I love planting. I love digging holes, putting plants in, tapping them in. And I love weeding, but I don’t like tidying up the garden afterwards. Jamaica Kincaid
Around The Farm
This week we continued planting our summer and late-season crops, including winter squash and rutabaga. We also prepared the garden for our absence, as the Gavlak family vacation will be held all of next week in the Exuma Islands, a district of the Bahamas.
Thank you for your understanding as we deliver your Week Four basket a few days early, due to our family vacation. Your baskets this week include salad, greens (chard and kale), kohlrabi, and pea tendrils.
Kohlrabi (Brassica oleracea)
Kohlrabi is a member of the Brassica (or Cruciferae) family, which includes vegetables more familiar to the American palate, such as cabbage, broccoli and cauliflower. The taste of kohlrabi is reminiscent of a broccoli stalk and cabbage.
Its name is derived from the German words for cabbage “kohl” and turnip “rübe.”
While relatively unfamiliar to modern Americans, kohlrabi has a long history in German and Polish cooking.
Kohlrabi was introduced to the Kashmir region in the 1600s. Kashmir is a fertile region that is a disputed territory between India, Pakistan and China. Kohlrabi is the most popular vegetable in this region, and is prominently featured in many of the region’s signature Indo-Chinese dishes. The love of kohlrabi spread from India into East Asia, where it is widely used in Japanese and other Asian cuisines.
Any vegetable that shines in both down-home Eastern European cooking and exotic Indian and Asian dishes in one that we love in our kitchen!
As an added benefit, one cup of kohlrabi provides 140% of the daily requirement of Vitamin C (kohlrabi contains more Vitamin C than a fresh navel orange) and 13% pf the daily requirement of potassium (roughly equivalent to the potassium provided by a banana).
Kohlrabi is packed with phytochemicals, which are used by our bodies to defend cells from disease and damage and regulate our hormones.
At 36 calories per cup, kohlrabi proves that good things do come in small packages.
(Source: Micronutrient Information Center, Oregon State University)
Magnolia Blossom Tendril Pea (Pisum sativum var. macrocarpon)
Pea tendrils, or shoots, are the young leaves and curly tendrils of pea plants. The tendrils taste like peas with a hint of spinach.
Pea shoots have been prominent in Asian cuisine for generations. However, these delicious, tender greens are relatively new to the American market.
These curly beauties are versatile. Traditionally used in Asian stir-fry recipes, they also add depth to spring salads, pasta dishes and as sandwich greens.
Pea tendrils are a fantastic “spring cleaner” for your body. Low in calories, but packed with powerful nutrients, two cups of pea shoots provide over 15% of the daily requirement of Vitamin A, over 30% of the daily requirement of Vitamin C and over 100% of the daily requirement of Vitamin K. Pea tendrils are also high in carotenes, which are powerful antioxidants that protect cells from disease and damage. Not bad for 30 calories per cup!
(Source: Vegetable Research and Extension, Washington State University)
Recipes
Mexican Slaw
Not surprising, considering its German pedigree, kohlrabi is an excellent addition to coleslaws. The following coleslaw pairs nicely with the Swiss Chard Tacos featured in our last newsletter.
- 1 kohlrabi, cut into matchsticks
- 4-6 radish, cut into matchsticks
- ½ head of cabbage, sliced thin
- Juice from a lime or lemon
- Pinches of cumin, garlic and chili powders
- 1 squeeze of honey
- Chopped pickled peppers with a splash of the brine (or fresh peppers with a splash of vinegar)
- Fresh cilantro and chives
- Olive oil (or Dijon Mustard),
- Salt and pepper.
Combine and marinate for at least one hour.
Early Summer Eggrolls
The filling is essentially an Asian-flavored coleslaw, which is rolled into grocery store eggroll wrappers (in the Cleveland area, eggroll wrappers can be found in the fresh produce coolers of most large grocery stores) and fried crispy.
- Egg roll wrappers
- Water or beaten egg for sealing
- 1-2 Carrots, cut into match sticks
- 1 cup Cabbage shredded
- 1 Kohlrabi, cut into match sticks
- 1/2 cup Pea tendrils, roughly chopped
- 2 Garlic cloves (or ramps, if you still have some) minced
- 2 tbsp Fresh ginger grated
- 1 tbsp Soy sauce
- 1 tsp Oyster sauce (optional)
- 1 tsp Hoisin sauce (optional)
- Oil for sautéing, to cover bottom of pan
Finely chop kohlrabi; drain or press moisture out of chopped kohlrabi.
Add chopped pea tendrils, carrot, cabbage, and ginger.
Slowly incorporate soy, oyster and hoisin sauces. The mixture must remain relatively dry.
Wet the edges of the wrapper, and then fill with mixture. Being careful not to over fill the wrapper, fold like a little burrito (folding in the sides).
Heat oil in a sauté pan brown egg rolls on all sides in small groups so not to over-crowd the pan.
Place on a wire rack or a paper towel lined baking sheet to drain.