Sunday, May 16, 2010

CSA Week Three :: Kohlrabi Rules

Hello Everyone,

I'm not sending this update out early because I'm over achieving. I'm sending it out early because it includes a call for help this week. There are a few crucial tasks that really need to happen this week in addition to the weekly harvest. None of it includes back-breaking labor, it would just be helpful to have more hands in the field this week. If you're a CSA member looking to work off some of your 8 hours or if you just want to come out and get dirty this would be an especially helpful week to do so. Plus you'll take home all the radishes you can carry. I have them coming out of my ears!

If my CSA members didn't know how to prepare Kohlrabi last week, they will know by the end of this week. I have plenty of them, they are delicious and this week everybody gets one or three. For those of you who are not familiar with this tasty vegetable you can click here to learn more. It a brother of broccoli with a plump, edible stem that tastes to me like a cross between broccoli and apples with a hint of spice. The leaves are edible too but more bitter than collards so they must be cooked well. Recipes below.

On Monday we should find out who will be on the brand new Food Policy Council of Cabarrus County. Appointments will be part of the Cabarrus County Board of Commissioners Regular Meeting on Monday, May 17th, 2010 at 6:30 PM in the Governmental Center in Downtown Concord. Check out the county's video on the Food Policy Council.

You can also still apply up until Monday afternoon.

This week CSA members will receiving:

1 dozen eggs
1 loaf of bread
Some combination of some of the following:

1 bag off arugula
1 bag of lettuce
1 lb of sweet potatoes
1 bag of mixed greens
1 bag of snap peas
1 bunch of garlic scapes!
also maybe some rosemary

It's going to be a good week. Remember volunteers at the farm often leave with food. This week they surely will and not just radishes!

Many thanks to Stacey, David, Ethan and Erin for helping harvest last Monday. I also want to thank Joyce and Cori who ran the better part of the pickup last Tuesday. It worked out really well. If any of you are interested in running all or part of a pickup as part of your required work hours let me know. And if any of you non-CSA members want to come join us and check out what we do on Tuesdays at our pickup send me an email or just drop by.

Also thanks to David for building the first of several needed chicken nesting boxes. He and I will be building additional chicken tractors hopefully later this week. What, you don't know what a chicken tractor is? Check this out.

I hope everyone has a good week.


Greek Style Kohlrabi

In this recipe, kohlrabi is prepared "Greek-style", with fresh pears, dates and Feta cheese. It makes a great salad and works best with young kohlrabi, which are still smaller than 8cm and are less woody than the larger variety.


small/medium Kohlrabi
2 pears
100 g of Feta cheese
100g salad leaves
50g dates
1 tablespoon honey
2 tablespoons balsamic vinegar
2 tablespoons olive oil


Peel the kohlrabi and chop into dice, about 1cm big.
Put the kohlrabi on a baking tray and drizzle with the olive oil.
Bake at 180 C for 20 minutes, or until softened.
Slice the pears in half and cut away the cores. Cut the pears into slices.
Put the salad on a large serving plate and arrange the pear slices and kohl rabi on top.
Crumble the Feta on top of this.
Make the dressing: Chop the dates and mix with the balsamic vinegar and honey.
Drizzle over the salad.

Kohlrabi with Potatoes, Tomatoes & Snap Peas
Posted by Carole Koch

This is a mild yet flavorful dish, and it cooks up quickly.

1 tablespoon olive oil
1/2 cup onion, chopped
1 clove garlic (or use garlic scapes!)
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground coriander
1 cup kohlrabi bulbs, peeled, chopped
1 cup potatoes, peeled, chopped
1 cup tomatoes, chopped
1/2 cup water
3/4 teaspoon salt
1/2 teaspoon sugar

Kohlrabi leaves, finely chopped
1/2 cup sugar snap peas, cut in half


In a large soup pot heat oil and sauté onion and garlic 3 to 4 minutes. Add spices and stir-fry 30 seconds.

Add kohlrabi bulbs and potatoes and stir briefly. Add tomatoes, water, salt and sugar; bring to a boil and then simmer until vegetables are crisp-tender, about 15 minutes.

Add kohlrabi leaves and simmer 8 to 10 minutes more.

Stir in peas and cook 1 to 2 minutes more. Serve over rice.

Adapted from “Simply in Season, A World Community Cookbook,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press, 2005.

Kohlrabi subji:


Kohlrabi - 2 cups, cut into bite sized pieces.
Red chili powder - 1/4 teaspoon.
Salt - 1/2 tsp according to taste.
Bengal gram dal - 1 tbsp, soaked for 30 minutes.
Freshly grated coconut(optional) - 1 tbsp.
Sugar/ jaggery - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Oil -1tbsp.
Turmeric powder(optional) - 1 tbsp.
Mustard seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida(hing) : a pinch.


Heat oil in a pan. Add mustard and cumin seed. When they stop spluttering, add Asafoetida (hing)and turmeric powder.
Add chopped kohlrabi, soaked Bengal gram dal. Mix and Cover. Cook for 5 minutes.
Add chili powder, curry leaves, salt, sugar. Stir and continue cooking. Add a little water if necessary.
Cover and cook on low flame till kohlrabi is done.
Add coconut and chopped Coriander leaves(cilantro). Mix well.

Serve it with chapati or Steamed rice.

Tip: Do not add too much water to this recipe. Kohlrabi contains enough water. When you add sugar and salt, this water will be released. If necessary, add one or two spoonfuls of water.

No comments:

Post a Comment