One of the most exciting aspects of purchasing local produce, is the availability of interesting and unique seasonal products.  Large farms do not grow these products, because they don't have a mass market for them, so grocery store shelves are usually filled with the exact same products year-round.  Small, local farms, on the other hand, do not have to cater to large markets, and thus are free to experiment with new crops that they sell directly to a small customer base, independent restaurants, etc.  This week we have 3 interesting new products available from 3 innovative growers.   Kohlrabi from Taylor Family Organics, Snow Pea Shoots from Mary Dimpleton, and Fava Beans from Jackson Farm.  

Kohlrabi:  Kohlrabi is a cultivar of cabbage.  It has a similar texture and taste to cabbage hearts or broccoli stems, though it tends to be milder and sweeter.  One common use is to eat the Kohlrabi raw.  Remove the leaves and stems, then peel and slice the Kohlrabi, and mix with other vegetables in a salad.  The leaves and stems have a mild flavor, and also take well to a dressed salad.  Cooked, Kohlrabi is most commonly steamed or sauteed in a stir fry.  Remove leaves and stems, and cube the Kohlrabi head.  Steam or saute Kohlrabi cubes for 5-7 minutes until tender.  The leaves and stems can be cooked in the same way, but will cook much faster, so it is better to add them at the end.      

Snow Pea Shoots:  Peas are not the only edible part of the pea plant.  Pea shoots are a tender leafy growth on the snow pea plant that are commonly cut and served in Chinese cuisine.  Snow pea shoots are very nutrient dense, with significant amounts of Vitamin C, A, E, and K.  Pea shoots are mild in flavor, and can be eaten raw in salads or sandwiches.  However, the most common and popular use for Snow Pea Shoots is in Chinese cooking, where they are considered a delicacy.  Pea Shoots are tender, and will cook quickly when sauteed.  Just a few minutes is usually plenty.  

Fava Beans:  Fava Beans are a large broad bean, popular in Mediterranean, Middle Eastern, and Latin American cultures.  The beans have been grown for thousands of years, but have just recently become more popular in the United States.  Unless the pods are very young and tender, Fava Beans should first be shelled.  They can then be eaten raw in salads, where they make a tender, nutty, slightly bitter addition.  More commonly Fava Beans are blanched.  After shelling, add Fava Beans to salted water, and cook for 2-3 minutes.  Drain beans and immediately submerge in an ice bath.  After a few minutes in the ice bath, to stop the cooking process, remove the Fava Beans, and peel the outer layer.  Once peeled the beans can be used in a variety of dishes, or just sprinkled with salt and served as a snack or appetizer (as is common in Latin America).  The double shelling makes Fava Beans a labor intensive product, but their delicate, nutty flavor makes it all worthwhile!  

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