Friday, July 13, 2012

Kohlrabi is back again!

The summer bounty has inundated us once again and I couldn't be more thrilled! Each day there are trays and buckets of lovely produce being brought in from the fields: broccoli, cauliflower, berries galore, summer squash, and fava beans. Kohlrabi, as well, has made it's return. This interesting member of the brassica family has the taste of a cabbage and the crispness of an apple. Many people assume that it is a root, but it is actually a stout stem. While I enjoy it raw, just sliced into wedges or grated over my salad, it is also excellent sauteed, steamed, or baked. Like so many things we grow here on the farm, it comes in your choice of colors, pretty purple or green. Another perk is that the leaves can be removed and prepared as you would your favorite braising green. Below is a great recipe for stir-fried kohlrabi.

3 kohlrabi
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves of garlic, peeled and thinly sliced
1 inch piece of ginger, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional salt
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil and soy sauce, each

Peel kohlrabi and slice it and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once and then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in 1/2 cup water. Cover, reduce heat, and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.

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