Kyoko and Joël braved the rain on the second round today to wrap up the harvest with a big load of bunching onions. I had my fill of cold and wet weather for one day: after the first round, my overalls were so wet that they were dripping **into** my rubber boots. Yuck! It’s a good thing we had Catherine’s wonderful strudel and Joël’s capuccino to cheer us up!
The baskets are pretty much as we expected. The disappointment is with the lettuces, which are now all suffering from too much water. Some baskets will have two small heads of a variety rather than one larger head.
Catherine insisted on including the last of the garlic scapes, so she harvested them especially for you.
Now to help with identifying those strange-looking veggies:
The purple bulbs with leaves sticking out all over are Kolibri kohlrabi.
The pinkish-red roots with leaves that look like beet leaves are… beets! More specifically the Chiogga variety, very pretty with their red and white stripes inside.
And finally, I thought you should get a peek at what the vegetables looked like when they came out of the garden today! On the left, a bunch of French Breakfast radishes before rinsing, and on the right, voilà! Lovely radishes.
30/06/2010 at 9:35 am Permalink
Another wonderful basket! Thank you.
Here is a great recipe to make with kohlrabi:
http://www.canadiangardening.com/food-and-entertaining/garden-to-table/cold-weather-kohlrabi-recipes/a/28938
We also add cheese between the layers and on top! We have made this with the summer parsnips and it turns out wonderful too.
02/07/2010 at 8:07 pm Permalink
We just made dinner with the kohlrabi and it was fantastic! I thought I would share….
I found an on-line recipe for kohlrabi and cream that sounded good, but a bit simple, so…. here is what we did…
We peeled and sliced and then blanched the vegis in water with a bit of lemon juice for 5 minutes, then added them to a pan with butter, the whites of bunching onions and garlic snips (thanks Catherine!). Once brased (browned) well, we added some white wine and some sun dried tomatoes (we buy the ones packed in oil from Costco). This simmered for about 10 minutes. Meanwhile, we cooked up some pasta noodles for the base of the entire dish.
Once the kohlrabi appears to be tender (the 10 minutes above), we added about 1/4 to 1/2 cup of cream and let it simmer for few more minutes. THen the green parts of the bunching onions, and finally, a bit of reggiano cheese (maybe a 1/4 cup grated). The whole thing was served over the pasta.
Wow! It was super yummy!
Thanks Stephanie and family for wonderful veggies!