Winter Share Ten April 6th 2017
- The next distribution is Thursday April 20th; there are two remaining distributions.
- Tree fruit shares are still available; please contact us if you have not yet signed up.
Farm News from Jane
The sun is shining and it warms the face as well as the soul. What is it about light that makes everything seem somehow better, easier or at least makes everyday tasks more enjoyable. There is now more than twelve and a half hours of sunlight each day as opposed to the ten we had at the winter solstice. The robins singing at dawn and dusk proclaim their delight and joy in this also!
It won’t be long before the ground warms sufficiently and we will begin to plant some of the early seeds such as peas and lettuces. The garlic which was planted last fall continues to grow taller and is a lovely shade of green. Some early seedlings will also be transplanted outside. Sometimes April brings such warm temperatures it causes a desire to “get going” a little too soon. April’s weather patterns can be quite extreme and sometimes creates a “false start” which means that early plantings can be exposed to such harsh conditions that they either wither or it causes them to flower before producing a mature plant. So “listening” is critical to the decision making process.
We wondered how many members were a bit curious about the maple syrup jugs in the last share. We only had one member who asked about the “Indiana” maple syrup. Somehow we didn’t notice that our supplier had inadvertently shipped the wrong containers. How comical when we realized what had happened! We didn’t see the need to send them back and cause more consternation so it is just a conversation piece so to speak until they are all gone. It’s nice to have a bit of humor in our day to day experiences…
Watch for the full growing moon this weekend. And if life isn’t sweet enough, try some of the delicious nutritious honey in this week’s share. We wish you meaningful holyday and holiday celebrations with friends and family.
Blessings to you and your families, Jane, Daniel & Ben
Produce: Honey Fingerling potatoes Spinach Carrots
Chioggia beets Kohlrabi Onions Garlic
– Don’t forget to look at your holiday recipes and set aside what you need form the share so that you can serve the yummiest dishes!
– Potatoes: Try using the potato crust quiche for a change up; utilize any combination of veggies for the filling!
– Kohlrabi: Remember that you can just peel; slice or julienne you kohlrabi and serve as an appetizer with dip. You’ll surprise and expand the palate of some unsuspecting company with a delicious and crisp treat.
– Carrots: Honey glazed carrots are great but remember that they are already sweet so go easy on the honey. They may end up seeming like more of a dessert!
– Beets: Don’t forget that you can actually use beets as “food coloring” if you are wishing to color eggs.
– I’ve included a potato sausage soup if there is any extra sausage left from a holyday breakfast meal.
POTATO CRUST QUICHE
3 medium potatoes (to make 1 1/2 cups mashed); 1/3 cup butter, softened; 2 cups mixed, chopped, cooked vegetables; 1/2 cup shredded cheddar cheese; 2 eggs; 1 can (5.3 ounces) evaporated milk; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 cup bread cubes (optional)
Cook potatoes in boiling water until tender; drain. Heat oven to 375 degrees. Mash hot potatoes with butter. Line bottom and sides of 9-inch pie plate with potato mixture. Spread vegetables over potatoes; sprinkle cheese over vegetables. Beat eggs, milk, salt, and pepper in bowl. Pour over quiche; top with bread cubes, if desired. Bake 40-50 minutes. Makes 8 servings; Recipe from Crystal lake Gardens
WARM BAVARIAN-STYLE POTATO SALAD WITH SAUSAGE
2 pounds Yukon Gold or large fingerling potatoes, scrubbed; 2 tablespoons apple cider vinegar or white wine vinegar; 1 tablespoon prepared hot mustard; 3/4 cup chopped onion; salt and pepper to taste; 1/2 cup apple cider or chicken stock; 3/4 pound pork sausage links; 3 tablespoons olive oil; 3 tablespoons coarsely chopped fresh parsley
Cook potatoes in salted water until barely tender. Drain, cool slightly, peel, and slice 1/3-inch thick. Meanwhile, make sauce: Combine remaining ingredients (except parsley) in saucepan, bring to simmer, and cook 5-7 minutes. Gently toss with potatoes. Heat oven to 450 degrees. Arrange sausages on baking sheet; bake 8-10 minutes. Cut each link into 4 pieces. Add sausages and parsley to potatoes; mix gently. Season with salt and pepper.
