Tag Archives: kohlrabi

Mixed Up Kimchi

20 Nov
by Deanne

Now that we are not running a restaurant and not living near our garden, we signed up for four weeks of a late season community supported agriculture (CSA) membership.  photo of CSA box

It is a great way to challenge our cooking and preparation skills. Steve wanted to see if he could get creative with the ingredients from our CSA box and make kimchi. Instead of using napa cabbage, this version has turnips cut into matchsticks, kohlrabi shredded, a head of regular cabbage course chopped. Our recipe is “mixed up” because we used more than just cabbage. 

Our family first learned about kimchi when Francine was in college and became friends with several people from South Korea. If you haven’t tried kimchi before it is is a traditional Korean dish of fermented chilli peppers with cabbage. The dish is as large of a part of Korean culture as cheese is to the culture which we were raised.  While it is mostly served as a side dish, it can also be used as a basis for other meals such as fried rice, broths and stews.

I didn’t think I was a fan of Kimchi. I have tried to experience the appeal in the past but didn’t think I had acquired a taste for the dish. This batch convinced me otherwise.  I love the ginger that lingers and I appreciate that it is not quite as hot as other versions I have sampled. The very day Steve  made it, I saw a blogger (Teacup Chronicles) who used kimchi  to make tacos.  For the last week I have been eating just a bit for breakfast or lunch as an easy was to add more veggies when ever possible.

Photo of Kimchi

Mixed Up Kimchi

(makes about 3 quarts)

1 head regular cabbage

1 kohlrabi

8 turnips

1/2 cup salt

4 quarts water

1 lb scallions

Kimchi Sauce

5 inches of ginger

6 cloves garlic

2 tablespoons sugar

1/4 cup fish sauce

1/4 cup red Korean chili paste

1/2 cup rice vinegar

2 tablespoons sweet rice flour

1/2 cup water

Find a container to dissolve the 1/2 cup salt in 4 quarts of water.  After chopping the cabbage, kohlrabi, and turnips, toss and let soak in the water/salt mixture for an hour or two. It goes against our intuition but this process actually takes the extra water out of the veggies. Save the scallions until you combine everything at the end of the process.

Photo of Kimchi Tacos

To make the sauce you will begin by heating rice vinegar, sweet glutinous rice flour or (1/2 cup cooked rice liquified in a blender) and 1/2 cup water.  Heat until the sauce is thickened and then add ginger, garlic, Korean paste, fish sauce and sugar.  Combine all and set aside while you finish preparing the greens (cabbage, kohlrabi, and turnips).

Drain, rinse and dry the greens in a salad spinner. Add sauce and one bunch of scallions diced, mix together and put in container that allows you to press the mixture down and leave on counter for a couple days till it bubbles nicely and then place in fridge

We added a little pork and some salad greens on two white corn tortillas to make kimchi tacos. Here is the blog post that inspired us but we topped ours with sesame seeds and added sesame oil, rice vinegar, and lime to the salad greens.

Let us know if you like kimchi or if you are willing to try it.  Keep in mind, it could take awhile to get used to it.  Once you do, you will crave its fermented goodness.

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Our Pick Your Own Adventure

6 Oct
by Francine

I’m familiar with pick your own strawberries and pick your own apples, but pick your own kohlrabi and broccoli (!!?) sign me up!  Two weekends ago, we spent an entire afternoon at Garson’s PYO Farm, with 30+ crops you have to drive around to the different fields, but once we found the fields we got lost in rows of sweetcorn, jumped over pumpkins and spent a very long time in the raspberry bushes (there were SO many!!). 

Here’s some photos of what we discovered.  We plan to visit again this weekend to get some more apples and, of course, some pumpkins.  Hopefully next growing season we can rely only on pick your own for all of our produce needs.

A photo of kohlrabiMassive kohlrabi just waiting to be turning into some fresh Kohlslaw.

a photo of the applesSo many tasty English apples.

a photo of pumpkins

A patchwork of pumpkins.

a photo of cabbageThe purple cabbage was very tender.  I made some tasty slaws.  There was also broccoli for picking.  I picked a few bouquets and turned it into an American favourite…broccoli slaw!!

a photo of squashLook what I found…an ambercup squash. I wrote about this squash last fall in my series on squash.

a photo of runner beansI discovered a new bean…the runner bean.  As you can see runner beans are very long, you can eat the same way you standard green beans, cut up, steamed and tossed in butter.  But I decided to cut ours thinly and add to coleslaw for more crunch.

a photo of raspberriesI’d probably still be in the raspberry patch stuffing my face if it was up to me.

