Kohlrabi: The bulb, once you peel off the skin, is good both raw (crisp mild and pleasing) and cooked (like a broccoli stem). The greens can be steamed or fried. Use raw kohlrabi grated into a slaw, or sliced up and tossed into a salad. We know people who shred it with egg and a bit of flour to make it into fritters (or potato-kohlrabi fritters!)
Purple Carrots: According to several authorities, purple carrots contain more alpha and beta carotene than the orange ones, as well as a greater quantity of antioxidants. If you are going to store these, take the tops off first.
Stone Fruit: The fruit in your box is plums or apricots, or a mix. Note that we pick our fruit ripe. If it gets home without being eaten, you should assess how to store it. If it feels firm, sit it on its shoulders (not touching), in a cool place on the counter. It will continue to ripen slowly. If it is starting to soften, put it in the refrigerator.
Parsley: Make some salsa verde! Or see our recipe of the week.
New Potatoes: These are fresh out of the ground. They will store well in the refrigerator. No need to peel them, the skin is very tender, as is the flesh.
