Weekly Basket #3

  1. Baby Beets

  2. Kohlrabi

  3. Thai Basil

  4. Rainbow Chard

  5. Hakurei Turnip

  6. Flat Leaf Parsley

  7. Garlic Scapes

  8. Snow Peas

  9. Baby-Leaf Lettuce with Edible Flowers

Featured Item: Kohlrabi!

Popular is German cuisine, this oddball looking vegetable is similar in taste to broccoli and cabbage. As with many of the broccoli-family vegetables, it is extremely high in Vitamin C. You can eat the entire plant (leaves, stems and bulb). The bulb has a woody layer and should be peeled prior to eating. Leaves and stems you can steam, sauté or throw raw in a salad or slaw. The bulb part can be cooked in just about anyway, but if you're tired of eating 'healthy' greens, I'd recommend these fritters. They're so fast to prepare and healthy without tasting like it.

The Harvest

Kohlrabi, Hakurei Turnip and Carrot Fritters with Garlic Scape Mayo

July 6, 2017

 

For the Fritters

2-3 bulbs of Kohlrabi, peeled

2-3 Hakurei turnip 

1 carrot, peeled

1 egg, lightly beaten

2 Tbsps Flour

1/4 tsp cayenne pepper

Pinch of salt

Olive oil

Thai Basil for garnish

For the Mayo

2 garlic scapes, thinly sliced

Olive oil

1/4 cup of mayonnaise

Squeeze of lemon juice

Saute the garlic scapes in a little olive oil on medium-high heat until soft and fragrant, about 3 min. Let cool. Add to mayo and lemon juice. Set aside in fridge.

Grate the turnip, peeled carrot, and peeled Kohlrabi bulbs (as for the rest of the Kohlrabi, save the leaves and stems for another meal). Squeeze the shredded vegetables in some paper towel to remove any excess liquid. Mix together with egg. Add the flour, cayenne pepper and salt. Stir until mixed.

 

Using a small frying pan, add about a 1/4" depth of olive oil. Heat oil on medium-high. Add fritter mixture by the spoonful. Cook on each side until golden brown, about 3-5 minutes per side. Remove from pan and place on paper towel to remove any excess oil.

Serve with mayo and some Thai basil. Should make about 6-8 fritters.

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