Note on storing salad greens: Try to keep as much air in your bags as possible. This will keep your greens fresher longer and prevent wilting. 

Kohlrabi Home Fries with Thyme Aioli

From The CSA Cookbook, Voyageur Press, 2015 (For sale at the garden!) 

2 pounds kohlrabi, peeled and cut into 3-inch spears
2 Tbsp olive oil
½ tsp kosher salt
¼ tsp garlic powder
1/8 tsp ground black pepper

For the aioli
1 egg
2 garlic cloves, crushed
1 Tbsp chopped fresh thyme (1 Tbsp dried)
1 tsp lemon juice
¼ tsp salt
¾ cup sunflower oil or another neutral oil like safflower or grapeseed.

Preheat the oven to 425°F. On a large rimmed baking sheet, toss the kohlrabi with the oil, salt, garlic powder and pepper. Scatter the kohlrabi across the baking sheet in a single layer and bake for 35 to 40 minutes until lightly browned, shaking them up halfway through to evenly brown all the sides. Meanwhile, make the aioli by adding the egg, garlic, thyme, lemon juice, and salt to a blender or the cup of an immersion blender. Blend on medium speed for a few seconds until well combined. While the blender is running, add the oil in a very slow, steady and thin (think needle-size) stream until the mixture emulsifies. Don't try to rush the stream of oil; the emulsification starts slowly, but you'll hear the sound of the motor change as the aioli thickens and starts slapping the sides of the blender. When the aioli turns opaque and smooth, transfer to a small bowl and serve with the kohlrabi fries.

(Yotam's cookbooks, Jerusalem, Plenty and Plenty More and three of my favorites!)

1 medium or ½ large kohlrabi
½ white cabage (8 to 9 ounces)
large bunch of dill, roughly chopped (6 heaping tablespoons) or half or the amount dried dill
1 cup dried whole sour cherries (our substitute Craisins)
grated zest of 1 lemon
6 Tbsp lemon juice
¼ cup olive oil
1 garlic clove, crushed (or a similar quantity of garlic scape)
salt and white pepper
2 cups alfalfa sprouts (sprouted mung beans, lentils or spelt would be nice too)

Peel the kohlrabi and cut into thick matchsticks that are about ¼ inch wide and 2 inches long. Cut the cabbage into ¼ inch thick strips.

Put all the ingredients, apart from the alfalfa sprouts, in a large mixing bowl. Use your hands to massage everything together for about a minute so the flavors mix and the lemon can soften the cabbage and cherries. (This would be a great job for kids.) Let the salad sit for about 10 minutes.

Add most of the sprouts and mix well again with your hands. Taste and adjust the seasoning; you need a fair amount of salt to counteract the lemon.

Use your hands again to lift the salad out of the mixing bowl and into a serving bowl, leaving most of the juices behind. Garnish with the remaining sprouts and serve at once.

1 pound zucchini
olive oil for brushing
½ tsp salt

Preheat the oven to 425°F. Line two large rimmed baking sheets with parchment paper and set aside. Using a mandolin or a steady hand, slice the zucchini crosswise into 1/8 inch rounds. Thoroughly pat them dry with paper towels to remove any excess moisture. Spread the zucchini across the prepared baking sheets in a single layer, placing them together as closely as possible. Lightly brush the slices with oil; gently blot any excess oil with a paper towel if it starts to pool in the middle. Finish with a sprinkle of salt on top. If your oven isn't large enough to accommodate two baking sheets side by side, bake in two batches until the zucchini is crisp and slightly browned, 20 to 25 minutes. As ovens vary widely, start checking your zucchini at the 15 minute mark and remove any slices that are already crisp while the others finish baking. Remember: zucchini crisps can go from barely baked to burnt in a blink.