Apple Goat Cheese Collard Wraps from the Kitchen of Blackwell Smith

So I got these delicious and tender collards the other day. I tasted one. Crisp, fresh and delicious. Perfect for some lettuce style wraps only greener. This is really simple with no cooking time.

4 collard leaves
1 oz goat cheese
4 dates pitted
1/2 apple cut in 8th inch thick slices
Shallot cut into rings 8 to 12 pieces
1 teaspoon apple cider vinegar
1 tablespoon olive oil
Sea salt and fresh cracked black peppercorns
Step one
Place collard on plate
Step two
Tear up each date placing one on each leaf
Step three
Place 5 apple slices over dates
Step four
Crumble goat cheese over apples
Step five
Place 2 or 3 shallot ring along the wrap

Step six

Drizzle olive oil and vinegar on wraps
Step seven
Sprinkle sea salt and pepper on wraps
This is a quick and delicious treat. Perfect for lunch, brunch or snack.
If you have other similar ingredients try those. Enjoy!

Raw Sesame Marinated Kohlrabi


Mark and Gina aren’t setting up at market tonight but they will be there to drop off pre-ordered items from 4:30-5pm. Be sure to stop by next week and grab some goodies!

Below is a quick recipe for kohlrabi. We hope you enjoy it!

Raw Sesame Marinated Kohlrabi

Recipe note: this marinade is great for cucumbers too!


  • 1-1/3 pound kohlrabi (without the stems), about 5 small, peeled and sliced into finger length pieces (about 2″ long x 1/2″ wide)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon Bragg’s Liquid Aminos or soy sauce
  • 1 tablespoon agave nectar
  • 1 tablespoon white or black sesame seeds, toasted


  • Place kohlrabi pieces into a dish that holds them in a couple of layers (you don’t want them all stacked on top of each other or they won’t marinate evenly).
  • In a small bowl, whisk the remaining ingredients together to combine then pour over the kohlrabi. You can either serve immediately or store in an air-tight container in the refrigerator and serve within a few days.

Raw Spicy Pak Choi Salad


If you haven’t used the pak choi from last weeks share yet, give this quick, flavorful recipe a try. I used two heads of pak choi because I had one left over from last week but you can easily cut the dressing ingredients in half if you just have one. I plan to serve this with a quick ramen soup but I think it would be great with salmon or tofu and served on rice. I would suggest serving it immediately after tossing the pak choi with the dressing as it will start to wilt and soften fairly quickly.

Have a great weekend!

Raw Spicy Pak Choi Salad
adapted from One Good Dish by David Tanis


  • 4 medium garlic cloves, minced
  • 1 tablespoon sorghum syrup or brown sugar
  • 1 tablespoon grated ginger
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon toasted sesame seed oil
  • 1 tablespoon fish sauce or soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon red pepper flakes
  • Salt to taste
  • 2 medium heads of pak choi, about 1-3/4 pounds total, trimmed, cleaned, and ribs and leaves thinly sliced (about 1/8″ thick)
  • Handful of shelled edamame (optional)


  • Whisk all ingredients except pak choi together in a medium mixing bowl until well combined. Taste and adjust seasoning as needed. Toss with pak choi and edamame, if using, and serve.


Information about that alien looking vegetable called Kohlrabi!

So you have something in your CSA basket that your not quite sure about. Kohlrabi is a beautiful vegetable that belongs to the same family as broccoli and turnips. It actually means German turnip in German. There are purple and white varieties. Battleground CSA members will be receiving the purple variety called kohlibri in several weeks. The variety you have now is called winner. Here is a link to nutritional info and some ways to prepare this amazing vege, Also for those of you who are trying to cut back on meat and are experimenting with more raw food meals,  is a great site with wonderful info and recipes.