A photo of a sunflowerCute bees.

Have you picked your own everything?  Are you still harvesting from your own garden? I’d love to hear.

FarmerChef Special: Kohlslaw (again!)

15 Aug
by Deanne

Back on July 4th, we made a slaw out of kohlrabi but our in-house photographer, my son, was away so we didn’t have a way capture its appeal visually; so we made it again a few weeks ago and doubled the recipe because it was popular. People enjoyed having it as an alternative to the traditional cabbage coleslaw we usually serve.

One customer even made it at home, which is just what we like to hear.  She told us that her son doesn’t like kohlrabi, but he liked this recipe. 

If you haven’t tried it yet, here it is again (along with a nice photo by Luke).

Photo of KohlslawKohlslaw

Ingredients:
  • 4-5 kohlrabi
  • 2 carrots
  • 5-6 scallions
  • 1/4 cup cider vinegar
  • 1/4 canola oil
  • 1/4 cup sugar (brown or white)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp celery seed
  • 1 tsp dijon mustard
Directions:

Peel the thick skin off the kohlrabi and cut into pieces. Then grate with either a food processor or by hand. 

Peel and grate the carrots.  Rinse and cut the scallions on the bias. 

Combine the rest of the ingredients in a separate bowl.  Then pour over the veggies and mix well until all have been coated.

Serve immediately or store in the fridge until ready to serve.  

What kinds of dishes do you like to make with kohlrabi?

Kohlslaw: A Fresh Twist on a Traditional Recipe

6 Jul
by Deanne

We usually make coleslaw at our restaurant with cabbage.  However last Saturday the farmers’ market, the one that we hold in our restaurant’s parking lot, had kohlrabi.  It is something I’d never heard about before living in Minnesota. I thought it looked really strange, kind of like a little alien with lots of arms.  Since it is not an alien, but an abundant crop this time of year, I did a little research and found this picture and helpful information from Sweetwater Organic Community Farm in Florida.Picture of kohlrabi looking like an alienI heard farmers’ market patrons as well as restaurant customers proclaim that they love kohlrabi.  I’ve asked them how they like to prepare it.  The most common response…just bite into it like an apple.

For our FarmerChef special on July 4th we re-thought the idea of doing a patriotic recipe and kept it simple by making a slaw with kohlrabi added together with scallions and carrots from the garden.

Kohlslawpicture of kohlrabi and carrots

Ingredients:
  • 4-5 kohlrabi
  • 2 carrots
  • 5-6 scallions
  • 1/4 cup cider vinegar
  • 1/4 canola oil
  • 1/4 cup sugar (could be brown sugar)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp celery seed
  • 1 tsp dijon mustard
Directions:

Peel the thick skin off the kohlrabi and cut into pieces. Then grate with either a food processor or by hand. 

Peel and grate the carrots.  Rinse and cut the scallions on the bias. 

Combine the rest of the ingredients in a separate bowl.  Then pour over the veggies and mix well until all have been coated.

Serve immediately or store in the fridge until ready to serve.  

Have you ever eaten kohlrabi? What kinds of dishes do you like to make with kohlrabi?

Beet Berry Salad: A Work in Progress

4 Jul
by Deanne
Have you ever had a great food idea in your head, but then that idea didn’t translate to the plate (aka a flop)? 

That is what happened with this salad.  I dreamed it up to be our FarmerChef special for the 4th of July holiday.  It was going to be red, white and blue.

In my head, the beets were the red,the kohlrabi would be the white, and a blueberry vinaigrette would finish out this patriotic plate. 

As you can see from the picture the color of the blueberry vinaigrette and the beets turned out to be a lovely shade of purple, just not the patriotic colors I was imagining.  It tasted pretty good, but we all agreed that the flavor wasn’t quite right (yet!). So Luke snapped a few pictures, donned the salad with a new name and Steve went back to the kitchen to create a less patriotic FarmerChef special.

This salad may show up again with a refined recipe or it may just become an interesting memory.

Photo of Beet Berry Salad

Are you creating a patriotic dish for your 4th of July celebrations?  Do you have a favorite beet salad recipe? 

Have a fun 4th and hopefully there are some flops (the sandal kind) in your day! :)