Kohlrabi

Our spring kohlrabi is coming along nicely.  Hope to have some for market in early June.

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Our kohlrabi did’t do well last year, since spring was so HOT, but I think we will have a crop this year.  Looking forward to some simple, cooked Kohlrabi.

 

Cooked Kohlrabi

Peel skin from kohlrabi (kohlrabi smaller than 3 inches in diameter, you can leave skin on).  Cut into 1-inch cubes.  For approximately one pound of kohlrabi, add ¼ – ½ cup water and a few tablespoons of butter*.  Cook in microwave for around 10 minutes, or until tender.

*I add a sprinkling of sugar (½ – 1 T.)  before microwaving.  OR you can season with salt and pepper, and then top with parmesan cheese after microwaving.

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Strawberry and Mixed-Berry Jam

I am slowly but surely getting better at jam and jelly making.  Granted, I haven’t practiced a lot, because we are just now starting to get enough fruit to process.  But I have practice quite a big on jalapeno jelly, and last summer, with tomato jam (it is delicious … trust me).

Now, I am tackling berry jams.  Most recently, Strawberry Jam and Mixed Berry Jam, using our own strawberries, raspberries and blackberries.

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They are both delicious, as only homemade jam can be, but I think I prefer the mixed berry jam, as it isn’t quite as sweet.  Trying to capture the beautiful color in this picture … didn’t really work.  🙂

However, the next time I make jam, I am going to try a trick I just learned for getting that pesky foam off the top … adding 1/2 t. butter to the recipe.  Has anyone else tried this?  Does it work?

 

Pan Fried Spinach

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I made this delicious (and easy!) recipe from The Pioneer Woman many times this spring.  Basically all you do is add 2-3 Tablespoons of olive oil to the skillet, add TONS of freshly minced garlic, heap the skillet with fresh spinach (and I mean HEAP … it really cooks down!), and cook for less than a minute.  I should be just starting to wilt, but a tiny bit crispy.  Add a little salt and YUM!  Got a healthy does of iron many times from this little gem!

Bread Baking

I have been trying to teach myself how to bake bread for a few years now.  I’m sorry to say that even after TWO YEARS, I am not very good at it.

The only fool-proof bread recipe I have found is this one for Farmhouse White Bread from Farmgirl Fare.

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See?  Beautiful, right?  But … it’s white bread.  And we just don’t do white bread.

So, I am still trying and trying to learn how to make good wheat bread.  The best recipe I have found so far is this one for Honey Oatmeal Bread from Tasty Kitchen.  It really is delicious, but …

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… why, oh why won’t it rise???  Like I said, still delicious though.

I guess practice makes perfect.  Try, try, again!

 

Delicious Caprese Pizza

We absolutely LIVED off this pizza last summer!  SO delicious … and with my recipe, SO easy!

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I buy the pre-made, whole wheat pizza crust at the store … the kind that come two in a package.  Brush olive oil over the crust and sprinkle with shredded mozzarella cheese.  Top with LOTS of local heirloom tomatoes, fresh, torn basil leaves, fresh mozzarella (I used a combination of fresh and packaged mozz. here, as I didn’t have quite enough of the fresh), and seasonings (garlic, salt, pepper, etc.)

Bake until cheese is melted.

Experiment with this using different heirloom tomatoes for TOTALLY different tastes.  I used Amana Orange here, which I just canNOT get enough of.  It was also delicious with Mortgage Lifters and Cherokee Purples.