...Another Trip To The Farm, Oops I Meant The Market

Hey There Readers!

Yep! It was Saturday yesterday, which meant another trip to pick up my share of the harvest for the week! This week's list of yummy and healthy food included Tuscan Kale, Zucchini, Fennel, Swiss Chard, Broccoli and Kohlrabi.

Fresh Broccoli

  

 Heh? What the heck is that, you ask? 

Well, Kohlrabi is a member of the brassica family, whose nutrient-dense cabbages (as well kales, brussel sprouts, broccoli and cauliflower) are highly regarded for their antioxidants properties. You can eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked and are often used in stir fry (info provided by Taylor Creek Farm).

I also googled Kohlrabi to find the pronunciation of it. "cole-rah-bee" I also learned that it is a german turnip!

This is a Kohlrabi

 Sooooo ...what did I do with my German sputnik looking turnip a.k.a. Kohlrabi? I stripped off the leaves and cut it in half. I also used my veggie peeler and peeled the outer thick skin.

 Then I sliced up the leaves and julienned the Kohlrabi.

 And stir fried it with some kale, broccoli, scallions then added sweet Teriyaki beef. Once all thoroughly stirred, I placed them onto the Pad Thai noodles. 

A funny thing happens when you try to photograph over the steamy dish of food! It fogs up your lens and make the picture look blurry and out of focus!

You should have seen me photograph my plate of dinner! **Picture it** Toccoa 2012, I was standing up on my toes, holding the camera over the top of the plate... and blowing the steam away while trying to click away! The meal was really delicious and I learned something new! Michelle, the farmgal told me that when cooking the  Kohlrabi, to cook it longer than you would think. I did and while this was really good, I still needed to cook it a wee bit longer yet! So, I'd say over cook that thing! *hahahahaaahaa*


Here is the recipe provided by Taylor Creek Farm for this week!


ROASTED KOHLRABI

Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)

1 fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and
salt in a bowl. (The kohlrabi can be tossed with oil and seasonings
right on the pan but uses more oil.) Spread evenly on a rimmed baking
sheet and put into oven (it needn't be fully preheated) and roast for
30 - 35 minutes, stirring every five minutes after about 20 minutes.
Sprinkle with a good vinegar (probably at the table so the kohlrabi
doesn't get squishy).


~~~~~~~~~~~
When we joined up the CSA, I really thought that the half shares was not going to be enough. The past week with all the fresh produce, we practically had salads every night of the week and still had some left from last week... which will be eaten up before the week is over! So, I am convinced that half shares is plenty for Hubby and I to survive on for the week! Although, when the tomatoes season hits... it will never be enough for me! I do eat them like apples and cherries!


Catch you later and have a great week!
~Karrieann