Kohlrabi is an alien looking little plant with a leafy, celery like top and bulbous, turnip like bottom. It’s actually part of the cabbage family and, like cabbage, can be eaten raw or cooked. Some FDC favorites for kohlrabi are the ever delicious kohlrabi fries, Asian Cole Slaw, and Japanese root vegetable stew.
However, I’ve recently learned that anything can become a hash brown, mash, or pizza crust. This recipe for Kohlrabi Cakes (read ‘hash browns’) sounds particularly delicious and I can’t wait to give them a go.
by Julie Pottier Brown
I had a lovely visit to a beautiful property in Boxford, MA last week called ifarm.
Tamara and I had the pleasure of meeting some of the folks from ifarm when we tabled an event in late March in Topsfield at the Gould Barn/Topsfield Historical Society and the adjacent church. We chatted about what we each did, and I purchased a bag of dried herbs. In considering how we might work with this new-to-us farm, I realized the bags of dried herbs would fit nicely in the Cooks Share. There were a few back and forth calls in August, a deal was struck, and the process of drying began.