Kohlrabi, Potatoes, Bok Choy

I gotta say, cooking from a Community Shared Agriculture (CSA) share is a challenge for me. I feel like I've been thrown completely off my cookbook rhythm and still haven't found the beat yet. It's out there, somewhere...

Earlier this year I picked up a copy of Farmer John's Cookbook: The Real Dirt on Vegetables (subtitled: Seasonal Stories and Recipes from a Community Supported Farm - by Farmer John Peterson and Angelic Organics.) How's that for a mouthful?

John Peterson is an iconoclast, grounded -literally- in the history of farming in the Midwest. He was raised in farming, nearly lost his farm, and then raised the farm up to be a shining beacon in the CSA community. Currently, the Angelic Organics farm supplies more than 1200 shareholders in the Chicago area. This video gives you a sneak preview of the full documentary regarding John and his farm:

The cookbook is indispensable for any CSA member. It's chocked full of vegetables, herbs, recipes, stories, and more. This year I've received more kohlrabi than I have ever seen...in fact, I'd never tried kohlrabi before this summer. It's in the cabbage family, so think of that taste. First, start by nibbling the kohlrabi raw. Move on to Koleslaw.

I peeled then chunked the kohlrabi and placed in my food processor. I added in a few carrots for color. Then I pulsed the food processor a few times until I had a lovely slawy mix. I added a classic coleslaw dressing of mayonnaise, cider vinegar, sugar, salt, and pepper, then stirred and tasted. Yummy!

Kohlrabi Koleslaw

Once you've mastered raw kohlrabi, head straight for mashed kohlrabi. Combine with potatoes for a fabulous alternative to mashed potatoes. Keep 2 to 1 ratio of kohlrabi to potatoes, and you'll do just fine. Be sure to boil separately, the combine with butter, milk, salt, and pepper. There's a delightful recipe on page 203 of Uncle John's Cookbook.

Mashed Kohlrabi and Potatoes

Bok Choy is one of those vegetables that stymies many. It's also a member of the cabbage family, and can be used like both like celery (the white stalks) and like leafy greens (the dark green part.) Uncle John's suggested sauteeing the choy with butter, soy sauce, garlic, and ginger. I wasn't disappointed with the recipe on page 80.

Gingered Bok Choy

This is a cookbook for vegetable lovers everywhere. I find that I'm referring to it over and over again to figure out what to do with that vegetable I just learned about. I'll often try the vegetable raw, then experiment with cooking and see what transpires.

CSA cooking? It's an adventure!

KOHLRABI KOLESLAW with Klassic Kreamy Koleslaw Dressing

1 kohlrabi, roughly chopped (or more – you decide)

Whir the kohlrabi chunks in your food processor until it resembles your favorite Koleslaw size…sliced, shredded, or little bitty bites.

Klassic Creamy Koleslaw Dressing
(from Joy of Cooking)
3/4 cup mayonnaise
1/4 cup cider or rice vinegar
1-2 tablespoons sugar
Stir until well blended. Makes about 1 cup, which slathers the one kohlrabi; store for use on other unsuspecting kohlrabi’s. Pour over shredded Kohlrabi and mix it up.

Suggested Additions:
carrot, pineapple, fresh herbs, bacon, bell pepper, onion – the sky’s the limit!