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Delivery 9/23/20


ITEMS

  1. Kohlrabi

  2. Leeks

  3. Cherry Tomatoes

  4. Ginger Gold Apples

  5. Breakfast Sausage / VEG sub of choice

  6. Last Best Pancake Flour / GF All-purpose flour

PRODUCERS

  1. Root to Rise Gardens - Wilsall

  2. Chance Farm - Bozeman

  3. Three Hearts Farm - Bozeman

  4. Moss Farm - Rollins

  5. Amsterdam Meats - Amsterdam

  6. Conservation Grains / Sister's GF Bakery - Choteau / Belgrade

 

Kohlrabi and Leek Soup

Autumn has officially arrived, and with it, soup season! It's one of my favorite ways to eat vegetables in the cooler months. (Find notes about how to prep leeks so you don't get any grit in your soup on the other side). Recipe borrowed from Andrea Bemis, Dishing up the Dirt. Serves 4.


2 Tbs olive oil + more for serving

1/8 tsp crushed red pepper flakes

1/2 tsp dried thyme

1 C leeks, white and light green parts only, chopped and rinsed well.

1 yellow onion, diced

1 tsp salt

1 medium potato, cut into 1/2" chunks (~1 C) - or sub a bit of rice or white beans to thicken

1 large or two small kohlrabi, greens and stems removed and cut into 1/2" chunks (~2 1/2 C)

4 cups broth, vegetable or chicken

1 bay leaf

1/4 cup parsley, chopped


Heat 2 Tbs olive oil in a large pot over medium heat. Add the crushed red pepper flakes, thyme, leeks and onion. Cook, stirring often, until the onions begin to soften and become fragrant, 5-7 minutes. Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Bring to a boil. Reduce heat and simmer for ~25 minutes.


Discard bay leaf and puree the soup in a high speed blender, or with an immersion blender, until smooth and creamy. Add the soup in batches to the blender and cover the lid with a dish towel to avoid burning yourself. Taste test and adjust seasonings as needed. Return to the pan and keep on low heat until ready to serve. Garnish with chopped parsley, a drizzle of olive oil, and season to taste. Enjoy with crusty bread, and maybe a glass of red wine.

 

Apple and Kohlrabi Salad

These items are a natural pairing! Kohlrabi is just as good raw as it is cooked. Add whatever nuts, seeds, or cheese that sound good, and adapt as you need to. Carrots, broccoli, or finely chopped kale would not be out of place here either. Adapted from Kathryne Taylor, serves 4.


2 small kohlrabi (~1 lb, green or purple), stems and greens removed, cut into 1/4" matchsticks

2 small apples (~1/2 pound), cored and cut into 1/4" matchsticks

1/3 C grated cheese - gouda, cheddar, parmesan, etc (optional)

1/4 C fresh, tender herbs - tarragon, parsley, cilantro, or dill could all work

3 Tbs seeds or nuts, lightly toasted

1-2 Tbs olive oil, or to taste

1-2 Tbs lemon juice, or to taste, plus zest 

Sea salt or kosher salt and freshly ground black pepper, to taste


In a large serving bowl, combine the kohlrabi and apple. Add cheese, if using, and the herbs and seeds/nuts. Shave lemon zest liberally over the bowl. Drizzle in 1 Tbs olive oil and 1 Tbs lemon juice, then sprinkle lightly with salt and pepper. Gently toss the salad, then taste and adjust oil, lemon, or seasoning as needed.

 

Last Best Pancakes

Recipe developed by Judy Cornell for her Last Best Pancake Flour. To use the Gluten-Free All Purpose flour instead, sub 1-to-1. These are easy to make and incredibly delicious! Makes 4-6 pancakes.


1 C flour 

1 1/2 tsp honey or sugar

1/2 tsp sea salt or kosher salt

1/2 tsp baking soda

1 tsp baking powder

1 tsp vanilla

2 tsp oil - safflower, vegetable, or other neutral-tasting oil

1 C milk


Mix dry ingredients together. Add in wet ingredients, stir well, and let sit ~10-15 minutes. Add butter to a cast iron pan or griddle on medium-high, add batter, and cook until bubbles form across the surface and underside is brown, flip and let cook another 2-3 minutes.

 

Ingredient Notes

  1. The Last Best Pancake Flour - was developed specifically to have less gluten development, allowing for fluffier pancakes. If you want to branch out from pancakes, it should work well for crumbles, muffins, quick breads, cookies, or as a thickener in sauces. You likely won't get the results you want in things that rely on gluten development for structure, like yeasted or sourdough breads, pizza crust, etc.

  2. Gluten-Free Montana All Purpose Flour - We chose this blend because it is the same as their pancake/waffle flour blend, just in different packaging. You can substitute it 1-for-1 in recipes that call for wheat flour. It should work well in the Last Best Pancake recipe (find it in today's delivery post online!)

  3. How to Prep Leeks - Leeks are a relative of onions, and have a slightly milder, sweeter taste. Like onions, they can be eaten raw, pickled, fried, sautéed, etc. Their flavor lends itself well to things like soups, quiches and tarts, among other things. Their biggest drawback is that they hold sand and fine grit within their layers, but some simple prep can take care of that:

  • Cut off the roots and dark green parts, leaving the white and light green parts. The darker greens can be added to a soup stock or braise, but are generally too tough to easily eat.

  • Slice the white/light green part crosswise into whole rings, or cut in half lengthwise first, then crosswise into half-moons.

  • Fill a large bowl with cold water and submerge sliced leeks, swishing them around and breaking them up. Drain and refill until the water is free of dirt and grit. Drain well before using.

 

Additional Recipes & Suggestions:

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