We got even more rain since our last newsletter which means our crops are just loving all the rain we’ve got and the farm is just exploding! We’re thankful for the additional rain and feel like the farm is looking really great. We’ve got some updates on the transition from our early season to peak season and one of our favorite recipes and uses of kohlrabi.
Transitioning to Peak Season
It feels like we’re transitioning into peak season here on the farm as many of the earliest planted field crops are being harvested and as the tunnels are being cleared of spring crops to make way for summer lettuce. Our first planting of sweet corn is tasseling which means in just 2-3 weeks we should be picking the first sweet corn of the year. The peas are in full swing and we even spotted a singular green beans that’s ready. Green beans will likely start coming in in about 2 weeks.
We’re also through the majority of infrastructure and setup projects as well as about 75% of the seasons planting. We’ve been working really hard on weeds and we’re winning the battle in most, but not all, spaces on the farm. The picture below shows some of the good work our staff has done cleaning up a bed of carrots. The red-ish color stuff in between the tiny rows of carrots are actually weeds that were pulled by our staff.
Kohlrabi Fritter Recipe
We’re harvesting a bunch of kohlrabi right now and should have kohlrabi for the next couple weeks in both the CSA and on the market stand. We thought we’d share one of our favorite kohlrabi recipes; kohlrabi fritters.
Ingredients
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2 kohlrabi
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1 egg
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2 tablespoons flour
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1/4 teaspoon sea salt
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vegetable or canola oil for frying
Directions
1. Peel the kohlrabi. Peel it vigorously - the peel is quite tough and fibrous. Grate the kohlrabi on a large holes of a grater into a bowl. Lift the grated kohlrabi out of the bowl and onto a doubled clean kitchen towels or multiple layers of paper towels. Lift the corners of the towel(s), twist them together, and squeeze out as much liquid as you can.
2. Crack the egg into a large bowl and beat it with a fork. Combine the kohlrabi and the egg. Sprinkle the mixture with the flour and salt and stir to combine thoroughly.
3. Heat a generous layer of oil (about 1/4 inch deep) in a large frying pan or pot over medium-high heat until oil shimmers when you swirl the pan. A bit of batter dropped into the pan should sizzle immediately.
4. Put generous spoonfuls of batter into the pan and flatten a bit with the back of the spoon. You should be able to fit about four fritters in a large pan at a time. Partially cover and cook until the fritters are browned on one side, 2 to 3 minutes, flip, partially cover again, and cook until they are tender and browned on both sides. Transfer the fritters to a paper towel-lined plate to drain. Repeat with remaining batter. Serve immediately.
Makes about 8 Kohlrabi Fritters.
Notes
We sometimes like to make this with half kohlrabi and half potatoes and you can always add in other veggies for additional flavor. We’ve added a small amount of shredded carrots, green onions, and garlic scapes.
