Week 7

Food

Collard greens

Fava beans

Kohlrabi

Lettuce?

Red onions

Zucchini

Recipes

We had us a feast! We made a salad with the lettuce and red onions. 

I lovingly prepared the fava beans: I shelled them, boiled them for 30 seconds, and then shelled them again. I tossed the with salt, pepper, and sesame seeds. So much work.

Meanwhile, Sarah prepared the crowd pleaser. I hope she can post the recipe; I don't have it. But, it involved kohlrabi in a creamy sauce...and here it is:

Kohlrabi in Herb Cream Sauce

serves 4

1 kg (2 1/4 lb) kohlrabi

2 litres (3 1/2 pints) water

1 tablespoon lemon juice

50 g (2 oz) butter

salt

generous pinch of sugar

scant 150 ml (1/4 pint) vegetable stock

5 tablespoons creme fraiche (we used yogurt, and ignored any curdling)

1 teaspoon chopped parsley

1. Wash the kohlrabi under lukewarm running water. Cut off the tender inner leaves and keep them to one side. Peel the kohlrabi, remove any woody parts, cut into quarters and then into fairly thick sticks.

2. Bring the water to the boil with the lemon juice. Place the kohlrabi in a sieve and suspend it in the boiling water. Blanch the kohlrabi for 5 minutes, rinse in cold water and drain it thoroughly.

3. Melt the butter in a large saucepan and braise the kohlrabi, stirring frequently. Add salt to taste, the sugar and stock and simmer for 15-20 minutes. Chop the kohlrabi leaves and mix them into the herbs.

4. Stir the creme fraiche (yogurt) and herbs into the kohlrabi.

Jeremy grilled up meat and fake meat for the main course, and the zucchini too.