And today’s secret ingredient is KOHLRABI!
It’s a good thing I like to cook. The garden has been so prolific that I have quickly gone through my usual bag of tricks. I’ve had to come up with new ways to prepare kale, Swiss chard, beets, and mustard. A person can only eat so many salads after all, no matter how good the dressing!
Today I harvested some kohlrabi and have made two dishes out of it, both from recipes inspired by those I found on the Internet. The first is refrigerator pickles. This is simply peeled and cubed kohlrabi mixed with rice vinegar, salt and pepper. I usually do this with cucumbers, but the kohlrabi is excellent this way. It’s very crunchy and sweet at the same time. Ed doesn’t like vinegar so I have this dish all to myself. I’ve already eaten half of it. Gluttony isn’t pretty.
The second dish is a vegetable curry. I combined carrots, kohlrabi (this time with it’s greens included) and onions from the yard. Then combined with store-bought jalapeño peppers, tomatoes and various spices. I used mustard seed, cumin seed, turmeric and store-bought curry. I simmered these in a little chicken broth and then served over jasmine rice. Yes, we are eating well.
The sugar snap peas have stopped blooming so I harvested the remaining pods and pulled the vines. I am going to plant amaranth in their spot. I’m still toying with planting okra and eggplant, but really don’t have the room for them. It’s probably a good thing; my potatoes are nearly ready to dig. I better get busy finding some new recipes!