Enter Kohlrabi Curry and Green Tomato Chutney… Return of the Pear Cake

Kohlrabi and Bok Choy Curry with Indian Winter Squash Split Peas, with a side of Green Tomato Chutney and Yogurt with Cilantro and Lemon.

 One of the most commonly misunderstood vegetables that is distributed in the CSA is Kohlrabi.  A curious vegetable, a possible cross between a cabbage (kohl in german) and a turnip (rabi in german).  Ta-da, a kohlrabi, cabbageturnip.  Part of the brassica family, the stem was selected to become this great fat engorged bulb-like vegetable with a tough skin and crunchy inner flesh.  The bulb part is not underground, but grows above the ground like a vegetable alien space station.

So, what do you do with veggie sputnik?  We like it raw, as a conveyance for yummy dips.  We like it in soups, added near the end so that it retains its crunch.  Last night, we tried a simple kohlrabi curry, on a member’s recommendations.  It came out really well, and was super tasty.

The Kohlrabi and Bok Choy Curry and Indian Winter Squash Split Peas

 Kohlrabi-Choi Curry

  • A good splash of oil of choice
  • 1 medium onion
  • 2 large kohlrabi bulbs, peeled and chopped
  • 3 medium tomatoes, chopped
  • 1 head of bok choi, chopped, leaves seperated
  • 2 tbs curry powder (I always eyeball whatever mixture of spices sound good at the time)
  • salt and pepper to taste
  1. Saute the onion until it begins to soften.
  2. Add the curry powder, and cook until it begins to smell toasty and fragrant.
  3. Add the tomato, kohlrabi and bok choi stems. Cook over low until the kohlrabi is cooked to a desired firmness and the tomatoes have melted into a sauce.
  4. Add the bok choi leaves, remove from heat.  Add salt and pepper.  Serve with yogurt sauce or a raita, and a peppy chutney.

Green Tomato Chutney

 The last of our sad green tomatoes were cooked into an apple-tomato chutney that added a great vinegary kick to the meal.  Homemade chutneys are really easy, require only a few ingrediants and are so much better than store-bought chutney.  This took about an hour to make, most of that letting it simmer off some of the juices.  I started eating this straight at the end of the meal.  It was that good.  In the back is a split-pea winter squash curry that I want to revist in the future, so I will leave that for now.

Dessert: Upside Down Bosc Pear Ginger Cake served with sweetened Ricotta

We recently aquired a nice little cast iron skillet that has been influencing our desserts for a few days.  I wanted the pan for upside-down fruit cakes, and Laura wanted it for eggs. Win-win situation.  I am thinking that I might start making these cakes more fruity and less cakey, because my favorite part is the carmelized fruit at the bottom.  Maybe it is time to make an apple upside-down cake…

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