Kohlrabi Hash Browns

Kohlrabi Hash Browns

From Farmer John’s Cookbook: The Real Dirt on Vegetables.  By Farmer John Peterson and Angelic Organics via our customer Karen and her work at the FARMS Community Kitchen. Thanks Karen!        

Serves 4 to 5

Ingredients

• 4 medium kohlrabi bulbs (about 1 pound total)
• 2 eggs, beaten
• 1 small onion, chopped (about 1/3 cup)
• 2 tbsp. dried bread crumbs
• 1 tsp. salt
• ½ tsp. ground ginger
• ¼ tsp. dried red pepper flakes
• black pepper to taste
• 2 tbsp. olive oil

Directions

1. Peel and grate kohlrabi.  Wrap in dish towel and squeeze away excess water.
2. Combine eggs, onion, bread crumbs, salt, ginger, red pepper and black pepper in a large mixing bowl.  Blend together.
3. Add kohlrabi and mix together.
4. If desired, roll into 1 inch balls.   
5. Heat oil in large, heavy skillet.  Add kohlrabi mixture or balls to skillet.  Flatten the balls with spatula or continuously mix the mixture.  
6. When golden brown, flip the flattened balls.  (5 to 7 minutes per side)

Spinach Grilled Cheese

Ingredients:
A loosely packed cup of spinach
Your favorite cheese (that melts - I used a combination of Cabot Cheddar and Spring Day Creamery Blue)
Your favorite grilled cheese bread (I had a nice, light rye from Zu bakery handy)
Butter (or your preferred cooking oil)

Recipe:

You wouldn't think it, but there are definitely different ways of making grilled cheese. This is the way I (Ailish) make it. Ben makes it differently, and I will describe his variation.

1. Assemble your ingredients. Slice the bread. Slice the cheese so it will comfortably fit on the bread, and tear the spinach into smaller pieces if it looks like it won't sit comfortably on the bread either. You can also wilt the spinach first, and then it will drape nicely on top of the cheese.
2. Turn your skillet or griddle on to medium heat.
3. Butter the outer sides of each of your pieces of bread. Place one slice, buttered-side down, on the hot skillet. Quickly place the cheese, spinach, and other slice of bread - buttered-side up! - on top. 
4. Turn the skillet down to medium-low and cover the sandwich with a lid (this helps the cheese melt without burning the bread)
5. Check the bottom in a minute or two - when it is golden brown, flip the sandwich over completely. Cook on this side until golden brown. It should be another minute or two, and the cheese should be perfectly melty. 
6. Variations: Ben likes to make each half of his grilled cheese separately, by melting butter in a medium hot pan, and putting both slices of bread in at once. Usually, both slices get cheese and toppings, and then the lid, to hold in heat and melt the cheese faster. Check to make sure the bottoms aren't burning after a minute or so (turn down the temperature, if so. When the cheese is melted, pick up one half and flip it over onto the other half, making your sandwich complete.
7. More variations: add caramelized onions, a slice of ham....the options are endless!
8. Enjoy!

Ham Steaks and Gravy in the Crockpot

Fresh Ham Steaks and Gravy in the crock pot

Perfect for the crock pot or other slow cooker.

Ingredients

• 1 Whatley Farm organic fresh Ham Steak, cut into 2 pieces. Our ham steaks are large and equal 2 store-­bought steaks
• 1⁄4 cup butter
• 6 Tbsp flour (or equivalent gluten-free thickener - see this article in Bon Appetit for suggestions)
• 2 cups chicken or turkey stock – preferably homemade
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp celery seed
• 1 Tbsp "Rosemary's Italian Blend" from Gryffon Ridge Spice Merchants 
• 2 cloves garlic, chopped
• 2 cups mushrooms, roughly chopped – or use dried mushrooms and rehydrate

Recipe

1. If you are using dried mushrooms, rehydrate in enough warm water to cover, until tender.
2. Warm the chicken stock.
3. In a large saute pan, melt the butter. Add flour and stir together. Cook on low, stirring constantly, until slightly golden. Slowly pour in the warmed stock, whisking to smooth out the lumps, until mixture is nice and thick. 
4. Add remaining ingredients – salt, pepper, chives, parsley, garlic, mushrooms. Stir sauce until well mixed. Adjust seasoning to taste.
5. Pour a little sauce into crock pot, place one piece of ham steak in crock pot, pour half of sauce over it, place second piece of steak in, pour remaining sauce.
6. Cook for at least 4 hours on high. It is done when the meat is tender and falls apart in large chunks. If you double this recipe you will need to increase the cooking time, as the bulk in the crock pot will slow down the cooking a bit.

Munich Beer Radish Snack-a-tizers

So, we would like to reveal what everyone wants to know - why is the Munich Beer Radish called a "Beer" radish? 

The Munich Beer radish is a fairly pungent specimen, and therefore it cuts through strong flavors - like beer and cheese - and complements them very well. Here you can see them paired with a Sierra Nevada Celebration Ale, some Gouda and Tomme from Balfour Farm, and a hearty, seed-packed loaf from Zu Bakery. 

Munich Beer Radishes go well with pretty much any of the cheeses from our local cheesemakers (in addition to Balfour try Winter Hill Farm , Spring Day Creamery, and Swallowtail Farm and Creamery at the Brunswick Winter Market, and Imagine Dairy Farm (through the Market Cafe) and Tourmaline Hill Farm at the Midcoast Winter Farmers' Market).

It is also easy to go gluten-free - thin slices of Munich Beer Radish work perfectly well as crackers on their own! And instead of cheese you could substitute another rich spread, like olive or mushroom tapenade, or roasted red pepper dip.

See Nick, below, demonstrate proper enjoyment of the Munich Beer Radish!

Sweet Dumpling Squash Wedges

A lot of the smaller squashes like acorn and delicata will work in this recipe, but Sweet Dumpling is one of our favorites, so it gets to be the featured squash. 

Ingredients
Two medium Sweet Dumpling squash (about the size of softballs)
Oil to grease the baking sheet
Salt to taste
(Optional) Spices to taste: Cinnamon and ginger; cumin and smoked paprika; cayenne and nutritional yeast - the combinations are endless!

Recipe
1. Preheat your oven to 375F.
2. Start with two Sweet Dumplings that have definite orange edges along their stripes, or have stripes that are entirely orange (see below). The color change from green means that more of the starches have converted into sugars. Yum!

3. Cut your squash in half with a nice, sharp knife. (If it's dull, it may slip, especially around the stem areas).
4. Scoop out the seeds - you can compost them, or save them to toast them, just like pumpkin seeds! Backyard chickens are also very fond of squash seeds.
5. I break off the stems if I can; otherwise cut around the stems and the blossom end scars after you have cut the squash in half (see below).

6. Coat an edged baking dish (like a jelly roll pan or a casserole dish) lightly with your cooking oil of choice. 
7. Toss the squash in the oil so it gets lightly coated; sprinkle with salt and spices. I generally start at a half teaspoon salt and a teaspoon or so of spices. Then diners may add more salt, pepper, or spices at the end to their taste, too.
8. Bake squash for 25 minutes, then stir with a spatula so each side of the wedge has some time in contact with the pan to get nice and caramelized. Bake 5 minutes and stir again. Bake another 5-10 minutes or until you can easily stick a fork through one of the wedges.
9. Remove from oven, sprinkle with more salt, seasonings, honey, or maple syrup if you desire.
10. Enjoy!