Food, farting, and farmbox

[antof9]

You've missed a few BWA HA HA moments in our house lately and I've been trying to remember to blog about things Unk said lately that made me go LOL. I had three "food conversations with Unk" I was going to share with you, but I can only remember 1. *sigh* The mind is the first thing to go

Comments

[emperor_fool]

No need to peel, just cut away any tough area around the stem. You can treat them pretty much the way you would a zucchini or yellow crookneck squash. The flavor is similar, but I find it a bit sweeter, and the texture a little less...what's the word I want? Spongy, maybe?

If you only have the one, the pot pie might be a good destination for it. Or you could shred it and mix it raw into any green salad or slaw. If you have several, you can slice them in half right through the scalloped edge (so you have two scallopy rounds) and either pan fry them or bake them as a side. (If you bake, try finishing them cut-side up with a little sprinkle of parmesan (or other cheese) and some herbs, with a quick turn under the broiler.)

One of my fave summer squash recipes (good for patty pans, or zuchs, or crooknecks, or a mix) is to coarsely grate them, saute them with a little garlic in olive oil (or butter, if you're feeling decadent) for just a few minutes, until they're just getting tender. Then take them off the heat and toss in a splash of lemon juice, whatever fresh or dried herb you have on hand, a dash of salt and a good grind of pepper and serve right away. A nice light, fresh side. When veggies are fresh and good, I like to feature and enjoy them, not to disguise them with over-elaborate prep.

I'll bet this answer is a lot more than you were expecting (or wanting). That'll teach you to get me started on veggies...

[alrescate]

e_f pretty much said what I was going to about the squash. The only thing I would add is if you cut it up and cook them on the stove I would add some yellow squash and zucchini. I love those together! (I don't fry them but sautee them in butter.)

P.S. I have no idea how to spell sautee or make the little thing about the "e."

[antof9]

I <3 you :)

[antof9]

Thanks! This is very helpful :)

I grated the first kohlrabi we got -- loved it in salad. But then the part we didn't eat made the fridge STINK. Like bad broccoli. So now I've realized it needs to be used on the spot. And I have 4 of them to use up!

Unfortunately I gave the bigger patty pan to the family we're sharing our family share with. So now I have this little bitty one (sad!) and am hoping it likes the pot pie.

I like your summer squash idea. Yum!

[emperor_fool]

I actually like to crunch on raw kohlrabi just like carrot sticks, etc. I'll slice one thin-ish and just munch my way through it, maybe with a TINY sprinkling of salt. Four is sort of a lot, though.

My sense is that they only stink after they're cut into, so you could eat one a day and leave the others whole, maybe...?

[antof9]

The first time I cut into one, my reaction was (in the following order:
1. it smells like a potato
2. it's almost as sweet as broccoli heart
3. I could eat this in chunks

So that's why I grated it and put it in salad. But yes, the stink was only for the "opened" ones :) I was very happy with the cooked ones in the chicken pot pie later in the week, too!