Hi Everyone,
This week’s tips include a few standard preparation tips (recipe below using some ingredients
from this week’s share).
We recommend washing all produce just before use, always.
• Tulsi Holy Basil – Just like thai or Genovese basil, tulsi can be used in many dishes. Try
it in a stir fry or chopped raw and added on top of a salad. Also great as a healing tea.
Included in this week’s recipe
• Kholrabi – Great raw or cooked. Included in this week’s recipe
• Garlic bulbs, Majestic variety (6 small bulbs) – Majestic is one of the mildest porcelain
type garlics – so it is great raw or cooked.
• Red Potatoes – The ones we dug this week are looking real good.
• Red Grape Cherry Tomatoes – A great snacker or salad topper.
• Jalapeno Pepper – some are hotter than others, much of the heat is in the seeds and
upper parts of the pepper – be careful! Included in this week’s recipe
• Sweet Banana Peppers – A great griller and also nice raw.
• Cucumbers – another great snack item or salad topper
• Daikon Radish Microgreens – we include it in this week’s recipe – good raw any way
Country Valley Farm Tulsi Kholrabi Salad
1⁄2 cup tulsi basil
2 cups kholrabi
1 pkg microgreens
1/2 cup olive oil
1/4 cup lemon juice
1 jalapeno pepper
Optional: Add other
veggies on top when
serving
Wash and chop the basil, peel the kohlrabi and mince, chop the jalapeno (only use a little bit
instead of a whole pepper if you prefer less heat); mix together, add the olive oil and then the
lemon juice and stir well. Serve over microgreens.