Thursday, July 2, 2015

"A Year Of Blooms" - What's Inside the CSA Calendar & Resource Guide?

Is it really July already!?  Time to turn another page in the calendar…the 2015 HVF CSA Calendar that is!  Our new calendars are finally here and have been at your sites for the past few weeks now.  If you haven’t had a chance to pick one up yet, we’d like to encourage you to do so.  Our hope is that you’ll enjoy the beauty of this calendar, but also consider this calendar to be part of your connection to your farm and an important resource guide.  If you are thinking…. “I really don’t need another calendar to hang on the wall,” I’d like to mention that this calendar is more than just pretty pictures and dates to hang on your wall.  It is actually a very useful tool to guide you through your CSA experience this season.   We had extras made, so feel free to take more than one per household if you’d like to have them in more than one location.  Read on to find out what’s inside!
Our CSA calendar is our way of connecting you to our farm throughout the entire year.  Yes, there are pretty pictures to look at each month and hopefully you’ll enjoy the theme of this year’s calendar-- “A Year of Blooms.” Throughout the season we captured pictures of different flowers in bloom.  Some of them are from fruits or vegetables and others are wildflowers.   Our hope is that you’ll keep this calendar handy and hang it in a convenient place where you can enjoy its beauty, but also refer to it regularly.  Beyond the pretty pictures, you’ll find that our calendar has been customized to include our delivery schedule.  If you’re a little unclear about all this ‘Green Week’/ ‘Brown Week’ business, refer to your calendar.  We’ve laid out the entire delivery season complete with color coding for the different delivery weeks.  You can even go a step further and mark your specific delivery dates on your calendar.  We also highlight that time of year when our delivery schedule changes a little bit around the holidays.  This can be a tricky time to remember when you are supposed to pick up your shares, so we encourage you to reference the calendar so you don’t miss out on anything!
Some of the most important and useful information in the calendar is in the very last pages.  If you flip to the back of the calendar, you’ll find all of the site locations including site hours and contact information.  If you need to contact your site host for some reason during the season, it can be very handy to just flip to the back of the calendar for this information.  You’ll also find one of Farmer Richard’s favorite pages in the calendar.  He admires the “Don’t Rip That Box!” page and hopes everyone will take a minute to review these important guidelines for breaking down the CSA boxes.  If the boxes stay at the site and are broken down properly, we will be able to reuse them again instead of having to throw it away after a single use.
Having a CSA calendar in your kitchen might be a handy idea, especially on delivery day when you’re putting away the contents of your shares.  Another important piece of information in the calendar is our “Storage Tips” section.  If you’re not quite sure how or where to store a particular item in your box, just flip to the back of the calendar and refer to the list of vegetables.  This list will answer most of your questions, but we’ve also provided a few recommended resources for storage information that you may find additionally helpful.
I hope you’re starting to see that this calendar really is more than just dates on the wall.  We actually consider it to be a CSA Resource Guide.  In the front of the calendar you’ll find important reminders about how you can make the most of your CSA experience.  Please take a moment to read this brief information so you are fully informed about the details of pickup day, how to use the Choice & Swap boxes, etc.  When everyone follows the guidelines we have smooth and successful pick up days and everyone leaves with the shares they signed up for!
Finally, we acknowledge that learning to eat “out of the box” is a transition and we want to remind you that you are not alone in this adventure.  Page 3 of the calendar and resource guide highlights a few resources you might find helpful to guide you as you learn about storing and preparing the different vegetables in your box from week to week.  It’s a good place to turn to if you’re stumped by a vegetable and looking for more information or places to turn to for recipes.
If you haven’t picked up your calendar yet, or you’d like another one, please look for them at your site this week.  We appreciate your support of our farm and hope you are enjoying  your seasonal eating adventure!
--Farmers Richard & Andrea, Capt. Jack The Dog, and the Entire HVF Crew


