It’s a wonderful time of year for fresh fruit and vegetables. Our fresh produce tables are absolutely bursting with the best that our little part of the world can grow. Since we stopped working with the supermarkets to focus on growing local food for local people we grow a huge variety of vegetables from seed ourselves. In our vegetable field at the moment, despite the terribly dry conditions, the little seedlings are growing away well. The latest vegetable that’s ready to be harvested is kohlrabi.
Kohlrabi is both a pretty and a macabre looking vegetable, native to the northern hemisphere, they are packed full of vitamin C, A and B6. It has a distinctively fresh taste that is both sweet and nutty, available most of the year round, but at their tastiest right now! We love the vivid colours of these strange looking vegetables and with beautiful purple and green ones arriving in daily from the field they make a beautiful addition to your plate.
A few years ago we were lucky to have a food photographer and blogger working with us. Anna from Camera & Clementine worked in the shop and also devised delicious recipes for us every month along with fantastic photography. After a wander in the field one day she came back with some Kohlrabi and has created these wonderful recipes for us:
- 3 small kohlrabi or 250g
- 2 free range eggs
- 1 small red onion
- 2 tbsp plain flour
- a small bunch of tarragon
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil or rapeseed oil for frying
- 1 apple
- 2 small heirloom tomatoes
- 1/2 lime, juiced
- 1/4 cucumber, de-seeded
- a small bunch of basil leaves
Fritters
Peel the Kohlrabi and discard the green tops, then grate and add to a mixing bowl together with the eggs. Finely chop the red onion and tarragon and add to the bowl together with the flour. Mix all the ingredients well, until combined. Season with salt and pepper. Heat a large flying pan with the oil on medium heat, and using a large spoon scoop a dollop of the fritter mixture onto the pan and carefully press down to make a patty shape. Continue with the remaining mixture. Cook the fritters for 5-6 min on each side, turning once, until they are golden brown. Serve hot with salsa.
Salsa
Wash and chop the apple, cucumber and tomatoes into small cubes. Add to a bowl and squeeze over the lime juice. Tear the basil into small pieces and add to the salsa, mix all the ingredients together, and serve immediately
