We’re big on CSAs here at Yankee headquarters, and of course right now the good earth is still churning out gorgeous and delicious produce. If you’re not familiar with CSAs, the acronym stands for community-supported agriculture. What that means is that at the beginning of the season, a farmer can sell “shares” of his or her yield to the community so that he or she has better cash flow during the season. What you, the buyer, get is a weekly delivery of what the farm grows. The first few deliveries, early in the season, tend to be light-lots of herbs-followed by lettuces, and then all of a sudden you get a pile of produce such as cucumbers, zucchini, tomatoes, green beans, soybeans, gooseberries, peaches, and sometimes a few things you’ve never seen before-such as kohlrabi. Mel Allen, our editor, is enjoying the fruits of his first CSA experience and is really getting a kick out of it, but the overflow of kohlrabi, a vegetable he didn’t know, gave us a few chuckles at a recent editorial meeting. His enthusiasm and support for his farmer is infectious, though.
If you find yourself with too much kohlrabi or aren’t sure what to do with it, try this:
Peel, then grate, the kohlrabi onto a clean kitchen towel. Sprinkle kosher or sea salt over the top and let it sit 5 minutes. Gather the corners of the towel together and twist, to squeeze out all the excess water; place in a bowl. Beat one egg; then stir it into the grated kohlrabi. Add about 2 tablespoons of flour to form a batter (don’t overmix it). Season with freshly ground black pepper. Then to cook it, heat a thin layer of vegetable oil in your frying pan. Spoon 2-inch rounds of batter into the pan and brown on both sides. Yum.
Or try this:
Grate, peel, and salt the kohlrabi as above; then mix in a grated apple and some lemon juice and extra-virgin olive oil. Add cooked quinoa (or barley, farro, wheatberries…) and some Greek yogurt (or crumbled feta or other cheese if you like). Spoon over the greens…delicious.