a full share crate, still lacking basil, salad mix, green beans, dill and sunflowers!
In Your Crate
full shares only: Eggplant!
these are an indigo rose tomatoes; fruity, almost “plummy”;
have a bit of a thick, substantial skin; again, almost “plummy”
not the best photo quality; many sizes, shapes, colors, tastes amongst our 13 tomato varieties this season!
I know. I know. “Lots of kohlrabi, Chris!” Yep.
So, here’re some more ideas about how to use these behemoths. By the way, they do keep just about forever in your fridge, unpeeled and whole.
We grew potatoes for many years. We never quite grew them well! We had massive issues with colorado potato beetles. We’re not willing to treat against these. Harvesting was also quite the effort, as we were not well mechanized. After much discussion we decided we’d pass on growing potatoes. In part because organic potatoes are still quite affordable.
We looked for alternatives to potatoes… the large kohlrabi was one replacement choice.
The smaller, red or purple kohlrabi are especially awesome for fresh eating – yum!
we’ve grown two large, cooking type kohlrabi this year: kossak and gigante
My Mom brought the dish below for the 2014 Garlic Party Harvest potluck. It got rave reviews by many in attendance. She used three of her kohlrabi, peeled, with an equivalent amount of potatoes (in other words, half and half, regardless of size). For the sauce, she made a suitable amount of her favorite potato salad “sauce”. Use, adapt, modify as you please!
Kohlrabi “Potato” Salad
6 large kohlrabi (I used kohlrabi and potatoes cooked separately) peeled and cut into pieces
3 large scallions
2-3 cloves garlic minced
1 15 oz container of part-skim ricotta
2 T. mayonnaise
2 T spicy brown mustard
Juice of 1 lemon
Salt and pepper to taste
Boil the kohlrabi in salted water until fork tender, about 20-40 minutes. Cook potatoes in separate pan about 15-20 minutes. Drain and add scallions and garlic. Combine kohlrabi and potatoes. Let kohlrabi and potatoes stand while you whisk together the ricotta, mayo mustard, salt and pepper in separate bowl until creamy. Pour over the kohlrabi and potatoes and gently stir to combine. Serve warm or chilled. This is great to make in advance because a day in the fridge lets the flavors develop.
The very large, white (green) kohlrabi….. I know, sort of overwhelming. They get BIG! Fortunately they stay nice and crisp and tastey (never pithy). But, what to do with it? Clean it up well. Trim or cut the discoloration off (around where the root was), trim the remnant branches off. Peel. Use a large knife, and, carefully (of course), chop it up into chunks. The size you would if you were about to make mashed potatoes. Drop the chunks into a pot of boiling water. Boil them ’til soft enough to mash with your hand mixer (or whatever it is you use to mash your potatoes). They are soooooo good this way – you must try them. So good.
Raw: Our girls really enjoy the kohlrabi sliced, dipped raw into favorite dressing. Seems they’re sweetest and most tender when freshly cut (the kohlrabi, that is). So, only cut what you’ll eat in that sitting.
Especially the purple variety is awesome when cleaned and grated, “skin” and all. Add to a leafy greens salad. The crazy color and the fresh, almost broccoli/cabbage taste is yummy.
Karyl tells me he peels them and eats them out of hand, as an apple!
Roasted: Kate has roasted them in the oven with potatoes, carrots, beets, scapes – anything you’d like! Very tastey.
Boiled: About two parts kohlrabi to one part potato. Boil them separately until soft enough. Mash together!
Golden Kohlrabi Patties
try ’em out, for the recipe click HERE
(Laura M. realllly recommends them this way… I think it’s safe to say that one of our Gigante kohlrabi will suffice as “4-6 medium kohlrabi”!)
(I need to get some more of our own photos of the giants!)
Tom’s recommending using the kohlrabi in this way:
Peel the kohlrabi, carefully!
cut into matchsticks
dress thoroughly with:
Creamy Dill Dip – Allrecipes.com
1 (8 ounce) package cream cheese, at room temperature
1 cup sour cream
2 tablespoons finely chopped green onions
1/2 teaspoon salt
2 tablespoons chopped fresh dill weed
1/2 teaspoon minced garlic (optional)
2 tablespoons milk (optional)
In a medium bowl, blend cream cheese and sour cream with an electric mixer until smooth. Mix in green onions, salt, dill and garlic. Refrigerate for at least 30 minutes to blend flavors. If the dip is too thick after chilling, stir in milk 1 tablespoon at a time until you reach your desired consistency.