Week 13 Boxletter

The first of the corn!  Now truth betold, I’m not 100% sure how much corn will be out in the field.  David is on I90 as I type this heading back to the farm after a little vacay with his family so we haven’t gotten a real good assessment on the corn, it could be less than we need or it could be more (fingers crossed for more!).  Either way it should be just the beginning and I’m pretty excited about it.  While I’m normally a corn on the cob purist: Butter. Salt. Done. I’ve seen a couple variations that I’m intrigued by.  First, a simple one: Old Bay, lemon and butter.  That just says clambake to me and as a Rhode Island transplant I do appreciate a little east coast nostalgia.  Second, don’t be surprised: Fish sauce, lime and peanuts.  Different I know, but you make a little mix of mayo, fish sauce, sugar and lime and slather it on corn followed by a sprinkle of chopped peanuts, lime zest and cilantro. I am clearly often swayed towards the flavors of southeast Asia and this is right up my alley.  You should try it and tell me about it. 

p.s. sorry, there are a LOT of words in this edition. 

Happy Eating!

-Liz

Greek Style Kohlrabi Pie

Yes, there is fussy phyllo dough in here, but if you’re against doing anything fussy this week you can bake this as a gratin type thing and forego the phyllo.  Just place the filling in a baking dish, drizzle with just a Tbsp of olive oil and bake at 375 for 40 minutes till it’s nicely browned on top.  With other strong flavors, kohlrabi takes second fiddle and works really well here.  This calls for using the kohlrabi greens as well, if you don’t have any that’s fine or if you have some leftover kale or something, use that instead.  It just ups the veggie quota and makes the filling more colorful. 

2 pounds kohlrabi, with greens if possible

3 tablespoons extra virgin olive oil

1 medium or large onion, finely chopped

2 large garlic cloves, minced

 Salt and freshly ground pepper to taste

⅓ cup chopped fresh dill

¼ cup chopped fresh Italian parsley

3 large eggs, beaten

5 ounces feta cheese, crumbled

12 sheets phyllo dough (1/2 pound)

1 tablespoon unsalted butter, melted (optional)

If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute. Let cool and squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment, or a box grater and your super human arm strength if you don’t have a food processor. 

Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.

Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.

Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.

Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.

Adapted from NYT Cooking

Pickleback Slaw

There is always room for another slaw recipe.  Maybe you have some homemade pickles you can skim some brine from.  Maybe you bought a jar of our pickles in the market.  Or maybe you just have some regular old store bought pickles.  Any of the above work fine here.  Eat this straight up or on a burger or a sandwich, you can’t go wrong.   

1 small head green cabbage

1 small kohlrabi, peeled and shredded (possibly with your super human arm strength again or your food processor.)

2 carrots, peeled and grated

½ cup mayonnaise, preferably homemade or Best Foods

3 tablespoons pickle juice

1 tablespoon Dijon mustard

1 tablespoon cider vinegar

2 teaspoons hot sauce or to taste

Kosher salt

Ground black pepper

Cut the cabbage in half and remove the core from each side. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots and kohrabi in a large bowl.

In a separate bowl, whisk together the remaining ingredients. Pour the dressing over the cabbage and toss. Season to taste.

Adapted from the interwebs

Kohlrabi Salsa Fresca

I’m legit trying to get you to use the kohlrabi right away, somehow, some way.  I’ve had my own love/indifference relationship with kohlrabi and have found that if I use it sooner than later it is so much better.  Now, don’t get me wrong, it can be a storage veggie and it surely might make an appearance this fall but those kohlrabi you want to roast or make soup with.  These fresh guys, these you want to make slaw and this salsa with.  With a texture like jicama, it lends itself really well to this.  Spoon it over tacos, eat it with chips or use it as an accompaniment to chicken or fish or whatever you happen to be eating. 

¼ cup finely chopped red or white onion

½ medium kohlrabi (about 1/2 pound), cut in small dice (1 cup)

1 pound ripe tomatoes, diced (2 cups)

1 to 2 serrano or jalepeño chiles (or more, to taste), minced

¼ to ½ cup chopped cilantro (to taste)

1 to 2 tablespoons fresh lime juice (to taste)

Salt to taste

Place onion in a small bowl and cover with cold water. Let sit for 5 minutes. Drain and rinse with cold water. Drain on paper towels.

Combine kohlrabi and tomatoes in a medium bowl. Add onions, chiles, cilantro, lime juice and salt to taste and stir together. Let sit for 15 to 30 minutes before serving.

Adapted from NYT Cooking/Martha Rose Shulman