Have you seen these funny-looking vegetables at your Farmers Market lately, and have no idea what to do with it?
It’s called Kohlrabi, and it has a crisp, crunchy texture with a lightly sweet flavor between cabbage and broccoli stems. If you like things like coleslaw and broccoli slaw, you will probably like kohlrabi!
I’ve tried it a few different ways, in coleslaws and thin sliced in other salads, but I think this is my new favorite way to use it, and who doesn’t love a fritter? I used my food processor to grate it, but you can use a box grater too. The texture remained just a little crisp to give the fritters a great texture!
I pan-fried my fritters, but you could also spray them with cooking spray and bake them in a 400 degree oven for 10 minutes or so, flipping once.
Kohlrabi and Apple Fritters
- 1 large kohlrabi head, or two small, peeled and grated
- 1 large crisp apple, peeled and grated
- 1 onion, thinly sliced
- 1/2 cup shredded sharp cheddar (optional), or 1-2tsp brown mustard
- 1/4 tsp nutmeg
- 3 TBSP flour
- 2 eggs (you could try this with chia gel, but I don’t know if it will hold up as well)
- salt and pepper
- oil for frying
Combine the shredded apple, kohlrabi, and onion in a bowl and salt generously. Allow the veggies to sweat out some of their water while you prepare the rest of your meal. After 10 minutes or so, line another large bowl with cheesecloth, a tea towel, or a few layers of paper towel, transfer the mixture to the towel and wrap it up, and press out as much water as you can. Put the veggies back in the bowl, and stir in all the other ingredients ending with the eggs.
Heat enough oil to cover the bottom of a large skillet over medium heat. When a drop of batter sizzles on impact, it is ready. Drop large spoonfuls of the mixture into the pan and press flat with a spatula. Cook each side for 2-3 minutes until golden brown, and transfer to a paper towel-lined plate. You can keep the fritters in a warm oven until they are all cooked if you wish to serve them all together. I served ours with a green salad and spicy Chow Chow pickles.
It’s GREENS season! I was happy to see my local farmer’s table at the market today piled high with Turnip greens, Collard Greens, and some mustard greens, in addition to the last of the summer veggies. “I love winter farming!” He said, “I love greens, and there are no bugs to worry about in winter!”. Farming in GA is pretty awesome that way, they grow year round here, they even tent some of their fields and grow tomatoes in the coldest months! My little tomato plants are still putting out fruit, but the shorter days are having an effect on how long they take to ripen. We still have bell peppers too! It’s only JUST starting to cool off here.
Here’s a recipe to celebrate the arrival of the cooler weather!
Turnip Greens and Root Vegetable Curry
This is adapted from a Vegetarian Times recipe. Serves 4, ready in 30 minutes if you use white rice.
- 2 cloves of garlic, chopped
- 1 onion, chopped
- 3 carrots, chopped
- 2 small sweet potatoes, peeled and diced
- 1 cup chopped turnips, peeled and diced
- 1/2 inch fresh ginger root, grated
- 1 1/2c vegetable broth, or 1 cup broth 1/2c apple cider
- 1 1/2tsp red curry powder (if you don’t have red, you can use yellow)
- 1 tsp turmeric
- 1/2 lb turnip greens (or greens of your choice) roughly chopped
- 2 tsp corn starch or 1 TBSP arrowroot powder mixed in 2TBSP water
- 2 tsp brown sugar (optional, omit if you added cider to the broth)
- salt and pepper
- White or brown rice for serving.
Sweet Potato Patty with Summer Squash and Garlic-Mint Green Beans
I make a lot of veggie patties. I admit I’m on somewhat of a quest for the perfect veggie burger, and while I haven’t found it yet, I’ve found a lot of keepers along the way. Veggie patties and burgers are as varied as vegetables themselves! I make everything from chickpea Falafel patties, herbed quinoa patties, pancake-like zucchini patties, blackbean burgers, and I think I found a new favorite for my husband, these Sweet Potato and white bean patties. I baked mine in the oven, but you can pan-fry them just as easily. They freeze well and can be reheated in the oven or microwave, and eaten on a bun or without!
