On the transition from the Silicon to the Tanana Valley, from urban to rural life, and from working in industry to being a full-time student to working in academia. If you see your name or photo on this blog and want it removed, please let me know and I will do so!
Holy kohlrabi, batman! And what's that flowering bunch of herbage on the left? I'm shocked and amazed that you can grow peppers up there - I thought the plant needed hot hot weather to set fruit!
Yeah, and garlic, too! They have greenhouses, so I guess almost anything is possible! You can see now why I greatly reduced my own garden. What can I ever grow that can approach what I can get from the professionals?
So... any suggestions for kohlrabi?
And yes, I knew that about green onions, but I don't really see a need to create more green onions any time soon!
As for the herbs, it's sorrel, lavender, rosemary, and some other stuff. I'm not sure what to do with it. I consider myself a pretty good cook, but rarely use fresh herbs, and never in such quantities! Maybe I'll roast a chicken and just put them all in the cavity. Or I could rub some on pork chops and feed the rest to mbun.
I like to make quick pickles with kohlrabi and brocco stems. Rice vinegar, salt, sugar, marinate for 10 min. But I'm sure you could make a gratin with it too - slice thinly, layer with cheese, bake in oven till bubbly. Dry the herbs you don't use. Although the sorrel should be eaten fresh - chop it into your salad. I add lavendar/rosemary/blah blah to my bread dough. And you could always throw lavender into your next batch of lemonade or ice tea. Or rice pudding or any kind of creamy dessert. But yes, roasted with meats is the best.
Great ideas! Thanks! It hadn't crossed my mind to dry them, although it's a perfect solution. Our climate is so arid I definitely won't end up with mold.
7 comments:
Holy kohlrabi, batman!
And what's that flowering bunch of herbage on the left?
I'm shocked and amazed that you can grow peppers up there - I thought the plant needed hot hot weather to set fruit!
Oh and you know if you stick the white + root end of the green onion into the ground it'll sprout new greens, right?
Yeah, and garlic, too! They have greenhouses, so I guess almost anything is possible! You can see now why I greatly reduced my own garden. What can I ever grow that can approach what I can get from the professionals?
So... any suggestions for kohlrabi?
And yes, I knew that about green onions, but I don't really see a need to create more green onions any time soon!
As for the herbs, it's sorrel, lavender, rosemary, and some other stuff. I'm not sure what to do with it. I consider myself a pretty good cook, but rarely use fresh herbs, and never in such quantities! Maybe I'll roast a chicken and just put them all in the cavity. Or I could rub some on pork chops and feed the rest to mbun.
Wow, that fruit bowl, all super duper antioxident. Great.
I like to make quick pickles with kohlrabi and brocco stems. Rice vinegar, salt, sugar, marinate for 10 min. But I'm sure you could make a gratin with it too - slice thinly, layer with cheese, bake in oven till bubbly.
Dry the herbs you don't use. Although the sorrel should be eaten fresh - chop it into your salad. I add lavendar/rosemary/blah blah to my bread dough. And you could always throw lavender into your next batch of lemonade or ice tea. Or rice pudding or any kind of creamy dessert. But yes, roasted with meats is the best.
Great ideas! Thanks! It hadn't crossed my mind to dry them, although it's a perfect solution. Our climate is so arid I definitely won't end up with mold.
sorrel is sour like lemon. you can use it whereever you might squirt lemon. like on fish. i also drop it in egg drop soup. it wilts/cooks instantly.
the radish greens look yummy. if only they didn't always hack them off.
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