Alien Veggie: Kohlrabi

Last week I saw my first Kohlrabi, we get a CSA share from Springdell Farm and I was going through the bucket prepping everything for the week when I looked into the basket and saw a strange veggie in there I had never seen before.  It was round and green and had weird spikey roots sticking out all over.  There was a small spot in the bottom that you could smell and it smelled a little like cabbage but looked a lot like you would think a squash should look minus the weird shoots.

The amazing google powers that I have (search unusual vegetable) and found out what it was and how to prep/cook it.  My favorite link was from Renee’s Garden and had an excellent explanation on the weird veggie that was living in my house.  So then of course I had to figure out what to do with this alien…this recipe for Stuffed Kohlrabi from Epicurious.com was the perfect solution!

yield: Serves 4 to 8

Ingredients

• 8 kohlrabies (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs
• 1/2 cup finely chopped onion
• 1 garlic clove, chopped fine
• 1/2 stick (1/4 cup) unsalted butter
• 1 pound ground pork
• 1/2 cup cooked long-grain rice
• 2 tablespoons finely chopped fresh parsley leaves plus additional for garnish if desired
• 2 tablespoons sweet paprika
• 1/4 teaspoon dried marjoram, crumbled
• 1/4 teaspoon caraway seeds
• 1 1/2 tablespoons tomato paste
• 2 large eggs, beaten lightly
• 3 1/2 cups chicken broth
• 2 tablespoons all-purpose flour
• 1/2 cup heavy cream

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Preparation

Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups).

In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to hold them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm.

In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.

Our Local Roots

Springdell Farm is located on land that has been family owned and operated in the historic town of Littleton, Massachusetts since the 1700s. The farm sits on one of the oldest agricultural grounds in the area. In the Spring of 1931, James and Marea Theodoros purchased the land during the heart of the Depression. They were Greek immigrants who had a passion for farming and a love of the land. In the first few years, it was a constant struggle to keep the farm, and for a while it was actually up for sale. During each of those tough, early years, James and Marea sold everything they produced from a piece of plywood on top of two milk crates outside the big, white farmhouse. At that time, Great Road was just a small, dirt path. Every once in a while a potential buyer for the farm would show up and each time James made sure they knew the soil was way too rocky to farm. By saying awful things about this great farmland, he successfully discouraged them from buying it. Doing everything they could to save the farm, they successfully rode out the Depression and kept their land. Located in what was then the “Heart of Apple Country”, the land was originally a dairy farm and apple orchard. James and Marea worked together to convert the land into a fruit and vegetable farm. In the mid-1940s, James’ brother Tasso joined the family business. They added corn, strawberries, raspberries, grapes, watermelons, and many other vegetables. As the output grew, they added the white farmstand that we operate out of today. In 1981, with James’ health failing, his granddaughter Paula who had always worked by his side, took on a larger role in running the farm. Later that year when “Grampa Jimmy” passed away, Paula became the next generation to continue the family tradition as head operator. Along with Tasso, Marea, her father Gerry, and her mother Helen, they worked the land as a wholesale farm and sold to many supermarkets, other roadside stands, and sold only strawberries at the farmstand. In the late 1980’s, Paula persuaded the family reduce the wholesale business and open up the farmstand for the entire growing season. It proved to be the right decision, and they quickly developed a large and loyal customer base Today, our number one priority is selling to our customers directly. Marea worked the farmstand up until she passed away in 1996. Uncle Tasso, known to many as“The Corn Boss”, would drive by the field on his old 8N tractor, and from the seat he could tell you the exact day of when the corn would be ready to pick. He worked the land until 2005, when he passed away at he age of 101. Bob’s passion lies in our beef cattle business In 2003, he began developing our closed herd of Black Angus beef cattle, which in only 6 years has evolved into something we only dreamed of. Keeping the animal’s welfare number one on his list of priorities, Bob has produced some of the best tasting, grass-fed cattle around. Paula’s youngest daughter Jodee works alongside Bob as his“right hand man”, helping in every aspect of herd management . In 2006, Paula was joined by her daughter Jamie. Having worked with her grandparents, Uncle Tas, and her Mother from childhood, Jamie developed an early passion for the farm, ensuring her place as the next generation to work these fields. She was only 8 year old when she started her own flower garden, selling her zinnias at the stand. After graduating from high school, she quickly followed in her Mother’s footsteps and started working alongside the family. “I have always enjoyed planting a field, helping it grow, and putting a smile on the customer’s face”. Today, the family farm has both the third and fourth generations all working together to continue a true family tradition. Paula’s son, David, works as the farm mechanic, and with Jodee’s interest in the animals, we’re all sure that she’ll realize her dream of someday taking over the cattle business and becoming the head herdswoman. Our farm has changed a lot over the last 80 years, and every year brings new growth and improvement. We take great pride in our land, our animals, and all the work that we have done to provide our customers with local food raised with care and respect. We invite you to come and experience a true New England roadside stand, and meet the family that grows your food.