It has been a busy week with Mother’s Day, a business trip to Omaha and my oldest daughter being in town. The week ahead looks to be just as busy with a medical school graduation, a graduation party and then the whole family is heading out to Florida for some much needed rest and relaxation over the Memorial Day weekend. I really need to get my cooking on to use up the rest of last week’s CSA produce (radishes and snap peas)as well as this new week’s haul.
The share this week consisted of leeks, strawberries, kohlrabi, snow peas, cilantro and carrots.
The strawberries are not an issue since they will be gone just from snacking. I have a couple of recipes in mind for the leeks, snow peas, cilantro and carrots. However, I have no idea what to do with the Kohlrabi. Isn’t it a weird looking vegetable?
In doing some research I found it can be eaten raw, such as cut up in salads, or it can be cooked, maybe roasted or sautéed. It comes from the cabbage, broccoli and cauliflower family although is resembles a turnip. It is the most commonly eaten vegetable in Kashmir and India. I have found a few recipes for Kohlrabi, but so far nothing has looked too appealing, does anyone have a recipe they like?