We just picked up our last CSA share from Grant Family Farms [note: this post was started in Nov]. This was our third year as members, and probably the easiest as far as using all of those tasty farm fresh veggies. Our shares were a little more diverse this year, and I think we’ve just got better at thinking up unique ways of using it all (so as not to get stuck in the ‘sauteed greens’ rut). However, there are a few veggies that still find us scratching our heads and wondering “How the heck are we going to use all of that?!?”. Enter, kohlrabi.
We’re definitely not the first CSA’rs to express kohlrabi distress. As we scoured the web in search of recipes, we ran into many bloggers talking the same talk. We’ve tried kohlrabi a lot of ways – roasted, mashed, slawed, etc. They’re all pretty good, but then we had kohlrabi that really knocked our socks off …Colorado Chow.
While attending an impromptu family/friend get together, I (wifey’s writing the blog today!) was happy to see Anne in attendance. Not only is Anne a great conversationalist, but she has a wealth of knowledge about cooking and gardening (she owns her own landscaping company, and has beautiful gardens herself). Well, somehow the conversation turned to chow chow. Chow chow is a pickled relish (popular in the South, we hear). It’s usually made with cabbage and a medley of other veggies. Anne updated the recipe to include habaneros (!) and replaced cabbage with her garden’s abundant kohlrabi. She also changed the name to reflect the regional shift. We tried the chow she gave us on brats…..spectacular! I immediately asked for the recipe.
This was our first go at canning, and I’m happy to say it was successful. We altered Anne’s recipe a little, including more habanero (!) among other things. We still have around 20 kohlrabi, I think some more Colorado Chow is in order!
8 Cups Shredded Kohlrabi
2 Cups Chopped Sweet Onion
1.5 Cups Chopped Red Bell Pepper (we used 1/2 Orange Bell 1/2 Red Bell)
2 Cups Shredded Carrots
7 Large Cloves of Garlic
1/2 Cup Cilantro
5 Habaneros Chopped (we didn’t seed them)
3.5 Cups Apple Cider Vinegar (We used 2 Cups Apple Cider Vinegar and 1.5 Cups White Vinegar)
2.5 Cups Sugar
1.5 Cups Water
1 Tbsp Mustard Powder
1 Tbsp Celery Seed
3 Tbsp Salt
Combine vinegar, sugar, water, mustard powder, celery seed, and salt in a large pot. Bring to boil, reduce heat and simmer for 10 mins. Add remaining ingredients to pot. Bring to a boil again, reduce heat, and simmer for 30 mins. Pack in clean 8 oz jars (we used a a few bigger jars as well) and leave 1/2 inch head space before screwing on lids. Water bath can for 20 mins (for 5000 ft altitude). Remove jars from bath and allow to cool completely before handling again. You’ll have to re-process any jars that don’t seal (lids will start making popping sounds when cooling as they form a vacuum. Lids should seal ‘down’ and not pop back up in center when you push on them). For more information about canning and preserving, check out Preserving Summer’s Bounty.