Blooming Glen Farm | dill
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dill Tag

If you’re like a lot of our market customers and CSA members, you might find yourself puzzled as to what to do with that oddly shaped vegetable you picked up this week. On first glance it can be daunting to figure out how to even begin to use it. But kohlrabi, which comes from Eastern Europe and is the German name for ‘cabbage turnip’, is really just a strange looking sister to the cabbage family and can be used in many similar ways. You can eat the bulbs raw or cooked. Shred them into a salad with some lemon juice or substitute them for cabbage in your favorite coleslaw recipe. They are equally delicious cooked into a stir-fry or vegetable sauté.

I’m new to kohlrabi myself. But, I’ve already found my favorite way to use it… in fritters! Mostly composed of ingredients you’ll already have in your cupboard or refrigerator, they are really simple to whip up and take very little time. You can use them as a side dish or for a lighter meal, pair them with a spring salad mix. However you use them, one thing is for sure, you’ll definitely remember them the next time kohlrabi season comes around!

Start by combining the following ingredients for yogurt dip and refrigerate 30 minutes before serving: 1/3 cup yogurt, 3 Tablespoons chopped fresh dill, 1 teaspoon lemon juice and salt to taste. *For a different sauce, you can replace the dill with cilantro and the lemon with lime juice, and add a bit of honey. Or try mint!

Meanwhile, peel and shred the 4 kohlrabi bulbs into a colander and sqeeze out excess moisture. In a separate bowl combine 2 beaten eggs, 3 Tablespoons dried bread crumbs, 1/4 cup chopped spring onion (you can add in some green garlic too if you have it), 1 teaspoon of salt, 1/4 teaspoon crushed red pepper and black pepper to taste. Add kohlrabi by the spoonful and mix until egg is coating the entire mixture. Heat 4 Tablespoons of olive oil in skillet until small bubbles appear. Form fritter mixture into two-inch balls and drop into skillet. Press gently with spatula to flatten. Cook for 5-7 minutes on each side, or until golden brown. Serves 4-6

Recipe adapted from: From Asparagus to Zucchini, A Guide to Cooking Farm Fresh Produce (3rd ed.). Photos and text by Blooming Glen Farm apprentice Rebecca Metcalf.

Don’t get me wrong, home-canning is probably one of the best ways to preserve excess fruits and veggies (not to mention rather necessary when you are trying to keep something in your cupboard through winter). However when it comes to pickles, it seems I always gobble them up within about a week of making them–rendering all that tedious canning effort a bit of a waste. I was simply amazed to discover a few years ago that you could make pickles in just a few hours with minimal effort and be eating them the next day. I actually prefer fermenting my pickles without vinegar…but sometimes your pickle craving just can’t wait! I wrestled up some recipes from Sherri Brooks Vinton’s book Put ’em Up! for two types of fridge pickles: bread-and-butter and classic dill.  They are prepared the same way except for the spices used at the end. The end product is very crunchy and both are just perfect for burgers or to eat right out of the jar!

Just start with some salt, 3 cucumbers, and a bunch of sweet onions from your share.

-Cut your cucumbers into 1/4 inch slices and your onions into rings. Place in large bowl.

-Prepare brine by dissolving 1 1/2 teaspoons of kosher salt into two cups of water.

-Pour brine over cucumbers and onions. Add a few cups of ice cubes and more water to cover the veggies. Let the bowl sit in your fridge for 2 hours to get crunchy and absorb some of the brine.

-Drain veggies in colander and rinse.

For Bread-and-Butter Pickles, combine in a non-reactive saucepan:

2 cups distilled white vinegar
1 cup water
1/2 cup sugar
1 tablespoon mustard seed
1 1/2 teaspoon black peppercorn
1 1/2 teaspoon celery seed
1 1/2 teaspoon turmeric
1 1/2 teaspoon kosher salt

For Classic Dill Pickles, combine in a non-reactive saucepan:

2 cups distilled white vinegar
1 cup water
1 tablespoon sugar
4 green garlic cloves, minced
1 teaspoon black peppercorn
1/2 teaspoon celery seed
1 tablespoon dill seed
1 1/2 teaspoon kosher salt
1 teaspoon red pepper flakes (optional)

-Bring to a boil. Add the drained vegetables and return to a boil, stirring to ensure that all of the veggies are heated through. Remove from heat. Ladle into bowls or jars (this recipe makes a quart and a pints worth). Cool, cover and refrigerate for up to three weeks.

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/