Vegetable Feature: Fennel

by Andrea Yoder
Fennel is such a beautiful vegetable.  As you walk between the rows of fennel in the field, you can’t help but run your hand over the soft, feathery fronds.  You’ll definitely be able to identify fennel from other vegetables in your box this week as it has both a unique appearance as well as a distinct aroma.   Most of the fennel plant is edible, however the white bulb at the base of the plant is the most commonly used part.  The soft, fine, feathery green portion extending off the stalks is what we refer to as the “fronds.” The fronds are also edible and can be used more as an herb, seasoning or garnish to add a bit of flavor to soups, salads, flat breads, pizza, beverages, etc.  The stalks are often too fibrous to eat, however they have a lot of flavor in them and can be added to simmering soups, stocks, etc.  If left to continue growing, a fennel plant will eventually produce seed and fennel pollen which can both be used in cooking as well.
Fennel has the flavor of anise, or mild licorice.  The bulb is crisp and sweet and can be eaten raw or cooked.  Raw fennel should be sliced paper thin and can be used to make a quick summer salad such as the recipe featured in the newsletter this week.  Fennel contains a volatile oil called anethole which is responsible for its licorice flavor and aroma.  When sautéed, roasted or otherwise cooked, the oils volatilize which lessens the intensity of the flavor and the sugars in the vegetable start to caramelize.  Thus, cooking mellows and sweetens the flavor while the color changes from bright white to a golden hue.  I’d encourage those who may not care for the intense flavor or raw fennel to try it in its cooked form.  You might find you actually like it!
Fennel is often used in gratins, cream soups, seafood dishes, simple salads and antipasto platters.  It pairs well with a whole host of other foods including lemons, oranges, apples, honey, white wine, olives, beets, tomatoes, potatoes, fish, seafood, pork, cured meats, beans, cream, Parmesan cheese, feta cheese, cucumbers, dill and parsley.
Fennel has a lot of beneficial health properties as well.  It is a good source of calcium, iron, magnesium, zinc, and vitamins C & A.  The volatile oil I mentioned earlier, anethole, has been shown to reduce inflammation and help prevent some cancers.  It is also a natural digestive and breath freshener.
Fennel should be stored in the refrigerator, loosely wrapped in plastic. When you are ready to use it, you may need to peel off the outer layer of the bulb.  Cut the bulb in half and make a V-shaped cut into the core at the base of the fennel bulb.  Remove most of the core, then slice thinly or cut as desired.

Shaved Fennel Salad
Recipe featured on 101cookbooks.com by Heidi Swanson
Serves 4-6
1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
⅔ cup loosely chopped fresh dill
⅓ cup fresh lemon juice, plus more if needed
⅓ cup extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
Honey, if needed
½ cup pine nuts, toasted (may substitute almonds)
⅓ cup feta cheese, crumbled

  1. Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and ¼ teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.
  2. When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. 
  3. Serve topped with pine nuts and feta.
Cucumber-Fennel Fizz
Recipe featured on food52.com

Yield: 2 drinks
1 cucumber 
1 ½ tsp fresh lime juice 
1 Tbsp unfiltered apple cider vinegar 
4 ice cubes 
1 inch fresh fennel 
1 can club soda or ginger ale 
2 short stalks fresh fennel for garnish 
10 frozen blueberries 
3 ounces gin (optional) 
  1. Skin cucumber, cut into 4 chunks, and toss into blender. 
  2. Add lime juice, apple cider vinegar, ice, and 1-inch fresh fennel. Add gin if using. Blend until smooth and foamy, about 2 minutes. Don’t be tempted to add more liquid unless your cucumber is exceptionally dry and it refuses to blend. (In which case add a dash of soda.) 
  3. Share the cucumber mix between two glasses, adding either club soda or ginger ale in a 1:1 ratio. Add 5 frozen blueberries to each glass. Garnish with a sprig of fresh fennel.

Thursday, June 25, 2015

Strawberry Day 2015-What a Fun Day!!