Makes 6 servings; Recipe from MACSAC
4 pounds russet potatoes, peeled, 1 tablespoon kosher salt, plus more. 2 tablespoons olive oil, plus more, 2 onions, thinly sliced, 1 tablespoon distilled white vinegar, Freshly ground black pepper, Flaky sea salt
Parboil potatoes in a large pot of boiling salted water just until a paring knife slides into the center with some resistance, 15–20 minutes. Drain; transfer to a rimmed baking sheet and chill uncovered until cold, at least 30 minutes. Place racks in highest and lowest positions in oven; preheat to 425°. Line two 8″ cake pans with parchment; brush with 2 Tbsp. oil. Toss onions, vinegar, and 1 Tbsp. kosher salt in a large bowl. Let sit until onions are softened, 5–10 minutes (massage gently to speed up process). Meanwhile, grate parboiled potatoes on a box grater or in a food processor, or cut using a julienne slicer. Place prepared pans on lower rack and heat 5 minutes. Add potatoes to onion mixture and toss to combine; season with kosher salt and pepper. Divide potato mixture between hot pans and press down as firmly as possible to compact (a thin flexible spatula works well). Place on lower rack and bake until potatoes are very brown around the edges, 45–60 minutes. Remove rösti from oven; let cool slightly. Heat broiler. Broil rösti on upper rack until tops are golden brown all over. Cut around sides with a small knife or offset spatula to loosen and invert rösti onto a wire rack set inside a rimmed baking sheet. Carefully remove parchment paper (if potatoes stick, let cool slightly). Brush top of rösti with more oil, sprinkle with sea salt, and broil until second side is deep golden brown. Recipe from Bonappetit; Serves 12
SILVER DOLLAR LATKES
¼ cup fine plain dried breadcrumbs, 1 tablespoon kosher salt, 2 teaspoons baking powder, ⅛ teaspoon finely ground black pepper, 3 pounds russet potatoes (3 or 4), peeled, 1 pound onions (about 3 medium), 1 large egg, 2 tablespoons (or more) schmaltz (chicken fat), duck fat, or vegetable oil, 2 tablespoons (or more) vegetable oil
Place a wire rack in a rimmed baking sheet; line with 2 layers of paper towels. Combine breadcrumbs, salt, baking powder, and pepper in a small bowl. Using the large holes of a box grater or a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible. Open towel; toss mixture to loosen. Wring out again (excess moisture will lead to soggy latkes). Transfer potato mixture to a large bowl; add breadcrumb mixture and egg. Toss with your hands to thoroughly combine. Preheat oven to 425°. Heat 2 Tbsp. schmaltz and 2 Tbsp. oil in a large skillet over medium-high. Drop a small amount of latke mixture into skillet. If the fat sizzles around the edges, it’s ready (do not let it smoke). Working in 5 batches and adding more schmaltz and oil to skillet as needed to maintain about ⅛” fat, drop small spoonfuls of mixture into pan, pressing gently with the back of the spoon or a spatula to flatten slightly. Cook latkes, occasionally rotating pan, until golden brown and cooked through, about 2 minutes per side. (You may occasionally need to pick out stray potato bits from oil if they start to burn.) Transfer latkes to prepared rack and let drain. Remove paper towels and bake latkes in oven until all are warmed through and recrisped, about 5 minutes. Recipe by Alison Roman Photograph by Jeremy Liebman Recipe from bonappetit
FRIED BEETS AND CARROTS
2 tablespoons olive oil; 2 teaspoons cumin seeds; 2 medium beets, quartered, sliced 1/4-inch thick; 2 medium carrots, sliced 1/4-inch thick; tamari sauce; greens
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: If using young beets save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings
Recipe from Linda Derrickson, Sunporch Cafe
ROASTED BEET SALAD
6-8 small beets, scrubbed, tops trimmed to 1 inch; 4 tbsp white wine vinegar; olive oil; 1/2 cup extra-virgin olive oil; salt and pepper to taste; 4 cups baby salad greens; 1/4 cup pecans; 1/2 small sweet onion, thinly sliced; 1 tbsp Dijon mustard; 1/4 cup crumbled blue cheese
Heat outdoor or indoor grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly; grill until beets can be easily pierced with a fork, about 30 minutes.
Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much more dressing as you like. Makes 2·4 servings; Recipe from Jenny Bonde and Rink DaVee, Shooting Star Farm
THE ULTIMATE ROOT SOUP, BORSCHT
1/3 cup (1 ounce) dried porcini; 2 large leeks; 3 or 4 small russet potatoes, peeled; 11/4 pounds beets, peeled; 3 celery ribs; 1 carrot; finely chopped parsley or dill; 3 bay leaves; 7 garlic cloves, chopped; sea salt and freshly ground pepper; 1 large onion; 1 rutabaga, about 1/2 pound; 2 tbsp butter; 3 cups shredded green cabbage; 1 cup fresh or canned diced tomatoes (in puree or water); 1 tbsp sugar; 3 tbsp white or red wine vinegar; 1/2 cup sour cream mixed with 1 tbsp prepared horseradish
Cover the mushrooms with 2 cups warm water and set them aside while you make a vegetable stock. Wash all the soup vegetables thoroughly since you’ll be using the trimmings. These include 4 inches of leeks past the white part of their roots, if available; potato peels; beet stems and peels; celery tips; carrot ends; and parsley stems. Put the trimmings in a pot with 2 bay leaves, 4 garlic cloves, and 2 teaspoons salt. Cover with 10 cups water and bring to a boil. Lower the heat and simmer while you chop the vegetables for the soup. Finely chop the white parts of the leeks. Finely dice the onion. Chop the celery into 1/2-inch pieces. Dice the carrot into 1/4-inch piece. Peel the rutabaga and dice into 1/2-inch pieces. Dice the peeled potatoes. Cut the peeled beets into julienne strips. Melt the butter in a large Dutch oven. Add the leeks, onion, celery, carrot, rutabaga, potatoes, cabbage and remaining garlic. Toss with 1 tablespoon salt, cover, and cook over medium heat until the vegetables have wilted, about 20 minutes. Add the beets, tomatoes, remaining bay leaf, and sugar. Chop the soaked mushrooms and add them, along with their soaking liquid, to the pot. Strain the stock, then add it (or 2 quarts water) and simmer until the beets are tender, about 25 minutes. Taste for salt and season with pepper. Stir in the vinegar. Serve hot or cold, with a spoonful of sour cream and horseradish in each bowl and a scattering of fresh green parsley or dill. SERVES 8 TO 10
BEET APPLE CHEDDAR TARTS
1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds, 3/4 cup shredded white cheddar
(3 ounces), 1 small apple, cored and very thinly sliced, 1 small beet, scrubbed, peeled, and very thinly sliced, Coarse salt and ground pepper, 1/2 tsp fresh thyme leaves
Preheat oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2 to 3 apple slices. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.
CARROT VICHY SOUP
1 large russet potatoes, pared and sliced; 1/4 tsp salt; 1 tbsp butter, melted; 1/2 lb pared, sliced carrots; 1 leek, thinly sliced or 1 medium onion, thinly sliced; 2 3/4 cups half-and-half; 1 ½ cups boiling water; Tabasco pepper sauce to taste; 2 tsp instant chicken bouillon; Minced fresh parsley
Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Puree in blender or food processor. Beat in butter or margarine, half-and-half, and Tabasco” to taste. Chill and serve cold or reheat over low heat, beating with wire whisk to blend well. Top with a bit of minced parsley. Note: You may want to season with more Tabasco’ if soup is to be served cold. Makes 3 to4 servings
CARROT YOGURT SALAD
1 lb carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice).
Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish.
Recipe from The New Moosewood Cookbook.
Mix: 1 eggs; 1/2 teaspoon lemon juice; 1/3 cup brown rice, cooked; 1/2 teaspoon dried parsley; 2 teaspoons grated Parmesan cheese (optional); salt and pepper to taste
Mix separately: 1/2 large bunch of spinach, chopped and steamed; 1/3 cup cottage cheese; 1/3 cup grated cheddar cheese; 1egg, plus 1 egg white; salt and pepper to taste; a pinch of cayenne pepper
Spread the ingredients from the first mixture in the bottom of a greased casserole. Spread the spinach mixture over them. Bake at 350 degrees until firm, 45-60 minutes. Makes 3-4 servings.
