CSA Report: Blooming Glen Farm

Wednesday, June 24, 2009

I’m loving the Summer squashes this week from Blooming Glen Farm—such a variety!  New this week was the green cabbage, and we also received more kohlrabi.  More often than not, I eat kohlrabi raw in salads, however, I noticed a little stockpile growing in the fridge and decided to add a side dish for dinner.  I used the fabulously simple Sautéed Kohlrabi recipe from Asparagus to Zucchini, and because they’re so abundant this time of year, I sliced up some collards and scapes to mix in.  The scapes were added with the onion (I substituted Spring onion, of course) and collards with the kohlrabi.

Sautéed Kohlrabi from Asparagus to Zucchini

2 kohlrabi          
4 Tbsp butter or light oil
1 medium onion, diced      
1 Tbsp fresh herbs (thyme, chives, sage)
1 tsp salt

Grate kohlrabi, place in colander and sprinkle with salt. Let stand 30 minutes to drain. Heat butter over medium heat, add onions and sauté a few minutes. Stir in kohlrabi, reduce heat to low, stir in fresh herbs Makes 2-4 servings.

I was pressed for time and skipped the draining/salting part, adding salt to the kohlrabi after I put it in the pan for sautéing.  It turned out great, and since I tripled the recipe, we had enough for lunch—yum!