Strawberries ready to head home! We can't wait for next year!
Last Sunday we had a great turnout for our 2015 Strawberry Day Party.  Thankfully we had a clear and sunny day for the celebration and the storms and rain held off until Monday morning.  It was fun to see some familiar faces again and we enjoyed the opportunity to meet some members who were visiting for the first time.
The wagon tour ended in the strawberry field,
where no one could resist sampling a sweet, sun-warmed berry
or two!
Captain Jack had a great day and boy was he tuckered out by the end of the party!  He’s still recovering, so he asked me to pass on a huge “Thank You” to all of the wonderful children (and adults) who played with him and took care of him on Sunday.  Farmer Richard was grateful for the help he had with feeding the animals in the evening.  Rico the goat and Richard’s pet pig appreciated the pieces of apple snacks the kids fed him.
We had our annual “pick the biggest berry” contest again this year.  Faith was the winner of the kids division and won with a berry weighing 0.12#!  Kathy and Jess tied for the adult division and picked berries weighing in at 0.11# each.  There was enough ice cream to go around, so these three ladies each went home with a ½ gallon of strawberry ice cream.  Carol was the lucky winner for participating in the scavenger hunt and also took a container of ice cream home with her.  If you weren’t able to attend the party….you might want to knock on one of these ladies’ doors and see if they’ll share their ice cream with you (although chances might be slim).
Farmers Richard & Andrea were happy to share farm stories
& wisdom on the farm tour!
Mark your calendars for our Fall Harvest Party on September 27.  We have a lot more fun planned including pumpkin picking, sweet potato digging & a hog roast!
----Richard, Andrea, Capt. Jack The Dog & The Entire HVF Crew
Wagon tours heading towards the sugar snap pea field, where
everyone could pick & eat to their heart's content!
Our heaviest berry contest winners! Each took home a 1/2 gallon of Castle Rock Organic Dairy & Harmony Valley Farm strawberry ice cream!
Farmer Richard asked for some help collecting eggs
at chore time!
Strawberry ice cream from Castle
Rock Organic Dairy & Harmony
Valley Farm was a big hit!

Wagon tours of the farm ready to head out





Vegetable Feature: Sugar Snap Peas

by Sarah Janes Ugoretz
That’s right—sugar snap peas are back in season! After weeks of teasing you with pea vine, the time has finally arrived. For those of you who are less familiar with these delicious late-spring vegetables, sugar snap peas are a cross between plump garden peas and flat snow peas, which come shortly after the sugar snap peas.  Their ability to produce pods with enclosed seeds places them in the legume family, along with other familiar foods such as beans, peanuts, and lentils. Although you may find that your pods have “strings” along the seam, the entire pod is edible.
The crisp and crunchy texture of sugar snap peas, paired with their sweet flavor, makes them stand out among other vegetables. You can eat them raw, just as they are, or you can cook them. If opting for the latter, they’re excellent steamed, seared, or roasted. In order to preserve the unique crunch of your sugar snap peas, make sure you don’t stray too far from the kitchen while you’re preparing them. Pay close attention to suggested cooking times, since overcooked peas will be soft and much less flavorful.
Falling second only to lima beans, sugar snap peas are our best option for protein when it comes to vegetables. One cup will get you about two grams of protein, not to mention three grams of natural sugar and about two grams of fiber. When it comes to vitamin C, sugar snap peas get the job done even better than an orange! One three-ounce serving will provide you with more than half of the recommended daily intake of this important antioxidant. For storage purposes, be sure to keep your sugar snap peas in the refrigerator, and do your best to eat them within one week. Just as with corn, the sugars in these peas will naturally convert themselves to starch. Keeping them cold will slow this process, while also preserving their texture and nutrient content.
I’ll leave you with this interesting, trivial fact: because they hold up so well to freezing and canning, only about five percent of sugar snap peas are sold fresh in the U.S. As informed eaters, we know that these peas—as with other vegetable—are best fresh, both nutritionally and flavor-wise. That being said, enjoy these healthy, delightfully crispy sugar snap peas and savor their short-lived season!
Sources:


Kale Dip with Sugar Snap Peas
Serves 4
1 Tablespoon extra-virgin olive oil
1 garlic clove, thinly sliced (or substitute garlic scapes)
3 cups thinly sliced kale leaves
Coarse salt
1 cup low-fat cottage cheese
Pinch red-pepper flakes
1 Tablespoon fresh lemon juice
2 cups sugar snap peas, trimmed


  1. Heat oil in a pan over medium heat. Add garlic and kale and season with salt. Cook, covered, stirring occasionally, until tender, 3 to 4 minutes. Let cool. 
  2. Transfer to a food processor. Add cottage cheese and puree until smooth. Season with pepper flakes and lemon juice. 
  3. Bring a pot of well-salted water to a boil and cook peas until bright green and tender, 1 to 2 minutes. Transfer to an ice-water bath; drain. Serve with dip. 


Cook’s Note:  Dip can be refrigerated for up to 3 days.

Roasted Sugar Snap Peas with Black Pepper
Recipe adapted from Rachel Ray’s recipe featured on www.foodnetwork.com
Serves 2-3
½ pound sugar snap peas
Olive oil, to coat
Fine sea salt
Coarse black pepper


  1. Preheat the oven to 450°F. 
  2. Coat the snap peas lightly with olive oil. Season with sea salt and lots of black pepper. Roast (in a single layer on a baking sheet) until browned at the edges but still with some bite left to them, 10 to 12 minutes.