Recipe from Max, the cook at Red Caboose Day Care Center
HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized, 1 medium carrot, ¾ C orange juice, salt and pepper
Prepare beets and carrots by peeling and grating. Crush and finely chop garlic. Sauté garlic in butter for 2 minutes. Add the rest of the ingredients and cook 5-8 minutes. Season to taste with salt and pepper.
GRILLED CHICKEN AND SPINACH SALAD WITH BALSAMIC VINAIGRETTE
4 boneless skinless chicken breasts (3 oz each), 7 oz bag baby spinach, few thin slices of red onion, 1/2 sweet red bell pepper, sliced into strips, 1 1/2 cups grape tomatoes sliced in half, 1 carrot, sliced into ribbons, For the Marinade: 2 tbsp fresh squeezed lemon juice, tsp dried oregano, 1 tsp garlic, crushed, , kosher salt to taste, fresh ground black pepper to taste, For the White Balsamic Vinaigrette:, 1/4 cup basil leaves, 3 tbsp white balsamic vinegar, 2 tbsp chopped shallots, 1 tbsp water, 2 tbsp extra virgin olive oil, pinch salt and freshly ground black pepper
Combine the marinade ingredients – lemon juice, oregano, garlic puree, salt and black pepper and pour over chicken, let it marinade in the refrigerator a minimum of two hours, but preferably 4-6 hours or longer.
Read more at http://www.skinnytaste.com/grilled-chicken-spinach-salad-with/#ah5uXySYI0J5wOE4.99 Place all the vinaigrette ingredients in a blender and blend until smooth. Set aside.
Preheat an indoor or outdoor grill to medium-high; make sure your grates are clean and lightly oiled to prevent sticking. When the grill is hot, lay the chicken on the grill. Cook the chicken until well browned on both sides and firm, but not hard to the touch. Transfer to a plate when done. Divide spinach, onions, carrots, tomatoes and peppers on 4 plates. Top with the chicken and drizzle with balsamic dressing over each. Recipe from: skinnytaste.com
SAUSAGE SOUP WITH SPINACH AND RICE
1 lb. hot Italian sausage; 1 tsp. dried oregano; 1 tbs. olive oil; 1 tsp. dried basil; 1 cup chopped onion; 3 cups fresh baby spinach, torn; 3 cloves garlic, crushed into 2-3 inch pieces; 9 cups chicken broth; 2 cups cooked long-grain rice; 1/2 cup diced tomatoes, with juice; salt and pepper to taste; 3 tbs. tomato paste; 1/4 cup grated Parmesan cheese
Sauté sausage in a large stockpot over medium-high heat until cooked, about 10 minutes. Remove from pot and discard drippings. Add olive oil to pot and heat. Add onion and sauté for 3 to 4 minutes, until translucent. Add garlic and sauté for 1 minute. Return sausage to pot. Add broth, tomatoes, tomato paste, oregano and basil. Simmer for 20 minutes. Add spinach and rice and simmer until spinach is just wilted. Serve topped with Parmesan cheese. Servings: 6
Recipe from The Best 50 Garlic Recipes
YOGURT AND SPINACH SOUP
2 ½ cups chicken bouillon; 4 tbsp long-grain rice, rinsed and drained; 4 tbsp water; 1 tbsp cornstarch; 2 1/2 cups low fat plain yogurt; 3 egg yolks, lightly beaten; juice of 1 lemon; 12 oz/350 g young spinach leaves, washed and drained; salt and pepper; warm crusty bread, to serve
Pour the bouillon into a large pan, season, and bring to a boil. Add the rice and simmer for 10 minutes, until barely cooked. Remove from the heat. Combine the water and cornstarch to make a smooth paste. Pour the yogurt into a second pan and stir in the cornstarch mixture. Set the pan over low heat and bring the yogurt to a boil, stirring with a wooden spoon in one direction only. This will stabilize the yogurt and prevent it from separating or curdling on contact with the hot bouillon. When the yogurt has reached boiling point, stand the pan on a heat diffuser and simmer gently for 10 minutes. Remove the pan from the heat and set the mixture aside to cool slightly, and then stir in the beaten egg yolks. Pour the yogurt mixture into the bouillon, stir in the lemon juice, and stir to blend thoroughly. Keep the soup warm, but do not let it boil. Blanch the washed and drained spinach leaves in a large pan of boiling, salted water for 2-3 minutes, until they begin to soften but have not wilted. Tip the spinach into a colander, drain well, and stir it into the soup. Warm through. Taste the soup and adjust the seasoning if necessary. Remove from the heat and serve immediately in wide, shallow soup dishes, with warm crusty bread. SERVES 4 Recipe from Practical Soups
