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My roommates and I subscribed to a CSA (Community Supported Agriculture) Program with Urban Roots and now we get a huge bag of vegetables every Wednesday. My mission is to not let any of the veggies go to waste, which will require quite a bit of culinary creativity. Stay tuned as I gather inspiration for dishes, and try to bring my inspiration to life.
This week, I will answer the age-old question: What DOES one do with a Kohlrabi?
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- Just brought the first CSA bag home! Woah. I'll upload pictures of the contents and also throw recipe ideas in this section. Let me know if you have any ideas!
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- DISH 1: I recruited my foodie friend Jacob to help out with the first CSA-inspired dish. We decided to use that delightful little fennel bulb as a starting point and pair it with salmon.
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- DISH 1: We added green apple, grapefruit, and radishes (from the CSA bag!) to finely shaved fennel. We'll mix this together as a salad to go on top of the salmon.
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- DISH 1: Meanwhile, we cooked down some spinach with garlic and a little salt and pepper.
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- DISH 1: Added some cream to the spinach.
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- DISH 1: Ingredients for pan sauce: olive oil, lemon, dill (from the CSA bag!) and garlic.
- DISH 1: Adding olive oil to deglaze the pan—the sound and smell is out of this world!
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- DISH 1: A lovely pan sauce. We're just going to let this reduce...
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- DISH 1: We decided to serve some spinach on the side. While cleaning the spinach, I discovered a little friend! Can you spot him?
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- DISH 1: Salmon goes in the pan.
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- DISH 1: Beautiful!
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- Roommate Megan sent me these pics of her collard green prep.
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- DISH 2: Megan vs. KOHLRABI!
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- DISH 2: Making a Moroccan spice paste. Ginger, garlic, serrano peppers, tumeric, cumin, coriander, black pepper, salt, paprika. I think that's it.
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- DISH 2: Brown Lamb. Brown Onions. Add tomato paste, spice paste and water then pressure cook for a while. I added some carrots, celery, and turnip stems to add more flavor, but I removed them later.
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- DISH 2: We roasted the Turnips and KOHLRABI! to add even more flavor. Then we added them to the stew along with saffron, a cinnamon stick.
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- DISH 3: Transformed the leek and collard greens into an amazing Thai-inspired soup. That's buckwheat on top, for you gluten-free soup-lovers. Almost through all the veggies from week one!
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- DISH 1: Pan Seared Salmon with Shaved Fennel and Apple Salad over Quinoa. Bam!
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- DISH 1: Don't forget the olive oil. This dish was awesome! The citrusy-sweet flavors in the salad perfectly complemented the subtle anise flavor of the fennel. Hats off to Jacob for the perfectly cooked salmon.
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- Farm-fresh salad greens.
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- DISH 2: Moroccan Lamb Stew with Turnips and KOHLRABI! A spoonful of mint and lemon zest greek yogurt is a nice way to finish this dish. Also, notice the parsley from the CSA bag!
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