Thursday, June 18, 2015

Strawberry Day 2015!

By Captain Jack-The Dog
Hello Everyone!  I’m so excited for our Strawberry Day party this coming Sunday, June 21!  I wanted to make sure I reminded everyone about the party in case you haven’t had a chance to read any of the invitations we sent previously.  We’re going to have a great time sharing together in a potluck lunch, followed by wagon tours through our fields and lots of strawberry picking.  Of course, I can’t forget to tell you we’ll also have strawberry ice cream!  We have a lot of exciting things happening in our fields right now and there will be plenty to see and pick.  Here’s a little sneak preview of some of the things we’re excited to show you on the tour.
We’ll start with the obvious….strawberries!  My dad, Farmer Richard, says this is one of the best fields of strawberries he’s ever seen….and he’s seen a lot!  We spent a lot of time and effort making sure the field was mulched really well last fall.  Dad says our investment has paid off this year.  Despite the rains we’ve had over the past week, the field still looks good and the berries are clean.  The plants have really been producing gorgeous, sweet, delicious berries.  My dad and some of his crew leaders will be in the field on Sunday to help you find the best berries.  Don’t forget to walk in between the rows with your ballet shoes on.  We want to keep the plants nice and healthy so we can continue to pick berries this year and so the field looks nice again for another year.  If you aren’t sure where to walk, just ask my dad.  He’ll show you the best way to tread lightly in the fields.
Along the tour route, you’ll see quite a few other vegetable crops as well.  We just started picking zucchini last Friday.  The plants look really nice and they are loaded with blossoms!  Right next to the zucchini you can check out the progress of the cucumbers, watermelons and melons.  If you look closely you might find a tiny little cucumber!  To get to the zucchini field, we’ll have to drive by the onions.  Man, they look good!  I think it’s going to be a good onion year….at least that’s my perspective as a dog.  Just another week or so of scallions and I think the green top Cipollini onions will be ready to harvest.  These are some of my mom’s (Andrea) favorite onions.  As we’re leaving that farm, you can take a look at the celery root field.  It looks pretty good!
We’ll make another stop at a location we call “Dorothy’s Bench.” Dorothy is our landlord and she has a really nice farm.  This year we planted our early broccoli, cauliflower, kohlrabi and sweet heart cabbages on her farm.  They look really nice and we’re excited to show you these beautiful fields.  We also decided to plant our tomatoes on her farm this year.  The first planting has already been staked and tied for the first time.  Wait until you see the tomatillo plants…..their stems are huge!
Before we leave Dorothy’s you’ll want to check out the sugar snap peas.  I have trouble picking them, but I can show you where they are and tell you how to decide whether they’re ready to pick or not.  You want to look for the big fat ones…they’re the sweet ones.  Don’t eat too many peas though…we have to save room for strawberries!
The strawberries are so delicious this year!  I’ve been eating them for my snack almost every day!  You are welcome to pick and eat in the field.  You might get a little dirty, so don’t wear your nicest shirt.  If you want to take some home to make jam or strawberry pies, make sure you bring some containers.  Kelly will have a scale by the packing shed where we’re going to load up the wagons for the tour.  Make sure you talk to Kelly before you get on the wagon so she can weigh your empty container.  Oh, I almost forgot…we’re having a contest!  While you’re picking strawberries, keep your eye out for large berries.  We are offering a prize to the kid and adult who find the biggest strawberry (by weight).  The prize will be strawberry ice cream that you can take home!  So lets talk about this ice cream.  Most members probably know by now that I really like strawberry ice cream.  Our friends at Castle Rock Organic Dairy made the ice cream for our party again this year.  They use their delicious creamy milk and strawberries from our farm that we froze last year.  They always alter their ice cream recipe a little bit for us so there is at least twice as much strawberry in it!  Last year there was a member who said she didn’t like strawberry ice cream, but she tried a little bit anyway.  Surprise—she loved it!
It’s time for me to get back to work.  I need to go check on the harvest crews with my Dad and then it will be time for my afternoon nap.  I hope you will consider coming to our farm on Sunday.  I’m really looking forward to a fun day!

