Did you know Kohlrabi is the Official Vegetable of the American Society for Indexing (ASI)? ;-) Here are some easy recipes: 

• http://www.carolinescravings.com/2011/07/kohlrabi-beet-blueberry-salad/  --best with pre-cooked beets, per photo
• http://kitchen-parade-veggieventure.blogspot.com/2008/02/kohlrabi-apple-slaw-with-creamy.html 

• http://chocolateandzucchini.com/archives/2011/05/lentil_kohlrabi_salad.php

Don't know if you encourage sharing recipes...but both the cabbage and the green onions that came in this week's personal share are GREAT done on the grill. 
Grilled Cabbage:

Ingredients

• 1 medium head cabbage (about 1-1/2 pounds)
• 1/3 cup butter, softened
• 1/4 cup chopped onion
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper

Preparation

• Cut cabbage into eight wedges; place on a double     thickness of
• heavy-duty foil (about 24 in. x 12 in.). Spread cut     sides with
• butter. Sprinkle with onion, garlic salt and pepper.
•  Fold foil around cabbage and seal tightly. Grill,     covered, over
• medium heat for 20 minutes or until tender. Open foil     carefully to
• allow steam to escape. Yield: 8 servings.

Grilled Green Onions

Ingredients:

• 18 large green onions
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon freshly-ground black pepper
• Salt to taste

Preparation:

• Trim onions, leaving about 2 inches of green top
• In a shallow dish, combine olive oil, garlic, pepper and salt. Add onions; stir to coat
• Cover dish and refrigerate at least 1 hour or overnight
• When ready to use, preheat barbecue grill. Remove onions from refrigerator, drain and discard marinade.
• Cook for 3-4 minutes on each side until they are wilted and sligthly charred.
• Remove from grill and let cool to room temperature

(The onions hold well while you grill your steaks or other meat)

Just wanted to mention that I put some slices of the beets on a pizza with broccoli, bell pepper, and onion and it was delicious. I will definitely do it again.

 made this with your sour cherries from last year (or maybe two yrs ago) and it was wonderful!

Greg -

I have a very easy way to use kale! I put two or three leaves in the blender with a banana, some apple juice, and either frozen pineapple or frozen mango. This makes a great breakfast smoothie! My next goal is to try adding dairy to see if I can turn it into a delicious ice cream :) Carrmen

• Check out our Farm markets  -SATURDAY, MAY 11
  
  
  Farm Market Stand - Cedar Lane Unitarian Universalist Church 
    Cedar Lane, Bethesada, MD  9am - 1pm
  
  
  Farm Market Stand - St Luke's Episcopal Church 
  Fort Hunt Rd, Alexandria, VA   8am-1pm    
  
  
  
  NEW Farm Market Stand - Staint Mark Presbyterian Church
    Old Georgetown Rd, North Bethesda, MD  8am-1:30pm  
  
  
  
  This week at the farm stand:
  
  
    
  Veggies and Greens
  
  
      Lettuce Mix - many greens
  
      Asparagus
  
      French Radishes
  
      Potatoes
      Spring Onions 
  
      Spinach
  
      Kale
  
  
  Fruits      
  
  
  Apples
  
  
  
  Meats, Baked Goods and others
  
  
  pork - our own
  
  
  Beek  - our own
  
  Honey - our own
  
  jellies and jams - our own
  
  Cheese - Whispering Brook Farm - Great cheese made on the farm! 
  
  
  pies - Strwberry Rhubarb, cherry, and blueberry
  
  
  breads               
  
  eggs - our own 
  
  
  Plants
  
  
  herbs
  
  
  bedding plants 
    
  
  
               
  
  
  
  
  
  
  Come out to stock up on FRESH  spring greens, delicious apples, and great food!   The CSA will start the week of June 3.  Looking forward to seeing everyone again this year.
  
  Orchard Country Produce and Fruit Farm
  
  Gregg, Louise, Sarah, Virginia, and Oliver Keckler