SUMMER HAS ARRIVED!
Picking berries is one of my favorite farm tasks. I like to do it in the evening or on the weekends as my restful work. There are lots to come, so we hope after this rain, the sun will shine!
Many of you have noticed our new farm map in the back of the barn. Please use this informational map to know what is ready for PYO and where it is located. It will also show you where to pigs have moved to and the turkeys (who come next week!)
The farm is looking great and we are looking forward to a bit of rain. (a BIT, I said. A nice soft inch, just in case any of you have connections.) In a couple of weeks the last of the fall broccoli and cauliflower will be transplanted and then we are done. That's it, I can rest. Okay, not really, but it does mean the HUGE majority of the transplanting and seeding is done for the year. There will be just little bits here and there, along with lots of weeding and hopefully loads of harvesting!!!
This week's bounty: (it's a good one!) lettuce, hakurei, purple kohl rabi, spinach, a bit of broccoli, asparagus for some, rhubarb and strawberries!
The Farmer's Table:
--US soccer game day Chili, made with our stew beef
--Leftover chili taco salad
--Various stir fry. He throws it all in...turnips, radish, turnip greens, beet greens, radish greens....even the leftover rhubarb chutney made during the canning workshop! I ate every stir fry variation he put in front of me all and they were all delicious!
This fun veggie is super versatile. You can eat the bulb and the leaves. Some may need peeling, you can do a skin test and see what you think. The leaves are a little tougher than kale, so they may need a little extra cooking time.
think slaw, stir fry, matchstick salad topping, pickled.....
This site had a fun recipe slide show...I apologize for the slang language at the top though!
CookingA versatile veggie, both the bulb and the leaves are edible. The bulb can be quartered and roasted like potatoes (toss with olive oil and salt and pepper first), pureed (especially nice mixed with potatoes), gratinéed with cheese, steamed, grilled or simply thinly sliced raw and tossed with olive oil, lemon juice, and salt and pepper. Kohlrabi also makes a delicious slaw, grated or cut into thin matchsticks. Cook kohlrabi leaves like you would other leafy greens, by either boiling for a few minutes in salted water, or by sautéing with olive oil and garlic until tender. The leaves can be eaten raw, tossed into a salad and are also delicious thrown into a stir-fry.
Kohlrabi PancakesAdapted from The Farmer John Cookbook
I make these pancakes with my son, who has become a huge kohlrabi fan. He pronounces the name of the veggie like a sportscaster announcing a goal: “koooooohlraaaabi!” This recipe is good for kohlrabi novices and experts alike. I like my pancakes with a dollop of sour cream (orcrème fraîche) or applesauce.
4 small purple or green kohlrabi, peeled and trimmed of woody bits (see “Pro Tip” above)
1 small onion, very finely chopped or grated on the large holes of a box grater
1 small green chili, ribs and seeds removed, finely chopped or 1⁄4 teaspoon dried red pepper flakes (optional)
1 egg, lightly beaten
1⁄4 cup (or more) all-purpose flour
1⁄2 teaspoon ground coriander
1 tablespoon butter
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1. Grate the peeled and trimmed kohlrabi on the large holes of a box grater. Wrap the grated kohlrabi in a clean dishtowel and squeeze until most of the excess moisture has been removed.
2. In a medium bowl, mix the shredded kohlrabi, chopped or grated onion, optional chilies or chili flakes, beaten egg, flour, coriander and salt and pepper to taste. Mix until just combined. Add additional flour by the teaspoon if batter seems too wet (mixture should be somewhat firm).
3. In a large, heavy frying pan, heat the extra virgin olive oil and the butter over medium-high heat until the butter stops foaming. Add ladlefuls of the pancake batter (about 1⁄3 of a cup at a time) to the pan, gently pressing down on the cakes with the back of a spatula. Cook kohlrabi pancakes until crispy and golden brown on each side.
4. Drain on paper towels and serve with sour cream, crème fraîche, yogurt or applesauce.