I’ve always been unadventurous when it comes to eating and cooking and others typically consider me to be a picky eater (I think I’ve branched out a lot recently… I like tomatoes now). So, when we first started harvesting vegetables, I wasn’t sure how much of the produce I would eat.
One day, we harvested kohlrabi and I couldn’t imagine what it looked like, never mind how to eat it. I asked some questions and found that it was sort of like broccoli stem but could also be used like you use a carrot. I decided to be adventurous for once and take some home. I found a recipe online for baked spring rolls and decided to give it a try. I used cabbage, carrots, and kohlrabi from the garden at North Star Orchard, as well as some pork sausage from a local vendor at the Phoenixville market. The kohlrabi isn’t actually in the recipe, I just grated it up as I did the carrots and added it to the mix. I usually say that I don’t like carrots or cabbage, so I was really stepping out of my comfort zone here. Although forming the spring rolls was a little bit messy, and frustrating at times, we prevailed and had spring rolls to eat for a few meals. It was a miracle! I loved the spring rolls and the kohlrabi was a great addition – they added a great crunch.
Since then, I’ve used kohlrabi in a swiss chard, sausage, and potato stew, again with our produce and local sausage, and it worked great in that as well. Swiss chard was another item I had never seen or used before and so I was excited to find that I really liked it. Since then, I’ve been told that the best way to eat kohlrabi is raw with a little salt and olive oil. I guess we’ll have to wait for more to see!
In addition to kohlrabi, I had never heard of garlic scapes. I couldn’t even tell what plant the garlic was, to be honest I thought it was small corn. But again, I took a bunch home and was determined to find a good use for it. I quickly found this recipe for garlic scape hummus and had to try it. I made the hummus for a game night we hosted at the farmhouse and it was a huge it. The recipe calls for a varying amount of garlic scapes, depending on how strong you want the hummus to be, but I put in the higher end and it was delicious. In all honesty, I did not follow the recipe exactly because I couldn’t find tahini in the local grocery store – so we used almond butter instead. It worked really well and is now part of my favorite hummus recipe. Watch out though, if you use too much almond butter it will start to taste like almonds a little bit.
I’d like to think that I’ve become both more adventurous and more resourceful in cooking and eating since starting to work at North Star Orchard and I can’t to find more recipes to use throughout the rest of the season.