Week 4- Kohlrabi and Giagantic Collards

Hi Friends! Sorry for the lack of posting over the past week.  I honestly haven't been cookin' up much of anything.  On Friday I headed home to New Hampshire to visit my folks and do some car shopping. I'm very happy to report that I can now officially retire my 1997 Saab! Wahoooo! I have all but driven that thing into the ground, in fact a dealer told me he'd give me $200 bucks for it...so sad. 

Anyways, I brought home a few goodies from last week's CSA for my parents (romaine and fennel) which we incorporated into a massive salad for lunch on Sunday, but otherwise that's about all the food prep I'd done, until yesterday.

Week 4's share arrived with some fairly standard goods and one new and bizarre vegetable.  We got more romaine, cilantro, broccoli, cucumbers, peas, collard greens, ONE zucchini (which I found odd) and kohlrabi.  We are still getting a lot of green veggies.  I'm really ready to see the bright reds of heirloom tomatoes, the oranges and yellows of sweet peppers, and the purple of eggplant, but I guess we'll just have to wait a little bit longer.

What, you may be asking, is kohlrabi??? Well of the top of my head, I have no idea.  We did not get this particular veg last year.  But here's a little info for you:

KOHLRABI   These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. Eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked!  (simplyrecipes.com)

The Kohlrabi

Denison Farm sent along a couple of recipes for Kohlrabi including Kohlrabi with Honey Butter and Fruity Kohl-Slaw (clever, right?).  I'm going to think on these...

Last night I decided to use up the remainder of a dozen farmer's market eggs and create a quiche of sorts.  It wasn't a real quiche because I didn't make a crust, so perhaps it was more of a frittata or a baked omelette??? Either way it was cheesy, gooey, yumminess.

I started (as always, it seems) by sauteing one onion and two gloves of garlic in olive oil.  I then added half of a zucchini, very thinly sliced, followed by three gigantic collard greens, chopped into large pieces and salt and pepper.

These collards completely covered my cutting board!

Once the collards were wilted down, I turned of the heat and let all the veggies cool.  The last thing you want to do is make scrambled eggs by adding hot veggies to cold eggs.

In a large bowl I whisked 6 jumbo eggs with a couple of tablespoons of milk.  You could use cream here to make this very rich, or just water if you don't have any dairy on hand. 

Seriously jumbo eggs.

I then added an ounce of herbed goat cheese crumbled and about a half of a cup of shredded sharp cheddar cheese and of course salt and pepper.

Once the veggies were cool I added them to a well greased glass pie dish and poured the egg/cheese mixture over the top. I also added some grated Parmesan cheese for good measure on the top.  I put this into a 425 degree oven for about half an hour, until it was puffed and golden brown.

This was very very cheesy and yummy! I enjoyed the collards, but I really like any wilted green with garlic and olive oil.

I ate my "quiche" with roasted beets from last week's share.

If you don't hear from me before the weekend, have a fabulous 4th of July!  I'll be working...booo but I hope you all get some beach, pool, and sun time!

How gorgeous are these hydrangeas. I saw them on my early morning walk with Maggie today.  The rainbow of blues, purples, and pinks is just stunning!