Year two of the urban garden and we are wildly more successful than last. Don’t get me wrong… I loved eating tomatoes until I was seeing red, but I am glad that we’ve mixed it up this year. Our crop includes grape tomatoes, beef steak tomatoes, green and red onions, kohlrabi, eggplant, broccoli, green peppers, red bell peppers, banana peppers, Serrano peppers, cabbage, fennel, Brussels sprouts, basil, spearmint, chives, lavender, sage, oregano, and rosemary. We’ve been enjoying the fresh herbs and kohlrabi already. I can’t wait until the rest is ready!
The Ginger Kitchen
We eat well. We play well. We live well.
Tag Archives: Kohlrabi
Baked Salmon and Kohlrabi Leaf Salad
Hello world! It seems appropriate that my first blog post should center on food. My husband, Jon, loves to cook and he is really, really good at it. Over the course of the past year or so, he’s found his niche, taking existing recipes and adjusting them just enough to make them his own. Tonight was no exception. As we brainstormed about what to eat, he set off for the store for four items: flour, eggplant, fish and batteries (obviously this last item was not for a recipe). He returned with most of those items, though he forgot the flour and the batteries, along with some fresh kohlrabi, and he set to work. The result? Baked Salmon with Apricot Ginger Sauce and a Kohlrabi salad with home grown veggies and homemade dressing.
Salad:
Kohlrabi leaves
Tablespoon of tarragon vinegar
Tablespoon olive oil
Teaspoon of sugar
Leftover roasted corn off the cob
White onion
Grape tomatoes
Salt
Pepper
Main Dish:
Salmon, skin side down
Apricot ginger sauce with bacon and horseradish
Tablespoon of bacon grease
Baked in a cast iron skillet
(Beg pardon for the sub-par photos. I am no photographer!)
After dinner, Jon put together a phenomenal dessert: Coconut pound cake and Fresh Blueberries from the East State Farmer’s Market, Breyers Natural Vanilla Ice Cream and Red Wine Reduction Syrup, which he whipped up a couple weeks ago to have on hand, just in case.
