Oh yes! The beginning of my CSA share is here! I get really excited about my veggies. Imagine a kid in a candy store and that’s how I feel every time I get my box full of fresh, organic, locally grown vegetables straight from the farm. For those of you who read my blog and don’t know about CSA, which stands for Community Supported Agriculture, you can visit the Fair Share CSA Coalition website for a good understanding of how it works. I have been doing it for a number of years now (5 maybe?) and even though there is a small risk associated with it, I have never been disappointed. The best part is that I have come to know vegetables and greens that were unfamiliar to me, and I have learned how to use them in new ways every year.
Kohlrabi is one of those root vegetables that I had no idea what it was the first time I saw it in my box. I soon learned that it is juicy, crunchy, sweet and very mild. It doesn’t need to be cooked. It is a nice crunchy addition to my salads. I love to use it for coleslaw salads, specially to top fish tacos, yum! It makes the perfect snack, I cut them into sticks to dip in ranch, the kids love it too. The greens are edible as well, and I normally sauté them with some garlic and spices to go as a side to meals.
This recipe came as a suggestion on one of my Instagram pictures from Whitewater City Market. I wouldn’t have thought of this genius idea myself, but I knew right away I had to try it. Think of one of the most popular warm dips, yes – I am referring to spinach and artichoke dip, but instead of spinach and artichoke they suggested I use the entire kohlrabi, bulb + greens, to make the dip. Well, this recipe turned out GREAT! Roasting the kohlrabi brought some more sweetness, it didn’t lose all the crunchiness making it a perfect bite. A pinch of crushed red pepper on the greens gave it a little zing along with Monterrey Jack cheese, and some cream cheese for the oozy gooey effect! I took it to a summer party and it was a hit. Some people asked for the recipe, so here it is the Kohlrabi Warm Dip recipe for your enjoyment.
Thank you Whitewater City Market for sharing this wonderful idea!
3 medium kohlrabi with greens
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 pinch of smoked paprika
1 pinch of crushed red pepper
8 oz. low fat cream cheese
1 + 1/2 half cup Monterrey Jack cheese
Salt and pepper
Preheat the oven to 400F. Cut the tops of the kohlrabi, wash and dry the greens, set aside. Peel the bulbs, cut into quarters and place in a sheet pan, drizzle with 1 tablespoon of the olive oil, salt & pepper. Roast in the oven for 30 minutes, turning the pieces half way through the cooking. Meanwhile cut the greens, heat the remaining olive oil in a sauté pan over medium heat. Add the greens, garlic, paprika, and crushed red pepper. Cook stirring until wilted, about 3 minutes.
In a food processor, add the roasted kohlrabi, sautéed green, cream cheese, 1 cup of Monterrey Jack cheese, process until smooth. Season to taste with salt & pepper. In a baking dish add the mixture and top with the remaining ½ cup Monterrey Jack. Bake for 10 minutes in a 400F oven, or until the cheese melts and the top is golden brown. Serve warm with pita chips or bread. Enjoy!