Kohlrabi is precisely why we joined a CSA. Neither of us ever remember eating kohlrabi before it appeared in our CSA bag. If only we'd known what we were missing! This crazy little guy got sliced thin, steamed, drizzled with olive oil, sprinkled with kosher salt, and devoured. I only wish we'd had more! Apparently, it's pretty easy to grow at home, so that's now at the top of my planting list for next year.
We also got some beautiful, yet unfortunately named bull's blood beets, and Thumbelina carrots, adorable in both name and appearance:
Look how pretty!
Beets are an example of a food I don't ever recall eating growing up but that I can't get enough of now (see also brussel sprouts). I love them boiled and tossed with balsamic vinegar, olive oil, and maple syrup as a side, but I wanted to try making them into a main dish. After looking around, I decided to give this recipe from Epicurious a whirl.
Farfalle with Beets, Beet Greens, and Pine Nuts
Note: On Epicurious, it calls for golden beets, so your pasta doesn't turn out pink, but aside from the fact that ordinary beets are what I had, I think pink food is fun!
* 1/3 cup pine nuts
* 4 tablespoons extra-virgin olive oil, divided
* 2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
* 3 garlic cloves, minced
* 2 bunches 2-inch-diameter beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
* 12 ounces farfalle (bow-tie pasta)
* 1/3 cup grated Parmesan cheese plus additional for serving
Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese. Makes 4-6 servings.
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Behold:
Now, I will grant you that it's not the world's prettiest pasta dish. But it just might be one of the most unique and tastiest. Here's the proof:
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