The end of our CSA season is fast approaching. Our last CSA pick-ups are Tuesday, October 6 and Saturday, October 10. Our applications for the 2016 season are available now. Orchard Hill Farm application 2016
This year we have succeeded in growing a variety of winter storage kohlrabi called Kossak. It is as big as a cabbage, but the great thing is that it still remains tender and crisp inside and stores very well! I have added a recipe below for Kohlrabi Fritters. Here are some other ideas:
dip in Hummus;
grate into coleslaw (add some red meat winter radish);
shave into salad;
throw into soup;
roast with other root vegetables.
Kohlrabi Fritters from the kitchen of Ellen Laing
1/2 lb. kohlrabi, grated
1 carrot or sweet potato, grated
1 T. cornstarch
1/4 t. salt
1/4 t. cayenne
1/2 cup grape seed oil or canola oil
Squeeze the liquid from the kohlrabi and carrot/sweet potato with your hands or put in a tea towel and squeeze. Mix in a bowl with eggs, cornstarch, salt and Cayenne. Heat oil in a large skillet and drop large spoonfuls of Fritters into oil, fry until golden brown on each side.
We are about to start digging parsnips. For those of you who don’t know what to do with parsnips, I have reposted my parsnip cake recipe.
Parsnip Cake Recipe for 8 x 8 inch pan from the kitchen of Martha Laing
1 cup granulated sugar
1 cup flour
1/2 teaspoon fine sea salt
1 1/2 teaspoon baking powder
1 tsp cinnamon
1 tsp ginger
3/4 cup sunflower oil
1 1/2 cups grated parsnips
1/4 cup chopped pecans or walnuts
1/4 cup crystallized ginger
Preheat oven to 350 degrees F.
Combine sugar, flour, salt, baking powder, cinnamon, ginger; beat in oil until mixture is light in colour, about 3 minutes.
Beat in eggs, one at a time, beating for about 30 seconds after each addition. Add parsnips, mixing thoroughly.
Spread in well-greased and floured 8 x 8 inch baking dish. Bake for 50 – 55 minutes or until tester inserted in centre comes out clean. Let cool in pan before spreading with Cream Cheese Frosting.
* Recipe can be doubled for a 9 x 13 inch pan recipe. It can also be doubled and divided between 3 – 9 inch round cake pans for a layered cake. For a fancy cake, I put caramelized apples between the layers and add crystallized ginger pieces to the cream cheese icing.
Cream Cheese Icing for 8 x8 inch pan
8 oz cream cheese, softened
1/2 cup butter, softened
1 cup icing sugar, sifted
In mixing bowl, beat together cream cheese and butter, add enough milk to make fluffy spreadable consistency. Double recipe for layer cake.
Caramelized Apples for filling between layers of fancy cake
6 tablespoons butter
1/3 cup sugar
2 pounds Golden Delicious or Honey Crisp apples(or other firm apple variety), peeled cored, cut into 1/2 inch slices.
2/3 cup whipping cream
Melt butter in large skillet over medium heat; cover with sugar. Stir until sugar begins to melt, about 1 minute. Add apples. Cook until apples are brown and tender and juices form, about 10 – 15 minutes. Add cream and simmer until sauce thickens, about 5 minutes. Cool before assembling cake.