Kohlrabi, carrots & mint

Wow ... so our last post was two and a half years ago ... clearly we've been too busy to blog! We've done OK keeping up on Facebook and we've been marginally active on Twitter but the blog, well, we pretty much forgot about it. We make no promises with this post that the next two years will be any better than the last two, but we will give it a shot.

So, the topic today is vegetables! We have so many great veggies from our Prairie Sun Farm CSA and we've talked to many of our subscribers, friends, and family members who are loving their veggie CSA's as well. There are always items in the box that are a little unfamiliar though and we found a couple great ways to use them. Here's a picture of our dinner side dishes last night (served with our delicious duck breast ... mmmmmmm):

Mint-Infused Carrots and Kohlrabi Fritters

Neither mint nor carrots are unusual, but we've heard people may be getting more than they know what to do with. Here's a great way to use both. The kohlrabi is not an every-day item and is something we've always just eaten it fresh. We haven't tried cooking it yet! The fritters were an easy and super tasty way new to eat kohlrabi; they got thumbs up from all of us. Here are the recipes if you want to give these a try:

Mint-Infused Carrots:
Put a big sprig of mint in a little water in the bottom of a pan. Put your carrots on top in a steamer insert. Bring the water to boiling and steam carrots until your desired level of cooking - we did about 10 minutes for soft carrots that still had a little bite.

Kohlrabi Fritters:
Take the leaves and the end off of 1 big or 2 small kohlrabi. Shred the kohlrabi (we used a food processor). Mix shredded kohlrabi with 1 egg, 2 T. flour, 1/4 t. ground cumin, and salt to taste. (All measurements are approximate - if it needs more flour or something go ahead and add it in). Heat some oil on a hot skillet and spoon mounds of the kohlrabi mixture on, flattening slightly. When browned on the bottom, flip and cook the other side.