Kohl-Robby

Before we left for the beach, we picked the garden clean (thus the shock when we came home and found the mutants).  We brought with us on vacation beautiful beets, green beans, cucumbers, pickles, swiss chard and lettuce.  We have a tradition - first night fried beach food and clam chowder (and pizza for the kids) and the next few nights meals that get rid of the vegetables before they go bad (remember #1 goal).  This year we also had the addition of my bro-in-laws CSA (Community Supported Agriculture) vegetables.  He brought a TON of lettuce, basil, beets and swiss chard, fennel and most importantly - Kolhrabi.  As different as we are, he has the same goal as we do - these garden gifts should never be wasted, so he worked hard to get Kolhrabi on our table.

Kolhrabi is a member of the cabbage family, but it looks like a turnip with floppy leaves on thin stems growing from the top (sometimes called cabbage turnip).  If they are very young and fresh, the leaves can be sauteed like greens, but the little green bulb is the sweetest part to taste.  Cut off the leaves and stems, peel the bulb, and eat it raw or boiled or steamed.  It is a high-carbohydrate, high potassium, high fiber veggie that is an excellent source of vitamins B and C.  It is also high in calcium, iron, and phosphorus. 

Needless to say, the Kolhrabi became a vacation joke.  We even encouraged Gina to have another baby so they could name him Cole Robert (you had to be there).  It was fun and the Kolhrabi recipe he found was delicious.

His CSA is from Cropsey Farm in New City, NY.  They've got an amazing site and recommend those close to New City support this local farm.  Their website is http://www.cropseyfarm.org/.  It has some really great recipes and ideas.  And while we're on the topic, our local RI CSA is Simmons Farms in Middletown, RI.  Their website for their CSA is http://simmonsorganicfarmri.com/csa/.

I did find a great Kolhrabi recipe that you could use with the Tzatziki recipe from last night....

Kohlrabi Cakes

4 Kohlrabi bulbs
1/4 cup chopped scallions
2 eggs, lightly beaten
2 tablespoons dried bread
1 tsp salt
1//2 tsp ground ginger
1/4 tsp dried red pepper flakes, crushed
Freshly ground black pepper to taste

1/4 cup olive oil

1.  Peel and shred the kohlrabi bulbs.  Squeeze out any excess moisture.

2.  Combine all ingredients (except oil) in a mixing bowl.  Stir until well blended.

3.  Heat the oil in a large skillet, and drop the mixture into it by large spoonfuls.  Saute the cakes until golden, 3 to 4 minutes per side.  Drain on paper towels.

Serve with Tzatziki