Those of you who know me will be well aware that I love my garden; Garden by name, Garden by nature! I’ve played about with vegetables in the past but this year I got serious, setting up 3 beds so that I can practice proper crop rotation. Then came the decision what to plant? I’ve decided to plant vegetables I love but which are not always available in the shops locally, swiss chard, cavolo nero kale, rainbow beets, artichoke, Jerusalem artichoke and also kohlrabi!
Kohlrabi is a funny looking vegetable and although it looks like a turnip, it is in fact a member of the brassica family.It can be eaten raw in salads and slaws or cooked. My first instinct was to go with a salad, but a lack of sun in recent weeks changed my mind and I wondered how it would hold up in a vegetable curry? This curry recipe is a quick mid-week recipe and it was garden to plate in less than 30 minutes. I didn’t have any spinach to hand but a tip I’d read on fellow blogger Krumpli’s site made me rethink so rather than throw away the kohlrabi leaves I chopped them up and used them in the curry. The result a very tasty curry that was enjoyed by all the family and satisfaction in knowing I’d grown some of it myself!
This will be our last blog for a couple of weeks as the school summer holidays are about to commence and we are both away with our families. We will however be busy on Instagram and will share any finds with you. Its going to be a summer of camping and eating outside. Happy Holiday’s and we’ll see you all again in August.0