This unimaginatively named blog is intended to chronicle the dishes we cook at home.
Sunday, July 05, 2009
Beets, cucumbers, fennel, etc.
Now we have a 2nd bulb of fennel, enough to do something with. I hung up the fronds to dry and use for flavoring smoke while grilling fish. Also, first beets!
I have a CSA kohlrabi languishing in the fridge, with no idea what to do with it. You mentioned earlier that you were excited to get some last year. This suggests to me that you have Plans For Kohlrabi (or at least Recipes For Kohlrabi). Care to share?
Mostly I like kohlrabi because it's weird. If you've only got one, I think the nicest thing is to cut it into small cubes and sautée it. With more of them, or in conjunction with other root vegetables, I would try stuffing them. That's mostly a late season thing for us when we have too many turnips and are getting a few kohlrabi.
The chopped kohlrabi was just mixed into the meatballs. Maybe cooked first, I'm not sure.
Kohlrabi is in the cabbage family, as is kale, so I assume the leaves are similar. We almost always sautée kale with a little bacon and throw in some chicken stock. Works well for collards and most bitter greens.
Susan, the kohlrabi meatballs were a takeoff on the epicurious stuffed kohlrabi (mine were too small to stuff that time). Lot of work for a meatball, in my opinion, but there was less kohlrabi than there should have been. Would be interested in trying the stuffed version still.
I have a CSA kohlrabi languishing in the fridge, with no idea what to do with it. You mentioned earlier that you were excited to get some last year. This suggests to me that you have Plans For Kohlrabi (or at least Recipes For Kohlrabi). Care to share?
ReplyDeleteMostly I like kohlrabi because it's weird. If you've only got one, I think the nicest thing is to cut it into small cubes and sautée it. With more of them, or in conjunction with other root vegetables, I would try stuffing them. That's mostly a late season thing for us when we have too many turnips and are getting a few kohlrabi.
ReplyDeleteAlso, Alice made meatballs with kohlrabi last year, that was good.
ReplyDeleteMeatballs with kohlrabi inside? Also, do I do anything with the leaves? They remind me of kale....
ReplyDeleteAnd more kale for us this week. Time for another potato and kale frittata, I think. Or more kale soup.
What do you folks do with kale?
(This week's haul: lettuce, kale, onions, blueberries, and zucchini. The last two can't be local; it's been way too cold for them here.)
The chopped kohlrabi was just mixed into the meatballs. Maybe cooked first, I'm not sure.
ReplyDeleteKohlrabi is in the cabbage family, as is kale, so I assume the leaves are similar. We almost always sautée kale with a little bacon and throw in some chicken stock. Works well for collards and most bitter greens.
Susan, the kohlrabi meatballs were a takeoff on the epicurious stuffed kohlrabi (mine were too small to stuff that time). Lot of work for a meatball, in my opinion, but there was less kohlrabi than there should have been. Would be interested in trying the stuffed version still.
ReplyDeletehttp://www.epicurious.com/recipes/food/views/German-Style-Stuffed-Kohlrabi-10663