What’s in the Share---Week 5

Red to Green

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 marsala is a mix of roasted spices that is about all you need for flavoring. If you are well versed in Indian cooking you can simply use your favorite blend of spices.

• 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 marsala
• ½ cup tomato sauce
• chopped cilantro or dill for garnish
  

Heat oil in a deep bottomed pan and saute garlic scapes and ginger for 2 minutes over medium high heat. Add the garam marsala, bay leaf and cinnamon stick and saute for 1 minute more. Add potatoes, peas and tomato sauce and bring to boil. Turn down heat to medium low, cover and simmer for 20 minutes or until kohlrabi is tender.

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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