This week’s farm share was quite light, and our farmer even apologized…I guess the rain has messed with the harvesting a lot. This is the last week of the spring farm share, and I’m thinking that we won’t do this portion next year. We got a lot of interesting produce, but I’m not sure that the spring veggies are things I really want to cook with all that often. Next week starts the summer portion of our farm share, and I’m looking forward to all the great summer produce in the months to come.
Meanwhile, I think we can use up the lettuce, rhubarb, potatoes, and purple asparagus. But one little baby bok choy isn’t enough for any of the recipes I found online, and those crazy sputnik-looking kohlrabi have me flummuxed. Even epicurious.com doesn’t have that many recipes for them! With my farm share recipe expert out of the country on her honeymoon, I’m going to have to get creative…some other day, because the kiddos already have me worn out today!
Maybe I can stand in for the recipe expert? The reason there are few kohlrabi recipes is because they’re delicious plain! The leafy part needs to be pulled off, and they may need to be peeled, although little ones like you have are usually pretty tender. You can slice them and eat raw (ranch dressing!) or steamed. Mom often served them steamed with cheddar cheese on top or just lightly buttered.
Can’t help you with the bok choy, however. I don’t think I’ve ever prepared it.
Thanks! That sounds easy enough–even for a sleep-deprived mommy! =)
Rhubarb… ohhh the yummy possibilities!!!
I agree with Elsa – kohlrabi are wonderful by themselves. I’m jealous you have some to eat! They’re fairly “exotic” in DC grocery stores. My Mom would steam them and serve them with butter and salt.
Thanks for covering for me Elsa! I never knew kohlrabi was so exotic until I left home – Mom grew it every summer. Tastes just like cabbage, in my opinion.
Thought you might like to know that this was the first blog I checked upon my return.
Bok choy is another (Chinese) version of cabbage, so it can be substitued for anything that cabbage would work in. It can get slimy when overcooked, though. If I stir-fry with it I make sure to put it in last.
MJ
Thanks, Mrs. Stauff! Are you still going to sign yourself MJ to avoid being mistaken for a Ms.? We put the extra kohlrabi leaves and bok choy in eggrolls (instead of using cabbage) this weekend, and they were yummy.
The “MJ” is just habit – I keep doing it on emails too. I don’t really like how “MS” looks but I guess I’m stuck with it. MAS is worse and I don’t know about MJS.
MS