|Do you find Kohlrabi threatening? I hope not, because they are back for the fall!!!|
And with the cold weather comes a shift in the shares. The summer squash, cucumbers, and eggplants are done and the cabbage family crops, starting with kohlrabi, are coming back into the spotlight. This week members can expect: Beets, Carrots, Kohlrabi, Lettuce, Tomatoes, Chard, Parsley or Sorrel, and a mix of Fresh Herbs.
This is very likely the last week of ripe tomatoes (due to that pending frost I mentioned above). We will be picking everything likely to ripen today and tomorrow to hold onto for the weekend shares.
|Tomatoes ripening on the awesome blue crushed velvet couch |
that resides in our porch/vegetable ripening area.
Next week you'll probably get some green ones along with a recipe for fried green tomatoes and links to last year's green tomato relish post.
You may get some more kohlrabi too. I know it isn't everyone's favorite. I also know that CSA farmers across the land scratch their heads over that fact. It's easy to prep, just peel and chop, and oh so very versatile. It's mild broccoli like flavor works in everything from curries to pasties. According to one member, it even works great in place of zucchini in zucchini muffins. If you still feel you need to get to know kohlrabi a little better, check out this post from a CSA called Fair Share Farm in Missouri.
Then, if you are so inspired, you can try out the following kohlrabi recipe.
This is a very simple way to turn a giant kohlrabi into a delightful side dish.
- 1 Tablespoon Butter
- 1 Medium Onion, chopped
- 1 Large Kohlrabi, diced into bite sized cubes
- 1/2 Bunch (3-4) Carrots, sliced
- 1 Tablespoon Sugar
- 1/2 Tablespoon Vinegar, apple cider or white wine
- 1/2 Teaspoon salt
Melt the butter over medium heat in a large frying pan. Add the onion and stir to coat. Cook, stirring occasionally, until the onion has begun to soften.
Add the kohlrabi and carrots, stir to combine.
When the kohlrabi has begun to release some liquid, stir in the sugar, vinegar, and salt. Cook, stirring occasionally, until the kohlrabi is as tender as you like. I like it to remain somewhat crisp so I usually cook for about 10 - 15 minutes. If you want it very soft you may find that lowering the heat and placing a lid over the pan improves the cooking process for you.
|Everything in the pan, now it just needs to cook for a while.|