Vegetable Feature: Garlic Scapes

by Andrea Yoder
Back in the early 90’s garlic scapes were not a vegetable you would’ve seen featured on any menu or in one of our newsletters.  In fact, we used to cut them off the plant and throw them on the ground!  Garlic scapes are a curly shoot that forms on a hardneck garlic plant and grows up from the center of the plant in June.  All of our varieties of garlic are hardneck garlic.  This type of garlic produces scapes as part of nature’ s plan for the plant to propagate itself.  The scape extends from the middle of the plant and forms a small bulb on its end.  If left to choose its own destiny, that bulb would eventually tip over and plant itself in the soil.  We want the garlic plant to focus its energy into producing a nice bulb of garlic, so we remove the scape from the plant.
We were the first farm in the Midwest to start saving the scapes and actually encouraging people to eat them.  In the early 90’s there was a woman from Korea who asked us to save the garlic scapes for her so she could make pickles.  We thought this was odd (remember we used to throw them on the ground), but saved some for her anyway.  She shared a jar of pickled scapes with us and we realized how good they are for eating!  We stopped throwing them away and started eating them!
Nearly the entire scape is edible.  They are best when harvested young and tender. I recommend trimming off the skinny end near the little bulb and sometimes you’ll need to trim the other end a bit as well.  The entire scape is edible and doesn’t need to be peeled….Easy!  Scapes have a bright, mild garlic flavor.  They can be used in any recipe that calls for garlic cloves, just chop them up and add them as you would clove garlic.  You can turn them into a simple pickle, or you can do a whole host of things with them including tossing them on a grill and then using them as a topping for a pizza. They are a great addition to eggs, are tasty when mixed with butter to use as a spread, or toss them into a stir-fry.
They’ll keep in the refrigerator for about 2 weeks.  You could also take advantage of their unique & dramatic appearance and use them as a decorative item on your table for a few days before you decide to use them!

Pickled Garlic Scapes
Recipe borrowed from the blog Foodie with Family (www.foodiewithfamily.com)
Yield:  1 pint
1 bunch garlic scapes (washed and trimmed)
¾ cup apple cider vinegar
¾ cups water
1 Tablespoon kosher salt
1 Tablespoon raw sugar (can substitute granulated white sugar if necessary)
½ teaspoon black peppercorns
½ teaspoon mustard seed (not ground mustard)
¼ teaspoon crushed red pepper flakes (can omit if you’re sensitive to heat)
¼ teaspoon coriander seeds (not ground coriander)


  1. Coil each garlic scape and insert into a sterilized pint mason or ball jar. When you have filled the jar to within ¼ –inch of the top of the jar, coil or break any extra scapes and stuff them down into the center of the jar. When the jar is full of scapes, add the spices to the jar. Set aside.
  2. Bring the apple cider vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved. Carefully pour the boiling brine over the garlic scapes. The garlic scapes will probably pop up and look like they are trying to get out of the jar. Use a sterile chopstick or butterknife to push it back into the jar. Wipe the rims of the jars, then fix the lid tightly into place. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting. Be patient. It’s worth it!
  3. The pickled garlic scapes will store well for up to 8 months when stored tightly covered in the refrigerator. If at any point the scapes stick above the brine and develop mold, remove the entire scape that has mold. The rest should still be alright.

Garlic Scape & Cilantro Pesto

This recipe was recently published in the Edible Madison, Season by Season 5th Anniversary Edition. We’d encourage you to take a look at this publication, either in print or online: http://digitaleditions.sheridan.com/publication/?i=261309 or at their website: 
http://ediblemadison.com/recipes. It features seasonal recipes contributed by seasonal cooks and chefs from the region.  Dani Lind is responsible for this recipe.  Dani is a long time friend of Harmony Valley Farm and a talented chef and owner of Rooted Spoon Culinary in Viroqua.  If you’re in our area this summer, check out her website to see what special events she has going on.  (www.rootedspoon.com)

Serves 6 (Makes approximately 1 ½ cups)
1 cup garlic scapes (6 to 8 scapes, or about 1 bunch), cut into 1-inch pieces, tips removed and     discarded
½ cup raw pumpkin seeds, toasted and cooled
1 bunch cilantro, leaves and stems coarsely chopped
⅓ cup cold-pressed sunflower oil
2 tsp lime juice or apple cider vinegar
Salt and pepper to taste

  1. Combine scapes and pumpkin seeds in food processor and pulse until coarsely ground.  
  2. Add cilantro, lime juice and oil;  pulse until evenly chopped.  Season with salt and pepper.  Use within a week in the fridge or freeze.