PASSOVER SPINACH SOUFFLE
Prep time: 20 minutes, Baking time: 45 minutes
1/2 C chopped onion, 1 clove garlic, minced, 1T butter, melted, 8 oz cream cheese, softened, 8 oz farmer cheese, 1/8 t each of salt and pepper, 3 eggs, 2 pkgs. (10oz) frozen chopped spinach, thawed and well drained, ¼ t paprika, 1/8 t ground nutmeg
Cook and stir onion and garlic in butter until tender. Beat onion mixture, cream cheese, farmer cheese, salt and pepper with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in spinach. Pour cheese mixture into greased 9 in square baking dish. Sprinkle with paprika and nutmeg; cover. Bake @ 3250 for 30 min; uncover. Bake an additional 15 minutes. Makes 8 servings * If substituting fresh bag of Oles Farm Spinach sauté or wilt down spinach first.
HONEY GLAZED CARROTS WITH FRESH LEMON BALM
1/2 pound carrots; 1 tablespoon butter; 3/4 tablespoons honey; salt and pepper; 1 tablespoon chopped fresh lemon balm
Peel carrots and cut into evenly sized rounds or sticks. Combine carrots, butter, honey, and 1/2 cup water in large skillet over medium-high flame. Bring to simmer and cook until carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes. Season to taste with salt and pepper. Sprinkle lemon balm on the carrots, toss well, and serve.
Makes 2 servings; Recipe from MACSAC
3 medium kohlrabi, trimmed of stalks and leaves; 2 T unsalted butter; 1/4 cup parmesan cheese; salt and pepper, to taste; 1 T minced parsley
Peel kohlrabi 1/8 in deep. Shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt and pepper. Toss and cook just until the cheese melts, about 1 minute. Garnish with the parsley and serve immediately. 4 servings.
3 lbs. kohlrabi; 2 cups beef stock; 1 cup reserved cooking liquid; 1 cup milk; 6 tbs. butter; 6 tbs. flour; salt and cayenne pepper; 1/2 cup whipping cream; 3 tbs. chopped parsley
Peel and slice kohlrabi knobs. Strip away the tenderest leaves and mince them. Place leaves and slices in a small saucepan. Barely cover with beef stock. Cook 20 minutes, or until the slices are tender. Drain and reserve 1 cup cooking liquid. Mix with milk. Drain the kohlrabi thoroughly. In another saucepan melt butter. Remove from heat and stir in flour. Season to taste with salt and cayenne. Blend in liquid. Return to heat and stir until sauce boils. Blend in whipping cream. Add well-drained kohlrabi to the sauce and reheat. Serve sprinkled with chopped parsley. Makes 6 servings;
Recipe from the Fresh Vegetable Cookbook
KOHLRABI AND POTATO SOUP
3 tablespoons extra-virgin olive oil, plus more for drizzling, 1 medium onion, chopped, 2 cloves garlic, chopped, 2 1/2 pounds kohlrabi (1 large to 2 small bulbs), peeled and diced, 1 large potato (about 12 ounces), peeled and diced, 4 cups homemade or store-bought, no-salt-added vegetable broth
For garnish: 1 small Asian pear, peeled, cored and finely chopped, 1/2 cup pecan halves, toasted and chopped (see note), 2 tablespoons finely chopped flat-leaf parsley leaves
Pour the 3 tablespoons of oil into a medium soup pot over medium heat. Add the onion and garlic, stirring to coat; cover and cook until tender and lightly browned, about 5 minutes. Add the kohlrabi, potato and broth. Increase the heat to medium-high to bring to a boil, then reduce the heat to medium-low so the soup is barely bubbling around the edges. Cover and cook until the kohlrabi and potato are very tender, 15 to 20 minutes. Use an immersion (stick) blender to puree the soup until smooth. (Or transfer it to a blender or food processor and puree it in batches, then return it to the pot to keep warm.) Divide the soup among individual bowls. Top each portion with pear, pecans, parsley and a drizzle of the oil. Serve hot. Note: Toast the pecans in a small, dry skillet over medium-low heat for several minutes, until the nuts are fragrant and lightly browned. Cool completely before chopping.
