http://foodiefarmgirl.blogspot.com/2007/11/recipe-what-to-do-with-kohlrabi-puree.html

Now that’s a woman who loves her kohlrabi. She includes some nice links and recipes, including one for pureed kohlrabi.

3 Tbs olive oil
4 cloves garlic
1 medium onion chopped
2 bell pepper cubed
2 small summer squash cubed
1 medium eggplant cubed
2 medium tomatoes cubed
1 1/2 tsp basil
1 bay leaf
1/2 tsp. oregano or marjoram
1/2 tsp rosemary
4-5 medium tomatoes, chopped (or 1 14 oz can)
1 1/2 tsp. salt
Black pepper to taste
Fresh chopped parsley

Heat olive oil in large, heavy pot. Crush garlic into the oil. Add bay leaf & onion. Saute over medium heat until onions turn transparent. Add eggplant, salt, herbs. Mix well then cover and cook 10 to 15 minutes over medium heat, stirring often. When eggplant is tender enough to be easily pricked by a fork, add black pepper, summer squash, tomatoes and peppers. Cover and simmer 10 minutes or until all vegetables are tender. Top with parsley, or grated Parmesan cheese or chopped black olives. Serve plain, over rice or polenta.

Baked Winter Squash Soup
2 acorn squash
1 lg butternut squash
3 carrots, peeled and halved
1 lg onion, thinly sliced
6 Tbl unsalted butter
6 tsp dark brown sugar
48 oz. chicken broth, divided
3/4 tsp ground mace
3/4 tsp ground ginger
1 small hot pepper, diced – optional
salt to taste

Cut squashes in half lengthwise. Scoop out and discard seeds. Place squash halves, skin side down, in a shallow roasting pan. Arrange carrots and onions around squash. Place 1 Tbl butter and 1 tsp brown sugar into each squash cavity. Pour 2 cups of broth into pan. Cover pan tightly with aluminum foil and bake at 350° for 2 hours.

Remove pan from oven and allow vegetables to cool slightly. Scoop out squash pulp and place in stockpot. Add to stockpot the cooked vegetables, remaining broth, and seasoning; mix well and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.

Puree the soup in batches in a blender, or process through a food mill, until smooth. Return to stockpot, adjust seasonings and heat thoroughly.

from “Seasons of Thyme: Savoring the Traditions of Sutton, Massachusetts,” by Barbara MH Daigneault and Cathleen Haddad ©2003

thanks

I would love to get canning tomatoes. My tomatoes are totally pathetic this year.

Thanks!!

The main Web site, http://www.prairienet.org, is the site for the Prairieland CSA based in Illinois. It’s very well done, I think, with lots of useful links about CSAs, produce, recipes, and fact sheets. Check it out!

I made Pasta al Cavolfiore last night… I’m not a huge cauliflower fan, but this was very yummy!