The garden is thankful for the love we have shown it this year, and I am thankful that it is thankful, because look at this beautiful produce! This was our first harvest of squash, beginning of the tomatoes, first jalapeño, and finally decided to pull the garlic that’s been chugging along since last fall.
Along with taking a greater interest in gardening lately, my boyfriend Forrest and I decided to build 4 raised garden beds, fill them with nutrient-rich compost and soil, and surround the entire garden with a deer fence, overall providing a huge improvement in looks and prosperity.
It was a slow, cold spring, and I would stare out my window at the garden every morning, daydreaming about the day when it would be lush and thriving, out-of-control with tomato vines, when it would have too much fruit-producing energy for me to keep up with. And the day is here—it has been here for several weeks—but now we are getting deep into the heart of the summer harvest, when my basket is a rainbow like the photo above.
A summer Indian feast.
Recently I started working on a small-scale organic farm (and am gaining a whole new appreciation for the hard work that goes into growing our organic food!) along with selling the fruits and veg of our labor at local markets. Although quite the exhausting and dirty workday, it’s great to be reunited with the outdoors during my favorite time of year (bring on the summer heat and tomatoes!) and to bring home some fresh-from-the-earth vegetables to throw on the grill.
We tend to have a good variety of unique vegetables that people are not as familiar with, like garlic scapes, caraflex cabbage, and the star of today – kohlrabi. Puzzled customers examine these alien-looking crops and ask “What is this? What do I do with it? Have you cooked with it?” And of course, I need to be able to answer! Never having tried kholrabi myself did not make it the easiest to explain to intrigued customers at my last market. So I brought some home, told my boyfriend to get excited for an Indian feast (our favorite when cooking a big scrumptious dinner) and decided to create a curry featuring this lovely, seasonal kholrabi.
Kohlrabi, I learned, translates from German as ‘cabbage-turnip’. To me it tastes very much like a broccoli stem when cooked, but eaten raw it is mildly sweet and crisp almost like a jicama. I imagine it would be delicious sliced up thin into slaw. But right now this curry — filled with chickpeas, lentils, butternut and lots of warm spices — has won my heart.
Forrest is a pro at the whole grilling thing, so he was in charge of that part of the meal. Not that I was surprised, but his tandoori chicken was awesome. Like only-marinated-for-10-minutes-yet-unbelievably-flavorful, crispy-on-the-outside-juicy-tender-on-the-inside …awesome. Mucho props to him.
And all together — doused in fresh cilantro and a dollop of yogurt on the side — this made one healthy, satisfying Indian feast, perfect to enjoy on the patio alongside a summer sunset. Continue reading