It’s nice to see the snap and snow peas finally coming on, and being in such good shape too. They appear to be coming on late and strong. Other crops are later than normal, like kohlrabi. We watched it grow so slowly this year we weren’t sure they were going to make it. But they did, and they meet the crisp and juicy test. Great raw, the kohlrabi is also an uncanny potato substitute.
Aloo Matar with Kohlrabi
This dish is a traditional Indian dish that calls for potatoes and peas. This version takes advantage of what’s in the share and is excellent. The garam
- 2 tbsp oil
- 3 garlic scapes (see photo), chopped fine
- 2 tbsp chopped ginger
- 1 cinnamon stick and 1 bay leaf
- 2 medium kohlrabi, peeled and cut into cubes
- 2 cups snap or snow peas, stringed and chopped
- 1 tbsp garam
- ½ cup tomato sauce
- chopped cilantro or dill for garnish
Garnish with a dollop of yogurt and chopped herbs.
Kohlrabi Radish Salsa
Kohlrabi can fit into the concept of Mexican cooking just as easy as Indian. Salsa after all is just something tasty to dip your chips into. This salsa would also be good on fish.
- 1 kohlrabi, peeled
- 2 radishes and/ or 2 Hakurei turnips
- 2 garlic scapes or 1 green garlic
- 2 scallions
- 2 stalks komatsuna
- 1 jalapeno or 1 tbsp hot sauce
- 4 tbsp tomato sauce
- 2 tbsp olive oil
- juice of ½ lime
- 1 tbsp vinegar
- salt to taste
- cilantro or dill for garnish
Clean and chop all the ingredients coarsely. Add the tomato sauce, oil, lime juice, hot sauce and salt. Mix well. Top with herbs.
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