KOHLRABI AND APPLE SALAD WITH CARAWAY
1 t. caraway seeds, T olive oil, 2T white wine vinegar, 1Tdijon mustard, kosher salt, freshly ground pepper, 2 medium kohlrabi or 1 medium celeriac, peeled, thinly sliced on a mandolin, 2 small heads frisee, torn into bite sized pieces (about 6 c.), 1 crisp red apple, thinly sliced, 4T chopped fresh chives, divided Toast caraway seeds in a small dry skillet over medium heat, tossing often until fragrant, about 3 minutes. Let cool, then coarsely chop. Whisk caraway, oil, vinegar and mustard in a large bowl; season with salt and pepper. Add kohlrabi, frisee, apple, and 2 T chives to bowl with dressing and toss to coat; season with salt and pepper. Top salad with remaining 2T chives just before serving.
Serves 4; Recipe from Bonappetit
KOHLRABI AND POTATO SALAD WITH HORSERADISH
1 or 2 Kohlrabi peeled, 2 medium Potatoes, 2 to 4 tablespoons sour cream , 2 teaspoons chopped dill, Salt and freshly milled pepper , Prepared horseradish in vinegar
Slice the kohlrabi into julienne strips or wedges. Steam until tender, 5 to 8 minutes. Coarsely cube potatoes and boil until tender. Then put potatoes and kohlrabi in a bowl and toss with sour cream, horseradish, and dill. Season with salt and pepper to taste. Recipe form Red Fire Farm, Granby MA
2 kohlrabi; water to cover; 1/8 cup oil; 1/2 tablespoon wine vinegar; 1/8 teaspoon dill seeds; pinch of pepper; salt to taste; 1 tablespoon yogurt
Cook kohlrabi in water until tender. Drain and reserve liquid for soup. Cool, peel and cut into strips. Combine remaining ingredients, pour over kohlrabi and serve as a salad or side dish. 2 servings
BRATWURST KOHLRABI VEGETABLE SOUP WITH PUMPERNICKEL DILL CROUTONS
1 tablespoon butter, divided, 1/3 cup thin-sliced dill pickles, 2 cooked bratwursts, thin-sliced, 1/2 teaspoon dill weed, 1 cup chopped onions, salt and pepper, 2 medium kohlrabi, peeled, thin-sliced, and chopped, 1/2 cup thin-sliced bok choy stalks, 2 teaspoons fennel seeds, 1 1/2 tablespoons butter, melted, 3 cans (each 14 1/2 ounces) beef broth
Croutons: 1/2 teaspoon dill weed, 1 cup thin-sliced potatoes, 1 1/2 cups cubed pumpernickel bread
Brown bratwurst in pot with 1/2 tablespoon butter. Remove and reserve meat. Add remaining 1/2 tablespoon butter, onions, kohlrabi, celery, and fennel seeds; sauté 5 minutes. Stir in beef broth, potatoes, pickles, dill weed, bratwurst, and 2/3 cup water; simmer 40 minutes. Season to taste with salt and pepper. Let stand 1 or more hours to develop flavor. To make croutons, combine ingredients; bake 10-15 minutes in 400-degree oven, tossing occasionally. Feel free to substitute pre-made croutons. Serve with reheated soup; recipe from MACSAC