Collards or Rainbow Chard
Yellow Wax Beans
Mixed Sweet Peppers
Hot Peppers (in little bag)
Pink Beauty Radishes
1⁄2 lb string beans, trimmed
3 tbsp butter
1 tbsp vegetable oil
6 cups of vegetable stock
2 sweet peppers, seeded and diced into 1⁄2″ pieces
1 onion, diced
1 2⁄3 cups Carnaroli or other Italian short-grain risotto rice
2⁄3 cup freshly grated parmigiano-reggiano
Fresh chopped parsley
Freshly ground black pepper
Cook beans in a medium pot of boiling salted water for 2 minutes, then drain. Cut cooled beans into 1⁄2″ pieces and set aside.
Meanwhile, bring 6 cups of stock to a boil in a medium pot over high heat. Reduce heat to low.
Heat 1-1⁄2 tbsp of the butter, the oil and onion in a medium-size heavy pot over medium-high heat. Cook, stirring often with a wooden spoon, until onions are pale gold, about 7 minutes. Add peppers, increase heat to high, and cook for about 1⁄2 minute, stirring constantly. Add reserved green beans and cook, stirring often, for 3–4 minutes.
Add rice to the beans and peppers, stirring to coat with the oil and butter and to combine it with the vegetables. Add 3⁄4 cup of the simmering broth at a time, stirring the rice constantly; wait until almost all of the broth has been absorbed before adding more. Continue cooking and adding broth (you may have some broth left over) until rice is tender but firm, about 15 minutes.
Remove pot from heat and vigorously stir in remaining 1 1⁄2 tbsp. butter and the parmigiano-reggiano, add parsley and season with salt and pepper. Transfer to a warm platter and serve at once.
More awesome Kohlrabi ideas from early morning farm~
Simple Pasta with fresh vegetables
Boil pasta and toss with gently sauteed sweet peppers, summer squash, kohlrabi, finely chopped cooking greens and olive oil. Add freshly chopped parsley and slices of tomatoes. Serve with salad greens.