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Overgrown kohlrabiAre you familiar with kohlrabi? It’s related to cabbage, broccoli and cauliflower, which are technically all the same genus/species! It’s most closely related to broccoli in terms of flavor, essentially broccoli with a modified stem that turns into an above ground alien looking bulb. You peel and eat the bulb (though the whole plant is edible), which tastes like a crisp broccoli stem when raw, and mild broccoli when cooked.

A lot of people like kohlrabi raw, just sliced and used in a crudité (ie raw veggie) tray with dip or humus. I know one farmer who eats them like an apple! We personally love them shredded and cooked like hash browns with a bit of parmesan cheese thrown in at the end.

I plant them every spring, mostly because it’s really fun to introduce people to them at farmers market, and you rarely see them in the grocery store. Normally, you harvest them when they are about the size of a baseball/softball.

This year, I had a few that were still small when I was doing my main harvest, and so I didn’t harvest them…and then I ignored them for 3 months. They are now decidedly NOT small, resembling a small football. Kohlrabi can get woody, especially at the base, when allowed to grow large.

But as we move into fall in earnest, I’m craving all things soup and stew, including a broccoli cheese soup we love this time of year. My spring broccoli has long gone to seed, and my fall crop is still tiny and may not make it to harvest before it gets too cold. BUT I still had kohlrabi in the garden. What if I treated it like a potato, peeling and chopping it, and then cooking it until soft and pureeing it? Would that work instead of broccoli in this soup?

Turns out it worked like a charm.

If you DON’T happen to have a giant kohlrabi on hand, feel free to make this with broccoli like a normal human. Grin.

diced kohlrabi for soupKohlrabi (or Broccoli) Cheese Soup

  • 1 1/2 lbs peeled, diced kohlrabi (or chopped broccoli), woody parts removed.
  • 3/4 cup diced onion (or leek)
  • 1 tbsp olive or vegetable oil or ghee
  • 1 cup diced potato
  • 4 cups chicken (or vegetable) stock
  • Pinch nutmeg
  • 1/2 tsp ground black pepper (or to taste)
  • 3/4 tsp salt (or to taste)
  • 4 oz grated cheese of choice (the original recipe called for blue or Gorgonzola – I used a pepper jack we had on hand)
  • Half & half or good olive oil for drizzling (optional)

Sauté onions in oil of choice with a good pinch of salt in a large saucepan over medium heat until softened and just beginning to brown, about 5 minutes. Add potato, kohlrabi or broccoli, stock, salt, pepper and nutmeg.

Bring to a boil, cover, and then turn the heat down to low. Let simmer until the potato and kohlrabi are very soft, about 30 minutes.

Kohlrabi and potato soupStick blend using an immersion blender (or alternately, transfer to a blender in small batches) and blend until smooth. Over low heat, add shredded cheese to soup in small handfuls, stirring between each addition, until cheese is melted and incorporated. Taste for salt.

Serve immediately, with a drizzle of cream or a good olive oil and a grind of fresh pepper.

Bring on fall!

Looking for gifts for the holidays? Here’s where I’ll be. (This information can also be found, in more detail, on the “where to find me” page tab above). Miles Away Farm Holiday Show schedule

© Miles Away Farm 2018, where we’re amazed at how fast our brain and stomach switches from salads to soups as the weather gets cooler, and are surprised at how fast our October calendar is filling up!

 

Well, June just flew by, didn’t it? Sorry for the long delay. It’s been a crazy month. Here’s what we’ve been up to.

Surviving Turkey Babies

The two surviving turkeys, and one of the surviving hens, in the “play pen” area, where they can eat chick food without being bothered by the adults.

When I incubate poultry in the spring, I start with the ducks, then do the chickens, then do the turkeys. Ducks and turkeys take 4 weeks to incubate. Chickens only need 3 weeks. Ducks are much more hardy, and grow incredibly fast, so they can go first and be put out in the poultry yard at 4 weeks. Then the chickens, timed so that when they are about 4 weeks, its warm enough for them to go out into the “play pen”, which is a separate walled off area in the poultry house with a warming light. Then its the turkeys turn. The fertility of the turkey eggs is higher later in the season, but if the timing is right, they still get 6 months to grow up before Thanksgiving. Read the rest of this entry »

Alternative title: Garden Porn. Grin. Yummy recipe for kohlrabi at the end.

I LOVE this time of year. The time when all the hard work finally starts to pay off. Every day, you find a new long-awaited treasure in the garden…or the chicken coop. It’s kind of like having Easter in August. Here are a few of the recent finds. Read the rest of this entry »

Jennifer Kleffner

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