Greetings fresh food lovers. We had another amazing box from Calvert’s Gift Farm CSA this week, and farmer Jack, who knows I love Kohlrabi, surprised me with a special gift of the sputnik shaped veggie in my box! Thanks Jack!
Here’s a shot of what I’ll be working with for the Farm Fresh Challenge. (We had more in the box but this is what I chose to use last night.)
Yellow squash, Kohlrabi, Beets, Spring Onion, Sage, Garlic. (Not shown: Mint)
I decided to make a three part challenge today, a drink, side dish and main dish. All part of…
[Not associated with the real Chopped, the Food Network or Tim Allen.]
Round One: Cream Mint Tea
1 bunch of Mint leaves, stripped from the stem
1 Red Bush (de-caf) Tea Bag
4 cups Boiling Water
3 cups Almond Milk
3 cups Ice Cubes
1. Heat the water to a boil
2. Brew the Mint Leaves and the Tea Bag for 20 minutes
3. Remove the Tea Bag and Leaves. In batches, place 1/3 of the tea, 1 cup of Almond Milk, and 1 cup of Ice Cubes into a blender and process until smooth. Repeat twice more until the tea is complete.
4. Keep chilled. If Tea flattens, pop it back into the blender for a few seconds to froth it up.
Round Two: Kohlrabi Coleslaw
3 medium Kohlrabi
1 bunch of Beets
1 bunch of Spring Onions
1 bunch Radish
1 Fennel Bulb
3 Tablespoons of Mayonnaise
2 Tablespoons of Olive Oil
Salt and Pepper
1. Grate the Kohlrabi, Beets, Spring Onions, Radish and Fennel (use a large whole grater).
2. In a small bowl mix the Mayonnaise, Olive Oil and the juice of the 1/2 Lemon.
3. Toss the grated vegetables with the Lemony Mayonnaise.
4. Salt and Pepper to taste.
5. Refrigerate until ready to serve.
This is an excellent Crisper buster. I not only used the super fresh ingredients from the box (Kohlrabi, Beets, Spring Onion) but I used up some ingredients that I hadn’t had a chance to use from last week (Fennel, Radish). If I had celery or carrots they would have made it into the slaw as well. I think some raisins and or nuts would be an excellent add in.
BONUS to Baltimore readers: The Beets give this a certain RAVENS purple, so its perfect for a picnic if you want to celebrate our Super Bowl Champs… Just sayin’.
A serving of Kohlrabi Coleslaw goodness.
Round Three: Polenta Lasagna
1 pre-cooked Polenta “sausage” (my market has this with the rolls in front of the deli counter. It is not refrigerated.)
1/4 cup of fresh Sage Leaves
1 whole Garlic
1 bunch of spring Onion
4 medium Yellow Squash
4 slices of Provolone Cheese
Grated Italian Cheese
Salt and Pepper to taste
1. Pre-Heat Foreman Grill to 350 degrees. (You could also use a frying pan)
2. Cut up the Polenta into 1/3″ slices (Warning the Polenta is packed in water…which tends to squirt out when you pierce the plastic wrap.) (Ideally you’ll want to get 15 slices out of the slices — think slice and bake cookies)
3. Spray the surface of the Grill (or pan) and heat the Polenta slices for 5 minutes.
4. Separate the Garlic into cloves.
5. Cut up the Onion and Squash into same size slices.
6. When Polenta is finished cooking remove from grill and set aside. Place the Garlic, Onion and Squash on the grill and cook for 5 minutes.
7. Spray a square glass pan (like a cake pan) and arrange the Polenta. Top with Sage Leaves.
You should be able to fit two row of three slices and a third row of half slices. Put the rest of the Polenta to the side.
8. When the Garlic, Onion and Squash is cooked arrange it in a layer over the Polenta. Top with slices of Provolone.
9. Add a second layer of Polenta. Add extra Sage Leaves, Salt and Pepper and grated Italian Cheese.
10. Keep in refrigerator until a few minutes before plating then pop in the Microwave for a few minutes to reheat.
Since you can make this ahead of time it makes for a nice Summer dish. The Polenta Lasagna feeds 3 or 4 adults.