I had two lonely kohlrabi sitting in my produce drawer since last week, and I’ve been wondering what to do with them.  My BFF from home sent me a recipe yesterday with the following tidbit – “How come you can never even hear of something and then once you do, it just keeps popping up.  Saw this on a site today…”  Attached was this awesome recipe…

Kohlrabi Curry – courtesy of the Pioneer Woman’s Tasty Kitchen!  So of course, as soon as I got home from work yesterday, I immediately started some rice in the rice cooker, and got to work trimming my kohlrabi.

I made a few substitutions to the original recipe, because I wanted to bulk it up.  I added two diced summer squash and two diced carrots to the roasting pan with the kohlrabi.

I also added a can of chickpeas, because I wanted to get a little more protein for the day, and because I love them.  :)

The end result was awesome!  Very flavorful, and a fun combination of spices. 

Served on top of one of my favorite things in life – white rice cooked in a teaspoon of coconut oil.  Heaven!

Thank you Lindsey, and Tracy from the Tasty Kitchen, for the great recipe!

Off to the farm for a BIG day of cooking.  I have one lunch and two 4-course dinners to cook before tomorrow evening – eeeeek!

Last night’s dinner was inspired by the beautiful beets that I brought home from the farm!  All washed and trimmed and looking pretty…

There were two different varieties – one dark purple and one bright pink – I’m not sure what the names were.  I made sure to use gloves and towels when handling them though, since their color tends to stain so quickly.

I decided to only use the pink ones last night, and save the darker ones for another dinner.  I packaged up both the beets and the greens, and I’m looking forward to enjoying them tonight!

I decided to make a roasted beets and carrots recipe that I brought home from the farm, and I was totally excited to discover awesome STRIPES inside the beets!

So beautiful!

While I worked on the beets themselves, Casey worked on the greens.  He chopped up the stems and leaves separately, since they need to cook for different amounts of time.

Produce straight off the farm requires a LOT of rinsing and cleaning!

Sautéed beet stems, which he later added black eyed peas, beet greens, and a homemade dressing to…

Meanwhile, my delicious roasted beets were out of the oven, which meant dinner was ready!

Everything was so fresh and earthy.

Millet with thyme and lemon juice, which turned out really mushy and bad – I did it on the stovetop and didn’t let it cook quite long enough, so it had too much moisture.

Roasted beets and carrots, mixed in a honey vinaigrette and tossed with arugula.  This was SO good.  The honey and then natural sweetness from the beets and carrots was the perfect combination/

On the side, beet greens with black eyes peas – sort of a version of hoppin john?

Really, really good and earthy.  I can’t wait to eat like this all summer!

Two wilted salads last night, and with all of the leafy greens available on the farm, I predict there are many many more to come…

Aaaaand I’m off for day two.  I think I’m actually cooking today – eeeek!