My favorite time of day to go check on my home farm is early in the morning. The kids are still sleeping, the birds are chirping cheerily, and the grass is wet with fresh dew. Everything seems so new, so clean. Peacefully, I walk through the rows of my home farm. I giggle as I glance at what we are growing.
I do not know how to cook half of it!
Thankfully there are plenty of recipe ideas at homefarming.com. It is my go-to resource, since not once have I purchased or prepared Fennel, Kohlrabi, cabbage, or tomatillos. Below, I will share how I prepared the Kohlrabi – and I bet you will love it!
When I took Lizzie and David out to see the home farm progress, they measured the success and learned the names of all the plants.
I am slightly disappointed with the lack of progress some plants are making – namely my broccoli, cauliflower and cilantro. The cilantro already went to seed and the broccoli and cauliflower are not blossoming at all.
We found a Kohlrabi bulb that was fully matured and picked it! The leaves are very large, and we discard them into our compost bin. Lizzie was ecstatic with her job of carrying this odd vegetable back to the house.
Small slices cook faster! And we have some hungry kids
Toss the slices in olive oil and seasoning salt! Others suggested salt, pepper, paprika and garlic. This brand of seasoning salt has those ingredients and a few others in it.
Bake for 10-15 minutes at 450 degrees. Take it out, turn the slices, sprinkle the parmesan cheese and bake for another 5 minutes.
My kids ate them up! I was thrilled because Kohlrabi is an excellent source of vitamin C, dietary fiber and potassium.
Now I am dying for my other veggies to grow! I cannot wait to pick fresh green beans, cucumbers and tomatoes!
This is a sponsored post for Triscuit. All ideas, thoughts, experiences are my own.