Out of the Weeds

After all the hard work you have to expend making a successful vegetable garden grow you want to make sure you make the best of the vegetables that come out of it. Many of my spring / early summer vegetables have been coming along nicely and I thought I'd share some recipes that are simple and really highlight the flavor of the vegetables...there's no sense in taking all that time to grow your own and then cover up the flavors!

Cucumber and Kohlrabi Salad
This is one of my favorite ways to enjoy cucumber and the kohlrabi adds a nice sweetness. I prefer the white or green kohlrabi to the purple, but either would work fine. The flavors really come through since it's such a simple dish.

Thinly slice the cucumber and kohlrabi. Put down a layer of cucumber, a layer of kohlrabi, a little salt and pepper, and a drizzle of olive oil. Repeat until they're used up.

Asian Pea Pods
While I love to eat pea pods fresh off the vine, this is a good way to mix it up without overpowering the flavor of the peas. Briefly blanching the peas in boiling water helps to make them even more tender without taking away their crispness.

Bring a large pot of salted water to a boil. Add the peas and boil for 2-3 minutes until they just begin to soften up. Drain the peas and put in a serving bowl. In another bowl, whisk together 4 parts olive oil, 1 part sesame oil, and 2 parts soy sauce. Pour this over the peas. Sprinkle with some sesame seeds (if you want) and serve.

Roasted Turnips, Carrots, and Beets
There's something I love about roasting root vegetables, it brings out so much of their sweetness. Using turnips, carrots, and beets adds a depth of flavor and texture that you can't get with any one by itself.

Preheat your oven to around 425 degrees. Cut the turnips and beets into 1/2" wedges and the carrots into 1/4" strips. Coat them all with some olive oil, salt, and pepper. Spread them out on a baking sheet with a lip and place in the oven for about 10-15 minutes, until the carrots start to soften. Put in a bowl and serve.

Apple Cider Cabbage
I really like the combination of cabbage with pork. I grilled up some pork chops and then made the apple cider cabbage for the side dish. The apple cider vinegar and garlic help add some complexity to the cabbage.

Cut the cabbage into ribbons about 1/4" wide. Mince 3 cloves of garlic. Heat a pan over medium high heat. Add in some canola oil and the minced garlic. Saute for 2-3 minutes. Add in the cabbage, about 1/4 cup of apple cider vinegar, and 1 cup of chicken stock. Cook down until the liquid is gone and the cabbage is tender, about 10-20 minutes. If the liquid is gone before the cabbage is tender just add some more chicken stock. Serve next to the pork.

Crispy Garden Fresh Cole Slaw
I'm not normally a big cole slaw fan but I really enjoyed this one which takes advantage of many of the fresh vegetables.

Using a mandolin on the finest "strip" setting (or you can use a knife) cut about 3 medium to large carrots and 1-2 white or green kohlrabi into matchsticks. Slice half of a cabbage into thin 1/8" strips. Trim the woody ends off about 20 pea pods. Finely chop about 2 tablespoons of fresh basil. Put all the vegetables into a large bowl. Add about 1 cup of mayonnaise, 2 table spoons of mustard, and the basil leaves. The mayonnaise should only lightly coat the vegetables, not overwhelm them. Mix together and let chill in the fridge for at least 30 minutes before serving.

What's your favorite way to enjoy fresh vegetables?