Around this time for the past several years, Elspeth Hay has talked with a local farmer or gardener about what seed varieties they're ordering for the upcoming growing season. This week on the Local Food Report, she talks with an Orleans gardener who grew up in Sweden about her favorite varieties for root vegetables.
You can read more about the seed varieties mentioned in the show onElspeth's blog, Diary of a Locavore.
And as promised on air, here's Elspeth's recipe for Coconut Curried Kohlrabi with Swiss Chard.
COCONUT CURRIED KOHLRABI WITH SWISS CHARD
You can find kohlrabi at most farmers' markets. When selecting kohlrabi, keep in mind that the purple stems are sweeter and a bit more mild spice-wise than the green versions. Look for small, tender pieces, as the bigger they get the woodier they tend to be inside.
1 tablespoon butter
2 large cloves garlic, minced
6 scallions, chopped fine
1 tennis ball-size kohlrabi, peeled and diced
8-10 cups Swiss chard, chopped and packed
1/2 can coconut milk plus 1/4 cup water
1 tablespoon red curry paste
1 and 1/2 tablespoons peanut butter
salt
Get out a big, heavy-bottomed soup pot and put it over medium heat. Melt the butter, and throw in the scallions and the garlic. Stir briskly so that the garlic doesn't burn, cooking for only a minute.
Now add the kohlrabi and cook a bit more before adding the Swiss chard. Once the greens are in the pot, put the lid tightly on top and let them steam down for about five minutes, stirring everything from time to time.
Remove the lid and add the coconut milk and the red curry paste. Turn up the heat to medium-high and keep stirring until the paste dissolves in the milk. When the liquid starts to boil throw in the peanut butter and stir until this dissolves too.
Turn the heat down to a simmer, season the pot with salt, and let the flavors cook together for a minute or two. Serve the vegetables and broth in a wide, shallow bowl over a scoop of brown rice. Sriracha hot sauce or another hot chili sauce makes a nice topping.
