The fun challenge to use everything from the CSA goes on and on. Storage and prep are key and my week is easiest when I can come home from pick-up and immediately prep and store items.

I, also, really enjoy getting the share email every week so I can plan out how I'd like to use things. I've found we have to use the lettuce and greens within a week but are able to keep the root vegetables up to a month (probably longer but we've never been able to test that ...we eat them too quickly!). I put greens into pasta dishes and stir frys and make salads for weekday lunches. This week, we are really enjoying the incredible array of radishes. We've roasted a few beets we'd saved from a prior share and are serving radishes and beets on our arugula salads. 

If you find yourself overloaded with apples and pears, take a look at this week's Newsletter for a lovely pear bread recipe. Also, there are a number of applesauce muffin recipes out there (Joy of Cooking, Fannie Farmer, etc.). I have put some sauced apple into butternut squash soup and it really adds a wonderful element to a classic comfort food.

Last week, Kohlrabi came with the greens attached (wow!). I saw a recipe on Food Network for Kohlrabi root and watercress sauteed in duck fat and came up with the below recipe. It involves some prepared food, in that you need frozen dumplings. Our chef friends turned us on to these easy cheap treasures. Look in your frozen section...often the cheaper are better! I used "Chef One" brand from NY's Fresh Direct. There are veggie, shrimp and chicken dumplings easily available, I know, but the pork ones were really quite tasty for this recipe.

Kohlrabi and Pork Dumpling Stir-Fry

- 2 medium Kohlrabi roots diced into like size pieces ( One diakon would be a good substitute OR a mix of radish and turnip chopped)
- 1/2 a bunch of Kohlrabi greens chopped (if you have already used your greens, you can substitute with the Rabe from this week's share.)
- 2 tbsp. duck fat *
- 1 tbsp. mirin
- 1 tbsp. tamari
- 12 medium sized pork dumplings
- 1/4 to 1/2 cup chicken broth
- 1/2 cup chopped fresh green beans
- 1 clove garlic crushed

Place duck fat in a wok/ large skillet w/ cover on medium heat. Add crushed garlic, and kohlrabi roots. After about a minute add the dumplings. Sear dumplings over medium heat, then add 1/4 cup of chicken broth, green beans and Kohlrabi greens and simmer, covered for 3 to 5 minutes.

Uncover and let broth cook down (should not take long), then add tamari and mirin, simmer for a minute or two and then turn off heat.

Optional additions: Fresh ginger (add with the tamari and mirin), chopped scallions (add after turning off heat), fresh chopped radish (add with tamari and mirin) and/or broccoli rabe (add with green beans and greens).

Vegetarian substitutes: For duck fat try sesame oil instead and buy veggie dumplings and broth. For broth, you can also use porcini bullion which you can find at some Italian specialty stores. Look for "Star" brand. Add a dash more mirin and tamari and definitely include scallions to increase the flavor complexity.

*(available at Murray's Meats, Dean and Deluca, etc. You can also use the fat from a confit leg, available through Fresh Direct. If you buy duck fat, you can freeze some. It lasts in your fridge for one month and in the freezer for up to six months. It is very useful around the holidays.)