As I titled my post for today I was reminded of my families favorite quote from the movie Good Morning Vietnam. What a perfect quote after our crazy hot and humid month of July with constant 90-100 degree temps + humidity.
Hey, can you tell me what’s your name? “My name is Roosevelt E. Roosevelt.” Roosevelt, what town are you stationed in? “I’m stationed in Poontang.” Well, thank you, Roosevelt. What’s the weather like out there? “It’s hot! Damn hot! Real hot! Hottest things is my shorts. I could cook things in it. A little crotch pot cooking.” Well, tell me what it feels like. “Fool, it’s hot! I told you again! Were you born on the sun? It’s damn hot! It’s so damn hot, I saw little guys, their orange robes burst into flames. It’s that hot! Do you know what I’m talking about?” What do you think it’s going to be like tonight? “It’s gonna be hot and wet! That’s nice if you’re with a lady, but ain’t no good if you’re in the jungle!” Thank you, Roosevelt.
For those of you who haven’t seen this movie I highly recommend watching it. No, I’m not crotch pot cooking today although if you don’t have air conditioning you could. Instead I’m crop share cooking! I find myself with a stash of random vegetables a week or so after our crop share drop offs. While some things like zucchini, carrots, kale, garlic, onions and many more are used within days some tend to sit in our crisper for longer periods of time and I want to fix that so I went looking for recipes with kohlrabi, swiss chard and garlic scapes that would make it into our regular rotation. My first experiment was pesto. I’ve heard of garlic scape pestos and swiss chard pestos so I figured I’d try to make my own combined variation. I love how it turned out. A strong garlic flavor with the perfect note of lemon and a small spicy taste. The swiss chard is subtle since it was blanched ahead (which is good this means my husband will like it). Another addition to this could be 1/4 cup of walnuts. This pesto will be perfect for a spread on sandwiches/paninis or as a sauce over pasta or grilled chicken breasts.
Garlic Scape and Swiss Chard Pesto
- 3 garlic scapes
- 1 bunch swiss chard leaves (remove from stems and use leaves only)
- 1 lemon juiced
- 1 tsp crushed red pepper flakes
- salt and pepper to taste
- 1/2 cup olive oil
- Pull swiss chard off stems and blanch in boiling water for one minute
- Strain and squeeze out water
- Put the chard, garlic scapes, walnuts, lemon, salt, pepper and crushed red pepper in food processor and blend until smooth.
- Slowly pour olive oil in through the top hole of your food processor while it is on. Blend until oil is immersed
- Serve with cooked pasta, as a sauce over grilled chicken breasts or spread onto sandwiches or paninis.
My next challenge was to find a way to cook kohlrabi that makes me want to come back for more. When I came across this recipe in the New York Times I knew it was my last opportunity to fall in love with this vegetable. If I don’t love it as a fry when will I love it?
I do realize this isn’t the healthiest way to cook kohlrabi but it is a great swap out for french fries (richer in Vitamin C, B vitamins, fiber and less calories) and they were delicious. I’m serious, delicious! You really don’t need much oil to cook them (i’d err on the light side with 2 Tbsp vs 4) since the kohlrabi doesn’t absorb much. I will definitely be making these again and can’t wait to feed them to my husband. I chose to do half chili powder and half cumin seasoned. I think next time I’ll make a southwest dipping sauce out of light sour cream to go with them! YUMMY.