Volume 1; Issue 6 July 13, 2009
Would you believe… we are still picking strawberries? Not enough to market, but they are still there. We have never had strawberries this late in the season! Of course, the rest of the berries are coming on too!
The tomatoes are green and growing, and of course need to be tied up again! The pepper plants are looking good. And guess what? The corn is starting to tassel! Sweet corn here we come! Even some of the potatoes are ready to be dug up. Not to mention the beans. The pink ones are shaping up, the burgundy and green ones are looking good.
Dan says that even the weeds are getting under control. Not quiet sure what that means, but the gardens look pretty good to me. The surveys are ready. But given our printer problems this weekend, they will be in next weeks envelops… thanks for hanging in there for those. We look forward to your feedback.
So from our house to yours, enjoy -
Dan & Donna Moe
This Week’s Items:
Norland Potatoes – Reds
ITEM OF THE WEEK – KOHLRABI
Visit our page on Kohlrabi for more info
A Few Quick Serving Ideas:
Remove stems by pulling or cutting them off the kohlrabi globe. Stems and leaves can be chopped and included in a tossed salad. Their flavor is mild and takes well to salad dressing. If the kohlrabi is small, there is no need to peel it; however you may want to cut off the tough base end. If you’ve purchased large kohlrabi, peel it and slice off the tough woody base before slicing or dicing.
Slice or cut into julienne and include on a relish tray with dips.
Coarsely grate kohlrabi into a tossed salad. Because it is mild, succulent and porous, it absorbs the flavor of a mild or pungent salad dressing quite well.
Dice kohlrabi and combine with your favorite vegetables and dressing for a chopped salad with delightful crispness.
Chop and include as one of the ingredients in a raw soup.
STEAMED – Slice kohlrabi or cut into bite-sized pieces and put into a saucepan with 1/2″ of water. Add a dash of salt, cover and bring to a boil over high heat. Turn heat down to low and steam for 5 to 7 minutes. Leaves can be steamed lightly just as you would do spinach.
BARBECUED – Slice or chop kohlrabi and toss in a bowl with a little extra virgin olive oil. Sprinkle with a dash of salt, and wrap in aluminum foil (shiny side inside). Place on the grill and cook for about 10 to 12 minutes.
STIR FRIED – Dice or chop into bite-size pieces and stir fry 5 to 7 minutes in a little extra virgin olive oil with a clove or two of minced garlic and a dash of salt.
- 4 medium Kohlrabi
- salt and freshly milled white pepper
- 1 day old bread roll – finely cubed
- 1 onion – finely chopped
- 12 oz. minced beef
- ½ tsp paprika
- 1 tbsp chopped parsley
- 1 egg
- 3 oz. thin, rindless rashers streaky bacon
Peal the kohlrabi. Wash and chop the feathery leaves and keep them to one side in a covered dish. Boil the kohlrabi in salted water for 20 minutes. Drain, reserving 6 tbsps. of the salted water. Let cool.
Cut a lid in the top of each kohlrabi. Spoon out the inside. Finely dice the meat of the kohlrabi.
Soften the roll in cold water. Squeeze excess moisture from the roll.
Mix the minced meat with the chopped kohlrabi, the onion and the roll, and season with salt, pepper and paprika. Work in the chopped kohlrabi leaves, the parsley and the egg.
Arrange the Kohlrabi in a buttered ovenproof dish. Fill each kohlrabi with the minced meat mixture and cover the kohlrabi with their cut-out lids. Top each kohlrabi with 2 rashers of bacon.
Pour the reserved stock into the dish and bake at 400 degrees F. for 20 minutes.
- 6 oz. onion, skinned and thinly sliced
- 3 Tbsp butter
- 2 lbs Kohlrabi
- 7 fl. oz. milk
- salt and freshly ground pepper
- chopped fresh parsley to garnish
In covered pan, soften the onion in 1 oz butter.
Thickly peel the kohlrabi to remove the entire woody outer layer. Slice thinly.
In a 3-pint, buttered, shallow ovenproof dish, layer the kohlrabi, onions and seasoning, topping with a neat layer of kohlrabi.
Pour milk over the mixture and dot with remaining butter. Place on a baking tray and bake at 400 F for about 1-½ hours, until tender.
Garnish with chopped parsley for serving.