Kohlrabi - Brassica oleracea
A versatile vegetable in the brassica family related to cabbage, broccoli, among others that can be eaten raw or cooked. The variety that we grow stays crispy inside, stores well and can grow up to ten pounds in weight. Please see below for a few recipes using this highly nutritious yet under utilized vegetable.
Kohlrabi coleslaw
Peel outside skin of Kohlrabi
Slice, grate or use a mandalin to transform into desired piece size
Mixed together olive oil, mustard, honey, mayonnaise, lemon, salt and pepper into a dressing
Mix dressing and kohlrabi in large bowl
Let sit in the fridge for 30 minutes before serving
optional: add carrots and/or cabbage for variety and colour
Kohlrabi French Fries
Peel outside skin of Kohlrabi
Slice into french fry shapes
coat with oil and salt
layout flat on a baking sheet
roast in the oven at 385 F for 45 minutes to 1 hour or until soft
Celeriac (Celery Root) - Apium graveolens var. rapaceum
Celeriac is a root vegetable with celery flavour that can be eaten raw or cooked and can be stored and eaten all winter. The plant originated in the Mediterranean basin and was grown as a medicinal crop in many early cultures and civilizations. It contains a compound called apigenin that is has been used as an anti-inflammatory remedy. Please see below for a few recipes for this flavourful and healthy vegetable.
Celeriac and Potato Mash
Peel potatoes and celeriac
Cut into 1 inch cubes
Boil until soft
Strain out water
Add butter or oil, salt
Mash together
Serve hot
Jerusalem Artichoke (Sun Choke) - Helianthus tuberosus
The sun choke is in the sunflower family and has been cultivated by indigenous peoples in North American for 1000s of years. It grows wild and is cultivated across the continent. The tubers of the plant can be eaten raw, cooked or pickled and they are generally used the same way you would cook potatoes. It is high in the carbohydrate inulin, which doesn't convert to sugars as potatoes do when you eat them so they have also been called the diabetic potato.
Sun choke and potato hash browns
Wash and scrub sun chokes and yellow potatoes
Grate sun chokes and potatoes and put in strainer to help remove water (press water out if necessary)
Heat up oil or butter in a skillet
Add grated sun chokes and potatoes and fry until crispy
Serve hot
Add salt and pepper to taste
Globe Artichoke - Cynara cardunculus var. scolymus
Artichokes are a delectable addition to any meal. The immature flower bud of a thistle, they are full of vitamins, minerals, and antioxidants, artichokes are an excellent source of dietary fibre and contain no fat or cholesterol. They are known to support digestion, promote heart health, and provide a natural boost to the immune system. Eating artichokes has even been linked to improving liver function and aiding in weight loss.
Incredibly versatile, artichokes can be steamed, grilled, boiled, stuffed, or even pickled. The tangy, slightly nutty taste of artichoke leaves and hearts adds a unique flavor and texture to salads, pastas, dips, and more, making them a true culinary delight.
Steaming Artichokes
Steaming artichokes is a simple and healthy way to enjoy this delightful vegetable. Here's a step-by-step guide:
Start by trimming the artichokes: remove any outer leaves that are tough or discoloured. Cut about an inch off the top of each artichoke, and trim the stem to about an inch in length.( I cook the stem bits as they taste like the delicious heart )
Fill a pot with 2-3 inches of water and place a steamer basket inside. Add a few bay leaves, garlic cloves and a squeeze or two of lemon juice. Bring the water to a boil over medium-high heat.
Once the water is boiling, carefully place the artichokes in the steamer basket, cover the pot, and reduce the heat to medium-low. Allow the artichokes to steam for about 25-40 minutes, depending on their size.
To check if they're done, gently pull one of the outer leaves near the base of the artichoke. If it easily comes off, they're ready. If not, steam for a few more minutes.
To eat, pull off the leaves and dip in melted butter or vinaigrette. Suck the “meat” off the leaves by scraping your teeth along the leaf to get the meat at the base of each petal . As you approach the inside of the artichoke avoid the fuzzy choke and scoop out the heart with a spoon.
Stuffing Artichokes:
Stuffing artichokes with a delicious filling adds an extra element of flavor and texture.
Trim the artichokes as mentioned in the steaming instructions above.
Boil a pot of water with a few splashes of lemon juice, bay leaves and garlic cloves. Once boiling, carefully place the artichokes inside and cook for approximately 10 minutes until they're slightly tender. Drain and set aside.
While the artichokes are cooling, prepare the stuffing mixture. This can be a simple blend of breadcrumbs, grated Parmesan cheese, minced garlic, lemon juice, chopped fresh herbs like parsley, and a generous drizzle of olive oil. Play around with the ingredients to suit your taste.
Gently spread the artichoke leaves apart, exposing the centre where the fuzzy "choke" is. Use a spoon to carefully remove the choke, creating a hollow cavity.
Spoon the stuffing mixture into the hollow centre of each artichoke, pressing it down firmly.
Place the stuffed artichokes in a baking dish and drizzle them with some melted butter or olive oil.
Preheat your oven to 375°F (190°C) and bake the stuffed artichokes for about 20-30 minutes until the filling is golden brown and the artichoke leaves are tender.
Alternatively , steam the stuffed artichokes cut side up in lemon water until leaves are tender and easily pull away(30-40 minutes).