**HVF Serving suggestions:  Toss with hot pasta and grated cheese for a quick dinner;  Stir into scrambled eggs, use as a spread on a sandwich, mix with sour cream or plain yogurt and use as a dip for fresh veggies.

Thursday, June 11, 2015

Vegetable Feature: Kohlrabi

by Andrea Yoder
Kohlrabi is one of our favorite spring vegetables (I say that a lot…I guess we have a lot of favorites!).  It fills a special spot in the season as it bridges the gap between all of the leafy greens we have early in the season and some of the more substantial vegetables such as beets, broccoli, cauliflower, carrots and cabbage which need a little more time.  While many think that kohlrabi is a root vegetable, it’s actually a swollen stem that grows above the ground.  It has a unique appearance all to its own with collard-like leaves growing from thin stems that extend out of the bulb part of the kohlrabi.  The greens are also edible and can be cooked similarly to collards or kale.
You may find green or purple kohlrabi (or both!) in your box.  The only difference between the two is the color of the skin.  Once you peel it away the tender, crisp vegetable on the inside is the same.  The skin is a little tough, so we do recommend you peel it off.  I usually cut the kohlrabi bulb into quarters and then peel away the skin with a paring knife.
Kohlrabi is one of those vegetables that you don’t really need to do much with to enjoy it. It’s a great vegetable to snack on with your favorite dip or salad dressing.  Sprinkle it with a little salt and a squeeze of lemon and you’re on your way.  If you do want to get more creative, kohlrabi makes an excellent slaw when shredded or sliced thinly and tossed with a dressing or vinaigrette of your choosing.  It can also be cooked, but be careful not too over cook it or it will lose its bright, mild flavor.  Lightly sauté it or stir-fry it with a little butter or a simple sauce…and don’t forget to add the greens too!
It is best to store kohlrabi in the refrigerator in a plastic bag or a container with a lid to prevent the greens from wilting.  The bulb will last for a few weeks, but I’d encourage you to eat it soon to make room on your plate for all the other vegetables coming your way soon!



Shanghai-Inspired Stir-Fried Pork with Kohlrabi & Bok Choi
by Andrea Yoder

Serves 4
16 ounces boneless pork loin, trimmed of fat
1 Tbsp cornstarch
3 Tbsp dry sherry
4 Tbsp soy sauce
¼ tsp ground white pepper
2-3 Tbsp peanut or sunflower oil, divided
¼ cup thinly sliced green garlic or garlic scapes
6 ounces shiitake or oyster mushrooms, sliced thinly (approx. 2 cups)
2 kohlrabi, leaves and bulb
2-3 baby bok choi, sliced thinly (approx. 2 cups)
Chinese chile sauce or 2 tsp red curry paste
Kosher salt, to taste
Cooked rice for serving


  1. First, prepare all of the vegetables as indicated above.  For the kohlrabi, first separate the leaves from the bulb.  Remove the stem from the leaves and thinly slice the greens.  Cut the bulbs in half and peel off the outer layer.  Cut the flesh into matchsticks.  Set aside until you’re ready to start the stir-fry.
  2. Freeze the pork for 15 minutes, then remove it from the freezer and slice it into ¼-inch thick slices.  Stack the slices and cut them into ¼-inch wide strips.  Transfer the pork to a medium bowl and toss with the cornstarch, sherry, soy sauce, white pepper and 1 Tbsp of the oil.
  3. Heat a large skillet until almost smoking.  Add 1 Tbsp of the oil and heat until the oil shimmers.  Drain the liquid off the pork, reserving it for use later.  Add the pork to the pan and stir-fry until it is cooked through, which will only take about 1-3 minutes.  Transfer the pork to a plate and set aside.  Add a little more oil to the pan.  Add the green garlic or scapes and mushrooms.  Stir-fry for 30-45 seconds or until the mushrooms are softened and wilting a bit.
  4. Add the kohlrabi greens and stir-fry 1-2 minutes or until wilted.  Next add the kohlrabi bulb as well as the baby bok choi.  Stir-fry for 1-2 minutes, then add the pork and the reserved liquid back into the pan.  Stir-fry for a few more minutes or until the vegetables are just tender and the pork is hot.  
  5. If you like a little spice, serve the stir-fry with Chinese chile sauce, or stir in 2 tsp of red curry paste at the end of cooking. 
  6. Adjust the seasoning with additional salt and white pepper if needed.  Serve immediately with cooked rice.