Monday, January 7, 2013

Kohlrabi Recipe

Kati gave me some beautiful purple kohlrabi from her bed at the working bee on Saturday and I thought I'd share what I did with it in case anyone is wondering what to do with this fabulous, unusual vegetable. I came across an article on kohlrabi from Alfalfa House which included a recipe so I tried making the puree and had it on toast. Delicious! I didn't have any of the kohlrabi greens so I used a bit of purple cabbage, which along with the red onion I used, made the puree a lovely purple colour. In place of cream, I just added a bit of extra olive oil, and it was still yum!

Here it is:

Creamy Kohlrabi Puree
4 kohlrabi bulbs with leaves
2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
4 ounces cultivated mushrooms, quartered
3 tablespoons cream (or milk, coconut cream, coconut/olive oil, or water)
Salt and pepper to taste

1. Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. Chop the bulbs.

2. Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes.

3. Meanwhile, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Don't let the garlic brown.

4. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring for 3 minutes until all the liquid has evaporated. Set the skillet aside.

5. Drain the kohlrabi chunks and place them in the bowl of a food processor.  Add the mushroom mixture and the cream (or whatever substitute you're using). Purée until smooth. Salt and pepper to taste.

6. Transfer the purée to a saucepan and reheat over low heat, stirring, 2 minutes. Serve warm.

Makes 6 portions.


SRCG December Working Bee and Christmas Party 2012

As we approached the end of 2012 it was only fitting to combine our last working bee of the year with a few drinks and something to eat to celebrate. The weather was gorgeous, the garden was looking great and provided the perfect setting for us to down our tools and spread some festive cheer.

Before all the fun started there was some serious garden business to attend to; I for one was expecting a fairly laid-back working bee considering we had planned the party for straight afterwards but those thoughts were quickly put to rest by Jon who had other ideas! The delightful job of transferring the smelly, soggy compost to the big bin near the North bed was first job to be dealt with along with spreading the fallow areas with straw and planting seedlings.

It wasn’t just the adults working hard this Christmas bee, the kids were also being kept busy by Tam spreading some seasonal joy with the addition of some Christmas Fairies to our climbers. 

A quick tidy up of all the beds, the Christmas watering schedule confirmed it was time to let the Christmas party begin. With each garden member bringing a plate, we enjoyed a feast of delectable delights (the majority of the produce sourced from our garden): delicious dips, leafy salads, trout, orange and fennel salad, spicy (and I mean spicy!) potatoes, lamb, meatballs….. and that’s only what I can remember!

We had cakes all shapes and sizes that would make Adriano Zumbo jealous and to top it all off Mr Gelato himself Mick Verdan delighted the crowds with his homemade gingerbread ice-cream, delicious! The drinks were flowing, bellies were full and we couldn’t have asked for a better ending to 2012.

Merry Christmas and Happy New year from everyone at JSRCG and we look forward to a bountiful 2013!