Photo from Blooming Glen Farm in Pennsylvania
The July 1 farm share from Glade Road Growing is expected to include kohlrabi, cabbage, summer squash, cucumbers, onion, and dill.
There's more information on the cabbage relative and a recipe for an apple and kohlrabi slaw at my post from last year. This week I I thought I'd provide a recipe that combines it with the cucumbers, oninion and dill. You can also eat kohlrabi raw, in soup, roasted, steamed or spicy in Indian recipes.
I'm not sure how many kohlrabi bulbs will be in the farm share. While this fritter recipe calls for four, you can make up the difference by using the summer squash. Or if you'd like to use the squash for another recipe, you can use potatoes (and omit the oats or brown rice.) The kohlrabi greens, if they are included, will be edible. The greens, too, are edible. Take the smaller, newer leaves, trim them and cook as you would beet greens, until they are tender.
Serves 4 - 6
Start by making the Tzatziki sauce and put in the refrigerator to thicken. You will only use a portion for this recipe and can use the rest as a salad dressing or dip during the rest of the week.
1. Peel 4 kohlrabi bulbs and shred (or mix shredded kohlrabi and unpeeled shredded summer squash or potatoes to make 2 - 3 cups). Place in colander and squeeze out excess moisture.
2. In a bowl, combine:
2 beaten eggs
1/2 cup cooked oat groats or brown rice
1/4 cup chopped onion
1/4 teaspoon red pepper flakes
3. Add kohlrabi or kohlrabi-squash mixture by the spoonful and mix until coated.
4. Form fritter mixture into two inch balls and lightly coat with whole wheat flour.
5. Heat lightly oiled cast iron skillet until a bead of water evaporates. Drop into skillet. Press gently with spatula to flatten. Cook for 5-7 minutes on each side, or until golden brown.
Want a good recipe for the cabbage? You can shred it and make it into a slaw using the recipe I've linked to or here's a recipe for my favorite cabbage borscht.