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.
- 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
- Saute the onion until it begins to soften.
- Add the curry powder, and cook until it begins to smell toasty and fragrant.
- 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.
- Add the bok choi leaves, remove from heat. Add salt and pepper. Serve with yogurt sauce or a raita, and a peppy 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.
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…