The pictures for this recipe are not so pretty, and for that I apologize, but trust me, it’s yummy!
Taco-filling-stuffed Summer Squash
I’m always looking for new ways to use Summer Squash! In this case baby Crook-necked squashes, but this would work with larger yellow squash or zucchini just as well. I usually oven roast sliced squash and use them as a side, topping, or salad additive, but they make a great vehicle for stuffings, too! I can imagine a more traditional version of this with carrots, celery, and sage instead of the Mexican-spiced filling I did here; maybe next month we’ll give that a go.
I’ve been working on different meatless taco fillings, and this lentil and barley mixture, cooked in tomatoes and broth, is pretty good.
Maybe not so pretty, but SO delicious! I started the plan for tonight’s meal looking for a good rutabaga recipe. I settled on these Rutabaga and Potato cakes, but they didn’t come out as well as they look. They were quite tasty chopped up in this veggie braise though! This recipe is loosely based on this recipe for ““Kounoupidi Kapama”-Braised Cauliflower” but cinnamon and I have broken up recently, at least for savory dishes. They always smell so delicious and then I’m disappointed by the flavor. I had some Moroccan Red Curry Powder a friend had brought me back from Morocco, and the sweet paprika and chilies really go well with the tomatoes!
I had half a head of cauliflower left over from another Mac ‘N Not-Cheese adventure, which was quite successful (that recipe for cauliflower alfredo here), and I wanted something stew-y I could incorporate the half a head of green cabbage I had in as well.
Braised Cauliflower with Carrots and Cabbage
- 1/2 head of cauliflower, chopped into florets
- 1/2 head of green cabbage, chopped
- 1 large carrot, cut into large chunks
- 1 onion, cut into large chunks
- 2 cloves of garlic, minced
- 1 15oz can of diced tomatoes (I used a garlic and oregano variety)
- 1 cup of water or broth
- 1 heaping tsp Red Curry Powder*
- olive oil, salt, and pepper
Heat the oil in a dutch oven or large, deep saute pan. Sweat the onion a bit and then add the garlic, cauliflower, carrot, and cabbage. Allow the veggies to brown a bit, stirring occasionally, for about 7 minutes. Add the remaining ingredients and simmer for about 15 minutes until the cauliflower and carrots are tender.
*Red Curry Powder. This stuff is not that common, but McCormick makes one that contains coriander, cumin, chili pepper, sweet red pepper (paprika), and cardamom, which should be very close to what I used, and you could incorporate a dash of each to come close. If you want to try the Greek version I linked, just use 1 tsp cinnamon instead.
Asian Green Salad with Five-Spice Tofu and Mandarin Oranges
I made this salad last night to use up the last of the greens I had in the fridge, and it came out great! The tofu was especially yummy, and I can see using it with the same marinade in stir-fry or even as a main dish! Baking tofu has really been a revelation for me, it’s so easy and it makes it wonderfully chewy and just a little crisp on the outside. You don’t even have to press it first! You could use the marinade on chicken (or soy chicken) as well if you wanted to.
Asian Green Salad with Five-Spice Tofu and Mandarin Oranges serves 2, easily doubled to serve 4
Cooking Time: 1 hour 15 minutes
- 4 c Organic Mixed Salad Greens
- 1/2 of a small Vidalia sweet onion
- 1/2 of a large red bell pepper, sliced
- 2 peeled and sliced or sectioned mandarin oranges or clementines, or one small can of mandarin oranges
- 1/4 c sliced almonds
- 8 oz five-spice baked tofu
- Sesame-Orange Dressing
Mix the first five ingredients in a large salad bowl. Top with warm tofu and dressing!
These oatmeal bars were a big hit at the Babywearing Meetup on Saturday! I was originally going to make cookies, but I would have had to do 3 batches and I didn’t have time, so I stuck them in a 10×15″ pan and they came out great! This is a great base-recipe to modify to your needs as well, you could use spelt instead of whole wheat flour, or eggs instead of the chia, or replace one of the eggs with a banana, and leave out some of the sugar!