My favorite time of day to go check on my home farm is early in the morning. The kids are still sleeping, the birds are chirping cheerily, and the grass is wet with fresh dew. Everything seems so new, so clean. Peacefully, I walk through the rows of my home farm. I giggle as I glance at what we are growing.
I do not know how to cook half of it!
Thankfully there are plenty of recipe ideas at homefarming.com. It is my go-to resource, since not once have I purchased or prepared fennel, kohlrabi, cabbage, or tomatillos. Below, I will share how I prepared the kohlrabi – and I bet you will love it!
When I took Lizzie and David out to see the home farm progress, they measured the success and learned the names of all the plants.
I am slightly disappointed with the lack of progress some plants are making – namely my broccoli, cauliflower and cilantro. The cilantro already went to seed and the broccoli and cauliflower are not blossoming at all.
Our carrots are still itty bitty! Look how cute this one is in Lizzie’s hand! According to Home Farming, the carrots will probably take another month or so to mature. I cannot wait!
We found a kohlrabi bulb that was fully matured and picked it! The leaves are very large, and we discard them into our compost bin. Lizzie was ecstatic with her job of carrying this odd vegetable back to the house.
Once inside, I read that oven roasting Kohlrabi with seasoning salt and parmesan cheese is a popular way to prepare it.
Small slices cook faster! And we have some hungry kids
Toss the slices in olive oil and seasoning salt! Others suggested salt, pepper, paprika and garlic. This brand of seasoning salt has those ingredients and a few others in it.
Bake for 10-15 minutes at 450 degrees. Take it out, turn the slices, sprinkle the parmesan cheese and bake for another 5 minutes.
My kids ate them up! I was thrilled because kohlrabi is an excellent source of vitamin C, dietary fiber and potassium.
Now I am dying for my other veggies to grow! I cannot wait to pick fresh green beans, cucumbers and tomatoes!
If you’ve been following along with my home farming journey, you may remember that just a few weeks ago we began planting our cool weather vegetables. Fortunately, our spring weather has been a nice mix of cooler than average temperatures with plenty of rain to give our vegetables a nice start. In fact, they’ve grown so tremendously the raised bed farm is almost unrecognizable since my last home farming update.
Watch as I give you a quick walk through our vegetable farm to see how our plants have grown.
Cooking with Fresh Herbs
Over the past several weeks I’ve begun exploring new flavors with the help of my herb farm which are not only adding low calorie flavors to my dishes but are allowing me to experiment with herbs I’ve never tried before. I started with a summertime favorite, Herb Deviled Eggs, and kicked up the old recipe with a fresh burst of earthy flavors using fresh chives, flat leaf parsley and cilantro. The best part was being able to step out my backdoor and pluck the herbs right from the raised bed farm. My kids especially loved the updated chicken-n-dumpling dish that I kicked up a notch with fresh rosemary dumplings.
I have to say, as much as love to eat the herbs, I love the way they make my hands smell after cutting them even more. The earthy fragrances quickly fill up a kitchen with such wonderful smells. This of course won’t be the last you hear of our herb adventures because as more of our crop continues to grow I’ll be using the Triscuit Home Farming Recipe Collection to try out some of the fresh recipes available. The moment my tomatoes begin to ripen I’ll be diving right into the Fresh Tomato Salsa Recipe from Kraft.
Home Farming Blogger Challenge Journeys
- Follow 3 Kids and Us Raised Bed Farm updates and @3kidsandus on Twitter
- Follow Mama Dweeb Plot Farm Updates and @mamadweeb on Twitter
- Follow Culinary Concoctions by Peabody Container Garden updates and @bakerpeabody on Twitter