I only make it that way once or twice a year.

Just returned from the Waverly Market. It looks like if you want anything local other than cherry blossoms, leaf lettuce and pansies you better take 95 South for about 18 hours.

The only way I'll ever eat Asparagus: Light splash of olive oil, salt and pepper. Grill right on rack, remove and squeeze 1/2 lemon over them. Can't wait for summer veggies.

Gardener's Gourmet had asparagus on Saturday, and I expressed my surprise that it was up already. When I asked, they said they use ground cover. The woman I spoke to said she had been surprised to see it when she showed up that morning as well.

In any case, it was delicious.

Toaster oven cooking of that Waverly Gardener's Gourmet asparagus:
Sorry for re-post, seems this is where the asparagii-cookers are.

I sauteed mine. Half of it went on a pizza on Saturday, the other half into pasta on Sunday with pesto, parmesan, and mushrooms.

we LOVE kohlrabi, but we eat it raw--peeled, sliced and sprinkled with salt---yum!

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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