What I Made: Kohlrabi Trout Salad

7oz peeled, grated kohlrabi
1 tblsp lemon juice
3/4 cup mayo (I use vegannaise)
2 sweet apples, chopped into small pieces
10 oz smoked trout, skin removed & flaked up
1 tblsp parsley
1 tblsp tarragon
Paprika to taste

Mix kohlrabi with lemon juice & mayo.
Mix everything else in a bowl & add kohlrabi mixture.
Eat. I like it on crude chunks of French bread.



How A Busy Mom Uses All Those CSA Veggies

Sunday night dinner in the Foley-Murphy household.

Among other things, I’m a mom to an almost five year old and a two month old. Before I was a mom I had hobbies and crafty creative projects going on in my life; now my main hobby is making good food. It works out nicely because my family likes to eat. And for this hobby I love the CSA season. There is nothing better than taking something that we’ve never heard of and turning it into something delicious, especially if my daughter agrees that it is delicious.

I get really excited about it. When I talk about it at social functions and family reunions, I’m met most often with people looking at me like I have three heads (oh, really you made kohlrabi “french fries”… ) but sometimes my excitement finds a kindred spirit.  I’m guessing that in the CSA community there will be more in the later camp and thought I’d share my strategy and a couple of recipes that we have liked in the past few weeks.

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What I Made: Peaches, Beans, Broccoli, Kohlrabi and More

Peaches and grilled pork chops, from Epicurious.com

In order to keep life fresh and exciting, I’m forming my weekly menu around my share of veggies and fruit each week.  And I thought I would share in case you’re short on ideas. — Tracy Shar

This week I didn’t get broccoli, but I saw that the large shares did, so here’s my broccoli recipe which I made last week.  This can easily be made without meat for the veggies among us.

Broccoli Salad

Shred broccoli into a bowl. Add: Handful of raisins, 1/2 cup of red onion, 4 strips of crumbled bacon.

In a separate bowl, mix: 1/2 cup mayo (I used veganaisse since that’s what I had in the house…again to be made vegan!), 1 tablespoon of sugar or alternate sweetener, 1 tablespoon of apple cider vinegar.

Fold mixture into broccoli mix and eat.  The longer it sits in the fridge the better it is.  It is seriously delicious.

Kohlrabi Trout Salad 
Mix shredded kohlrabi with 1/2 cup mayo and 1 tbsp of fresh lemon juice.  Shred 8 oz. of smoked trout into a bowl. Add two chopped sweet apples. I also used my chives that I took as my herb option this week.  Fold kohlrabi mixture into trout and add salt, pepper, fresh tarragon and parsley to taste.

The remainder of my kohlrabi I chopped and used as crudites for some cashew cheese I had made.  It would also be great for dipping hummus or any other dip.

I tend to use all my greens in salads or veggie shakes (I like to eat them in the morning).

Grilled Pork Chops with Peaches and Beans
Last week I used my beans and peaches in Epicurious’s recipe for grilled pork chops with peaches and pole beans. This week I went more simple with a string bean and arugula salad (which would have been even more perfect last week with both the beans and the arugula).

I’ve just been throwing the squash directly onto the grill, but I think it would also be good in the above salad raw and shredded.

Hope this is helpful!  Tune in next week featuring all next week’s veggies and/or fruits.

Kohlrabi-Apple Remoulade


Remoulade sounds fancy, right? Just imagine, you can set this on your Thanksgiving table and announce its name, and your guests will swoon. It’s basically the French version of cole slaw, but we’ll keep that between us.

Remoulade is traditionally made with celery root, but it adapts well to other vegetables. To keep your remoulade crunchy, make the dressing tonight, then grate the kohlrabi and apple tomorrow and stir everything together. Easy, fancy-sounding, and a much-needed raw counterpart to all that starch? Yes, please.

Moriah Simmons

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CSA Share: November 19

Parsnips will be showing up in this week's share. Photo from Flickr by Matthew Folley.

We’re at the time we all knew would sadly come: The last CSA share of the season. But there’s a few special treats to mark the occasion …

From Kristen: “Each year I try to plant a couple hard-to-grow crops I didn’t the year before. It’s a HTG crop if it a) has to be in the ground for longer than 60 days; b) takes up a lot of space and c) is really picky about its growing conditions.

This year I wanted to grow enough cabbage and broccoli for a fall harvest — and parsnips despite how long they take to mature. Luckily, we had success for both crops! Granted, some of the cabbages and parsnips are tiny because they were planted in beds that get some shade. Please enjoy this last harvest. I hope some of you are able to use your share in some holiday cooking. I’ll be making mashed parsnips and potatoes!”

{This week’s share details after the jump}

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Even More Kohlrabi: Fresh Mozzarella and Roasted Kohlrabi Crostini with Crispy Lemons and Shallots

When discussing our CSA vegetable bounty, a friend and I decided to have a CSA dinner party, preparing dishes made from our respective shares. As luck would have it, I had time only to prepare fennel and kohlrabi salad (from The Frankies Spuntino Kitchen Companion & Cooking Manual by way of the Brooklyn Supper Blog) the night before. My plan to make fresh mozzarella and roasted kohlrabi crostini with crispy lemons and shallots was thwarted by a friend’s move the day of the dinner and a rainstorm making transport to Carroll Gardens potentially soggy.

Luckily, my friends made an amazing meal that made up for my lack of dishes. I made the crostini the next day, using the kohlrabi, garlic and basil from my share. Both recipes are from a site I recently discovered call Gojee, a recipe aggregator that allows users to type in the ingredients they crave, or individual or multiple ingredients they have on hand and want to use. You can even tell Gojee what you don’t like. The recipes are culled from a variety of blogs. (Think Epicurious meets Tastespotting.) —Josie Rubio

{Recipe after the jump}

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Kohlrabi? What Do I Do With That?

So I’m sure at least a few of you were asking yourselves, “What’s a kohlrabi?”  If you were, you’re not alone.  I wasn’t too sure exactly what a kohlrabi was, either.  I had heard of it before, but I’ve never tried it.  And considering that I was a chef years ago, and have been involved with restaurants and the hospitality business for several years now, I don’t think that speaks well of the kohlrabi’s reputation.

But fear not!

Though it might look frightening, kohlrabi is not only delicious and offers a very unique flavor that can be easily substituted into more traditional dishes.

{Recipe and more after the jump.}

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